Publicaciones en colaboración con investigadores/as de Universidade de Vigo (69)

2023

  1. Effect of Sodium Nitrite, Nisin and Lactic Acid on the Prevalence and Antibiotic Resistance Patterns of Listeria monocytogenes Naturally Present in Poultry

    Foods, Vol. 12, Núm. 17

2022

  1. Amino acid profile and protein quality related to canning and storage of swordfish packed in different filling media

    Journal of Food Composition and Analysis, Vol. 107

  2. Impact of the Filling Medium on the Colour and Sensory Characteristics of Canned European Eels (Anguilla anguilla L.)

    Foods, Vol. 11, Núm. 8

  3. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) for Twelve Antimicrobials (Biocides and Antibiotics) in Eight Strains of Listeria monocytogenes

    Biology, Vol. 11, Núm. 1

  4. Proximate composition and amino acid profile of European eel skin: influence of body weight

    European Food Research and Technology, Vol. 248, Núm. 5, pp. 1437-1446

2021

  1. Effects of processing step, filling medium and storage on amino acid profiles and protein quality in canned European eels

    Journal of Food Composition and Analysis, Vol. 96

  2. Oxidative stability and antioxidant activity in canned eels: Effect of processing and filling medium

    Foods, Vol. 10, Núm. 4

  3. Proximate composition, fatty acid profile and total amino acid contents in samples of the European eel (Anguilla anguilla) of different weights

    International Journal of Gastronomy and Food Science, Vol. 25

  4. Vitamin retention during the canning of swordfish (Xiphias gladius) with different filling media

    Journal of Food Science, Vol. 86, Núm. 5, pp. 1704-1713

2020

  1. Fatty acid profiles and lipid quality indices in canned European eels: Effects of processing steps, filling medium and storage

    Food Research International, Vol. 136

  2. Free amino acids and biogenic amines in canned european eels: Influence of processing step, filling medium and storage time

    Foods, Vol. 9, Núm. 10

  3. Impact of processing and storage on the nutritional and sensory properties and bioactive components of Brassica spp. A review

    Food Chemistry, Vol. 313

2019

  1. Effect of low doses of biocides on the antimicrobial resistance and the biofilms of Cronobacter sakazakii and Yersinia enterocolitica

    Scientific Reports, Vol. 9, Núm. 1

  2. Effects of different cooking methods on the antioxidant capacity and flavonoid, organic acid and mineral contents of Galega Kale (Brassica oleracea var. acephala cv. Galega)

    International Journal of Food Sciences and Nutrition, Vol. 70, Núm. 2, pp. 136-149

  3. Prevalence, molecular typing, and determination of the biofilm-forming ability of Listeria monocytogenes serotypes from poultry meat and poultry preparations in Spain

    Microorganisms, Vol. 7, Núm. 11

2018

  1. Structure and viability of 24- and 72-h-old biofilms formed by four pathogenic bacteria on polystyrene and glass contact surfaces

    Food Microbiology, Vol. 76, pp. 513-517

2017

  1. Impact of vacuum cooking and boiling and refrigerated storage on the quality of galega kale (Brassica oleracea var. acephala cv. Galega)

    LWT - Food Science and Technology, Vol. 79, pp. 267-277

2016

  1. Effects of different cooking methods on some chemical and sensory properties of Galega kale

    International Journal of Food Science and Technology, Vol. 51, Núm. 9, pp. 2071-2080

2008

  1. Biochemical changes during the ripening of San Simón da Costa cheese (PDO) manufactured from pasteurised milk

    Australian Journal of Dairy Technology, Vol. 63, Núm. 2, pp. 68-76

  2. Biochemical changes during the ripening of homemade 'San Simón da Costa' raw milk cheese

    International Journal of Dairy Technology, Vol. 61, Núm. 1, pp. 80-89