Inmaculada Franco

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 et al. · International Dairy Journal · 2005 · 172 citations

Agriculture, Dairy Science, Food Science +16

Evaluation of antimicrobial edible coatings from a whey protein isolate base to improve the shelf life of cheese

Óscar L. Ramos, Joana Odila Pereira, S.I. Silva et al. · Journal of Dairy Science · 2012 · 147 citations · Full text

Agriculture, Dairy Science, Food Science +16

Microbiological characteristics of “androlla”, a Spanish traditional pork sausage

José M. Lorenzo, Arturo Parada, Inmaculada Franco et al. · Food Microbiology · 2006 · 130 citations

Agriculture, Food Science, Microbiology +15

Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives

José M. Lorenzo, Sidonia Martı́nez, Inmaculada Franco et al. · Meat Science · 2007 · 78 citations

Agriculture, Food Science, Food Chemistry +12

Effect of different autochthonous starter cultures on the volatile compounds profile and sensory properties of Galician chorizo, a traditional Spanish dry fermented sausage

Sónia Fonseca, Aida Cachaldora, María Gómez et al. · Food Control · 2013 · 76 citations

Agriculture, Food Science, Microbiology +17