HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS

2013

1. Antibacterial activity and mode of action of a commercial citrus fruit extract

   Journal of Applied Microbiology, Vol. 115, Núm. 1, pp. 50-60

2. Antibiotic-Resistant Bacteria: A Challenge for the Food Industry

   Critical Reviews in Food Science and Nutrition, Vol. 53, Núm. 1, pp. 11-48

3. Antimicrobial activity of binary combinations of natural and synthetic phenolic antioxidants against Enterococcus faecalis

   Journal of Dairy Science, Vol. 96, Núm. 8, pp. 4912-4920

4. Antimicrobial resistance in E. coli isolates from conventionally and organically reared poultry: A comparison of agar disc diffusion and Sensi Test Gram-negative methods

   Food Control, Vol. 30, Núm. 1, pp. 227-234

5. Antioxidant defence system during exponential and stationary growth phases of Phycomyces blakesleeanus: Response to oxidative stress by hydrogen peroxide

   Fungal Biology, Vol. 117, Núm. 4, pp. 275-287

6. Caracterización de propiedades químicas y fisicoquímicas de chorizos comercializados en la zona centro de México

   Informacion Tecnologica, Vol. 24, Núm. 2, pp. 3-14

7. Changes in biogenic amine levels during storage of mexican-style soft and spanish-style dry-ripened sausages with different aw values under modified atmosphere

   Meat Science, Vol. 94, Núm. 3, pp. 369-375

8. Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains

   Journal of Dairy Science, Vol. 96, Núm. 6, pp. 3461-3470

9. Decontamination treatments can increase the prevalence of resistance to antibiotics of Escherichia coli naturally present on poultry

   Food Microbiology, Vol. 34, Núm. 1, pp. 112-117

10. Decontamination treatments for psychrotrophic microorganisms on chicken meat during storage at different temperatures

    Journal of Food Protection, Vol. 76, Núm. 11, pp. 1977-1980

11. Determination of listeria monocytogenes growth during mushroom production and distribution

    Foods, Vol. 2, Núm. 4, pp. 544-553

12. Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing

    Food Microbiology, Vol. 36, Núm. 1, pp. 103-111

13. Efecto de una dieta baja en grasas con suplementación de antioxidantes en los marcadores bioquímicos de residentes de larga estancia con esclerosis múltiple

    Nutricion Hospitalaria, Vol. 28, Núm. 6, pp. 2229-2235

14. Effect of the temperature of the dipping solution on the antimicrobial effectiveness of various chemical decontaminants against pathogenic and spoilage bacteria on poultry

    Journal of Food Protection, Vol. 76, Núm. 5, pp. 833-842

15. Effectiveness of several chemical decontamination treatments against Gram-negative bacteria on poultry during storage under different simulated cold chain disruptions

    Food Control, Vol. 34, Núm. 2, pp. 574-580

16. Genetic characterization of atypical enteropathogenic Escherichia coli isolates from ewes' milk, sheep farm environments, and humans by multilocus sequence typing and pulsed-field gel electrophoresis

    Applied and Environmental Microbiology, Vol. 79, Núm. 19, pp. 5864-5869

17. Growth kinetic parameters of Gram-positive and Gram-negative bacteria on poultry treated with various chemical decontaminants

    Food Control, Vol. 33, Núm. 2, pp. 429-432

18. Heterogeneity in resistance to food-related stresses and biofilm formation ability among verocytotoxigenic Escherichia coli strains

    International Journal of Food Microbiology, Vol. 161, Núm. 3, pp. 220-230

19. Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses

    Dairy Science and Technology, Vol. 93, Núm. 6, pp. 657-673

20. In vitro assessment of synthetic phenolic antioxidants for inhibition of foodborne Staphylococcus aureus, Bacillus cereus and Pseudomonas fluorescens

    Food Control, Vol. 30, Núm. 2, pp. 393-399