Publicaciones en colaboración con investigadores/as de Institute of Food Research (10)

2018

  1. Influence of interfacial mechanisms on the rheology of creaming emulsions

    International Journal of Food Properties, Vol. 21, Núm. 1, pp. 1322-1331

2016

  1. A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages

    International Journal of Food Microbiology, Vol. 218, pp. 66-70

2009

  1. Analysis of the variability in the number of viable bacteria after mild heat treatment of food

    Applied and Environmental Microbiology, Vol. 75, Núm. 22, pp. 6992-6997

2006

  1. Indirect measurement of the lag time distribution of single cells of Listeria innocua in food

    Applied and Environmental Microbiology, Vol. 72, Núm. 4, pp. 2533-2538

2005

  1. Volatile compound generation in dry fermented sausages by the surface inoculation of selected mould species

    European Food Research and Technology, Vol. 220, Núm. 5-6, pp. 494-501

2004

  1. Analysis and validation of a predictive model for growth and death of Aeromonas hydrophila under modified atmospheres at refrigeration temperatures

    Applied and Environmental Microbiology, Vol. 70, Núm. 7, pp. 3925-3932

2002

  1. Analysing the lag-growth rate relationship of Yersinia enterocolitica

    International Journal of Food Microbiology, Vol. 73, Núm. 2-3, pp. 197-201

2001

  1. Applying a generalized z-value concept to quantify and compare the effect of environmental factors on the growth of Listeria monocytogenes

    Food Microbiology, Vol. 18, Núm. 5, pp. 539-545

2000

  1. Predictive model for the growth of Yersinia enterocolitica under modified atmospheres

    Journal of Applied Microbiology, Vol. 88, Núm. 3, pp. 521-530

1995

  1. Growth/survival of psychrotrophic pathogens on meat packaged under modified atmospheres

    International Journal of Food Microbiology, Vol. 28, Núm. 2, pp. 221-231