List of works - Javier Carballo

A survey on the microbiological changes during the manufacture of dry-cured lacón, a Spanish traditional meat product

scientific article published on 01 December 2000

Antioxidant Potential of Extracts Obtained from Macro- (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata) and Micro-Algae (Chlorella vulgaris and Spirulina platensis) Assisted by Ultrasound.

scientific article published on 10 April 2018

Biochemical Changes during the Manufacture of Galician Chorizo Sausage as Affected by the Addition of Autochthonous Starter Cultures

scientific article published on 07 December 2020

Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives.

scientific article published on 2 April 2007

Carcass and meat quality traits of Celta heavy pigs. Effect of the inclusion of chestnuts in the finishing diet

Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin

scientific article published on 02 September 2014

Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review

Development of Volatile Compounds during the Manufacture of Dry-Cured “Lacón,” a Spanish Traditional Meat Product

article

Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatment

scientific article published on 14 September 2006

Effect of fat content on physical, microbial, lipid and protein changes during chill storage of foal liver pâté

scientific article published on 23 January 2014

Effect of low doses of biocides on the antimicrobial resistance and the biofilms of Cronobacter sakazakii and Yersinia enterocolitica

scientific article published on 04 November 2019

Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured "Lacón" from Celta pig breed.

scientific article published on 17 July 2013

Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen

scientific article published on 31 July 2018

Fucus vesiculosus extracts as natural antioxidants for improvement of physicochemical properties and shelf life of pork patties formulated with oleogels

scientific article published on 17 April 2019

Identification of enterococci isolated from cow's milk cheese: comparison of the classical methods and the API 20 STREP system (technical note).

scientific article

Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review

scientific article published on 30 December 2019

Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed.

scientific article published on 18 May 2012

Influence of salt content and processing time on sensory characteristics of cooked "lacón".

scientific article published on 7 December 2010

Influence of the Inclusion of Chestnut (Castanea sativa Miller) in the Finishing Diet and Cooking Technique on the Physicochemical Parameters and Volatile Profile of Biceps femoris Muscle

scientific article published on 06 June 2020

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón".

scientific article published on 16 June 2012

Metabolic characterization of Bacillus subtilis and Bacillus amyloliquefaciens strains isolated from traditional dry-cured sausages

scientific article published on 01 September 2014

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

scientific article published on 2 June 2014

Microbiological characteristics of "androlla", a Spanish traditional pork sausage.

scientific article published on 21 April 2006

Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage.

scientific article published on 20 September 2012

Prevalence, Molecular Typing, and Determination of the Biofilm-Forming Ability of Listeria monocytogenes Serotypes from Poultry Meat and Poultry Preparations in Spain

scientific article published on 05 November 2019

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

scientific article published on June 11, 2010

Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

scientific article published on 8 February 2008

Shelf life study of healthy pork liver pâté with added seaweed extracts from Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata

Strains of Staphylococcus and Bacillus isolated from traditional sausages as producers of biogenic amines.

scientific article published on 18 April 2012

Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a Spanish fermented sausage