HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS

2014

1. Acid stress management by Cronobacter sakazakii

   International Journal of Food Microbiology, Vol. 178, pp. 21-28

2. Actividades prácticas en planta piloto de tecnología de los alimentos

   I Congreso VetDoc de Docencia Veterinaria: Lugo, 5 y 6 de septiembre de 2014

3. Aspectos nutricionales y sanitarios del pescado: discurso pronunciado por el Excmo. Sr. Dr. D. Carlos Alonso Calleja, en el acto de su toma de posesión como académico de número el día 19 de marzo de 2014 y contestación del académico del número Excmo. Sr. Dr. D. Elías Fernando Rodríguez Ferri

   Servicio de Publicaciones

4. Binary combinations of BHA and other natural and synthetic phenolics: Antimicrobial activity against Staphylococcus aureus and antioxidant capacity

   Food Control, Vol. 42, pp. 303-309

5. Biopreservation of fresh-cut melon using the strain Pseudomonas graminis CPA-7

   Postharvest Biology and Technology, Vol. 96, pp. 69-77

6. Compositional, Functional and Sensory Characteristics of Selected Mexican Cheeses

   Food and Nutrition Sciences, Vol. 05, Núm. 04, pp. 366-375

7. Design and validation of a real-time RT-PCR for the simultaneous detection of enteroviruses and parechoviruses in clinical samples

   Journal of Virological Methods, Vol. 208, pp. 125-128

8. Diversity of gram-positive catalase-negative cocci in sheep bulk tank milk by comparative 16S rDNA sequence analysis

   International Dairy Journal, Vol. 34, Núm. 1, pp. 142-145

9. Effect of autochthonous starter cultures on the biogenic amine content of ewe's milk cheese throughout ripening

   Food Microbiology, Vol. 44, pp. 271-277

10. Effect of dietary carnosic acid on meat quality from suckling lambs

    Small Ruminant Research, Vol. 121, Núm. 2-3, pp. 314-319

11. Effect of logistic slaughter on Salmonella contamination on pig carcasses

    Food Research International, Vol. 55, pp. 77-82

12. Effect of sub-lethal concentrations of biocides on the susceptibility to antibiotics of multi-drug resistant Salmonella enterica strains

    Food Control, Vol. 40, Núm. 1, pp. 329-334

13. Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display

    Meat Science, Vol. 98, Núm. 4, pp. 646-651

14. Effectiveness of a bacteriophage in reducing Listeria monocytogenes on fresh-cut fruits and fruit juices

    Food Microbiology, Vol. 38, pp. 137-142

15. Effects of high hydrostatic pressure on Escherichia coli ultrastructure, membrane integrity and molecular composition as assessed by ftir spectroscopy and microscopic imaging techniques

    Molecules, Vol. 19, Núm. 12, pp. 21310-21323

16. Evaluation of two antimicrobial packaging films against Escherichia coli O157: H7 strains invitro and during storage of a Spanish ripened sheep cheese (Zamorano)

    Food Control, Vol. 42, pp. 296-302

17. Exposure of Escherichia coli ATCC 12806 to sublethal concentrations of food-grade biocides influences its ability to form biofilm, resistance to antimicrobials, and ultrastructure

    Applied and Environmental Microbiology, Vol. 80, Núm. 4, pp. 1268-1280

18. Identification of main bacteria and fungi found during beet sugar extraction in Spanish factories

    International Sugar Journal, Vol. 116, Núm. 1386, pp. 29

19. Impact of next generation sequencing techniques in food microbiology

    Current Genomics, Vol. 15, Núm. 4, pp. 293-309

20. Influencia del contenido en ácido linoleico conjugado de la leche de oveja y del periodo de maduración del queso sobre el perfil lipídico final del queso zamorano

    XXXIX Congreso Nacional de la Sociedad Española de Ovinotecnia y Caprinotecnia: XV Congreso Internacional