Publicaciones en las que colabora con MARÍA MARÍN MARTÍNEZ (11)

1999

  1. Antimutagenic effect of fruit and vegetable ethanolic extracts against N-nitrosamines evaluated by the Ames test

    Journal of Agricultural and Food Chemistry, Vol. 47, Núm. 8, pp. 3257-3264

  2. Mutagenicity and cytotoxicity of fruits and vegetables evaluated by the Ames test and 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyltetrazolium bromide (MTT) assay

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 5, Núm. 5, pp. 431-437

1998

  1. Antimutagenic Effect of Fruit and Vegetable Aqueous Extracts against N-Nitrosamines Evaluated by the Ames Test

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 12, pp. 5194-5200

  2. Protective Effect of Broccoli, Onion, Carrot, and Licorice Extracts against Cytotoxicity of N-Nitrosamines Evaluated by 3-(4,5-Dimethylthiazol-2-yl)-2,5-diphenyltetrazolium Bromide Assay

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 2, pp. 585-589

1997

  1. Lactic acid bacteria: Hydrophobicity and strength of attachment to meat surfaces

    Letters in Applied Microbiology, Vol. 24, Núm. 1, pp. 14-18

  2. Virulence Factors-Pathogenicity Relationships for Aeromonas Species from Clinical and Food Isolates

    Folia Microbiologica, Vol. 42, Núm. 4, pp. 385-389

1996

  1. "Aeromonas" spp. móviles: (y II) Factores de virulencia

    Alimentación, equipos y tecnología, Año 15, Núm. 8, pp. 113-119

  2. Attachment of Lactic Acid Bacteria to Beef-Muscle Surfaces

    Folia Microbiologica, Vol. 41, Núm. 4, pp. 333-338

1994

  1. Incidence of motile Aeromonas spp. in foods.

    Microbiología (Madrid, Spain), Vol. 10, Núm. 3, pp. 257-262

  2. Virulence factors in clinical and food isolates of Aeromonas species

    Folia Microbiologica: Official Journal of the Institute of Microbiology, Academy of Sciences of the Czech Republic, Vol. 39, Núm. 4, pp. 331-336

1992

  1. Study of the effect of heat (treatments) on meat protein denaturation as determined by ELISA

    Food Chemistry, Vol. 43, Núm. 2, pp. 147-150