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Results:
1-17
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Results: 17
Authors:
Pin, C
de Fernando, GDG
Ordonez, JA
Baranyi, J
Citation: C. Pin et al., Applying a generalized z-value concept to quantify and compare the effect of environmental factors on the growth of Listeria monocytogenes, FOOD MICROB, 18(5), 2001, pp. 539-545
Authors:
Bruna, JM
Ordonez, JA
Fernandez, M
Herranz, B
de la Hoz, L
Citation: Jm. Bruna et al., Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum, MEAT SCI, 59(1), 2001, pp. 87-96
Authors:
Bruna, JM
Hierro, EM
de la Hoz, L
Mottram, DS
Fernandez, M
Ordonez, JA
Citation: Jm. Bruna et al., The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages, MEAT SCI, 59(1), 2001, pp. 97-107
Authors:
Pereira-Lima, CI
Ordonez, JA
de Fernando, GDG
Cambero, MI
Citation: Ci. Pereira-lima et al., Influence of heat treatment on carnosine, anserine and free amino acid composition of beef broth and its role in flavour development, EUR FOOD RE, 210(3), 2000, pp. 165-172
Authors:
de la Hoz, L
Lopez-Galvez, DE
Fernandez, M
Hierro, E
Ordonez, JA
Citation: L. De La Hoz et al., Use of carbon dioxide enriched atmospheres in the refrigerated storage (2 degrees C) of salmon (Salmo salar) steaks, EUR FOOD RE, 210(3), 2000, pp. 179-188
Authors:
Fernandez, M
Ordonez, JA
Bruna, JM
Herranz, B
de la Hoz, L
Citation: M. Fernandez et al., Accelerated ripening of dry fermented sausages, TRENDS FOOD, 11(6), 2000, pp. 201-209
Authors:
Mano, SB
Ordonez, JA
de Fernando, GDG
Citation: Sb. Mano et al., Growth/survival of natural flora and Aeromonas hydrophila on refrigerated uncooked pork and turkey packaged in modified atmospheres, FOOD MICROB, 17(6), 2000, pp. 657-669
Authors:
Bruna, JR
Fernandez, M
Hierro, EM
Ordonez, JA
de la Hoz, L
Citation: Jr. Bruna et al., Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages, MEAT SCI, 54(2), 2000, pp. 135-145
Authors:
Ordonez, JA
Lopez-Galvez, DE
Fernandez, M
Hierro, E
de la Hoz, L
Citation: Ja. Ordonez et al., Microbial and physicochemical modifications of hake (Merluccius merluccius) steaks stored under carbon dioxide enriched atmospheres, J SCI FOOD, 80(13), 2000, pp. 1831-1840
Authors:
Cambero, MI
Pereira-Lima, CI
Ordonez, JA
de Fernando, GDG
Citation: Mi. Cambero et al., Beef broth flavour: study of flavour development, J SCI FOOD, 80(10), 2000, pp. 1510-1518
Authors:
Cambero, MI
Pereira-Lima, CI
Ordonez, JA
de Fernando, GDG
Citation: Mi. Cambero et al., Beef broth flavour: relation of components with the flavour developed at different cooking temperatures, J SCI FOOD, 80(10), 2000, pp. 1519-1528
Authors:
Bruna, JM
Fernandez, M
Hierro, EM
Ordonez, JA
De la Hoz, L
Citation: Jm. Bruna et al., Improvement of the sensory properties of dry fermented sausages by the superficial inoculation and/or the addition of intracellular extracts of Mucorracemosus, J FOOD SCI, 65(4), 2000, pp. 731-738
Authors:
Fernandez, M
Mano, S
de Fernando, DG
Ordonez, JA
Hoz, L
Citation: M. Fernandez et al., Use of beta-hydroxyacyl-CoA-dehydrogenase (HADH) activity to differentiatefrozen from unfrozen fish and shellfish, EUR FOOD RE, 209(3-4), 1999, pp. 205-208
Authors:
Bruna, JM
Fernandez, M
Hierro, E
de la Hoz, L
Ordonez, JA
Citation: Jm. Bruna et al., Effect of the combined use of Pronase E and a fungal extract (Mucor racemosus forma sphaerosporus) on the ripening of dry fermented sausages, FOOD SC TEC, 5(4), 1999, pp. 327-337
Authors:
Ordonez, JA
Hierro, EM
Bruna, JM
de la Hoz, L
Citation: Ja. Ordonez et al., Changes in the components of dry-fermented sausages during ripening, CR R F SCI, 39(4), 1999, pp. 329-367
Authors:
Edwards, RA
Ordonez, JA
Dainty, RH
Hierro, EM
de la Hoz, L
Citation: Ra. Edwards et al., Characterization of the headspace volatile compounds of selected Spanish dry fermented sausages, FOOD CHEM, 64(4), 1999, pp. 461-465
Authors:
Hierro, E
de la Hoz, L
Ordonez, JA
Citation: E. Hierro et al., Contribution of the microbial and meat endogenous enzymes to the free amino acid and amine contents of dry fermented sausages, J AGR FOOD, 47(3), 1999, pp. 1156-1161
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