| Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications M Fernández, JA Ordóñez, I Cambero, C Santos, C Pin, L de la Hoz Food Chemistry 101 (1), 107-112, 2007 | 348 | 2007 |
| Prognostic and biological implications of genetic abnormalities in multiple myeloma undergoing autologous stem cell transplantation: t (4; 14) is the most relevant adverse … NC Gutierrez, MV Castellanos, ML Martin, MV Mateos, JM Hernandez, ... Leukemia 21 (1), 143-150, 2007 | 215 | 2007 |
| Proteolysis in dry fermented sausages: the effect of selected exogenous proteases O Diaz, M Fernandez, GDG De Fernando, L de la Hoz, JA Ordoñez Meat Science 46 (1), 115-128, 1997 | 179 | 1997 |
| Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of … JM Bruna, JA Ordóñez, M Fernández, B Herranz, L de la Hoz Meat Science 59 (1), 87-96, 2001 | 168 | 2001 |
| Accelerated ripening of dry fermented sausages M Fernandez, JA Ordóñez, JM Bruna, B Herranz, L de la Hoz Trends in food science & technology 11 (6), 201-209, 2000 | 153 | 2000 |
| The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages JM Bruna, EM Hierro, L de la Hoz, DS Mottram, M Fernández, JA Ordóñez Meat science 59 (1), 97-107, 2001 | 141 | 2001 |
| Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages JM Bruna, EM Hierro, L de la Hoz, DS Mottram, M Fernández, JA Ordóñez International Journal of Food Microbiology 85 (1-2), 111-125, 2003 | 128 | 2003 |
| Use of methylene blue in patients with refractory septic shock: impact on hemodynamics and gas exchange M Andresen, A Dougnac, O Diaz, G Hernandez, L Castillo, G Bugedo, ... Journal of critical care 13 (4), 164-168, 1998 | 119 | 1998 |
| Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products E Hierro, E Barroso, L De la Hoz, JA Ordóñez, S Manzano, M Fernández Innovative Food Science & Emerging Technologies 12 (3), 275-281, 2011 | 117 | 2011 |
| Use of pulsed light to increase the safety of ready-to-eat cured meat products M Ganan, E Hierro, XF Hospital, E Barroso, M Fernández Food Control 32 (2), 512-517, 2013 | 109 | 2013 |
| Toward sustainability: The roles and limitations of certification M Barry, B Cashore, J Clay, M Fernandez, L Lebel, T Lyon, P Mallet, ... | 97 | 2012 |
| Combined use of pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages JM Bruna, M Fernández, EM Hierro, JA Ordonez, L De la Hoz Meat Science 54 (2), 135-145, 2000 | 94 | 2000 |
| Microbial and physicochemical modifications of hake (Merluccius merluccius) steaks stored under carbon dioxide enriched atmospheres JA Ordóñez, DE López‐Gálvez, M Fernández, E Hierro, L de la Hoz Journal of the Science of Food and Agriculture 80 (13), 1831-1840, 2000 | 93 | 2000 |
| Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio E Hierro, M Ganan, E Barroso, M Fernández International Journal of Food Microbiology 158 (1), 42-48, 2012 | 92 | 2012 |
| Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology E Hierro, S Manzano, JA Ordóñez, L de la Hoz, M Fernández International Journal of Food Microbiology 135 (2), 125-130, 2009 | 90 | 2009 |
| Effect of the addition of pronase E on the proteolysis in dry fermented sausages O Diaz, M Fernandez, GDG de Fernando, L de la Hoz, JA Ordóñez Meat Science 34 (2), 205-216, 1993 | 90 | 1993 |
| Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids B Herranz, L de la Hoz, E Hierro, M Fernández, JA Ordóñez Food chemistry 91 (4), 673-682, 2005 | 87 | 2005 |
| Microorganisms and lipolysis in the ripening of dry fermented sausages ML GARCIA, MD SELGAS, M FERNANDEZ, JA ORDOÑEZ International journal of food science & technology 27 (6), 675-682, 1992 | 71 | 1992 |
| Effect of the addition of papain on the dry fermented sausage proteolysis O Díaz, M Fernández, GDG Fernando, L Hoz, JA Ordóñez Journal of the Science of Food and Agriculture 71 (1), 13-21, 1996 | 68 | 1996 |
| Outcome according to cytogenetic abnormalities and DNA ploidy in myeloma patients receiving short induction with weekly bortezomib followed by maintenance MV Mateos, NC Gutiérrez, ML Martín-Ramos, B Paiva, MA Montalbán, ... Blood, The Journal of the American Society of Hematology 118 (17), 4547-4553, 2011 | 65 | 2011 |
Domínguez-Bernal, GustavoUniversidad Complutense MadridVerified email at ucm.es
