Publicaciones en las que colabora con Ana Bernardo Álvarez (45)

2018

  1. 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

  1. 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

  1. 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

  1. Mechanisms of colonization and survival of Salmonella within the EGG

    Salmonella: Classification, Genetics and Disease Outbreaks (Nova Science Publishers, Inc.), pp. 223-236

  2. 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

  1. Efficacy of trisodium phosphate in killing acid-adapted salmonella typhimurium

    Journal of Food Safety, Vol. 31, Núm. 2, pp. 250-256

  2. 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

  3. Salmonella spp. survival strategies within the host gastrointestinal tract

    Microbiology, Vol. 157, Núm. 12, pp. 3268-3281

2010

  1. Acid adaptation sensitizes salmonella enterics serovar typhimurium to osmotic and oxidative stresses

    Archiv fur Lebensmittelhygiene, Vol. 61, Núm. 4, pp. 148-152

  2. 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

  3. 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

  1. 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

  2. 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

  3. Effects of organic acids on thermal inactivation of acid and cold stressed Enterococcus faecium

    Food Microbiology, Vol. 26, Núm. 5, pp. 497-503

  4. 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

  5. Heat-resistance prediction of listeria innocua grown at different temperatures

    Journal of Food Safety, Vol. 29, Núm. 3, pp. 474-483

  6. 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

  1. 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

  2. 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

  3. Thermal inactivation of Bacillus cereus spores formed in media with different mineral contents

    Archiv fur Lebensmittelhygiene, Vol. 59, Núm. 1, pp. 34-38