Javier Calzada - Dissemin

All papers authored by Javier Calzada

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2015 Ana del Olmo

, Javier Calzada

, Pilar Gaya, Manuel Nuñez

Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions: Ripening temperature and ham proteolysis…

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Javier Calzada

, Ana del Olmo

, Antonia Picon

, Manuel Nuñez

Effect of High Pressure Processing on the Lipolysis, Volatile Compounds, Odour and Colour of Cheese Made from Unpasteurized Milk

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2014 Ana del Olmo

, Javier Calzada

, Manuel Nuñez

Effect of high-pressure-processing and modified-atmosphere-packaging on the volatile compounds and odour characteristics of sliced ready-to-eat “lacón”, a cured–cooked pork meat product

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Javier Calzada

, Ana del Olmo

, Antonia Picon

, Pilar Gaya, Manuel Nuñez

Effect of High-Pressure Processing on the Microbiology, Proteolysis, Biogenic Amines and Flavour of Cheese Made from Unpasteurized Milk

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Javier Calzada

, Ana del Olmo

, Antonia Picon

, Pilar Gaya, Manuel Nuñez

Effect of high-pressure-processing on the microbiology, proteolysis, texture and flavour of Brie cheese during ripening and refrigerated storage

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Nivia Cárdenas, Javier Calzada

, Ángela Peirotén, Esther Jiménez

, Rosa Escudero

, Juan M. Rodríguez, Margarita Medina

, Leónides Fernández

Development of a Potential Probiotic Fresh Cheese Using TwoLactobacillus salivariusStrains Isolated from Human Milk

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2013 J. Calzada

, A. Del Olmo

, A. Picon

, P. Gaya, M. Nuñez

High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese

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Javier Calzada

, Ana del Olmo

, Antonia Picon

, Pilar Gaya, Manuel Nuñez

High-Pressure Processing for the Control of Lipolysis, Volatile Compounds and Off-odours in Raw Milk Cheese

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Ana del Olmo

, Javier Calzada

, Manuel Nuñez

Lipolysis, Lipid Peroxidation, and Color Characteristics of Serrano Hams from Duroc and Large White Pigs during Dry-Curing: Lipolysis in Duroc and Large White hams…

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J. Calzada

, A. Del Olmo

, A. Picon

, P. Gaya, M. Nuñez

Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese

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Javier Calzada

, Ana del Olmo

, Antonia Picon

, Pilar Gaya, Manuel Nuñez

Using High-Pressure Processing for Reduction of Proteolysis and Prevention of Over-ripening of Raw Milk Cheese

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This paper is made freely available by the publisher.

2012 Javier Calzada

, Ana del Olmo

, Antonia Picón

, Pilar Gaya, Manuel Nuñez

Reducing Biogenic-Amine-Producing Bacteria, Decarboxylase Activity, and Biogenic Amines in Raw Milk Cheese by High-Pressure Treatments

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Ana Del Olmo

, Javier Calzada

, Manuel Nuñez

Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets

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Javier Calzada

, Ana Del Olmo

, Manuel Nuñez

Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken filets

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2010 A. Del Olmo

, J. Calzada

, M. Nuñez, M. And Nuñez

Short communication: Antimicrobial effect of lactoferrin and its amidated and pepsin-digested derivatives against Salmonella Enteritidis and Pseudomonas fluorescens

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Pilar Morales, Javier Calzada

, Cristina Juez, Manuel Nuñez

Volatile compounds in cheeses made with Micrococcus sp. INIA 528 milk culture or high enzymatic activity curd

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Ana Del Olmo

, Pilar Morales, Marta Ávila, Javier Calzada

, Manuel Nuñez

Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets

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2009 Pilar Morales, Javier Calzada

, Buenaventura Rodríguez, Maximo De Paz, Manuel Nuñez

Inactivation ofSalmonellaEnteritidis in Chicken Breast Fillets by Single-Cycle and Multiple-Cycle High Pressure Treatments

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This paper was not found in any repository; the policy of its publisher is unknown or unclear.

2008 P. Morales, J. Calzada

, M. Nuñez

High enzymatic activity curds made from ewes' milk inoculated with Micrococcus sp. INIA 528

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Pilar Morales, Javier Calzada

, Marta Ávila, Manuel Nuñez

Inactivation of Escherichia coli O157:H7 in ground beef by single-cycle and multiple-cycle high-pressure treatments

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All papers authored by Javier Calzada