Publicaciones (370) Publicaciones en las que ha participado algún/a investigador/a

2024

  1. Olive Pomace Oil Structuring for the Development of Healthy Puff Pastry Laminating Fats: The Effect of Chilling Storage on the Quality of Baked Products

    Foods, Vol. 13, Núm. 4

2023

  1. DESIGN OF A COLLABORATIVE LEARNING TOOL TO IMPROVE THE ACADEMIC PERFORMANCE IN VEGETABLE FOOD TECHNOLOGY COURSE FOR THE DEGREE IN FOOD SCIENCE AND TECHNOLOGY

    INTED2023 Proceedings

  2. Differential Apoptotic Effects of Bee Product Mixtures on Normal and Cancer Hepatic Cells

    Antioxidants, Vol. 12, Núm. 3

  3. Formation of Listeria monocytogenes persister cells in the produce-processing environment

    International Journal of Food Microbiology, Vol. 390

  4. Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes

    Foods, Vol. 12, Núm. 12

  5. Functionality of Puff Pastry Olive Pomace Oil-Based Margarines and Their Baking Performance

    Foods, Vol. 12, Núm. 11

  6. Game meat and high-resolution magic angle spinning nuclear magnetic resonance spectroscopy: a traditional foodstuff versus a novel analysis technology

    Animal Frontiers, Vol. 13, Núm. 6, pp. 56-61

  7. Ligilactobacillus salivarius MP100 as an Alternative to Metaphylactic Antimicrobials in Swine: The Impact on Production Parameters and Meat Composition

    Animals, Vol. 13, Núm. 10

  8. Modelling of the electron range for use of E-beam treatment for boned dry-cured hams sanitation

    Innovative Food Science and Emerging Technologies, Vol. 84

  9. Potential of selected bacteriocinogenic lactic acid bacteria to control Listeria monocytogenes in nitrite-reduced fermented sausages

    Food Control, Vol. 150

  10. The Presence of Potentially Pathogenic Protozoa in Lettuce (Lactuca sativa) Sold in Markets in the Central Peruvian Andes

    International Journal of Environmental Research and Public Health, Vol. 20, Núm. 2

2022

  1. Development and Physico-Chemical Characterization of Healthy Puff Pastry Margarines Made from Olive-Pomace Oil

    Foods, Vol. 11, Núm. 24

  2. Dry-cured ham thickness is a limiting factor for its sanitization by E-beam treatment

    Journal of Consumer Protection and Food Safety

  3. Efecto de la actividad de agua, la sal y el tamaño del inóculo en la fase de latencia de "Staphylococcus aureus"

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  4. Efecto de la actividad de agua, la sal y el tamaño del inóculo en la fase de latencia de Staphylococcus aureus

    XXII Congreso Nacional de Microbiología de los Alimentos

  5. Effect of Different Technological Factors on the Gelation of a Low-Lectin Bean Protein Isolate

    Plant Foods for Human Nutrition, Vol. 77, Núm. 1, pp. 141-149

  6. Empleo del aprendizaje-servicio como metodología de mejora para las prácticas externas del Grado de Nutrición Humana y Dietética

    Innovación Docente e Investigación en Salud: experiencias de cambio en la Metodología Docente (Dykinson), pp. 255-264

  7. Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products

    Foods, Vol. 11, Núm. 19

  8. Estudio de la actividad antimicrobiana "Delactococcus lactis" MP11 y "Pediococcus acidilactici" MP14 frente a "Staphylococcus aureus" en un modelo cárnico

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  9. Higienización de alimentos listos para el consumo

    SEM@foro, Núm. 73, pp. 15-18