Publications by authors named "Inmaculada Franco"

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Effect of Vacuum Packaging on the Biochemical, Viscoelastic, and Sensory Properties of a Spanish Cheese during Chilled Storage.
Inmaculada Franco, Verónica Bargiela, Clara A Tovar

Foods· March 2023

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Impact of High-Pressure Processing on Antioxidant Activity during Storage of Fruits and Fruit Products: A Review.
Concepción Pérez-Lamela, Inmaculada Franco, Elena Falqué

Molecules· August 2021

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Changes in thermoviscoelastic and biochemical properties of Atroncau blancu and roxu Afuega'l Pitu cheese (PDO) during ripening.
Lorena Piñeiro-Lago, Inmaculada Franco, Clara A Tovar

Food Res Int· November 2020

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Free Amino Acids and Biogenic Amines in Canned European Eels: Influence of Processing Step, Filling Medium and Storage Time.
Lucía Gómez-Limia, Roxana Cutillas, Javier Carballo, Inmaculada Franco, Sidonia Martínez

Foods· September 2020

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Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering.
Sanâa Cherroud, Aida Cachaldora, Sonia Fonseca, Amin Laglaoui, Javier Carballo, Inmaculada Franco

Meat Sci· October 2014

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Metabolic characterization of Bacillus subtilis and Bacillus amyloliquefaciens strains isolated from traditional dry-cured sausages.
Aida Cachaldora, Sonia Fonseca, María Gómez, Inmaculada Franco, Javier Carballo

J Food Prot· September 2014

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Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo.
Sonia Fonseca, Labia Irène Ivette Ouoba, Inmaculada Franco, Javier Carballo

Food Microbiol· May 2013

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Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages.
Aida Cachaldora, Sonia Fonseca, Inmaculada Franco, Javier Carballo

Food Microbiol· February 2013

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Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage.
Sonia Fonseca, Aida Cachaldora, María Gómez, Inmaculada Franco, Javier Carballo

Food Microbiol· February 2013

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Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed.
Roberto Bermúdez, Inmaculada Franco, Daniel Franco, Javier Carballo, José M Lorenzo

Meat Sci· December 2012

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Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines.
Roberto Bermúdez, José M Lorenzo, Sonia Fonseca, Inmaculada Franco, Javier Carballo

Front Microbiol· June 2012

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Production of biogenic amines "in vitro" in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages.
José M Lorenzo, Aida Cachaldora, Sonia Fonseca, María Gómez, Inmaculada Franco

Meat Sci· November 2010

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Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives.
José M Lorenzo, María C García Fontán, Aida Cachaldora, Inmaculada Franco, Javier Carballo

Food Microbiol· April 2010

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Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives.
José M Lorenzo, Marı A C Garcı A Fontán, Inmaculada Franco, Javier Carballo

Food Chem· September 2008

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Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives.
José M Lorenzo, Sidonia Martínez, Inmaculada Franco, Javier Carballo

Meat Sci· October 2007

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Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatment.
Sidonia Martínez, Rubén Borrajo, Inmaculada Franco, Javier Carballo

Int J Food Microbiol· June 2007

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The composition of Arnoia peppers (Capsicum annuum L.) at different stages of maturity.
Sidonia Martínez, Angel Curros, Jesús Bermúdez, Javier Carballo, Inmaculada Franco

Int J Food Sci Nutr· March 2007

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Microbiological characteristics of "androlla", a Spanish traditional pork sausage.
María C García Fontán, José M Lorenzo, Ana Parada, Inmaculada Franco, Javier Carballo

Food Microbiol· February 2007

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