Publications (7)

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. Caracterización del microbioma y resistoma de industrias de productos cárnicos fermentados

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

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

    Foods, Vol. 11, Núm. 15

  4. “Bachelor Thesis Club”: a role-playing method in the Food Scienceand Technology Degree at the University of León (Spain)

    Conference proceedings. CIVINEDU 2022: 6th International Virtual Conference on Educational Research and Innovation

2021

  1. Selected physicochemical, technological, and hygienic characteristics of artisanal and sausages produced with functional starter culture

    IOP Conference Series: Earth and Environmental Science