Javier Carballo
0000-0002-3737-9830
University of Vigo
101 papers found
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Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels
Formation of conjugated linoleic acid by a Lactobacillus plantarum strain isolated from an artisanal cheese: Evaluation in miniature cheeses
Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata
Vitamin D supplementation: Hypothetical effect on medication-related osteonecrosis of the jaw
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
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
Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin
Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed: Effect of the use of chestnuts in the finishing diet
Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering
Physicochemical changes during manufacture and final sensory characteristics of dry-cured Celta ham. Effect of muscle type
Metabolic Characterization of Bacillus subtilis and Bacillus amyloliquefaciens Strains Isolated from Traditional Dry-Cured Sausages
Fatty acid profile and cholesterol and retinol contents in different locations of Celta pig breed
Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté
Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet
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
Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety
Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage
Characterization of Actin and Myosin Extracts Obtained Using Two Improved Laboratory Methods
Use of molecular methods to characterize the bacterial community and to monitor different native starter cultures throughout the ripening of Galician chorizo
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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