Publicaciones (56) Publicaciones en las que ha participado algún/a investigador/a

2024

  1. 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

  2. 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

  3. Antimicrobial Effect of Lippia citriodora Extract in Combination with Gallic Acid or Octyl Gallate on Bacteria from Meat

    Foods, Vol. 13, Núm. 11

  4. Aprendizaje-Servicio en el entorno rural de León

    Innovación docente en la Universidad de León (Servicio de Publicaciones), pp. 165-172

  5. Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening

    Food Research International, Vol. 186

  6. BSE risk posed by ruminant collagen and gelatine derived from bones

    EFSA Journal, Vol. 22, Núm. 7

  7. Bases para la elaboración de un refranero temático en León

    Cultura, historia y patrimonio del Reino de León (Universidad de León), pp. 289-301

  8. Brócoli y coliflor como ingredientes en raciones de ovino lechero

    Tierras. Ovino, Núm. 45, pp. 50-57

  9. Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

    Foods, Vol. 13, Núm. 6

  10. Comparative Study of Bacillus-Based Plant Biofertilizers: A Proposed Index

    Biology, Vol. 13, Núm. 9

  11. 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

  12. Effect of a nutritional intervention based on an energy-reduced Mediterranean diet on environmental impact

    Science of the Total Environment, Vol. 928

  13. 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

  14. Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat

    Meat Science, Vol. 207

  15. El año bisiesto y otras supersticiones del calendario

    Argutorio: revista de la Asociación Cultural "Monte Irago", Año 26, Núm. 52, pp. 68-76

  16. El gallo de la Cándana: historia y evolución

    Cultura, historia y patrimonio del Reino de León (Universidad de León), pp. 231-241

  17. El romance de la loba parda en tierras leonesas

    Argutorio: revista de la Asociación Cultural "Monte Irago", Año 26, Núm. 51, pp. 87-92

  18. 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

  19. Evaluation of alternative methods of tunnel composting (submitted by the European Composting Network) II

    EFSA Journal, Vol. 22, Núm. 4

  20. 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