Javier Carballo - Dissemin

All papers authored by Javier Carballo

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2019 Rubén Agregán, Francisco J. Barba

, Mohsen Gavahian

, Daniel Franco

, Amin Mousavi Khaneghah

, Javier Carballo

, Isabel Cfr Ferreira

, Andrea Carla Silva Barretto

, José M. Lorenzo

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

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Aitana Ares-Yebra, J. Ignacio Garabal, Javier Carballo

, Juan A. Centeno

Formation of conjugated linoleic acid by a Lactobacillus plantarum strain isolated from an artisanal cheese: Evaluation in miniature cheeses

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2018 Rubén Agregán, Daniel Franco

, Javier Carballo

, Igor Tomasevic

, Francisco J. Barba

, Belén Gómez, Voster Muchenje

, José M. Lorenzo

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

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Alejandro I. Lorenzo-Pouso, Mario Pérez-Sayáns

, Abel García, Javier Carballo

Vitamin D supplementation: Hypothetical effect on medication-related osteonecrosis of the jaw

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Rubén Agregán, Paulo Munekata, Daniel Franco, Javier Carballo

, Francisco Barba

, José Lorenzo

Antioxidant Potential of Extracts Obtained from Macro- (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) and Micro-Algae (Chlorella vulgaris and Spirulina platensis) Assisted by Ultrasound

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2015 Juan Antonio Centeno, Patricia Rodríguez-Alonso, Javier Carballo

, José Ignacio Garabal

A comparative biochemical study of two industrially produced short-ripened cow's milk cheeses with PDO status: Rennet-curd Tetilla cheese and acid-curd Cebreiro cheese

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José M. Lorenzo

, J. Carballo

Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin

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2014 Ruben Domínguez

, Sidonia Martínez, María Gómez, Javier Carballo

, Inmaculada Franco

Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed: Effect of the use of chestnuts in the finishing diet

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Sanâa Cherroud, Aida Cachaldora, Sonia Fonseca, Amin Laglaoui, Javier Carballo

, Inmaculada Franco

Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering

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Roberto Bermúdez

, Daniel Franco, Javier Carballo

, José M. Lorenzo

Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type

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Aida Cachaldora, Sonia Fonseca, María Gómez, Inmaculada Franco, Javier Carballo

Metabolic Characterization of Bacillus subtilis and Bacillus amyloliquefaciens Strains Isolated from Traditional Dry-Cured Sausages

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I. Franco, R. Domínguez

, S. Martínez, J. Carballo

Fatty acid profile and cholesterol and retinol contents in different locations of Celta pig breed

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José M. Lorenzo

, Mirian Pateiro

, María C. García Fontán, Javier Carballo

Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté

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Sara Temperan, M. Pateiro, Maria Alma Rodriguez, Jose M. Lorenzo, S. Diaz, J. A. Gende, Bernardino Dominguez Castiñeiras, M. Fernandez, Inmaculada Franco, J. Gonzalez, L. Garcia, Javier Carballo

, F. J. Rial, D. Franco

Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

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Roberto Bermúdez

, Daniel Franco, Javier Carballo

, Miguel Ángel Sentandreu, José M. Lorenzo

Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham

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Ana Maria Ciuciu Simion, Ana Maria Ciuciu Simion, Camelia Vizireanu, Petru Alexe, Inmaculada Franco, Javier Carballo

Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety

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2013 Sonia Fonseca, Aida Cachaldora, María Gómez, Inmaculada Franco, Javier Carballo

Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

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Sonia Fonseca, Aida Cachaldora, Javier Carballo

Characterization of Actin and Myosin Extracts Obtained Using Two Improved Laboratory Methods

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Sonia Fonseca, Labia Irène Ivette Ouoba, Inmaculada Franco, Javier Carballo

Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo

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Laura Purriños, María C. García Fontán, Javier Carballo

, José M. Lorenzo

Study of the counts, species and characteristics of the yeast population during the manufacture of dry-cured "lacon". Effect of salt level

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All papers authored by Javier Carballo