Departamento
HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
Publicaciones (55) Publicaciones en las que ha participado algún/a investigador/a
2024
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A hurdle strategy based on the combination of non-thermal treatments to control diarrheagenic E. coli in cheese
International Journal of Food Microbiology, Vol. 425
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Advantages and disadvantages of autochthonous enterococci strains for their potential use in cheese ripening: a preliminary study
International Journal of Food Science and Technology, Vol. 59, Núm. 8, pp. 5675-5689
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Antimicrobial Effect of Lippia citriodora Extract in Combination with Gallic Acid or Octyl Gallate on Bacteria from Meat
Foods, Vol. 13, Núm. 11
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Aprendizaje-Servicio en el entorno rural de León
Innovación docente en la Universidad de León (Servicio de Publicaciones), pp. 165-172
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Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening
Food Research International, Vol. 186
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BSE risk posed by ruminant collagen and gelatine derived from bones
EFSA Journal, Vol. 22, Núm. 7
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Bases para la elaboración de un refranero temático en León
Cultura, historia y patrimonio del Reino de León (Universidad de León), pp. 289-301
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Brócoli y coliflor como ingredientes en raciones de ovino lechero
Tierras. Ovino, Núm. 45, pp. 50-57
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Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters
Foods, Vol. 13, Núm. 6
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Comparative Study of Bacillus-Based Plant Biofertilizers: A Proposed Index
Biology, Vol. 13, Núm. 9
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Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology
Foods, Vol. 13, Núm. 10
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Effect of a nutritional intervention based on an energy-reduced Mediterranean diet on environmental impact
Science of the Total Environment, Vol. 928
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Effect of autochthonous starter and non-starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese
International Journal of Dairy Technology, Vol. 77, Núm. 1, pp. 234-245
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Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat
Meat Science, Vol. 207
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El año bisiesto y otras supersticiones del calendario
Argutorio: revista de la Asociación Cultural "Monte Irago", Año 26, Núm. 52, pp. 68-76
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El gallo de la Cándana: historia y evolución
Cultura, historia y patrimonio del Reino de León (Universidad de León), pp. 231-241
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El romance de la loba parda en tierras leonesas
Argutorio: revista de la Asociación Cultural "Monte Irago", Año 26, Núm. 51, pp. 87-92
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Environmental impact of the diet of young Portuguese and its relationship with adherence to the Mediterranean Diet
European Journal of Nutrition, Vol. 63, Núm. 6, pp. 2307-2315
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Evaluation of alternative methods of tunnel composting (submitted by the European Composting Network) II
EFSA Journal, Vol. 22, Núm. 4
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Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork
LWT, Vol. 200