HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS

2015

1. A note on challenge trials to determine the growth of listeria monocytogenes on mushrooms (Agaricus bisporus)

   Irish Journal of Agricultural and Food Research, Vol. 54, Núm. 2, pp. 121-125

2. Adaptation and cross-adaptation of Escherichia coli ATCC 12806 to several food-grade biocides

   Food Control, Vol. 56, pp. 86-94

3. Application of modified atmosphere packaging as a safety approach to fresh-cut fruits and vegetables - A review

   Trends in Food Science and Technology, Vol. 46, Núm. 1, pp. 13-26

4. Behavior of listeria monocytogenes in sliced ready-to-eat meat products packaged under vacuum or modified atmosphere conditions

   Journal of Food Protection, Vol. 78, Núm. 10, pp. 1891-1895

5. Biocheese: A food probiotic carrier

   BioMed Research International, Vol. 2015

6. Biopreservative methods to control the growth of foodborne pathogens on fresh-cut lettuce

   International Journal of Food Microbiology, Vol. 214, pp. 4-11

7. Biotechnological applications of functional metagenomics in the food and pharmaceutical industries

   Frontiers in Microbiology, Vol. 6, Núm. JUN

8. Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage

   Journal of Dairy Science, Vol. 98, Núm. 5, pp. 2833-2842

9. Compositional and biochemical changes in Genestoso cheese, a Spanish raw cow's milk variety, during ripening

   Journal of the Science of Food and Agriculture, Vol. 95, Núm. 4, pp. 851-859

10. Compuestos volátiles en carne de alpaca (vicugna pacos). Comparación entre carne con y sin el olor atípico atribuido al consumo de arbustos tolares

    Interciencia: Revista de ciencia y tecnología de América, Vol. 40, Núm. 1, pp. 38-43

11. Disentería porcina: etiología, patogenicidad, factores determinantes para la transmisión y lucha contra la enfermedad

    Avances en tecnología porcina, Vol. 12, Núm. 117, pp. 8-25

12. Efecto de la suplementación dietética con extractos de hierbaluisa en los marcadores de inflamación en suero de personas con esclerosis múltiple

    Nutricion Hospitalaria, Vol. 31, Núm. 2, pp. 764-771

13. Effect of the addition of hop (infusion or powder) on the oxidative stability of lean lamb patties during storage

    Small Ruminant Research, Vol. 125, pp. 73-80

14. Effect of various decontamination treatments against Gram-positive bacteria on chicken stored under differing conditions of temperature abuse

    Food Control, Vol. 47, pp. 71-76

15. Effects of hygienic treatments during slaughtering on microbial dynamics and contamination of sheep meat

    International Journal of Food Microbiology, Vol. 194, pp. 7-14

16. Enterotoxigenic Genes in strains of Staphylococcus spp., isolated from cheese made in Pamplona-Colombia

    Revista MVZ Córdoba, Vol. 20, Núm. 1, pp. 4472-4481

17. Evaluation of three PCR primers based on the 16S rRNA gene for the identification of lactic acid bacteria from dairy origin

    CyTA: Journal of food, Vol. 13, Núm. 2, pp. 181-187

18. Examination of Listeria monocytogenes in seafood processing facilities and smoked salmon in the Republic of Ireland

    Journal of Food Protection, Vol. 78, Núm. 12, pp. 2184-2190

19. Heat resistance of Cronobacter sakazakii DPC 6529 and its behavior in reconstituted powdered infant formula

    Food Research International, Vol. 69, pp. 401-409

20. Informe del Comité Científico de la Agencia Española de Consumo, Seguridad Alimentaria (AECOSAN) sobre los riesgos microbiológicos asociados al consumo de leche cruda y productos lácteos elaborados a base de leche cruda

    Revista del Comité Científico de la AESAN, Núm. 21, pp. 45-78