| Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture MCG Fontán, S Martínez, I Franco, J Carballo International Dairy Journal 16 (7), 762-767, 2006 | 224 | 2006 |
| Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives JM Lorenzo, S Martínez, I Franco, J Carballo Meat Science 77 (2), 287-293, 2007 | 120 | 2007 |
| Effect of the use of selected starter cultures on some quality, safety and sensorial properties of Dacia sausage, a traditional Romanian dry-sausage variety AMC Simion, C Vizireanu, P Alexe, I Franco, J Carballo Food Control 35 (1), 123-131, 2014 | 111 | 2014 |
| Microbiological characteristics of “androlla”, a Spanish traditional pork sausage MCG Fontán, JM Lorenzo, A Parada, I Franco, J Carballo Food Microbiology 24 (1), 52-58, 2007 | 110 | 2007 |
| Amino acid and soluble nitrogen evolution throughout ripening of Serra da Estrela cheese FK Tavaria, I Franco, FJ Carballo, FX Malcata International Dairy Journal 13 (7), 537-545, 2003 | 103 | 2003 |
| Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage I Fanco, B Prieto, JM Cruz, M López, J Carballo Food chemistry 78 (3), 339-345, 2002 | 102 | 2002 |
| Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial) A Salgado, MCG Fontán, I Franco, M López, J Carballo Food Chemistry 92 (3), 413-424, 2005 | 98 | 2005 |
| Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana) I Franco, B Prieto, A Bernardo, JG Prieto, J Carballo International Dairy Journal 13 (2-3), 221-230, 2003 | 85 | 2003 |
| Monitoring the bacterial population dynamics during the ripening of Galician chorizo, a traditional dry fermented Spanish sausage S Fonseca, A Cachaldora, M Gómez, I Franco, J Carballo Food microbiology 33 (1), 77-84, 2013 | 82 | 2013 |
| Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage S Fonseca, A Cachaldora, M Gómez, I Franco, J Carballo Food Control 33 (1), 6-14, 2013 | 80 | 2013 |
| Picon Bejes-Tresviso blue cheese: an overall biochemical survey throughout the ripening process B Prieto, I Franco, JM Fresno, A Bernardo, J Carballo International dairy journal 10 (3), 159-167, 2000 | 79 | 2000 |
| Influence of inclusion of chestnut in the finishing diet on fatty acid profile of dry-cured ham from Celta pig breed R Bermúdez, I Franco, D Franco, J Carballo, JM Lorenzo Meat Science 92 (4), 394-399, 2012 | 74 | 2012 |
| Biochemical characteristics of dry-cured lacón (a Spanish traditional meat product) throughout the manufacture, and sensorial properties of the final product. Effect of some … JM Lorenzo, MCG Fontán, I Franco, J Carballo Food Control 19 (12), 1148-1158, 2008 | 71 | 2008 |
| Proteolytic and lipolytic modifications during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives JM Lorenzo, I Franco, J Carballo Food Chemistry 110 (1), 137-149, 2008 | 69 | 2008 |
| Production of biogenic amines “in vitro” in relation to the growth phase by Enterobacteriaceae species isolated from traditional sausages JM Lorenzo, A Cachaldora, S Fonseca, M Gómez, I Franco, J Carballo Meat Science 86 (3), 684-691, 2010 | 66 | 2010 |
| The composition of Arnoia peppers (Capsicum annuum L.) at different stages of maturity S Martínez, A Curros, J Bermúdez, J Carballo, I Franco International Journal of Food Sciences and Nutrition 58 (2), 150-161, 2007 | 66 | 2007 |
| Microbiological characteristics of" androlla", a Spanish traditional pork sausage. MC García Fontán, JM Lorenzo, A Parada, I Franco, J Carballo | 66 | 2006 |
| Microbiological characteristics of Botillo, a Spanish traditional pork sausage MCG Fontán, JM Lorenzo, S Martínez, I Franco, J Carballo LWT-Food Science and Technology 40 (9), 1610-1622, 2007 | 65 | 2007 |
| Effect of blanching methods and frozen storage on some quality parameters of turnip greens (“grelos”) S Martínez, N Pérez, J Carballo, I Franco LWT-Food Science and Technology 51 (1), 383-392, 2013 | 63 | 2013 |
| Technological and safety characteristics of Staphylococcaceae isolated from Spanish traditional dry-cured sausages A Cachaldora, S Fonseca, I Franco, J Carballo Food microbiology 33 (1), 61-68, 2013 | 58 | 2013 |
