CARLOS ALONSO CALLEJA-rekin lankidetzan egindako argitalpenak (26)

2012

  1. Increase over time in the prevalence of multiple antibiotic resistance among isolates of Listeria monocytogenes from poultry in Spain

    Food Control, Vol. 23, Núm. 1, pp. 37-41

2011

  1. Microbiological food safety assessment of high hydrostatic pressure processing: A review

    LWT - Food Science and Technology, Vol. 44, Núm. 5, pp. 1251-1260

2010

  1. Evaluación de riesgos emergentes en seguridad alimentaria

    Nuevas tecnologías en la conservación y transformación de los alimentos (Universidad de Burgos), pp. 153-164

2009

  1. Adaptation and cross-adaptation of Listeria monocytogenes and Salmonella enterica to poultry decontaminants

    Journal of Microbiology, Vol. 47, Núm. 2, pp. 142-146

  2. Comparison of antibiotic resistance patterns in Listeria monocytogenes and Salmonella enterica strains pre-exposed and exposed to poultry decontaminants

    Food Control, Vol. 20, Núm. 12, pp. 1108-1111

2008

  1. Effect of poultry decontaminants concentration on growth kinetics for pathogenic and spoilage bacteria

    Food Microbiology, Vol. 25, Núm. 7, pp. 888-894

2007

  1. Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry

    International Journal of Food Microbiology, Vol. 115, Núm. 3, pp. 268-280

  2. Effectiveness of trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids against pathogenic bacteria on poultry during refrigerated storage

    Journal of Food Protection, Vol. 70, Núm. 9, pp. 2063-2071

  3. Influence of oxygen exclusion and temperature on pathogenic bacteria levels and sensory characteristics of packed ostrich steaks throughout refrigerated storage

    Meat Science, Vol. 76, Núm. 2, pp. 201-209

  4. Prevalence of Salmonella enterica serovars and genovars from chicken carcasses in slaughterhouses in Spain

    Journal of Applied Microbiology, Vol. 103, Núm. 5, pp. 1366-1375

2006

  1. Artificial neural network based identification of Campylobacter species by Fourier transform infrared spectroscopy

    Journal of Microbiological Methods, Vol. 67, Núm. 1, pp. 131-140

  2. Comparison of pathogenic and spoilage bacterial levels on refrigerated poultry parts following treatment with trisodium phosphate

    Food Microbiology, Vol. 23, Núm. 2, pp. 195-198

  3. Effects of temperature, oxygen exclusion, and storage on the microbial loads and pH of packed ostrich steaks

    Meat Science, Vol. 73, Núm. 3, pp. 498-502

  4. Microbiological profiles, pH, and titratable acidity of chorizo and salchichón (Two Spanish dry fermented sausages) manufactured with ostrich, deer, or pork meat

    Journal of Food Protection, Vol. 69, Núm. 5, pp. 1183-1189

2005

  1. Calidad microbiológica de la carne de avestruz en el momento de su venta al público.

    Alimentación, equipos y tecnología, Año 24, Núm. 204, pp. 58-66

  2. Characterisation do "Listeria monocytogenes" Isolates from Poultry by Serotyping and Phage Typing

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 11, Núm. 1, pp. 55-66

  3. Discrimination of enterobacterial repetitive intergenic consensus PCR types of Campylobacter coli and Campylobacter jejuni by fourier transform infrared spectroscopy

    Applied and Environmental Microbiology, Vol. 71, Núm. 8, pp. 4318-4324

2004

  1. Microbiological quality of vacuum-packed retail ostrich meat in Spain

    Food Microbiology, Vol. 21, Núm. 2, pp. 241-246

  2. Sampling methods for microbiological analysis of red meat and poultry carcasses

    Journal of Food Protection, Vol. 67, Núm. 6, pp. 1303-1308

2003

  1. Effectiveness of trisodium phosphate against Listeria monocytogenes on excised and nonexcised chicken skin

    Journal of Food Protection, Vol. 66, Núm. 1, pp. 61-64