Javier Carballo - Concepedia

Author

Javier Carballo

Also Known As

Carballo, Javier, F Javier Carballo, F.J. Carballo, J CARBALLO, J Carballo, J. CARBALLO, J. Carballo, Javier CARBALLO, Javier Carballo

208

Publications

6.6K

Citations

H-Index

Concepts

All Affiliations

Universidade de Vigo Universidad de León Centro Tecnológico de Automoción de Galicia Centro Tecnológico del Mar

About

Javier Carballo is an author at Universidade de Vigo specializing in health sciences, food safety, and food quality.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	37	72	3.2K
2	Engineering	15	16	682
3	Medicine	15	18	777
4	Education	14	15	617
5	Natural Sciences	4	4	125

Javier Carballo

127

Publications

6.1K

Citations

H-Index

Page 1

	Year	Citations
Proximate Composition and Nutritional Value of Three Macroalgae: Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcata José M. Lorenzo, Rubén Agregán, Paulo E. S. Munekata, Marine Drugs	2017	208
Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) for Twelve Antimicrobials (Biocides and Antibiotics) in Eight Strains of Listeria monocytogenes Cristina Rodríguez‐Melcón, Carlos Alonso‐Calleja, María del Camino García Fernández, Biology	2021	191
Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture María C. García Fontán, Sidonia Martı́nez, Inmaculada Franco, International Dairy Journal Commercial Starter CultureFood FermentationLivestock ProductionBiotechnologyFood Microbiology	2005	169
Proximate composition, phenolic content and in vitro antioxidant activity of aqueous extracts of the seaweeds Ascophyllum nodosum, Bifurcaria bifurcata and Fucus vesiculosus. Effect of addition of the extracts on the oxidative stability of canola oil under accelerated storage conditions Rubén Agregán, Paulo E. S. Munekata, Rubén Domínguez, Food Research International Canola OilProximate CompositionMedicinePhenolic ContentPhytochemical	2016	131
Effect of proteolysis index level on instrumental adhesiveness, free amino acids content and volatile compounds profile of dry-cured ham C. Pérez-Santaescolástica, Javier Carballo, E. Fulladosa, Food Research International Food ChemistryBiomanufacturingInstrumental AdhesivenessFood AnalysisVolatile Compounds Profile	2018	131
Microbiological characteristics of “androlla”, a Spanish traditional pork sausage José M. Lorenzo, Arturo Parada, Inmaculada Franco, Food Microbiology Food MicrobiologyMicrobiological CharacteristicsMicrobiologyFoodborne HazardFood Safety	2006	130
Changes in physico-chemical properties and volatile compounds throughout the manufacturing process of dry-cured foal loin José M. Lorenzo, Javier Carballo Meat Science Food ChemistryDry-cured Foal LoinBiomanufacturingVolatile CompoundsFood Physic	2014	121
Phenolic compounds from three brown seaweed species using LC-DAD–ESI-MS/MS Rubén Agregán, Paulo E. S. Munekata, Daniel Franco, Food Research International Brown Seaweed SpeciesPhytochemicalPhytochemistryPharmacologyPolyphenolics	2017	121
Influence of muscle type on the evolution of free amino acids and sarcoplasmic and myofibrillar proteins through the manufacturing process of Celta dry-cured ham Roberto Bermúdez, Daniel Franco, Javier Carballo, Food Research International Muscle FunctionEngineeringBiochemistrySkeletal MuscleProtein Folding	2014	118
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 Rubén Agregán, Paulo E. S. Munekata, Daniel Franco, Medicines	2018	103

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