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Foods (Basel, Switzerland)|July 14, 2023
Current Advances in Cheese MicrobiologyJuan A Centeno, Javier CarballoFood Microbiology|September 10, 2022
Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheeseJuan A Centeno, José M Lorenzo, Javier CarballoFoods (Basel, Switzerland)|December 10, 2020
Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter CulturesMiriam Rodríguez-González, Sonia Fonseca, Juan A Centeno, et al.Antioxidants (Basel, Switzerland)|December 30, 2020
Total Phenol Content and Antioxidant Activity of Different Celta Pig Carcass Locations as Affected by the Finishing Diet (Chestnuts or Commercial Feed)Noemí Echegaray, Paulo E S Munekata, Juan A Centeno, et al.Foods (Basel, Switzerland)|April 30, 2021
Sausages: Nutrition, Safety, Processing and Quality ImprovementJavier CarballoFoods (Basel, Switzerland)|January 11, 2024
Physicochemical, Sensory, and Nutritional Properties of Foods Affected by Processing and Storage Series IISidonia Martínez, Javier CarballoFoods (Basel, Switzerland)|December 24, 2021
Physicochemical, Sensory and Nutritional Properties of Foods Affected by Processing and StorageSidonia Martínez, Javier CarballoFoods (Basel, Switzerland)|November 11, 2022
Antioxidant Activity, Total Phenolic Content and Total Flavonoid Content in Sweet Chestnut (Castanea sativa Mill.) Cultivars Grown in Northwest Spain under Different Environmental ConditionsSidonia Martínez, Carlota Fuentes, Javier CarballoMeat Science|August 6, 2013
Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured "Lacón" from Celta pig breedJosé M Lorenzo, Daniel Franco, Javier CarballoThescientificworldjournal|March 24, 2016
A Survey on the Effect of Livestock Production System and Finishing Diet on Sensory Characteristics of Foal Meat Using Generalized Procrustes AnalysisJosé M Lorenzo, Laura Purriños, Javier CarballoPageof 7