| Utilization of cereal and fruit fibres in low fat dry fermented sausages ML Garcıa, R Dominguez, MD Galvez, C Casas, MD Selgas Meat science 60 (3), 227-236, 2002 | 513 | 2002 |
| Inulin as fat substitute in low fat, dry fermented sausages E Mendoza, ML Garcıa, C Casas, MD Selgas Meat science 57 (4), 387-393, 2001 | 496 | 2001 |
| Tecnología de los alimentos: Componentes de los alimentos y procesos JA Ordoñez Síntesis, 1998 | 342 | 1998 |
| Dry fermented sausages enriched with lycopene from tomato peel MM Calvo, ML García, MD Selgas Meat science 80 (2), 167-172, 2008 | 266 | 2008 |
| The effect of fructooligosaccharides on the sensory characteristics of cooked sausages E Cáceres, ML Garcıa, J Toro, MD Selgas Meat science 68 (1), 87-96, 2004 | 227 | 2004 |
| Beef hamburgers enriched in lycopene using dry tomato peel as an ingredient ML García, MM Calvo, MD Selgas Meat science 83 (1), 45-49, 2009 | 211 | 2009 |
| Effect of pre-emulsified fish oil–as source of PUFA n− 3–on microstructure and sensory properties of mortadella, a Spanish bologna-type sausage E Cáceres, ML García, MD Selgas Meat science 80 (2), 183-193, 2008 | 184 | 2008 |
| Design of a new cooked meat sausage enriched with calcium E Cáceres, ML García, MD Selgas Meat Science 73 (2), 368-377, 2006 | 137 | 2006 |
| Short‐chain fructooligosaccharides as potential functional ingredient in dry fermented sausages with different fat levels P Salazar, ML García, MD Selgas International Journal of Food Science & Technology 44 (6), 1100-1107, 2009 | 130 | 2009 |
| Utilisation of fruit fibres in conventional and reduced‐fat cooked‐meat sausages ML García, E Caceres, MD Selgas Journal of the Science of Food and Agriculture 87 (4), 624-631, 2007 | 97 | 2007 |
| Tecnologia de alimentos-Alimentos de origem animal JA Ordóñez Pereda, MIC Rodríguez, LF Álvarez, MLG Sanz, G Minguillón, ... Porto Alegre: Artmed 2, 2005 | 80 | 2005 |
| Long-chain soluble dietary fibre as functional ingredient in cooked meat sausages MD Selgas, E Cáceres, ML García Food Science and Technology International 11 (1), 41-47, 2005 | 76 | 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 |
| Usefulness of calcium lactate, citrate and gluconate for calcium enrichment of dry fermented sausages MD Selgas, P Salazar, ML García Meat science 82 (4), 478-480, 2009 | 66 | 2009 |
| Lactic acid bacteria: hydrophobicity and strength of attachment to meat surfaces ML Marin, Y Benito, C Pin, MF Fernandez, ML Garcia, MD Selgas, ... Letters in applied microbiology 24 (1), 14-18, 1997 | 60 | 1997 |
| Cell surface hydrophobicity and attachment of pathogenic and spoilage bacteria to meat surfaces Y Benito, C Pin, ML Marin, ML Garcia, MD Selgas, C Casas Meat science 45 (4), 419-425, 1997 | 59 | 1997 |
| Selected characteristics of micrococci isolated from Spanish dry fermented sausages MD Selgas, B Sanz, JA Ordóñez Food Microbiology 5 (4), 185-193, 1988 | 59 | 1988 |
| Effects of irradiation on hamburgers enriched with folic acid I Galán, ML García, MD Selgas Meat science 84 (3), 437-443, 2010 | 55 | 2010 |
| Effect of selected mould strains on lipolysis in dry fermented sausages MD Selgas, C Casas, VM Toledo, ML García European Food Research and Technology 209, 360-365, 1999 | 45 | 1999 |
| Effects of irradiation and storage on the physico‐chemical and sensory properties of hamburgers enriched with lycopene MD Selgas, ML García, MM Calvo International journal of food science & technology 44 (10), 1983-1989, 2009 | 43 | 2009 |
