M. Trinidad García-Arias

Cooking–freezing–reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions

M. Trinidad García-Arias, E. Álvarez Pontes, M. Carmen García-Linares et al. · Food Chemistry · 2003 · 218 citations

Food Chemistry, Fatty Acid Compositions, Food Quality +8

Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method

Elena González‐Fandos, A. Villarino-Rodrı́guez, M. Carmen García-Linares et al. · Food Control · 2004 · 156 citations · Full text

Microbial Contamination, Foodborne Illness, Sous Vide Method +7

Thermally oxidised sunflower-seed oil increases liver and serum peroxidation and modifies lipoprotein composition in rats

C. Garrido‐Polonio, M. Carmen García-Linares, M. Trinidad García-Arias et al. · British Journal Of Nutrition · 2004 · 105 citations · Full text

MICROBIOLOGICAL AND NUTRITIONAL QUALITY OF SOUS VIDE OR TRADITIONALLY PROCESSED FISH: INFLUENCE OF FAT CONTENT

M. Carmen García-Linares, Elena González‐Fandos, María del Camino García Fernández et al. · Journal of Food Quality · 2004 · 76 citations

Nutrition, Shelf Life, Fish Species +23

Mycotoxins in two Spanish cheese varieties

Teresa María López-Díaz, C. Román-Blanco, M. Trinidad García-Arias et al. · International Journal of Food Microbiology · 1996 · 61 citations

Spanish Cheese Varieties, Mycotoxin Formation, Mycotoxins +2