Elena González‐Fandos

Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method

Elena González‐Fandos, A. Villarino-Rodrı́guez, M. Carmen García-Linares et al. · Food Control · 2004 · 157 citations · Full text

Agriculture, Food Science, Microbiology +17

Food-Based Dietary Guidelines around the World: A Comparative Analysis to Update AESAN Scientific Committee Dietary Recommendations

Montaña Cámara, Rosa M. Giner, Elena González‐Fandos et al. · Nutrients · 2021 · 129 citations · Full text

Agriculture, Nutrition, Nutritional Sciences +10

The sensory and microbiological quality of fresh sliced mushroom (<i>Agaricus bisporus</i> L.) packaged in modified atmospheres

Ana Simón, Elena González‐Fandos, Vanesa Tobar · International Journal of Food Science & Technology · 2005 · 104 citations · Full text

Agriculture, Food Science, Microbiology +17

Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method

Elena González‐Fandos · Food Microbiology · 2004 · 104 citations

Agriculture, Food Science, Microbiology +17

Microbiological, physicochemical and sensory characteristics of Cameros cheese packaged under modified atmospheres

Elena González‐Fandos, Susana Sanz Cervera · Food Microbiology · 2000 · 98 citations

Agriculture, Dairy Science, Food Science +14