Publicaciones (27) Publicaciones en las que ha participado algún/a investigador/a

2016

  1. Antibiotic susceptibility profiles of dairy leuconostoc, analysis of the genetic basis of atypical resistances and transfer of genes in vitro and in a food matrix

    PLoS ONE, Vol. 11, Núm. 1

  2. Antimicrobial activity of kaempferol and resveratrol in binary combinations with parabens or propyl gallate against Enterococcus faecalis

    Food Control, Vol. 61, pp. 213-220

  3. Antimicrobial resistance and virulence genes in enterococci from wild game meat in Spain

    Food Microbiology, Vol. 53, pp. 156-164

  4. Bioactive properties of honey with propolis

    Food Chemistry, Vol. 196, pp. 1215-1223

  5. Biogenic amines in Zamorano cheese: Factors involved in their accumulation

    Journal of the Science of Food and Agriculture, Vol. 96, Núm. 1, pp. 295-305

  6. Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters

    International Journal of Dairy Technology, Vol. 69, Núm. 4, pp. 507-519

  7. Comparison of methods for the identification and sub-typing of O157 and non-O157 Escherichia coli serotypes and their integration into a polyphasic taxonomy approach

    Irish Journal of Agricultural and Food Research, Vol. 55, Núm. 2, pp. 81-90

  8. Diversity of survival patterns among Escherichia coli O157: H7 genotypes subjected to food-related stress conditions

    Frontiers in Microbiology, Vol. 7, Núm. MAR

  9. Dynamics of Listeria monocytogenes colonisation in a newly-opened meat processing facility

    Meat Science, Vol. 113, pp. 26-34

  10. Effect of cooking lamb using maguey leaves (Agave salmiana) on meat volatile composition

    International Food Research Journal, Vol. 23, Núm. 3, pp. 1212-1216

  11. 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

  12. Evolución de la formación en Ciencia y Tecnología de loa Alimentos en los últimos 30 años

    ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 60, pp. 5-9

  13. Genetic characterization of Shiga toxin-producing Escherichia coli (STEC) and atypical enteropathogenic Escherichia coli (EPEC) isolates from goat's milk and goat farm environment

    International Journal of Food Microbiology, Vol. 236, pp. 148-154

  14. Influence of processing parameters and stress adaptation on the inactivation of Listeria monocytogenes by Non-Thermal Atmospheric Plasma (NTAP)

    Food Research International, Vol. 89, pp. 631-637

  15. Informe del Comité Científico de la Agencia Española de Consumo, Seguridad Alimentaria y Nutrición (AECOSAN) en relación a la alergia a Anisakis

    Revista del Comité Científico de la AESAN, Núm. 24, pp. 23-33

  16. Informe del Comité Científico de la Agencia Española de Consumo, Seguridad Alimentaria y Nutrición (AECOSAN) sobre métodos histológicos para la diferenciación de preparados de carne y productos cárnicos

    Revista del Comité Científico de la AESAN, Núm. 24, pp. 11-21

  17. New weapons to fight old enemies: Novel strategies for the (bio)control of bacterial biofilms in the food industry

    Frontiers in Microbiology, Vol. 7, Núm. OCT

  18. Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage

    Journal of Food Science, Vol. 81, Núm. 8, pp. C1891-C1898

  19. Prevalence, antimicrobial resistance, and genotypic characterization of vancomycin-resistant enterococci in meat preparations

    Journal of Food Protection, Vol. 79, Núm. 5, pp. 748-756

  20. Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)

    LWT - Food Science and Technology, Vol. 65, pp. 1118-1125