Publications (23) Publications auxquelles un chercheur a participé

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. Brócoli y coliflor como ingredientes en raciones de ovino lechero

    Tierras. Ovino, Núm. 45, pp. 50-57

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

    Foods, Vol. 13, Núm. 6

  4. Contribution to Characterizing the Meat Quality of Protected Designation of Origin Serrana and Preta de Montesinho Kids Using the Near-Infrared Reflectance Methodology

    Foods, Vol. 13, Núm. 10

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

    Science of the Total Environment, Vol. 928

  6. 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

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

    Meat Science, Vol. 207

  8. El romance de la loba parda en tierras leonesas

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

  9. Environmental impact of the diet of young Portuguese and its relationship with adherence to the Mediterranean Diet

    European Journal of Nutrition

  10. 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

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

    FEMS Microbiology Reviews, Vol. 48, Núm. 1

  12. Exploring Propolis as a Sustainable Bio-Preservative Agent to Control Foodborne Pathogens in Vacuum-Packed Cooked Ham

    Microorganisms, Vol. 12, Núm. 5

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

    EFSA Journal, Vol. 22, Núm. 2

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

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

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

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

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

    Dairy, Vol. 5, Núm. 1, pp. 93-105

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

    Food Research International, Vol. 186

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

    EFSA Journal, Vol. 22, Núm. 1

  19. 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

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

    EFSA Journal, Vol. 22, Núm. 3