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Prevalence of and Risk Factors for Listeria Species on Dairy Farms

Journal of dairy science, 2007-11, Vol.90 (11), p.5083-5088

2007

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Application of ATP bioluminescence for evaluation of surface cleanliness of milking equipment

International journal of food microbiology, 2008-07, Vol.125 (3), p.357-361

2008

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Evolution of phospholipid contents during the production of quark cheese from buttermilk

Journal of dairy science, 2016-06, Vol.99 (6), p.4154-4159

2016

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Milk phospholipids: Organic milk and milk rich in conjugated linoleic acid compared with conventional milk

Journal of dairy science, 2015-01, Vol.98 (1), p.9-14

2015

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A Comparison of the ISO and AACC Methods for Determining the Activity of Trypsin Inhibitors in Soybean Meal

Journal of the American Oil Chemists' Society, 2015-10, Vol.92 (10), p.1391-1397

2015

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Implementation of HACCP to control the influence of milking equipment and cooling tank on the milk quality

Trends in food science & technology, 2012, Vol.23 (1), p.4-12

2012

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Mineral analysis in rabbit meat from Galicia (NW Spain)

Meat science, 2006-08, Vol.73 (4), p.635-639

2006

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Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture

International journal of food microbiology, 1999-05, Vol.48 (2), p.97-111

1999

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Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese

International journal of food microbiology, 2000-07, Vol.59 (1), p.37-46

2000

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Major Components of Honey Analysis by Near-Infrared Transflectance Spectroscopy

Journal of agricultural and food chemistry, 2000-11, Vol.48 (11), p.5154-5158

2000

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Determination of fat, protein, and total solids in cheese by near-infrared reflectance spectroscopy

Journal of AOAC International, 1995-05, Vol.78 (3), p.802-806

1995

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Determination of the principal sources of Listeria spp. contamination in poultry meat and a poultry processing plant

Journal of food protection, 1995-12, Vol.58 (12), p.1320-1325

1995

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Determination of Polarimetric Parameters of Honey by Near-Infrared Transflectance Spectroscopy

Journal of agricultural and food chemistry, 2002-01, Vol.50 (3), p.419-425

2002

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Characteristics of “Tetilla” pasteurized milk cheese manufactured with the addition of autochthonous cultures

Food microbiology, 2004-02, Vol.21 (1), p.97-104

2004

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Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (Northwest Spain)

International journal of food microbiology, 1996-12, Vol.33 (2), p.307-313

1996

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Mineral content of the honeys produced in Galicia (North-west Spain)

Food chemistry, 1994, Vol.49 (2), p.169-171

1994

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Microbiological, chemical and biochemical characteristics of ‘Tetilla’ raw cows-milk cheese

Food microbiology, 2001-04, Vol.18 (2), p.151-158

2001

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Microbiological quality of Cebrero cheese from northwest Spain

Journal of food safety, 1994-03, Vol.14 (1), p.1-8

1994

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Susceptibilities of Listeria species isolated from food to nine antimicrobial agents

Antimicrobial Agents and Chemotherapy, 1994-07, Vol.38 (7), p.1655-1657

1994

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Analysis of Dairy Products by Near-Infrared Spectroscopy: A Review

Journal of agricultural and food chemistry, 1997-08, Vol.45 (8), p.2815-2819

1997

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Analysis of fermented milk products by near-infrared reflectance spectroscopy

Journal of AOAC International, 1996-05, Vol.79 (3), p.817-821

1996

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Microbiological study of Arzua cheese (NW Spain) throughout cheesemaking and ripening

Journal of food safety, 1994-07, Vol.14 (3), p.229-241

1994

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Analysis of Nitrogen Fractions in Silage by Near-Infrared Spectroscopy

Journal of agricultural and food chemistry, 2005-03, Vol.53 (5), p.1374-1378

2005

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Moisture, solids-non-fat and fat analysis in butter by near infrared spectroscopy

International dairy journal, 2001, Vol.11 (1), p.93-98

2001

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Identification and preliminary characterization of strains of enterococci and micrococci isolated from Arzúa raw cows'-milk cheese

Die Nahrung, 1995, Vol.39 (1), p.55-62

1995

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Prevalence of and Risk Factors for Listeria Species on Dairy Farms

Application of ATP bioluminescence for evaluation of surface cleanliness of milking equipment

Evolution of phospholipid contents during the production of quark cheese from buttermilk

Milk phospholipids: Organic milk and milk rich in conjugated linoleic acid compared with conventional milk

A Comparison of the ISO and AACC Methods for Determining the Activity of Trypsin Inhibitors in Soybean Meal

Implementation of HACCP to control the influence of milking equipment and cooling tank on the milk quality

Mineral analysis in rabbit meat from Galicia (NW Spain)

Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture

Effects of Lactobacillus strains on the ripening and organoleptic characteristics of Arzúa-Ulloa cheese

Major Components of Honey Analysis by Near-Infrared Transflectance Spectroscopy

Determination of fat, protein, and total solids in cheese by near-infrared reflectance spectroscopy

Determination of the principal sources of Listeria spp. contamination in poultry meat and a poultry processing plant

Determination of Polarimetric Parameters of Honey by Near-Infrared Transflectance Spectroscopy

Characteristics of “Tetilla” pasteurized milk cheese manufactured with the addition of autochthonous cultures

Main microbial flora present as natural starters in Cebreiro raw cow's-milk cheese (Northwest Spain)

Mineral content of the honeys produced in Galicia (North-west Spain)

Microbiological, chemical and biochemical characteristics of ‘Tetilla’ raw cows-milk cheese

Microbiological quality of Cebrero cheese from northwest Spain

Susceptibilities of Listeria species isolated from food to nine antimicrobial agents

Analysis of Dairy Products by Near-Infrared Spectroscopy: A Review

Analysis of fermented milk products by near-infrared reflectance spectroscopy

Microbiological study of Arzua cheese (NW Spain) throughout cheesemaking and ripening

Analysis of Nitrogen Fractions in Silage by Near-Infrared Spectroscopy

Moisture, solids-non-fat and fat analysis in butter by near infrared spectroscopy

Identification and preliminary characterization of strains of enterococci and micrococci isolated from Arzúa raw cows'-milk cheese

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