| Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins M Roldán, T Antequera, A Martín, AI Mayoral, J Ruiz Meat science 93 (3), 572-578, 2013 | 286 | 2013 |
| Contribution of a selected fungal population to the volatile compounds on dry-cured ham A Martín, JJ Córdoba, E Aranda, MG Córdoba, MA Asensio International Journal of Food Microbiology 110 (1), 8-18, 2006 | 202 | 2006 |
| Identification and characterization of yeast isolated from the elaboration of seasoned green table olives A Hernández, A Martín, E Aranda, F Pérez-Nevado, MG Córdoba Food microbiology 24 (4), 346-351, 2007 | 190 | 2007 |
| Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages S Ruiz-Moyano, A Martín, MJ Benito, FP Nevado, M de Guía Córdoba Meat Science 80 (3), 715-721, 2008 | 172 | 2008 |
| Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages S Ruiz-Moyano, A Martín, MJ Benito, A Hernández, R Casquete, ... Food Microbiology 28 (5), 839-847, 2011 | 168 | 2011 |
| Characterization of Micrococcaceae isolated from Iberian dry-cured sausages A Martín, B Colín, E Aranda, MJ Benito, MG Córdoba Meat Science 75 (4), 696-708, 2007 | 155 | 2007 |
| Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry‐fermented salchichón and chorizo sausages MJ Benito, A Martín, E Aranda, F Pérez‐Nevado, S Ruiz‐Moyano, ... Journal of Food Science 72 (6), M193-M201, 2007 | 154 | 2007 |
| Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels R Casquete, SM Castro, A Martín, S Ruiz-Moyano, JA Saraiva, ... Innovative Food Science & Emerging Technologies 31, 37-44, 2015 | 148 | 2015 |
| Physicochemical and sensorial characterisation of four sweet cherry cultivars grown in Jerte Valley (Spain) MJ Serradilla, A Martín, S Ruiz-Moyano, A Hernández, M López-Corrales, ... Food Chemistry 133 (4), 1551-1559, 2012 | 145 | 2012 |
| Spoilage yeasts: What are the sources of contamination of foods and beverages? A Hernández, F Pérez-Nevado, S Ruiz-Moyano, MJ Serradilla, ... International journal of food microbiology 286, 98-110, 2018 | 117 | 2018 |
| Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes R Casquete, MJ Benito, A Martín, S Ruiz-Moyano, A Hernández, ... LWT-Food Science and Technology 44 (7), 1562-1571, 2011 | 116 | 2011 |
| Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage A Rodríguez, M Rodríguez, A Martín, J Delgado, JJ Córdoba Meat science 92 (4), 728-734, 2012 | 111 | 2012 |
| Real-time PCR assays for detection and quantification of aflatoxin-producing molds in foods A Rodríguez, M Rodríguez, MI Luque, A Martín, JJ Córdoba Food Microbiology 31 (1), 89-99, 2012 | 96 | 2012 |
| Yeasts isolated from figs (Ficus carica L.) as biocontrol agents of postharvest fruit diseases S Ruiz-Moyano, A Martín, MC Villalobos, A Calle, MJ Serradilla, ... Food microbiology 57, 45-53, 2016 | 95 | 2016 |
| Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives A Hernández, A Martín, MG Córdoba, MJ Benito, E Aranda, ... International journal of food microbiology 121 (2), 178-188, 2008 | 93 | 2008 |
| Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages S Ruiz-Moyano, A Martín, MJ Benito, R Casquete, MJ Serradilla, ... Meat science 83 (3), 460-467, 2009 | 85 | 2009 |
| Consumers’ growing appetite for natural foods: Perceptions towards the use of natural preservatives in fresh fruit FJ Mesías, A Martín, A Hernández Food Research International 150, 110749, 2021 | 82 | 2021 |
| Evaluation of hazard of aflatoxin B1, ochratoxin A and patulin production in dry-cured ham and early detection of producing moulds by qPCR A Rodríguez, M Rodríguez, A Martín, F Nuñez, JJ Córdoba Food Control 27 (1), 118-126, 2012 | 79 | 2012 |
| Contribution of a selected fungal population to proteolysis on dry-cured ham A Martı́n, JJ Córdoba, F Núñez, MJ Benito, MA Asensio International Journal of Food Microbiology 94 (1), 55-66, 2004 | 79 | 2004 |
| Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures R Casquete, MJ Benito, A Martín, S Ruiz-Moyano, E Aranda, MG Córdoba Food Control 24 (1-2), 191-198, 2012 | 77 | 2012 |
Manuel Joaquín SerradillaCICYTEXDirección de correo verificada de juntaex.es
