Departamento
HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
Publicaciones (27) Publicaciones en las que ha participado algún/a investigador/a
2016
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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
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Antimicrobial activity of kaempferol and resveratrol in binary combinations with parabens or propyl gallate against Enterococcus faecalis
Food Control, Vol. 61, pp. 213-220
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Antimicrobial resistance and virulence genes in enterococci from wild game meat in Spain
Food Microbiology, Vol. 53, pp. 156-164
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Bioactive properties of honey with propolis
Food Chemistry, Vol. 196, pp. 1215-1223
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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
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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
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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
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Diversity of survival patterns among Escherichia coli O157: H7 genotypes subjected to food-related stress conditions
Frontiers in Microbiology, Vol. 7, Núm. MAR
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Dynamics of Listeria monocytogenes colonisation in a newly-opened meat processing facility
Meat Science, Vol. 113, pp. 26-34
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Effect of cooking lamb using maguey leaves (Agave salmiana) on meat volatile composition
International Food Research Journal, Vol. 23, Núm. 3, pp. 1212-1216
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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
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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
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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
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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
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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
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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
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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
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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
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Prevalence, antimicrobial resistance, and genotypic characterization of vancomycin-resistant enterococci in meat preparations
Journal of Food Protection, Vol. 79, Núm. 5, pp. 748-756
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Rheological, textural, colour and sensory characteristics of a Spanish blue cheese (Valdeón cheese)
LWT - Food Science and Technology, Vol. 65, pp. 1118-1125