Tecnología de alimentos de origen animal
TECNOLALIMA
MARÍA
MARÍN MARTÍNEZ
Profesora titular de universidad
Publicaciones en las que colabora con MARÍA MARÍN MARTÍNEZ (11)
1999
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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
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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
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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
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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
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Lactic acid bacteria: Hydrophobicity and strength of attachment to meat surfaces
Letters in Applied Microbiology, Vol. 24, Núm. 1, pp. 14-18
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Virulence Factors-Pathogenicity Relationships for Aeromonas Species from Clinical and Food Isolates
Folia Microbiologica, Vol. 42, Núm. 4, pp. 385-389
1996
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"Aeromonas" spp. móviles: (y II) Factores de virulencia
Alimentación, equipos y tecnología, Año 15, Núm. 8, pp. 113-119
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Attachment of Lactic Acid Bacteria to Beef-Muscle Surfaces
Folia Microbiologica, Vol. 41, Núm. 4, pp. 333-338
1994
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Incidence of motile Aeromonas spp. in foods.
Microbiología (Madrid, Spain), Vol. 10, Núm. 3, pp. 257-262
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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
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Study of the effect of heat (treatments) on meat protein denaturation as determined by ELISA
Food Chemistry, Vol. 43, Núm. 2, pp. 147-150