HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS

2023

1. Antimicrobial Activity of Spanish Propolis against Listeria monocytogenes and Other Listeria Strains

   Microorganisms, Vol. 11, Núm. 6

2. Antimicrobial-resistant Enterobacter cloacae complex strains isolated from fresh vegetables intended for raw consumption and their farm environments in the Northwest of Spain

   LWT, Vol. 188

3. Application of non-thermal atmospheric plasma processing in the food industry

   Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry (Elsevier), pp. 137-202

4. Assessment of a plasmid conjugation procedure to monitor horizontal transfer of an extended-spectrum β-lactamase resistance gene under food chain scenarios

   Current Research in Food Science, Vol. 6

5. Assessment on the efficacy of methods 2 to 5 and method 7 set out in Commission Regulation (EU) No 142/2011 to inactivate relevant pathogens when producing processed animal protein of porcine origin intended to feed poultry and aquaculture animals

   EFSA Journal, Vol. 21, Núm. 7

6. Bacterial inoculation of Quercus pyrenaica trees alters co-occurrence patterns but not the composition of the rhizosphere bacteriome in wild conditions

   Environmental Microbiology, Vol. 25, Núm. 9, pp. 1747-1761

7. Biochemical Profile and Antioxidant Properties of Propolis from Northern Spain

   Foods, Vol. 12, Núm. 23

8. Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics

   Dairy, Vol. 4, Núm. 3, pp. 410-422

9. Book clubs as strategy for increasing nutrition knowledge among general population: Pilot study

   Revista Española de Comunicación en Salud, Vol. 14, Núm. 1, pp. 8-21

10. Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?

    Foods, Vol. 12, Núm. 23

11. Changes in the Concentration and Profile of Free Fatty Acids during the Ripening of a Spanish Blue-Veined Cheese Made from Raw and Pasteurized Cow and Goat Milk

    Dairy, Vol. 4, Núm. 1, pp. 222-234

12. Characterization of ESBL-producing Escherichia spp. and report of an mcr-1 colistin-resistance Escherichia fergusonni strain from minced meat in Pamplona, Colombia

    International Journal of Food Microbiology, Vol. 394

13. Characterization of the Toxigenic Potential of Bacillus cereus sensu lato Isolated from Raw Berries and Their Products

    Foods, Vol. 12, Núm. 21

14. Clima frío pero sano: el clima y las enfermedades de los leoneses a mediados del siglo XIX, según el diccionario de Madoz

    Argutorio: revista de la Asociación Cultural "Monte Irago", Año 25, Núm. 49, pp. 96-102

15. Conventional Feed-Grade or Slow-Release Coated Urea as Sources of Dietary Nitrogen for Fattening Lambs

    Animals, Vol. 13, Núm. 22

16. Cytotoxicity and Antimicrobial Resistance of Aeromonas Strains Isolated from Fresh Produce and Irrigation Water

    Antibiotics, Vol. 12, Núm. 3

17. Dietary administration of L-carnitine during the fattening period of early feed restricted lambs modifies lipid metabolism and meat quality

    Meat Science, Vol. 198

18. Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries

    Foods, Vol. 12, Núm. 23

19. Editorial: Microbial-based solutions to reduce contaminants in foods and beverages

    Frontiers in Microbiology

20. Effect of Sodium Nitrite, Nisin and Lactic Acid on the Prevalence and Antibiotic Resistance Patterns of Listeria monocytogenes Naturally Present in Poultry

    Foods, Vol. 12, Núm. 17