Publikationen, an denen er mitarbeitet María Cruz García Linares (21)

2006

  1. Effect of olive oil-fried sardine consumption on cholesterol content in the serum, lipoproteins, spleen and adipose tissue of hypercholesterolemic rats

    Annals of Nutrition and Metabolism, Vol. 50, Núm. 1, pp. 54-58

  2. Microbiological and nutritional quality of extended shelf life refrigerated pasteurized fish.

    Sciences des Aliments, Vol. 26, Núm. 2, pp. 142-150

2005

  1. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method.

    Food Control, Vol. 16, Núm. 1, pp. 77-85

2004

  1. Effect of precooking methods and storage on nutrient composition and protein quality in canned tuna (Thunnus alalunga)

    Journal of Food Science and Technology, Vol. 41, Núm. 1, pp. 32-37

  2. Effects of different thermal treatments and storage on the proximate composition and protein quality in canned tuna

    Archivos Latinoamericanos de Nutricion, Vol. 54, Núm. 1, pp. 112-117

  3. Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method

    Food Microbiology, Vol. 21, Núm. 2, pp. 193-201

  4. Extended shelf life refrigerated pasteurized foods: Microbiological quality and safety.

    Buletin USAMV-CN, Vol. 60, pp. 476

  5. Microbiological and nutritional quality of sous vide or traditionally processed fish: influence of fat content.

    Journal of Food Quality, Vol. 27, Núm. 5, pp. 371-387

  6. Thermally oxidised sunflower-seed oil increases liver and serum peroxidation and modifies lipoprotein composition in rats

    British Journal of Nutrition, Vol. 92, Núm. 2, pp. 257-265

2003

  1. Characterization of Bacillus spp associated with vacuum cooked salmon.

    Annals of Nutrition and Metabolism, Vol. 47, pp. 604

  2. Cooking-freezing-reheating (CFR) of sardine (Sardina pilchardus) fillets. Effect of different cooking and reheating procedures on the proximate and fatty acid compositions

    Food Chemistry, Vol. 83, Núm. 3, pp. 349-356

  3. Daily intake of macronutrients in a group of institutionalized elderly people in León. Spain

    Nutricion Hospitalaria, Vol. 18, Núm. 2, pp. 87-90

  4. Deep-frying of chicken meat and chicken-based products. Changes in the proximate and fatty acid compositions

    Italian Journal of Food Science, Vol. 15, Núm. 2, pp. 225-239

  5. Effect of Olive Oil-fried Sardine Consumption on Liver Lipid Composition and Fatty Acid Cholesterol Esterification in Hypercholesterolemic Rats

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 9, Núm. 5, pp. 329-338

  6. Evaluación dietética y parámetros bioquímicos de minerales en un colectivo de ancianos de la provincia de León (España)

    Nutricion Hospitalaria, Vol. 18, Núm. 1, pp. 39-45

  7. Fat and protein from olive oil-fried sardines interact to normalize serum lipoproteins and reduce liver lipids in hypercholesterolemic rats

    Journal of Nutrition, Vol. 133, Núm. 7, pp. 2302-2308

  8. Grilling of sardine fillets. Effects of frozen and thawed modality on their protein quality

    LWT - Food Science and Technology, Vol. 36, Núm. 8, pp. 763-769

  9. Iron, folate and vitamins B12 & C dietary intake of an elderly institutionalized population in León, Spain

    Nutricion Hospitalaria, Vol. 18, Núm. 4, pp. 222-225

  10. Lipoprotein profile in elderly persons from northwestern Spain consuming the Atlantic diet, a variant of the Mediterranean diet

    Nutrition Research, Vol. 23, Núm. 12, pp. 1607-1618

  11. Sporeforming bacteria in trout processed by the sous vide method.

    Annals of Nutrition and Metabolism, Vol. 47, pp. 604