Departamento
HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
Publicaciones (25) Publicaciones en las que ha participado algún/a investigador/a
2007
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Antilisterial activity of lactic acid bacteria isolated from "Alheiras" (traditional Portuguese fermented sausages): In situ assays
Meat Science, Vol. 76, Núm. 4, pp. 796-800
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Características de la canal de cordeo lechal de diversas razas producidas en España (revisión bibliográfica)
ITEA, información técnica económica agraria: revista de la Asociación Interprofesional para el Desarrollo Agrario ( AIDA ), Núm. 1, pp. 14-30
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Cell-associated hemolytic activity in environmental strains of Plesiomonas shigelloides expressing cell-free, iron-influenced extracellular hemolysin
Journal of Food Protection, Vol. 70, Núm. 4, pp. 885-890
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Conservación de los alimentos mediante acidificación: actividad antimicrobiana de los ácidos orgánicos y factores que condicionan su efectividad
Alimentación, equipos y tecnología, Año 26, Núm. 226, pp. 46-49
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Differentiation between carcasses from suckling lambs reared with ewe milk or milk replacers by near infrared reflectance spectroscopy of perirenal fat
Small Ruminant Research, Vol. 72, Núm. 2-3, pp. 221-226
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Effect of addition of native cultures on characteristics of Armada cheese manufactured with pasteurized milk: A preliminary study
International Dairy Journal, Vol. 17, Núm. 4, pp. 328-335
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Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat
International Journal of Food Microbiology, Vol. 115, Núm. 2, pp. 244-251
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Effect of ewe's milk versus milk-replacer rearing on mineral composition of suckling lamb meat and liver
Small Ruminant Research, Vol. 68, Núm. 3, pp. 296-302
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Effect of various chemical decontamination treatments on natural microflora and sensory characteristics of poultry
International Journal of Food Microbiology, Vol. 115, Núm. 3, pp. 268-280
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Effectiveness of trisodium phosphate, acidified sodium chlorite, citric acid, and peroxyacids against pathogenic bacteria on poultry during refrigerated storage
Journal of Food Protection, Vol. 70, Núm. 9, pp. 2063-2071
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Estabilidad del color de la carne fresca
Nacameh, Vol. 1, Núm. 1, pp. 67-74
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Fatty acid composition in subcutaneous, intermuscular and intramuscular fat deposits of suckling lamb meat: Effect of milk source
Small Ruminant Research, Vol. 73, Núm. 1-3, pp. 127-134
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Identification of lactic acid bacteria isolated from Genestoso cheese throughout ripening and study of their antimicrobial activity
Food Control, Vol. 18, Núm. 6, pp. 716-722
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Influence of oxygen exclusion and temperature on pathogenic bacteria levels and sensory characteristics of packed ostrich steaks throughout refrigerated storage
Meat Science, Vol. 76, Núm. 2, pp. 201-209
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Modelling thermal inactivation of Listeria monocytogenes in sucrose solutions of various water activities
Food Microbiology, Vol. 24, Núm. 4, pp. 372-379
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Morphotypic and molecular identification of filamentous fungi from Spanish blue-veined Cabrales cheese, and typing of Penicillium roqueforti and Geotrichum candidum isolates
International Dairy Journal, Vol. 17, Núm. 4, pp. 350-357
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Occurrence of Shiga toxin-producing Escherichia coli in a Spanish raw ewe's milk cheese
International Journal of Food Microbiology, Vol. 116, Núm. 3, pp. 410-413
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Opinión del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) relativa a la propuesta de la Comisión Europea (CE) sobre alegaciones nutricionales de ácidos grasos monoinsaturados (AGM) en alimentos y consideraciones sobre la misma aportadas por la Autoridad Europea de Seguridad Alimentaria
Revista del Comité Científico de la AESAN, Núm. 5, pp. 11-18
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Phenotypic and molecular identification of yeast species associated with Spanish blue-veined Cabrales cheese
International Dairy Journal, Vol. 17, Núm. 8, pp. 961-967
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Phenotypical characteristics of Shiga-like toxin Escherichia coli isolated from sheep dairy products
Letters in Applied Microbiology, Vol. 45, Núm. 3, pp. 295-300