HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS

2024

1. Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening

   Food Research International, Vol. 186

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

   Foods, Vol. 13, Núm. 6

3. Effect of a nutritional intervention based on an energy-reduced Mediterranean diet on environmental impact

   Science of the Total Environment, Vol. 928

4. 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

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

   Meat Science, Vol. 207

6. El romance de la loba parda en tierras leonesas

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

7. Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork

   LWT, Vol. 200

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

   FEMS Microbiology Reviews, Vol. 48, Núm. 1

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

   EFSA Journal, Vol. 22, Núm. 2

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

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

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

    Nature Protocols, Vol. 19, Núm. 5, pp. 1291-1310

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

    Dairy, Vol. 5, Núm. 1, pp. 93-105

13. Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features

    Food Research International, Vol. 186

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

    EFSA Journal, Vol. 22, Núm. 1

15. Re-evaluation of certain aspects of the EFSA Scientific Opinion of April 2010 on risk assessment of parasites in fishery products, based on new scientific data. Part 1: ToRs1–3

    EFSA Journal, Vol. 22, Núm. 4

16. Safety of ashitaba sap as a Novel food pursuant to Regulation (EU) 2015/2283

    EFSA Journal, Vol. 22, Núm. 3

17. The detailed analysis of the microbiome and resistome of artisanal blue-veined cheeses provides evidence on sources and patterns of succession linked with quality and safety traits

    Microbiome, Vol. 12, Núm. 1

18. 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