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Meat Science|October 18, 2021
Volatile compounds in high-pressure-treated dry-cured ham: A reviewAntonia Picon, Manuel Nuñez
Food Microbiology|November 28, 2017
The microbiota of eight species of dehydrated edible seaweeds from North West SpainAna Del Olmo, Antonia Picon, Manuel Nuñez
Journal of Food Science|November 20, 2013
Lipolysis, lipid peroxidation, and color characteristics of Serrano Hams from Duroc and large white pigs during dry-curingAna del Olmo, Javier Calzada, Manuel Nuñez
Journal of Agricultural and Food Chemistry|August 18, 2005
Volatile compounds produced in cheese by pseudomonas strains of dairy origin belonging to six different speciesPilar Morales, Estrella Fernández-García, Manuel Nuñez
The Journal of Dairy Research|December 5, 2002
Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheeseEstrella Fernández-García, María Carbonell, Manuel Nuñez
The Journal of Dairy Research|December 5, 2002
Volatile fraction and sensory characteristics of Manchego cheese. 2. Seasonal variationEstrella Fernández-García, Carmen Serrano, Manuel Nuñez
Journal of Food Protection|July 15, 2005
Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy originPilar Morales, Estrella Fernández-García, Manuel Nuñez
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