Search filters

List of works by Eva M. Santos

A theoretical and experimental approach to evaluate zein-calcium interaction in nixtamalization process

scientific article published on 11 June 2019

Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage.

scientific article published on 6 July 2007

Characterisation of Micrococcaceae isolated from different varieties of chorizo

scientific article published on 01 March 2000

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

scientific article published on 01 January 2005

Comparative study of lactic acid bacteria house flora isolated in different varieties of 'chorizo'.

scientific article published on January 1998

Determination of quinolones in milk samples using a combination of magnetic solid-phase extraction and capillary electrophoresis

scientific article published on 01 July 2012

Diversity of Weissella viridescens strains associated with “Morcilla de Burgos”

scientific article published on 28 February 2006

Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos.

scientific article published on 26 July 2008

Influence of Potato Crisps Processing Parameters on Acrylamide Formation and Bioaccesibility

scientific article published on 23 October 2019

Microbiological and sensory changes in "Morcilla de Burgos" preserved in air, vacuum and modified atmosphere packaging.

scientific article

New Poly(Ionic Liquid) Based Fiber for Determination of Oxytetracycline in Milk Samples by Application of SPME-CE Technique

scientific article published on 24 January 2019

Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage.

scientific article published on October 2003

Reduction of Salt and Fat in Frankfurter Sausages by Addition of Agaricus bisporus and Pleurotus ostreatus Flour

scientific article published on 09 June 2020

The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage.

scientific article published on 24 July 2006

Paulina is supported by:

About Paulina

Help