Manuela Fernández

Best Publications

• Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications

  Manuela Fernández;Juan Antonio Ordóñez;Isabel Cambero;Carlos Santos

  339
  Citations

• Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum.

  José M. Bruna;Juan A. Ordóñez;Manuela Fernández;Beatriz Herranz

  185
  Citations

• Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

  Olga Díaz;Manuela Fernandez;Gonzalo D.Garcia De Fernando;Lorenzo de la Hoz

  181
  Citations

• Accelerated ripening of dry fermented sausages

  Manuela Fernández;Juan A Ordóñez;José M Bruna;Beatriz Herranz

  145
  Citations

• The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages.

  José M Bruna;Eva M Hierro;Lorenzo de la Hoz;Donald S Mottram

  138
  Citations

• Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages.

  José M. Bruna;Eva M. Hierro;Lorenzo de la Hoz;Donald S. Mottram

  124
  Citations

• Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products

  Eva Hierro;Elvira Barroso;Lorenzo de la Hoz;Juan A. Ordóñez

  119
  Citations

• Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio

  Unknown

  104
  Citations

• Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology

  Eva Hierro;Susana Manzano;Juan A. Ordóñez;Lorenzo de la Hoz

  96
  Citations

• Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages.

  J.M Bruna;M Fernández;E.M Hierro;J.A Ordóñez

  94
  Citations

• Effect of the addition of pronase E on the proteolysis in dry fermented sausages

  Olga Díaz;Manuela Fernández;Gonzalo D. García de Fernando;Lorenzo de la Hoz

  91
  Citations

• Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids

  Beatriz Herranz;Lorenzo de la Hoz;Eva Hierro;Manuela Fernández

  79
  Citations

• Microorganisms and lipolysis in the ripening of dry fermented sausages

  M. Luisa Garcia;M. Dolores Selgas;Manuela Fernandez;Juan A. Ordoñez

  71
  Citations

• Effect of the Addition of Papain on the Dry Fermented Sausage Proteolysis

  Olga Díaz;Manuela Fernández;Gonzalo D García de Fernando;Lorenzo de la Hoz

  68
  Citations

• 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;M.I. Cambero

  66
  Citations

• Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile

  Unknown

  64
  Citations

• Improvement of the Sensory Properties of Dry Fermented Sausages by the Superficial Inoculation and/or the Addition of Intracellular Extracts of Mucor racemosus

  Unknown

  59
  Citations

• Use of carbon dioxide enriched atmospheres in the refrigerated storage (2 °C) of salmon (Salmo salar ) steaks

  Lorenzo de la Hoz;Daniel E. López-Gálvez;Manuela Fernández;Eva Hierro

  55
  Citations

• Effect of the addition of pancreatic lipase on the ripening of dry-fermented sausages — Part 1. Microbial, physico-chemical and lipolytic changes

  M. Fernández;L. de la Hoz;O. Díaz;M.I. Cambero

  54
  Citations

• Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages.

  B. Herranz;M. Fernández;E. Hierro;J.M. Bruna

  32
  Citations