| Probiotic lactic acid bacteria: a review EJ Quinto, P Jiménez, I Caro, J Tejero, J Mateo, T Girbés Food and Nutrition Sciences 5 (18), 1765, 2014 | 309 | 2014 |
| Food safety through natural antimicrobials EJ Quinto, I Caro, LH Villalobos-Delgado, J Mateo, B De-Mateo-Silleras, ... Antibiotics 8 (4), 208, 2019 | 242 | 2019 |
| Evaluation of antimicrobial and antioxidant activities of natural phenolic compounds against foodborne pathogens and spoilage bacteria M Gutiérrez-Larraínzar, J Rúa, I Caro, C de Castro, D de Arriaga, ... Food Control 26 (2), 555-563, 2012 | 185 | 2012 |
| Occurrence of Shiga toxin-producing Escherichia coli in a Spanish raw ewe's milk cheese I Caro, MR García-Armesto International Journal of Food Microbiology 116 (3), 410-413, 2007 | 86 | 2007 |
| Natural antimicrobial agents to improve foods shelf life LH Villalobos-Delgado, GV Nevárez-Moorillon, I Caro, EJ Quinto, J Mateo Food quality and shelf life, 125-157, 2019 | 73 | 2019 |
| Characterization of certain bacterial strains for potential use as starter or probiotic cultures in dairy products. A Monteagudo-Mera, I Caro, LB Rodríguez-Aparicio, J Rúa, MA Ferrero, ... Journal of food protection 74 (8), 2011 | 60 | 2011 |
| Composition, yield, and functionality of reduced-fat Oaxaca cheese: Effects of using skim milk or a dry milk protein concentrate I Caro, S Soto, MJ Franco, M Meza-Nieto, RH Alfaro-Rodríguez, J Mateo Journal of Dairy Science 94 (2), 580-588, 2011 | 59 | 2011 |
| Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time LH Villalobos-Delgado, I Caro, C Blanco, L Morán, N Prieto, R Bodas, ... Meat Science 97 (1), 115-122, 2014 | 47 | 2014 |
| Effect of the addition of hop (infusion or powder) on the oxidative stability of lean lamb patties during storage LH Villalobos-Delgado, I Caro, C Blanco, R Bodas, S Andrés, FJ Giráldez, ... Small Ruminant Research 125, 73-80, 2015 | 46 | 2015 |
| Partial fat replacement by boiled quinoa on the quality characteristics of a dry‐cured sausage A Fernández‐Diez, I Caro, A Castro, BK Salvá, DD Ramos, J Mateo Journal of food science 81 (8), C1891-C1898, 2016 | 45 | 2016 |
| Assessment of the antioxidant effect of astaxanthin in fresh, frozen and cooked lamb patties DE Carballo, I Caro, S Andrés, FJ Giráldez, J Mateo Food Research International 111, 342-350, 2018 | 44 | 2018 |
| Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage L Fuentes, J Mateo, EJ Quinto, I Caro Journal of Dairy Science 98 (5), 2833-2842, 2015 | 42 | 2015 |
| Compositional, functional and sensory characteristics of selected Mexican cheeses I Caro, S Soto, L Fuentes, N Gutiérrez-Méndez, B García-Islas, ... Food and Nutrition Sciences 2014, 2014 | 42 | 2014 |
| Caracterización de propiedades químicas y fisicoquímicas de chorizos comercializados en la zona centro de México R González-Tenorio, A Totosaus, I Caro, J Mateo Información tecnológica 24 (2), 3-14, 2013 | 39 | 2013 |
| Detection, occurrence, and characterization of Escherichia coli O157: H7 from raw ewe's milk in Spain I Caro, VM Fernández-Barata, A Alonso-Llamazares, MR García-Armesto Journal of food protection 69 (4), 920-924, 2006 | 37 | 2006 |
| Natural antioxidants in fresh and processed meat LH Villalobos-Delgado, J Mateo, I Caro, MYL Ramos, NG Mendez, ... Sustainable meat production and processing, 207-236, 2019 | 36 | 2019 |
| Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display AR Callejas-Cárdenas, I Caro, C Blanco, LH Villalobos-Delgado, N Prieto, ... Meat Science 98 (4), 646-651, 2014 | 32 | 2014 |
| Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different aw values under modified atmosphere R González-Tenorio, B Fonseca, I Caro, A Fernández-Diez, V Kuri, S Soto, ... Meat science 94 (3), 369-375, 2013 | 30 | 2013 |
| Carcass and meat quality characteristics of Churra and Assaf suckling lambs J Mateo, I Caro, DE Carballo, N Gutiérrez-Méndez, JJ Arranz, ... Animal 12 (5), 1093-1101, 2018 | 29 | 2018 |
| Effect of the use of a commercial phosphate mixture on selected quality characteristics of 2 spanish‐style dry‐ripened sausages B Fonseca, V Kuri, JM Zumalacárregui, A Fernández‐Diez, BK Salvá, ... Journal of Food Science 76 (5), S300-S305, 2011 | 29 | 2011 |
