Artículos (24) Publicaciones en las que ha participado algún/a investigador/a

1996

  1. Aplicación del sistema de análisis de riesgos e identificación y control de puntos críticos (ARICPC) en la linea de procesado de ovino

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 270, pp. 39-42

  2. Application of principal component analysis to the study of microbial populations in refrigerated raw milk from farms

    International Dairy Journal, Vol. 6, Núm. 10, pp. 937-945

  3. Characterization and biochemical changes during the ripening of a Spanish craft goat's milk cheese (Armada variety)

    Food Chemistry, Vol. 55, Núm. 3, pp. 225-230

  4. Characterization and extracellular activity of psychrotrophic bacteria isolated from Villalon cheese (fresh variety of Spanish sheep's milk cheese)

    International Journal of Food Microbiology, Vol. 33, Núm. 2-3, pp. 301-306

  5. Effect of a lactic starter culture on the growth and protease activity of Aeromonas hydrophila

    Journal of Applied Bacteriology, Vol. 80, Núm. 1, pp. 13-18

  6. Effect of pH heating medium on the thermal resistance of Bacillus stearothermophilus spores

    International Journal of Food Microbiology, Vol. 28, Núm. 3, pp. 405-410

  7. Effect of pH of the recovery medium on the apparent heat resistance of three strains of Bacillus cereus

    International Journal of Food Microbiology, Vol. 31, Núm. 1-3, pp. 341-347

  8. Effect of the major herbs and spices in Spanish fermented sausages on Staphylococcus aureus and lactic acid bacteria

    Archiv für Lebensmittelhygiene., Vol. 47, Núm. 2, pp. 43-47

  9. El flavor de los embutidos crudos-curados

    Alimentación, equipos y tecnología, Año 15, Núm. 7, pp. 59-70

  10. Estudio de los hábitos dietéticos de la población universitaria del campus de Orense

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 278, pp. 71-76

  11. Evaluation of different systems for the identification of Bacillus strains isolated from Spanish fermented sausages

    Meat Science, Vol. 42, Núm. 2, pp. 127-131

  12. Evaluation of selective enrichment and plating media for detection of Salmonella and Yersinia enterocolitica on fresh dressed lamb carcasses

    Archiv für Lebensmittelhygiene., Vol. 47, Núm. 3, pp. 62-64

  13. Extracellular protease production by dairy strains of Aeromonas hydrophila as affected by growth media and incubation temperature

    Food Microbiology, Vol. 13, Núm. 1, pp. 47-51

  14. Mycotoxins in two Spanish cheese varieties

    International Journal of Food Microbiology, Vol. 30, Núm. 3, pp. 391-395

  15. Population levels, species, and characteristics of Micrococcaceae during the manufacturing and ripening of Armada-Sobado hard goat's milk cheese

    Journal of Food Protection, Vol. 59, Núm. 11, pp. 1200-1207

  16. Software for microbial fingerprinting by means of the infrared spectra

    Bioinformatics, Vol. 12, Núm. 4, pp. 353-356

  17. Software for microbial fingerprinting by means of the infrared spectra

    COMPUTER APPLICATIONS IN THE BIOSCIENCES, Vol. 12, Núm. 4, pp. 353-356

  18. Some technological properties of Penicillium roqueforti strains isolated from a home-made blue cheese

    Letters in Applied Microbiology, Vol. 23, Núm. 1, pp. 5-8

  19. Staphylococcal growth and enterotoxin production in the presence of meat cultures (non LAB)

    Meat Science, Vol. 43, Núm. 3-4, pp. 255-263

  20. Taste compounds in chorizo and their changes during ripening

    Meat Science, Vol. 44, Núm. 4, pp. 245-254