Strains of Staphylococcus and Bacillus Isolated from Traditional Sausages as Producers of Biogenic AminesBermúdez, Roberto; Lorenzo, José M.; Fonseca, Sonia; Franco, Inmaculada; Carballo, Javier · Frontiers in Microbiology · 2012

Influence of the salting time on physico-chemical parameters, lipolysis and proteolysis of dry-cured foal “cecina”Lorenzo, José M.; Fonseca, Sonia; Gómez, María; Domínguez, Rubén · LWT - Food Science and Technology · 2015

Effect of commercial starter cultures on volatile compound profile and sensory characteristics of dry-cured foal sausageLorenzo, José M; Gómez, María; Purriños, Laura; Fonseca, Sonia · Journal of the Science of Food and Agriculture · 2015

Effect of commercial starter cultures on physicochemical characteristics, microbial counts and free fatty acid composition of dry-cured foal sausageLorenzo, José M.; Gómez, María; Fonseca, Sonia · Food Control · 2014

Study of the Micrococcaceae and Staphylococcaceae throughout the Manufacture of Dry-Cured Lacón (a Spanish Traditional Meat Product) Made without or with AdditivesLorenzo, José M.; García Fontán, María C.; Gómez, María; Fonseca, Sonia; Franco, Inmaculada; Carballo, Javier · Journal of Food Research · 2012

Book Reviewde Buisonjé, F. E. · Journal of the Science of Food and Agriculture · 1996

Book ReviewPaine, F A · Journal of the Science of Food and Agriculture · 1996

Book ReviewDove, H · Journal of the Science of Food and Agriculture · 1996

Book ReviewsSlinde, E · Journal of the Science of Food and Agriculture · 1996

CorrectionGulati, Ashu; Ravindranath, S D · Journal of the Science of Food and Agriculture · 1996

Book ReviewMorton, I · Journal of the Science of Food and Agriculture · 1996

Important AnnouncementYanuriati, Anny; Savage, Geoffrey P; Rowe, Richard N · Journal of the Science of Food and Agriculture · 1999

EditorialDowdell, Rodney; Reid, David S · Journal of the Science of Food and Agriculture · 2000