María C. García Fontán

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 · 169 citations

Commercial Starter Culture, Food Fermentation, Livestock Production +9

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Androlla” and “Botillo”

José M. Lorenzo, Laura Purriños, María C. García Fontán et al. · Meat Science · 2010 · 72 citations

Polycyclic Aromatic Hydrocarbons, “ Botillo ”, Polycyclic Aromatic Hydrocarbon +1

Polycyclic aromatic hydrocarbons (PAHs) in two Spanish traditional smoked sausage varieties: “Chorizo gallego” and “Chorizo de cebolla”

José M. Lorenzo, Laura Purriños, Roberto Bermúdez et al. · Meat Science · 2011 · 72 citations

Polycyclic Aromatic Hydrocarbons, “ Chorizo, Polycyclic Aromatic Hydrocarbon +1

A survey on the microbiological changes during the manufacture of dry-cured lacon, a Spanish traditional meat product

Isabela Vilar, María C. García Fontán, Bernardo Prieto et al. · Journal of Applied Microbiology · 2000 · 71 citations

Dry-cured Lacon, Food Preservation, Food Processing Facilities +17

Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)

Aurora Salgado, María C. García Fontán, Inmaculada Franco et al. · Food Chemistry · 2004 · 66 citations

Biomanufacturing, Engineering, Food Analysis +8