SEGURIDAD ALIMENTARIA, ALIMENTACIÓN E HIGIENE DE LOS ALIMENTOS
SEGURALI
Universidade de Vigo
Vigo, EspañaPublicaciones en colaboración con investigadores/as de Universidade de Vigo (21)
2023
2022
-
Amino acid profile and protein quality related to canning and storage of swordfish packed in different filling media
Journal of Food Composition and Analysis, Vol. 107
-
Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)
Foods, Vol. 11, Núm. 8
-
Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) for Twelve Antimicrobials (Biocides and Antibiotics) in Eight Strains of Listeria monocytogenes
Biology, Vol. 11, Núm. 1
-
Proximate composition and amino acid profile of European eel skin: influence of body weight
European Food Research and Technology, Vol. 248, Núm. 5, pp. 1437-1446
2021
-
Effects of processing step, filling medium and storage on amino acid profiles and protein quality in canned European eels
Journal of Food Composition and Analysis, Vol. 96
-
Oxidative stability and antioxidant activity in canned eels: Effect of processing and filling medium
Foods, Vol. 10, Núm. 4
-
Proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights
International Journal of Gastronomy and Food Science, Vol. 25
-
Vitamin retention during the canning of swordfish (Xiphias gladius) with different filling media
Journal of Food Science, Vol. 86, Núm. 5, pp. 1704-1713
2020
-
Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage
Food Research International, Vol. 136
-
Free amino acids and biogenic amines in canned european eels: Influence of processing step, filling medium and storage time
Foods, Vol. 9, Núm. 10
-
Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review
Food Chemistry, Vol. 313
2019
-
Effect of low doses of biocides on the antimicrobial resistance and the biofilms of Cronobacter sakazakii and Yersinia enterocolitica
Scientific Reports, Vol. 9, Núm. 1
-
Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega)
International Journal of Food Sciences and Nutrition, Vol. 70, Núm. 2, pp. 136-149
-
Prevalence, molecular typing, and determination of the biofilm-forming ability of Listeria monocytogenes serotypes from poultry meat and poultry preparations in Spain
Microorganisms, Vol. 7, Núm. 11
2018
-
Structure and viability of 24- and 72-h-old biofilms formed by four pathogenic bacteria on polystyrene and glass contact surfaces
Food Microbiology, Vol. 76, pp. 513-517
2017
-
Impact of vacuum cooking and boiling and refrigerated storage on the quality of galega kale (Brassica oleracea var. acephala cv. Galega)
LWT - Food Science and Technology, Vol. 79, pp. 267-277
2016
-
Effects of different cooking methods on some chemical and sensory properties of Galega kale
International Journal of Food Science and Technology, Vol. 51, Núm. 9, pp. 2071-2080
2002
-
Changes in the microflora of Valdeteja raw goat's milk cheese throughout manufacturing and ripening
LWT - Food Science and Technology, Vol. 35, Núm. 3, pp. 222-232
-
Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese
Letters in Applied Microbiology, Vol. 34, Núm. 2, pp. 134-138