Publicaciones (25) Publicaciones en las que ha participado algún/a investigador/a

2007

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. 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

  7. 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

  8. 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

  9. 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

  10. 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

  11. Estabilidad del color de la carne fresca

    Nacameh, Vol. 1, Núm. 1, pp. 67-74

  12. 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

  13. 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

  14. 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

  15. Modelling thermal inactivation of Listeria monocytogenes in sucrose solutions of various water activities

    Food Microbiology, Vol. 24, Núm. 4, pp. 372-379

  16. 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

  17. 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

  18. 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

  19. Phenotypic and molecular identification of yeast species associated with Spanish blue-veined Cabrales cheese

    International Dairy Journal, Vol. 17, Núm. 8, pp. 961-967

  20. Phenotypical characteristics of Shiga-like toxin Escherichia coli isolated from sheep dairy products

    Letters in Applied Microbiology, Vol. 45, Núm. 3, pp. 295-300