CORAL BARCENILLA CANDUELA-rekin lankidetzan egindako argitalpenak (6)

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. 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

  2. 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

2022

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

    Meat Science, Vol. 183

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

    Foods, Vol. 11, Núm. 15