Search Results - Cachaldora, Aida

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  1. 1
    Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs

    Biochemical, Oxidative, and Lipolytic Changes during Vacuum-Packed Storage of Dry-Cured Loin: Effect of Chestnuts Intake by Celta Pigs by Carballo, Javier, Domínguez, Rubén, Fonseca, Sonia, Cachaldora, Aida, Gómez, María, Franco, Inmaculada

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  2. 2
    Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages

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

    Published in Food microbiology
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  3. 3
    Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

    Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage by Fonseca, Sonia, Cachaldora, Aida, Gómez, María, Franco, Inmaculada, Carballo, Javier

    Published in Food control
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  4. 4
    Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage

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

    Published in Food microbiology
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  5. 5
    Effect of chestnuts intake by Celta pigs on lipolytic, oxidative and fatty acid profile changes during ripening and vacuum-packed storage of Galician “chorizo”

    Effect of chestnuts intake by Celta pigs on lipolytic, oxidative and fatty acid profile changes during ripening and vacuum-packed storage of Galician “chorizo” by Gómez, María, Fonseca, Sonia, Cachaldora, Aida, Carballo, Javier, Franco, Inmaculada

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  6. 6
    Microbiological and physicochemical characterization of dry-cured Halal goat meat. Effect of salting time and addition of olive oil and paprika covering

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

    Published in Meat science
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  7. 7
    Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage

    Effect of modified atmosphere and vacuum packaging on some quality characteristics and the shelf-life of “morcilla”, a typical cooked blood sausage by Cachaldora, Aida, García, Gloria, Lorenzo, José M., García-Fontán, M. Camino

    Published in Meat science
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  8. 8
    Metabolic Characterization of Bacillus subtilis and Bacillus amyloliquefaciens Strains Isolated from Traditional Dry-Cured Sausages

    Metabolic Characterization of Bacillus subtilis and Bacillus amyloliquefaciens Strains Isolated from Traditional Dry-Cured Sausages by CACHALDORA, Aida, FONSECA, Sonia, GOMEZ, Maria, FRANCO, Inmaculada, CARBALLO, Javier

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  9. 9
    Production of biogenic amines “in vitro” in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages

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

    Published in Meat science
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  10. 10
    Metabolic Characterization of Bacillus subtills and Bacillus amyloliquefaciens Strains Isolated from Traditional Dry-Cured Sausages

    Metabolic Characterization of Bacillus subtills and Bacillus amyloliquefaciens Strains Isolated from Traditional Dry-Cured Sausages by Cachaldora, Aida, Fonseca, Sonia, Gómez, María, Franco, Inmaculada, Carballo, Javier

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  11. 11
    Characterization of Actin and Myosin Extracts Obtained Using Two Improved Laboratory Methods

    Characterization of Actin and Myosin Extracts Obtained Using Two Improved Laboratory Methods by Fonseca, Sonia, Cachaldora, Aida, Carballo, Javier

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  12. 12
    Study of the lactic acid bacteria throughout the manufacture of dry-cured lacón (a Spanish traditional meat product). Effect of some additives

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

    Published in Food microbiology
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