HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS

2011

1. Antibacterial activity against foodborne staphylococcus aureus and antioxidant capacity of various pure phenolic compounds

   Foodborne Pathogens and Disease, Vol. 8, Núm. 1, pp. 149-157

2. Applying Fourier-transform infrared spectroscopy and chemometrics to the characterization and identification of lactic acid bacteria

   Vibrational Spectroscopy, Vol. 56, Núm. 2, pp. 193-201

3. Assessment of microbial populations dynamics in a blue cheese by culturing and denaturing gradient gel electrophoresis

   Current Microbiology, Vol. 62, Núm. 3, pp. 888-893

4. Characterization of certain bacterial strains for potential use as starter or probiotic cultures in dairy products

   Journal of Food Protection, Vol. 74, Núm. 8, pp. 1379-1386

5. Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milk

   Applied and Environmental Microbiology, Vol. 77, Núm. 15, pp. 5324-5335

6. Composition, yield, and functionality of reduced-fat Oaxaca cheese: Effects of using skim milk or a dry milk protein concentrate

   Journal of Dairy Science, Vol. 94, Núm. 2, pp. 580-588

7. Effect of the Use of a Commercial Phosphate Mixture on Selected Quality Characteristics of 2 Spanish-Style Dry-Ripened Sausages

   Journal of Food Science, Vol. 76, Núm. 5

8. Efficacy of trisodium phosphate in killing acid-adapted salmonella typhimurium

   Journal of Food Safety, Vol. 31, Núm. 2, pp. 250-256

9. Fourier transform infrared spectroscopy as a tool to characterize molecular composition and stress response in foodborne pathogenic bacteria

   Journal of Microbiological Methods, Vol. 84, Núm. 3, pp. 369-378

10. Identification and epidemiological relationships of Aeromonas isolates from patients with diarrhea, drinking water and foods

    International Journal of Food Microbiology, Vol. 147, Núm. 3, pp. 203-210

11. Informe del Comité Científico de la Agencia Española de Segurida Alimentaria y Nutrición (AESAN) en relación al efecto de la reducción de la sal en la seguridad microbiológica de los productos cárnicos curados

    Revista del Comité Científico de la AESAN, Núm. 13, pp. 59-88

12. Microbiological food safety assessment of high hydrostatic pressure processing: A review

    LWT - Food Science and Technology, Vol. 44, Núm. 5, pp. 1251-1260

13. Modificación de los hábitos alimentarios del almuerzo en una población escolar

    Nutricion Hospitalaria, Vol. 26, Núm. 3, pp. 560-565

14. Occurrence of Escherichia coli O157, O111 and O26 in raw ewe's milk and performance of two enrichment broths and two plating media used for its assessment

    International Journal of Food Microbiology, Vol. 146, Núm. 1, pp. 84-87

15. Pathogenic potential of Salmonella Typhimurium DT104 following sequential passage through soil, packaged fresh-cut lettuce and a model gastrointestinal tract

    International Journal of Food Microbiology, Vol. 148, Núm. 3, pp. 149-155

16. Respuestas microbianas al estrés ácido: Factores que condicional la tolerancia ácida de salmonella typhimurium y su interés para la salud pública

    Alimentación, equipos y tecnología, Núm. 264, pp. 27-31

17. Salmonella spp. survival strategies within the host gastrointestinal tract

    Microbiology, Vol. 157, Núm. 12, pp. 3268-3281

18. Scientific Opinion on the maintenance of the list of QPS biological agents intentionally added to food and feed (2011 update)

    EFSA Journal, Vol. 9, Núm. 12

19. Scientific Opinion on the public health hazards to be covered by inspection of meat (swine)

    EFSA Journal, Vol. 9, Núm. 10

20. Short communication: Influence of storage and preservation on microbiological quality of silo ovine milk

    Journal of Dairy Science, Vol. 94, Núm. 4, pp. 1922-1927