MARÍA MERCEDES
LÓPEZ FERNÁNDEZ
Catedrático de Universidad
![Foto de Ana](/img/nophoto.png)
Ana
Bernardo Álvarez
Publikationen, an denen er mitarbeitet Ana Bernardo Álvarez (45)
2018
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Influence of acid and low-temperature adaptation on pulsed electric fields resistance of Enterococcus faecium in media of different pH
Innovative Food Science and Emerging Technologies, Vol. 45, pp. 382-389
2017
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Stress adaptation has a minor impact on the effectivity of Non-Thermal Atmospheric Plasma (NTAP) against Salmonella spp.
Food Research International, Vol. 102, pp. 519-525
2013
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Survival of acid adapted and non-acid adapted Salmonella Typhimurium in pasteurized orange juice and yogurt under different storage temperatures
Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 19, Núm. 5, pp. 407-414
2012
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Mechanisms of colonization and survival of Salmonella within the EGG
Salmonella: Classification, Genetics and Disease Outbreaks (Nova Science Publishers, Inc.), pp. 223-236
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The Acid Tolerance Response of Salmonella spp.: An adaptive strategy to survive in stressful environments prevailing in foods and the host
Food Research International, Vol. 45, Núm. 2, pp. 482-492
2011
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Efficacy of trisodium phosphate in killing acid-adapted salmonella typhimurium
Journal of Food Safety, Vol. 31, Núm. 2, pp. 250-256
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Respuestas microbianas al estrés ácido: Factores que condicional la tolerancia ácida de salmonella typhimurium y su interés para la salud pública
Alimentación, equipos y tecnología, Núm. 264, pp. 27-31
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Salmonella spp. survival strategies within the host gastrointestinal tract
Microbiology, Vol. 157, Núm. 12, pp. 3268-3281
2010
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Acid adaptation sensitizes salmonella enterics serovar typhimurium to osmotic and oxidative stresses
Archiv fur Lebensmittelhygiene, Vol. 61, Núm. 4, pp. 148-152
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Acid tolerance in Salmonella typhimurium induced by culturing in the presence of organic acids at different growth temperatures
Food Microbiology, Vol. 27, Núm. 1, pp. 44-49
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Arginine and lysine decarboxylases and the Acid Tolerance Response of Salmonella Typhimurium
International Journal of Food Microbiology, Vol. 136, Núm. 3, pp. 278-282
2009
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A comparative study of thermal and acid inactivation kinetics in fruit juices of salmonella enterica serovar typhimurium and salmonella enterica serovar senftenberg grown at acidic conditions
Foodborne Pathogens and Disease, Vol. 6, Núm. 9, pp. 1147-1155
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Comparison of acids on the induction of an Acid Tolerance Response in Salmonella typhimurium, consequences for food safety
Meat Science, Vol. 81, Núm. 1, pp. 65-70
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Effects of organic acids on thermal inactivation of acid and cold stressed Enterococcus faecium
Food Microbiology, Vol. 26, Núm. 5, pp. 497-503
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Effects of phosphate and sodium and potassium chlorides on sporulation and heat resistance of Bacillus cereus
Journal of Food Safety, Vol. 29, Núm. 1, pp. 106-117
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Heat-resistance prediction of listeria innocua grown at different temperatures
Journal of Food Safety, Vol. 29, Núm. 3, pp. 474-483
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Relationship between membrane fatty acid composition and heat resistance of acid and cold stressed Salmonella senftenberg CECT 4384
Food Microbiology, Vol. 26, Núm. 3, pp. 347-353
2008
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Modifications in membrane fatty acid composition of Salmonella typhimurium in response to growth conditions and their effect on heat resistance
International Journal of Food Microbiology, Vol. 123, Núm. 3, pp. 212-219
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The composition of two Spanish pepper varieties (fresno de la vega and benavente-los valles) in different ripening stages
Journal of Food Quality, Vol. 31, Núm. 6, pp. 701-716
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Thermal inactivation of Bacillus cereus spores formed in media with different mineral contents
Archiv fur Lebensmittelhygiene, Vol. 59, Núm. 1, pp. 34-38