Fachbereich
HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
Publikationen (80) Publikationen, an denen Forscher/innen teilgenommen haben
2023
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Antimicrobial Activity of Spanish Propolis against Listeria monocytogenes and Other Listeria Strains
Microorganisms, Vol. 11, Núm. 6
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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
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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
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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
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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
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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
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Biochemical Profile and Antioxidant Properties of Propolis from Northern Spain
Foods, Vol. 12, Núm. 23
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Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics
Dairy, Vol. 4, Núm. 3, pp. 410-422
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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
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Can Near-Infrared Spectroscopy Replace a Panel of Tasters in Sensory Analysis of Dry-Cured Bísaro Loin?
Foods, Vol. 12, Núm. 23
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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
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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
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Characterization of the Toxigenic Potential of Bacillus cereus sensu lato Isolated from Raw Berries and Their Products
Foods, Vol. 12, Núm. 21
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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
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Conventional Feed-Grade or Slow-Release Coated Urea as Sources of Dietary Nitrogen for Fattening Lambs
Animals, Vol. 13, Núm. 22
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Cytotoxicity and Antimicrobial Resistance of Aeromonas Strains Isolated from Fresh Produce and Irrigation Water
Antibiotics, Vol. 12, Núm. 3
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Dietary administration of L-carnitine during the fattening period of early feed restricted lambs modifies lipid metabolism and meat quality
Meat Science, Vol. 198
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Edible Insects: Perceptions of Marketing, Economic, and Social Aspects among Citizens of Different Countries
Foods, Vol. 12, Núm. 23
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Editorial: Microbial-based solutions to reduce contaminants in foods and beverages
Frontiers in Microbiology
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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