| Microbiological and chemical changes during the manufacture of Kefir made from cows’ milk, using a commercial starter culture MCG Fontán, S Martínez, I Franco, J Carballo International Dairy Journal 16 (7), 762-767, 2006 | 226 | 2006 |
| The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.) S Martínez, M López, M González-Raurich, A Bernardo Alvarez International journal of food sciences and nutrition 56 (1), 45-51, 2005 | 149 | 2005 |
| Biogenic amine content during the manufacture of dry-cured lacón, a Spanish traditional meat product: Effect of some additives JM Lorenzo, S Martínez, I Franco, J Carballo Meat Science 77 (2), 287-293, 2007 | 120 | 2007 |
| Antioxidant activity of sugar molasses, including protective effect against DNA oxidative damage CM GUIMARaes, MS GIao, SS Martinez, AI Pintado, ME Pintado, ... Journal of food science 72 (1), C039-C043, 2007 | 107 | 2007 |
| Thermal inactivation of Enterococcus faecium: effect of growth temperature and physiological state of microbial cells S Martínez, M López, A Bernardo Letters in applied microbiology 37 (6), 475-481, 2003 | 105 | 2003 |
| Thermal inactivation of Bacillus cereus spores formed at different temperatures I González, M Lopez, S Martınez, A Bernardo, J González International Journal of Food Microbiology 51 (1), 81-84, 1999 | 81 | 1999 |
| Thermal inactivation of Bacillus cereus spores affected by the solutes used to control water activity of the heating medium M Mazas, S Martı́nez, M López, AB Alvarez, R Martin International Journal of Food Microbiology 53 (1), 61-67, 1999 | 70 | 1999 |
| The composition of Arnoia peppers (Capsicum annuum L.) at different stages of maturity S Martínez, A Curros, J Bermúdez, J Carballo, I Franco International Journal of Food Sciences and Nutrition 58 (2), 150-161, 2007 | 66 | 2007 |
| Microbiological characteristics of Botillo, a Spanish traditional pork sausage MCG Fontán, JM Lorenzo, S Martínez, I Franco, J Carballo LWT-Food Science and Technology 40 (9), 1610-1622, 2007 | 65 | 2007 |
| Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega) J Armesto, L Gómez-Limia, J Carballo, S Martínez International journal of food sciences and nutrition 70 (2), 136-149, 2019 | 63 | 2019 |
| Effect of blanching methods and frozen storage on some quality parameters of turnip greens (“grelos”) S Martínez, N Pérez, J Carballo, I Franco LWT-Food Science and Technology 51 (1), 383-392, 2013 | 63 | 2013 |
| Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review S Martínez, J Armesto, L Gómez-Limia, J Carballo Food Chemistry 313, 126065, 2020 | 62 | 2020 |
| Changes in the chemical and physical characteristics of cow’s milk butter during storage: Effects of temperature and addition of salt FJ Méndez-Cid, JA Centeno, S Martínez, J Carballo Journal of Food Composition and Analysis 63, 121-132, 2017 | 62 | 2017 |
| Fatty acids, retinol and cholesterol composition in various fatty tissues of Celta pig breed: Effect of the use of chestnuts in the finishing diet R Domínguez, S Martínez, M Gómez, J Carballo, I Franco Journal of Food Composition and Analysis 37, 104-111, 2015 | 50 | 2015 |
| Spanish goat and sheep milk cheeses S Martínez, I Franco, J Carballo Small Ruminant Research 101 (1-3), 41-54, 2011 | 49 | 2011 |
| Quality parameters of Brassica spp. grown in northwest Spain S Martínez, I Olmos, J Carballo, I Franco International journal of food science & technology 45 (4), 776-783, 2010 | 47 | 2010 |
| The composition of two Spanish pepper varieties (Fresno de la Vega and Benavente‐Los Valles) in different ripening stages A Bernardo, S Martinez, M Alvarez, A Fernandez, M Lopez Journal of food Quality 31 (6), 701-716, 2008 | 46 | 2008 |
| Effect of environmental parameters on growth kinetics of Bacillus cereus (ATCC 7004) after mild heat treatment S Martínez, R Borrajo, I Franco, J Carballo International journal of food microbiology 117 (2), 223-227, 2007 | 44 | 2007 |
| Impact of vacuum cooking and boiling, and refrigerated storage on the quality of galega kale (Brassica oleracea var. acephala cv. Galega) J Armesto, L Gómez-Limia, J Carballo, S Martínez LWT-Food Science and Technology 79, 267-277, 2017 | 37 | 2017 |
| Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage L Gómez-Limia, N Cobas, I Franco, S Martínez-Suárez Food Research International 136, 109601, 2020 | 34 | 2020 |
