| The influence of nitrite and nitrate on microbial, chemical and sensory parameters of slow dry fermented sausage A Marco, JL Navarro, M Flores Meat Science 73 (4), 660-673, 2006 | 271 | 2006 |
| Effect of Debaryomyces spp. on aroma formation and sensory quality of dry-fermented sausages M Flores, MA Durá, A Marco, F Toldrá Meat science 68 (3), 439-446, 2004 | 230 | 2004 |
| Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts A Marco, JL Navarro, M Flores Journal of Agricultural and Food Chemistry 55 (8), 3058-3065, 2007 | 146 | 2007 |
| Volatile compounds of dry-fermented sausages as affected by solid-phase microextraction (SPME) A Marco, JL Navarro, M Flores Food Chemistry 84 (4), 633-641, 2004 | 105 | 2004 |
| The sensory quality of dry fermented sausages as affected by fermentation stage and curing agents A Marco, JL Navarro, M Flores European Food Research and Technology 226, 449-458, 2008 | 96 | 2008 |
| Long-term assessment of the treatment of recurrent tracheoesophageal fistula with fibrin glue associated with diathermy CG San Román, JE Barrios, J Lluna, V Ibañez, E Hernández, L Ayuso, ... Journal of pediatric surgery 41 (11), 1870-1873, 2006 | 75 | 2006 |
| Modeling survival of high hydrostatic pressure treated stationary-and exponential-phase Listeria innocua cells D Saucedo-Reyes, A Marco-Celdrán, MC Pina-Pérez, D Rodrigo, ... Innovative Food Science & Emerging Technologies 10 (2), 135-141, 2009 | 68 | 2009 |
| Use of the modified Gompertz equation to assess the Stevia rebaudiana Bertoni antilisterial kinetics CM Belda-Galbis, MC Pina-Pérez, J Espinosa, A Marco-Celdrán, ... Food microbiology 38, 56-61, 2014 | 60 | 2014 |
| Cooking effect on fatty acid profile of pork breakfast sausages enriched in conjugated linoleic acid by dietary supplementation or direct addition M Juárez, A Marco, N Brunton, B Lynch, DJ Troy, AM Mullen Food Chemistry 117 (3), 393-397, 2009 | 38 | 2009 |
| Effect of Olive Powder on the Growth and Inhibition of Bacillus cereus C Ferrer, D Ramón, B Muguerza, A Marco, A Martínez Foodborne pathogens and disease 6 (1), 33-37, 2009 | 32 | 2009 |
| Effect of Olive Powder and High Hydrostatic Pressure on the Inactivation of Bacillus cereus Spores in a Reference Medium A Marco, C Ferrer, LM Velasco, D Rodrigo, B Muguerza, A Martínez Foodborne Pathogens and Disease 8 (6), 681-685, 2011 | 27 | 2011 |
| Enriching breakfast sausages by feeding pigs with CLA supplemented diets A Marco, MM Juarez, N Brunton, PD Wasilewski, B Lynch, SS Moon, ... Food chemistry 114 (3), 984-988, 2009 | 10 | 2009 |
| Generation of Meaty Flavours During the Processing of Dry Fermented Sausages A Marco, JL Navarro, M Flores 52nd International Congress of Meat Science and Technology, 585-586, 2006 | 1 | 2006 |
| Effect of flavanol-rich cocoa powder on the growth of Bacillus cereus spores in reference media. C Ferrer, A Marco, D Rodrigo, B Muguerza, A Martinez Archiv für Lebensmittelhygiene 61 (5), 168-172, 2010 | | 2010 |
| Caracterización de los compuestos aromáticos en embutidos crudos y estudio de los factores que afectan a su generación AM Celdrán Universitat de València, Facultat de Farmàcia, 2007 | | 2007 |
| EFFECT OF NITRITE AND NITRATE ON THE GENERATION OF AROMA ACTIVE COMPOUNDS IN DRY FERMENTED SAUSAGES A Marco, JL Navarro, M Flores | | |
| THE DEGREE OF LIPOLYSIS IN SLOW FERMENTED SAUSAGES IS AFFECTED BY THE ADDITION OF NITRITE AND NITRATE. A Marco, JL Navarro, M Flores | | |
B. MuguerzaUniversitat Rovira i Virgili, Departament Biochemistry and Biotecnology, Nutrigenomic GroupVerified email at urv.cat
