- International Journal of Food Microbiology (2018) 284, 63-72
- Aguirre, J.S., García de Fernando, G., Hierro, E., Hospital, X.F., Espinosa, I., Fernández, M.
Xavier F. Hospital, José Carballo, Manuela Fernández, Jacint Arnau, Marta Gratacós, Eva Hierro.
- Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile
- Food Control (2015) 57, 275-281
Ana M. Soto, M. Luisa García, M. Dolores Selgas.
- Technological and sensory properties of hamburgers enriched with calcium. Study of the in vitro bioavailability
- Italian Journal of Food Science (2015) 27, 1-9
Juan S. Aguirre, Gonzalo García de Fernando, Eva Hierro, Xavier F. Hospital, Juan A. Ordóñez, Manuela Fernández.
- Estimation of the growth kinetic parameters of Bacillus cereus spores as affected by pulsed light treatment
- International Journal of Food Microbiology (2015) 202, 20-26
Maria R. Rodríguez, Juan S. Aguirre, Alexandra Lianou, Julio Parra-Flores, Gonzalo D. García de Fernando.
- Analysis of the variability in microbial inactivation by acid treatments
- LWT – Food Science and Technology (2016) 66, 369-377
Xavier F. Hospital, Eva Hierro, Sandra Stringer, Manuela Fernández.
- A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages
- International Journal of Food Microbiology (2016) 218, 66-70