M.L. Garcı́a

Inulin as fat substitute in low fat, dry fermented sausages

Encarnación Serrano Mendoza, M.L. Garcı́a, Carmen Casás et al. · Meat Science · 2001 · 345 citations

Food Chemistry, Nutrition, Fat Substitute +4

Dry fermented sausages enriched with lycopene from tomato peel

Marta M. Calvo, M.L. Garcı́a, M.D. Selgas · Meat Science · 2007 · 182 citations

Food Chemistry, Food Analysis, Biotechnology +5

The effect of fructooligosaccharides on the sensory characteristics of cooked sausages

E. Cáceres, M.L. Garcı́a, José Antonio Sánchez Toro et al. · Meat Science · 2004 · 139 citations

Food Chemistry, Food Analysis, Sensory Characteristics +6

Design of a new cooked meat sausage enriched with calcium

E. Cáceres, M.L. Garcı́a, M.D. Selgas · Meat Science · 2006 · 95 citations

Meat Science, Meat Quality, Meat Packaging

Ultrastructural Changes and Structure and Mobility of Myowater in Frozen-Stored Hake (<i>Merluccius merluccius</i>L.) Muscle:  Relationship with Functionality and Texture

Ana M. Herrero, P. Carmona, M.L. Garcı́a et al. · Journal of Agricultural and Food Chemistry · 2005 · 77 citations