Manuela Fernández

Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications

Manuela Fernández, Juan Antonio Ordóñez Pereda, Marı́a Isabel Cambero Rodríguez et al. · Food Chemistry · 2006 · 257 citations

Food Chemistry, Nutrition, Body Composition +12

Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum

José Manuel Bruna, Juan Antonio Ordóñez Pereda, Manuela Fernández et al. · Meat Science · 2001 · 152 citations

Microbial Inactivation, Intracellular Cell-free Extract, Food Fermentation +6

Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

Olga Díaz Rubio, Manuela Fernández, Gonzalo D. Garcı́a de Fernando et al. · Meat Science · 1997 · 123 citations

Food Chemistry, Engineering, Food Fermentation +10

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages

José Manuel Bruna, Eva Hierro, Lorenzo de la Hoz et al. · Meat Science · 2001 · 104 citations

Food Chemistry, Meat Packaging, Food Fermentation +11

Accelerated ripening of dry fermented sausages

Manuela Fernández, Juan Antonio Ordóñez Pereda, José Manuel Bruna et al. · Trends in Food Science & Technology · 2000 · 92 citations

Biomanufacturing, Food Fermentation, Biotechnology +4