MIGUEL PRIETO MARADONA-rekin lankidetzan egindako argitalpenak (46)

2024

  1. Improved sampling and DNA extraction procedures for microbiome analysis in food-processing environments

    Nature Protocols

  2. “Club del Trabajo Fin de Grado”: método de role-playing en Ciencia y Tecnología de los Alimentos

    Innovación docente en la Universidad de León (Servicio de Publicaciones), pp. 29-36

2023

  1. Application of non-thermal atmospheric plasma processing in the food industry

    Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry (Elsevier), pp. 137-202

  2. High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture

    Food Research International, Vol. 163

  3. Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products

    International journal of food microbiology, Vol. 403, pp. 110341

  4. Sequencing-based analysis of the microbiomes of Spanish food processing facilities reveals environment-specific variation in the dominant taxa and antibiotic resistance genes

    Food Research International, Vol. 173

2022

  1. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review

    Meat Science, Vol. 183

  2. Avances recientes en las aplicaciones del agua activada por plasma en la industria alimentaria

    ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 76, pp. 14-22

  3. Development and characterization of anti-biofilm coatings applied by Non-Equilibrium Atmospheric Plasma on stainless steel

    Food Research International, Vol. 152

  4. Development of anti-biofilm coatings applied by Non-Equilibrium Atmospheric Plasma on stainless steel

    27th International ICFMH Conference - FoodMicro 2022

  5. Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

    Foods, Vol. 11, Núm. 15

2021

  1. Aplicaciones del agua activada por plasma atmosférico no térmico en la industria cárnica.

    TecnoCarne, Vol. 20, pp. 66-68

  2. Heterogeneity in biofilm formation and identification of biomarkers of strong biofilm formation among field isolates of Pseudomonas spp

    Food Research International, Vol. 148

  3. Microbial colonization and resistome dynamics in food processing environments of a newly opened pork cutting industry during 1.5 years of activity

    Microbiome, Vol. 9, Núm. 1

  4. Unraveling the emergence and population diversity of Listeria monocytogenes in a newly built meat facility through whole genome sequencing

    International Journal of Food Microbiology, Vol. 340

2020

  1. Atmospheric pressure cold plasma anti-biofilm coatings for 3D printed food tools

    Innovative Food Science and Emerging Technologies, Vol. 64

  2. Biopelículas y persistencia microbiana en la industria alimentaria

    Arbor: Ciencia, pensamiento y cultura, Vol. 196, Núm. 795

  3. Evaluation of Cold Atmospheric Pressure Plasma (CAPP) and plasma-activated water (PAW) as alternative non-thermal decontamination technologies for tofu: Impact on microbiological, sensorial and functional quality attributes

    Food Research International, Vol. 129

  4. Identification of study habits and skills associated with the academic performance of Bachelor's degree Food Science and Technology students at the University of León (Spain)

    Journal of Food Science Education, Vol. 19, Núm. 4, pp. 250-262

  5. Selection for Antimicrobial Resistance in Foodborne Pathogens through Exposure to UV Light and Nonthermal Atmospheric Plasma Decontamination Techniques

    Applied and environmental microbiology, Vol. 86, Núm. 9