Alberto Martı́n

Effect of different temperature–time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

Mar Roldán, Teresa Antequera, Alberto Martı́n et al. · Meat Science · 2012 · 242 citations

Structural Features, Meat Packaging, Animal Nutrition +7

Contribution of a selected fungal population to the volatile compounds on dry-cured ham

Alberto Martı́n, Juan J. Córdoba, Emilio Aranda et al. · International Journal of Food Microbiology · 2006 · 175 citations

Fungal Diversity, Fungal Population, Volatile Compounds +4

Resistance to spinosad in the western flower thrips, <i>Frankliniella occidentalis</i> (Pergande), in greenhouses of south‐eastern Spain

Pablo Bielza, V. Quinto, Josefina Contreras et al. · Pest Management Science · 2007 · 169 citations

Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels

Rocío Casquete, Sónia Marília Castro, Alberto Martı́n et al. · Innovative Food Science & Emerging Technologies · 2015 · 153 citations

Food Chemistry, High Pressure, Citrus Peels +4

Identification and characterization of yeast isolated from the elaboration of seasoned green table olives

Alejandro Hernández, Alberto Martı́n, Emilio Aranda et al. · Food Microbiology · 2006 · 146 citations

Biology, Food Chemistry, Biosynthesis +6