1. A comparative biochemical study of two industrially produced short‐ripened cow's milk cheeses with PDO status: Rennet‐curd Tetilla cheese and acid‐curd Cebreiro cheese. (10th February 2015) Authors: Centeno, Juan Antonio; Rodríguez‐Alonso, Patricia; Carballo, Javier; Garabal, José Ignacio Journal: International journal of dairy technology Issue: Volume 68:Number 2(2015:May) Page Start: 291 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Association between periodontitis and medication‐related osteonecrosis of the jaw: A systematic review and meta‐analysis. (3rd November 2019) Authors: Lorenzo‐Pouso, Alejandro I.; Pérez‐Sayáns, Mario; Chamorro‐Petronacci, Cintia; Gándara‐Vila, Pilar; López‐Jornet, Pía; Carballo, Javier; García‐García, Abel Journal: Journal of oral pathology & medicine Issue: Volume 49:Number 3(2020) Page Start: 190 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Chemical, microbial and sensory properties of a chestnut and milk ice cream with improved healthy characteristics. Issue 1 (1st January 2020) Authors: Espinoza, Luis A.; Purriños, Laura; Centeno, Juan A.; Carballo, Javier Journal: International journal of food properties Issue: Volume 23:Issue 1(2020) Page Start: 2271 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Chestnuts and by-products as source of natural antioxidants in meat and meat products: A review. (December 2018) Authors: Echegaray, Noemí; Gómez, Belén; Barba, Francisco J.; Franco, Daniel; Estévez, Mario; Carballo, Javier; Marszałek, Krystian; Lorenzo, Jose M. Journal: Trends in food science & technology Issue: Volume 82(2018) Page Start: 110 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of the use of chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig breed on the shelf-life of meat refrigerated and frozen. (December 2018) Authors: Echegaray, Noemí; Domínguez, Ruben; Franco, Daniel; Lorenzo, José M.; Carballo, Javier Journal: Food research international Issue: Volume 114(2018) Page Start: 114 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effects of autochthonous Kluyveromyces lactis and commercial Enterococcus faecium adjunct cultures on the volatile profile and the sensory characteristics of short-ripened acid-curd Cebreiro cheese. (December 2022) Authors: Centeno, Juan A.; Lorenzo, José M.; Carballo, Javier Journal: Food microbiology Issue: Volume 108(2022) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effects of different cooking methods and of the inclusion of chestnut (Castanea sativa Miller) in the finishing diet of Celta pig breed on the physicochemical parameters and volatile profile of Longissimus thoracis et lumborum muscle. (November 2020) Authors: Echegaray, Noemí; Paterio, Mirian; Domínguez, Rubén; Purriños, Laura; Bermúdez, Roberto; Carballo, Javier; Lorenzo, José M. Journal: Food research international Issue: Volume 137(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effects of different cooking methods on some chemical and sensory properties of Galega kale. (14th July 2016) Authors: Armesto, Jorge; Gómez‐Limia, Lucía; Carballo, Javier; Martínez, Sidonia Journal: International journal of food science & technology Issue: Volume 51:Number 9(2016) Page Start: 2071 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. 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). (17th February 2019) Authors: Armesto, Jorge; Gómez-Limia, Lucía; Carballo, Javier; Martínez, Sidonia Journal: International journal of food sciences and nutrition Issue: Volume 70:Number 2(2019) Page Start: 136 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effects of selected mesophilic Lactobacillus strains obtained from camel milk on the volatile and sensory profiles of a model short-ripened pressed cows' milk cheese. (October 2020) Authors: Belkheir, Khadidja; Zadi-Karam, Halima; Karam, Nour-Eddine; Carballo, Javier; Centeno, Juan A. Journal: International dairy journal Issue: Volume 109(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗