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List of works by Inmaculada Franco

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

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

scientific article published on 14 September 2006

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

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

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

scientific article published on 18 April 2012

Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages

scientific article published on 13 September 2012

The composition of Arnoia peppers (Capsicum annuum L.) at different stages of maturity.

scientific article published in March 2007

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