Rafael Millán de Larriva

Total volatile base nitrogen and its use to assess freshness in European sea bass stored in ice

Pedro Ángel Castro Alonso, J. C. Penedo Padrón, María José Caballero et al. · Food Control · 2004 · 155 citations

Engineering, European Sea Bass, Marine Chemistry +4

Identification of the risk factors associated with cheese production to implement the hazard analysis and critical control points (HACCP) system on cheese farms

Conrado Carrascosa, Rafael Millán de Larriva, Pedro Saavedra et al. · Journal of Dairy Science · 2016 · 57 citations · Full text

Blue pigment in fresh cheese produced by Pseudomonas fluorescens

Conrado Carrascosa, Rafael Millán de Larriva, José Raduán Jáber et al. · Food Control · 2015 · 39 citations

Blue Pigment, Microbial Contamination, Bacteriology +3

Monitoring of cleanliness and disinfection in dairies: Comparison of traditional microbiological and ATP bioluminescence methods

Conrado Carrascosa, Pedro Saavedra, Rafael Millán de Larriva et al. · Food Control · 2012 · 30 citations · Full text

Microbial Hazard, Microbial Contamination, Bioprocess Monitoring +10

Predictive models for bacterial growth in sea bass (<i><scp>D</scp>icentrarchus labrax</i>) stored in ice

Conrado Carrascosa, Rafael Millán de Larriva, Pedro Saavedra et al. · International Journal of Food Science & Technology · 2013 · 19 citations · Full text

Predictive Modelling, Engineering, Sea Bass +18