Publikationen, an denen er mitarbeitet Francisco Javier Carballo García (30)

2021

  1. Dry-Cured Shoulder Lacón Manufacturing Process, Chemical Composition and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 77-96

  2. Lipid and Oxidative Methods to Assess the Stability of “Lacon”

    Food Analytical Methods, Vol. 14, Núm. 12, pp. 2439-2460

2019

  1. Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 10, pp. 4561-4570

  2. Molecular insight into taste and aroma of sliced dry-cured ham induced by protein degradation undergone high-pressure conditions

    Food Research International, Vol. 122, pp. 635-642

  3. Nutritional and meat quality characteristics of seven primal cuts from 9-month-old female veal calves: a preliminary study

    Journal of the Science of Food and Agriculture, Vol. 99, Núm. 6, pp. 2947-2956

  4. Phenolic content and antioxidant activity of extracts from bifurcaria bifurcata alga, obtained by diverse extraction conditions using three different techniques (Hydrothermal, ultrasounds and supercritical CO2)

    Environmental Engineering and Management Journal, Vol. 18, Núm. 7, pp. 1535-1542

  5. Proteomic footprint of ultrasound intensification on sliced dry-cured ham subjected to mild thermal conditions

    Journal of Proteomics, Vol. 193, pp. 123-130

2018

  1. Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

    Trends in Food Science and Technology, Vol. 82, pp. 110-121

  2. Comparative proteomic profiling of myofibrillar proteins in dry-cured ham with different proteolysis indices and adhesiveness

    Food Chemistry, Vol. 244, pp. 238-245

  3. Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen

    Food Research International, Vol. 114, pp. 114-122

  4. Influence of sex on meat quality of Celta pig breed

    Archivos de zootecnia, Núm. 1, pp. 189-192

  5. Physicochemical changes of semimembranosus muscle during the processing of dry-cured ham from Celta pig. Effect of crossbreeding with Duroc and Landrace genotypes

    Animal Production Science, Vol. 58, Núm. 10, pp. 1958-1965

  6. Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

    Food Research International, Vol. 112, pp. 400-411

2017

  1. Assessment of the antioxidant activity of Bifurcaria bifurcata aqueous extract on canola oil. Effect of extract concentration on the oxidation stability and volatile compound generation during oil storage

    Food Research International, Vol. 99, pp. 1095-1102

  2. Biogenic amines in fermented meat products

    Fermented Meat Products: Health Aspects (CRC Press), pp. 450-473

  3. Phenolic compounds from three brown seaweed species using LC-DAD–ESI-MS/MS

    Food Research International, Vol. 99, pp. 979-985

  4. Proximate composition and nutritional value of three macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

    Marine Drugs, Vol. 15, Núm. 11

  5. Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions

    Food Research International, Vol. 99, pp. 986-994

  6. Sensory properties and physico-chemical changes in the biceps femoris muscle during processing of dry-cured ham from celta pigs. Effects of cross-breeding with duroc and landrace pigs

    Italian Journal of Food Science, Vol. 29, Núm. 1, pp. 123-137

2016

  1. Effect of genotype and slaughter age on carcass traits and meat quality of the Celta pig breed in extensive system

    Annals of Animal Science, Vol. 16, Núm. 1, pp. 259-273