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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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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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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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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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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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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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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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Removal of Listeria spp. in a cheese factory

Journal of food safety, 1997-09, Vol.17 (2), p.133-139

1997

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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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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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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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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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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 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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Lactic acid bacteria isolated from Arzu´a cows' milk cheese

International dairy journal, 1996, Vol.6 (1), p.65-78

1996

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Determination of moisture, starch, protein, and fat in common beans (Phaseolus vulgaris L.) by near infrared spectroscopy

Journal of AOAC International, 2006-07, Vol.89 (4), p.1039-1041

2006

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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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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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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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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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Incidence of toxigenic molds in farm-level cheesemaking units from Arzua (La Coruña, Spain)

Food science and technology international, 1995-08, Vol.1 (2-3), p.91-95

1995

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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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Determination of Na, K, Ca, Mg, Cu, Fe, Mn and total cationic milliequivalents in Spanish commercial honeys

Journal of apicultural research, 1992, Vol.31 (2), p.65-69

1992

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Total Bacterial Count in Raw Milk Using the BactoScan 8000

Journal of AOAC International, 1993-07, Vol.76 (4), p.838-841

1993

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Mineral analysis in rabbit meat from Galicia (NW Spain)

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

Prevalence of and Risk Factors for Listeria Species on Dairy Farms

Effects of the addition of Enterococcus faecalis in Cebreiro cheese manufacture

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

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

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

Removal of Listeria spp. in a cheese factory

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

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

Microbiological quality of Cebrero cheese from northwest Spain

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

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

Analysis of Nitrogen Fractions in Silage by Near-Infrared Spectroscopy

Lactic acid bacteria isolated from Arzu´a cows' milk cheese

Determination of moisture, starch, protein, and fat in common beans (Phaseolus vulgaris L.) by near infrared spectroscopy

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

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

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

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

Incidence of toxigenic molds in farm-level cheesemaking units from Arzua (La Coruña, Spain)

Analysis of fermented milk products by near-infrared reflectance spectroscopy

Determination of Na, K, Ca, Mg, Cu, Fe, Mn and total cationic milliequivalents in Spanish commercial honeys

Total Bacterial Count in Raw Milk Using the BactoScan 8000

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