HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS

2024

1. Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

   Foods, Vol. 13, Núm. 6

2. Effect of autochthonous starter and non-starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

   International Journal of Dairy Technology, Vol. 77, Núm. 1, pp. 234-245

3. Effect of trisodium phosphate, ascorbic acid and lactic acid on bacterial load, sensorial characteristics and instrumental colour of rabbit meat

   Meat Science, Vol. 207

4. El romance de la loba parda en tierras leonesas

   Argutorio: revista de la Asociación Cultural "Monte Irago", Año 26, Núm. 51, pp. 87-92

5. Exploitation of microbial activities at low pH to enhance planetary health

   FEMS Microbiology Reviews, Vol. 48, Núm. 1

6. Extension of use of isomalto-oligosaccharide as a novel food pursuant to Regulation (EU) 2015/2283

   EFSA Journal, Vol. 22, Núm. 2

7. Impact of mediterranean diet promotion on environmental sustainability: a longitudinal analysis

   Public Health, Vol. 230, pp. 12-20

8. Improved sampling and DNA extraction procedures for microbiome analysis in food-processing environments

   Nature Protocols

9. Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses

   Dairy, Vol. 5, Núm. 1, pp. 93-105

10. Persistence of microbiological hazards in food and feed production and processing environments

    EFSA Journal, Vol. 22, Núm. 1

11. Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 19: Suitability of taxonomic units notified to EFSA until September 2023

    EFSA Journal, Vol. 22, Núm. 1