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 · 252 citations

Agriculture, Food Science, Food Analysis +15

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 · 177 citations

Life Sciences, Food Science, Microbiology +16

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 · 174 citations

Agriculture, Plant Biology, Plant Sciences +14

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 · 154 citations

Agriculture, Food Science, Horticultural Sciences +17

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 · 151 citations

Agriculture, Food Science, Microbiology +7