Publicacions en què col·labora amb MARÍA DEL CAMINO GARCÍA FERNÁNDEZ (19)

1999

  1. The influence of manufacturing and drying conditions on the survival and toxinogenesis of Staphylococcus aureus in two Spanish dry fermented sausages (chorizo and salchichón)

    Meat Science, Vol. 52, Núm. 4, pp. 411-419

1996

  1. Characterization and extracellular activity of psychrotrophic bacteria isolated from Villalon cheese (fresh variety of Spanish sheep's milk cheese)

    International Journal of Food Microbiology, Vol. 33, Núm. 2-3, pp. 301-306

  2. Villalón, a fresh ewe's milk Spanish cheese, as a source of potentially pathogenic Aeromonas strains

    Journal of Food Protection, Vol. 59, Núm. 12, pp. 1288-1291

1995

  1. Species of psychrotrophic bacteria on freshly dressed lamb carcasses

    Archiv für Lebensmittelhygiene., Vol. 46, pp. 20-23

1994

  1. Minimum water activity for the growth of Aeromonas hydrophila as affected by strain, temperature and humectant

    Letters in Applied Microbiology, Vol. 19, Núm. 2, pp. 76-78

1993

  1. Behaviour of Staphylococcus aureus strains FRI 137 and FRI 361 during the manufacture and ripening of manchego cheese

    International Dairy Journal, Vol. 3, Núm. 1, pp. 85-96

  2. Incidence, behavior and control of Aeromonas hydrophila in meat and dairy products

    Microbiología (Madrid, Spain), Vol. 9 Spec No, pp. 49-56

  3. Numerical Taxonomy of Psychrotrophic Bacteria Isolated from Raw ewes’ Milk

    Journal of Dairy Research, Vol. 60, Núm. 3, pp. 371-383

1990

  1. Numerical taxonomy of Micrococcaceae isolated from Spanish sheep's milk cheeses

    Journal of Applied Bacteriology, Vol. 68, Núm. 1, pp. 33-41

  2. Production of staphylococcal enterotoxins C1 and C2 and thermonuclease throughout the growth cycle

    Applied and Environmental Microbiology, Vol. 56, Núm. 2, pp. 555-559

1988

  1. Behaviour of Staphylococcus aureus strains, producers of enterotoxins C1 or C2, during the manufacture and storage of Burgos cheese

    Journal of Applied Bacteriology, Vol. 64, Núm. 2, pp. 117-122

  2. Comparación del método espiral con procedimientos tradicionales de siembra para la determinación de diferentes grupos microbianos en leche de oveja

    VI Reunión Científica de Microbiología de los Alimentos: programas y resúmenes : Departamento de Higiene y Tecnología de los Alimentos, Facultad de Veterinaria. Universidad Complutense. Madrid, 28-29-30 septiembre 1988

  3. Correlation Between DNA Base Composition and Routine Tests for the Identification of Micrococcaceae Isolated from Sheep's Milk Cheese

    Systematic and Applied Microbiology, Vol. 10, Núm. 2, pp. 180-184

  4. Effect of growth of a commercial starter culture on growth of Staphylococcus aureus and thermonuclease and enterotoxins (C1 and C2) production in broth cultures

    International Journal of Food Microbiology, Vol. 6, Núm. 2, pp. 107-114

  5. Species identification of staphylococci and micrococci isolated from ewes’ milk cheeses

    Journal of Dairy Research, Vol. 55, Núm. 2, pp. 269-276

1987

  1. Comparison of four methods for assay of staphylococcal thermonuclease

    Archiv fur Lebensmittelhygiene, Vol. 38, Núm. 5, pp. 132-135

  2. Microbiological quality and composition of two types of Spanish sheep's milk cheeses (Manchego and Burgos varieties)

    Journal of Dairy Research, Vol. 54, Núm. 4, pp. 551-557

  3. Production of staphylococcal enterotoxins C1 and C2 and thermonuclease in ewe's milk

    Food Microbiology, Vol. 4, Núm. 4, pp. 339-345

  4. Relationships between physico-chemical parameters and microbial groups in Manchego and Burgos cheeses studied by principal component analysis.

    Microbiología (Madrid, Spain), Vol. 3, Núm. 2, pp. 91-100