| Determination of organic acids during the fermentation and cold storage of yogurt E Fernandez-Garcia, JU McGregor Journal of Dairy Science 77 (10), 2934-2939, 1994 | 226 | 1994 |
| Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses S Mallia, E Fernández-García, JO Bosset International Dairy Journal 15 (6-9), 741-758, 2005 | 150 | 2005 |
| Fortification of sweetened plain yogurt with insoluble dietary fiber E Fernandez-Garcia, JU McGregor Zeitschrift für Lebensmitteluntersuchung und-Forschung A 204, 433-437, 1997 | 143 | 1997 |
| Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavour characteristics M Carbonell, M Nuñez, E Fernández-García Le Lait 82 (6), 683-698, 2002 | 126 | 2002 |
| Volatile fraction and sensory characteristics of Manchego cheese. 1. Comparison of raw and pasteurized milk cheese E Fernández-García, M Carbonell, M Nuñez Journal of Dairy Research 69 (4), 579-593, 2002 | 113 | 2002 |
| Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material A Rivas-Cañedo, E Fernández-García, M Nuñez Meat Science 81 (2), 321-328, 2009 | 106 | 2009 |
| Proteolysis and formation of volatile compounds in cheese manufactured with a bacteriocin-producing adjunct culture A OUMER, P GAYA, E Fernández-García, R MARIACA, S GARDE, ... Journal of Dairy Research 68 (1), 117-129, 2001 | 96 | 2001 |
| Preservation of the microbiological and biochemical quality of raw milk by carbon dioxide addition: a pilot-scale study P Ruas-Madiedo, JC Bada-Gancedo, E Fernandez-Garcia, DG De Llano, ... Journal of Food Protection 59 (5), 502-508, 1996 | 94 | 1996 |
| Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes’ raw milk cheese JA Centeno, FJ Tomillo, E Fernández-García, P Gaya, M Nuñez Journal of Dairy Science 85 (12), 3164-3172, 2002 | 83 | 2002 |
| Formation of biogenic amines in raw milk Hispánico cheese manufactured with proteinases and different levels of starter culture E Fernández-García, J Tomillo, M Nuñez Journal of Food Protection 63 (11), 1551-1555, 2000 | 82 | 2000 |
| Comparison of the volatile composition and sensory characteristics of Spanish PDO cheeses manufactured from ewes’ raw milk and animal rennet LJR Barron, Y Redondo, CE Flanagan, FJ Pérez-Elortondo, M Albisu, ... International Dairy Journal 15 (4), 371-382, 2005 | 78 | 2005 |
| Seasonal variation of the free fatty acids contents of Spanish ovine milk cheeses protected by a designation of origin: A comparative study E Fernández-García, M Carbonell, J Calzada, M Nuñez International Dairy Journal 16 (3), 252-261, 2006 | 68 | 2006 |
| Volatile Compounds Produced in Cheese by Pseudomonas Strains of Dairy Origin Belonging to Six Different Species P Morales, E Fernández-García, M Nuñez Journal of Agricultural and Food Chemistry 53 (17), 6835-6843, 2005 | 68 | 2005 |
| Evolution of the microbiological and biochemical characteristics of Afuega’l Pitu cheese during ripening P Cuesta, E Fernández-García, DG de Llano, A Montilla, A Rodríguez Journal of Dairy Science 79 (10), 1693-1698, 1996 | 67 | 1996 |
| Use of headspace sampling in the quantitative analysis of artisanal Spanish cheese aroma E Fernández-García Journal of Agricultural and Food Chemistry 44 (7), 1833-1839, 1996 | 67 | 1996 |
| Caseinolysis in cheese by Enterobacteriaceae strains of dairy origin P Morales, E Fernández‐García, M Núñez Letters in Applied Microbiology 37 (5), 410-414, 2003 | 64 | 2003 |
| Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin P Morales, I Feliu, E Fernández-García, M Nuñez Journal of food protection 67 (3), 567-573, 2004 | 63 | 2004 |
| The use of lipolytic and proteolytic enzymes in the manufacture of Manchego type cheese from ovine and bovine milk E Fernandez-Garcia, R Lopez-Fandiño, L Alonso, M Ramos Journal of dairy science 77 (8), 2139-2149, 1994 | 61 | 1994 |
| Volatile composition and sensory properties of industrially produced Idiazabal cheese LJR Barron, Y Redondo, M Aramburu, P Gil, FJ Pérez-Elortondo, M Albisu, ... International Dairy Journal 17 (12), 1401-1414, 2007 | 59 | 2007 |
| Effects of high-pressure processing on the volatile compounds of sliced cooked pork shoulder during refrigerated storage A Rivas-Cañedo, C Juez-Ojeda, M Nuñez, E Fernández-García Food chemistry 124 (3), 749-758, 2011 | 54 | 2011 |
