| 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 | 351 | 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 | 180 | 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 | 169 | 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 | 154 | 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 | 142 | 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 | 130 | 2003 |
| 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 | 119 | 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 | 110 | 2013 |
| 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 | 95 | 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 | 95 | 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 | 94 | 2000 |
| 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 | 92 | 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 | 91 | 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 Ordonez Food chemistry 91 (4), 673-682, 2005 | 88 | 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 | 69 | 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 |
| Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages—part 2. Free fatty acids, short-chain fatty acids, carbonyls and sensory quality M Fernández, L De La Hoz, O Díaz, MI Cambero, JA Ordóñez Meat Science 40 (3), 351-362, 1995 | 62 | 1995 |
| Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and/or the Addition of Intracellular Extracts of Mucor racemosus JM Bruna, M Fernández, EM Hierro, JA Ordóntez, L De La Hoz Journal of Food Science 65 (4), 731-738, 2000 | 59 | 2000 |
| A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages XF Hospital, E Hierro, S Stringer, M Fernández International Journal of Food Microbiology 218, 66-70, 2016 | 57 | 2016 |
| Use of carbon dioxide enriched atmospheres in the refrigerated storage (2 °C) of salmon (Salmo salar ) steaks L de la Hoz, DE López-Gálvez, M Fernández, E Hierro, JA Ordóñez European Food Research and Technology 210, 179-188, 2000 | 56 | 2000 |
Domínguez-Bernal, GustavoUniversidad Complutense MadridVerified email at ucm.es
