HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS

2010

1. Acid adaptation sensitizes salmonella enterics serovar typhimurium to osmotic and oxidative stresses

   Archiv fur Lebensmittelhygiene, Vol. 61, Núm. 4, pp. 148-152

2. Acid tolerance in Salmonella typhimurium induced by culturing in the presence of organic acids at different growth temperatures

   Food Microbiology, Vol. 27, Núm. 1, pp. 44-49

3. Aminopeptidase activity by spoilage bacteria and its relationship to microbial load and sensory attributes of poultry legs during aerobic cold storage

   Journal of Food Protection, Vol. 73, Núm. 2, pp. 322-326

4. Application of high pressure processing to reduce verotoxigenic E. coli in two types of dry-fermented sausage

   Meat Science, Vol. 86, Núm. 4, pp. 1005-1009

5. Arginine and lysine decarboxylases and the Acid Tolerance Response of Salmonella Typhimurium

   International Journal of Food Microbiology, Vol. 136, Núm. 3, pp. 278-282

6. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk

   International Journal of Food Microbiology, Vol. 143, Núm. 1-2, pp. 61-66

7. Changes in Fourier transform infrared spectra of Salmonella enterica serovars Typhimurium and Enteritidis after adaptation to stressful growth conditions

   International Journal of Food Microbiology, Vol. 142, Núm. 1-2, pp. 97-105

8. Changes in ultrastructure and fourier transform infrared spectrum of salmonella enterica serovar typhimurium cells after exposure to stress conditions

   Applied and Environmental Microbiology, Vol. 76, Núm. 22, pp. 7598-7607

9. Effect of vacuum and modified atmosphere packaging on the shelf life of rabbit meat

   CyTA: Journal of food, Vol. 8, Núm. 2, pp. 109-116

10. Effects of exposure to poultry chemical decontaminants on the membrane fluidity of Listeria monocytogenes and Salmonella enterica strains

    International Journal of Food Microbiology, Vol. 137, Núm. 2-3, pp. 130-136

11. Effects of packaging type and storage temperature on the growth of foodborne pathogens on shredded 'Romaine' lettuce

    Food Microbiology, Vol. 27, Núm. 3, pp. 375-380

12. El grado en Ciencia y Tecnología de los Alimentos en la Universidad de León

    ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 41, pp. 17-19

13. Enzymatic activity of lactic acid bacteria (with antimicrobial properties) isolated from a traditional Spanish cheese

    Food Microbiology, Vol. 27, Núm. 5, pp. 592-597

14. Factors affecting growth of foodborne pathogens on minimally processed apples

    Food Microbiology, Vol. 27, Núm. 1, pp. 70-76

15. Identity, virulence genes, and clonal relatedness of Aeromonas isolates from patients with diarrhea and drinking water

    European Journal of Clinical Microbiology and Infectious Diseases, Vol. 29, Núm. 9, pp. 1163-1172

16. Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre los criterios microbiológicos para las especies patógenas del género Vibrio aplicables, como medidas adicionales de control en los puntos de inspección fronterizos, a productos pesqueros importados

    Revista del Comité Científico de la AESAN, Núm. 12, pp. 9-35

17. Microbial characterisation and stability of a farmhouse natural fermented milk from Spain

    International Journal of Dairy Technology, Vol. 63, Núm. 3, pp. 423-430

18. Microbiological quality of fresh lettuce from organic and conventional production

    Food Microbiology, Vol. 27, Núm. 5, pp. 679-684

19. Phenotypic, genetic and technological characterization of Lactococcus garvieae strains isolated from a raw milk cheese

    International Dairy Journal, Vol. 20, Núm. 3, pp. 142-148

20. Production, stability, and antioxidative and antimicrobial activities of two l-ascorbate analogues from phycomyces blakesleeanus: D-erythroascorbate and d-erythroascorbate glucoside

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 19, pp. 10631-10638