M. Carmen García-Linares

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

Fat and Protein from Olive Oil-Fried Sardines Interact to Normalize Serum Lipoproteins and Reduce Liver Lipids in Hypercholesterolemic Rats

Francisco J. Sánchez‐Muniz, Sara Bastida, Jesús Viejo et al. · Journal of Nutrition · 2003 · 34 citations · Full text

Nutrition, Metabolic Syndrome, Lipid Synthesis +11