Caro I - Search Results

1

Grain grinding size of cereals in complete pelleted diets for growing lambs: Effects on animal performance, carcass and meat quality traits.

Andrés S, Jaramillo E, Mateo J, Caro I, Carballo DE, López S, Giráldez FJ. Andrés S, et al. Among authors: caro i. Meat Sci. 2019 Nov;157:107874. doi: 10.1016/j.meatsci.2019.107874. Epub 2019 Jun 20. Meat Sci. 2019. PMID: 31247383

2

Phenotypical characteristics of Shiga-like toxin Escherichia coli isolated from sheep dairy products.

Caro I, Mateo J, García-Armesto MR. Caro I, et al. Lett Appl Microbiol. 2007 Sep;45(3):295-300. doi: 10.1111/j.1472-765X.2007.02186.x. Lett Appl Microbiol. 2007. PMID: 17718842

3

Occurrence of Escherichia coli O157, O111 and O26 in raw ewe's milk and performance of two enrichment broths and two plating media used for its assessment.

Caro I, Mateo J, Rúa J, Del Rosario García-Armesto M. Caro I, et al. Int J Food Microbiol. 2011 Mar 15;146(1):84-7. doi: 10.1016/j.ijfoodmicro.2010.11.014. Epub 2010 Nov 13. Int J Food Microbiol. 2011. PMID: 21144609

4

Composition, yield, and functionality of reduced-fat Oaxaca cheese: effects of using skim milk or a dry milk protein concentrate.

Caro I, Soto S, Franco MJ, Meza-Nieto M, Alfaro-Rodríguez RH, Mateo J. Caro I, et al. J Dairy Sci. 2011 Feb;94(2):580-8. doi: 10.3168/jds.2010-3102. J Dairy Sci. 2011. PMID: 21257027 Free article.

5

Effect of the use of a commercial phosphate mixture on selected quality characteristics of 2 Spanish-style dry-ripened sausages.

Fonseca B, Kuri V, Zumalacárregui JM, Fernández-Diez A, Salvá BK, Caro I, Osorio MT, Mateo J. Fonseca B, et al. Among authors: caro i. J Food Sci. 2011 Jun-Jul;76(5):S300-5. doi: 10.1111/j.1750-3841.2011.02199.x. Epub 2011 May 17. J Food Sci. 2011. PMID: 22417444

6

Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains.

Caro I, Mateo J, Sandoval MH, Soto S, García-Armesto MR, Castro JM. Caro I, et al. J Dairy Sci. 2013 Jun;96(6):3461-70. doi: 10.3168/jds.2012-6103. Epub 2013 Mar 30. J Dairy Sci. 2013. PMID: 23548294 Free article.

7

Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different a(w) values under modified atmosphere.

González-Tenorio R, Fonseca B, Caro I, Fernández-Diez A, Kuri V, Soto S, Mateo J. González-Tenorio R, et al. Among authors: caro i. Meat Sci. 2013 Jul;94(3):369-75. doi: 10.1016/j.meatsci.2013.03.017. Epub 2013 Mar 21. Meat Sci. 2013. PMID: 23567139

8

Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time.

Villalobos-Delgado LH, Caro I, Blanco C, Morán L, Prieto N, Bodas R, Giráldez FJ, Mateo J. Villalobos-Delgado LH, et al. Among authors: caro i. Meat Sci. 2014 May;97(1):115-22. doi: 10.1016/j.meatsci.2014.01.015. Epub 2014 Jan 31. Meat Sci. 2014. PMID: 24553493

9

Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display.

Callejas-Cárdenas AR, Caro I, Blanco C, Villalobos-Delgado LH, Prieto N, Bodas R, Giráldez FJ, Mateo J. Callejas-Cárdenas AR, et al. Among authors: caro i. Meat Sci. 2014 Dec;98(4):646-51. doi: 10.1016/j.meatsci.2014.06.036. Epub 2014 Jun 28. Meat Sci. 2014. PMID: 25089789

10

Low variability of growth parameters among six O157:H7 and non-O157:H7 Escherichia coli strains.

Fernández-Escudero I, Caro I, Mateo J, Tejero J, Quinto EJ. Fernández-Escudero I, et al. Among authors: caro i. J Food Prot. 2014 Nov;77(11):1988-91. doi: 10.4315/0362-028X.JFP-14-209. J Food Prot. 2014. PMID: 25364935 Free article.

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