MANUELA
FERNÁNDEZ ÁLVAREZ
Profesora titular de universidad
JUAN ANTONIO
ORDÓÑEZ PEREDA
Investigador hasta 2015
Publicaciones en las que colabora con JUAN ANTONIO ORDÓÑEZ PEREDA (35)
2015
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Estimation of the growth kinetic parameters of bacillus cereus spores as affected by pulsed light treatment
International Journal of Food Microbiology, Vol. 202, pp. 20-26
2014
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Mediterranean Products
Handbook of Fermented Meat and Poultry: Second Edition (Wiley Blackwell), pp. 301-312
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Tecnología de los alimentos de origen animal. Vol. 1: Fundamentos de Química y Microbiología de los alimentos
Síntesis
2011
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Efficacy of pulsed light for shelf-life extension and inactivation of Listeria monocytogenes on ready-to-eat cooked meat products
Innovative Food Science and Emerging Technologies, Vol. 12, Núm. 3, pp. 275-281
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Utilización de pulsos de luz para la descontaminación de productos cárnicos listos para el consumo
Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 179-183
2009
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Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology
International Journal of Food Microbiology, Vol. 135, Núm. 2, pp. 125-130
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Pulsed light inactivation of listeria monocytogenes through different plastic films
Foodborne Pathogens and Disease, Vol. 6, Núm. 10, pp. 1265-1267
2007
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Fatty acid compositions of selected varieties of Spanish dry ham related to their nutritional implications
Food Chemistry, Vol. 101, Núm. 1, pp. 107-112
2006
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Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausages
Meat Science, Vol. 72, Núm. 2, pp. 318-325
2005
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A rapid method for the estimation of the microbiological quality of refrigerated raw milk based on the aminopeptidase activity of Gram-negative bacteria
International Dairy Journal, Vol. 15, Núm. 1, pp. 79-84
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Improvement of the sensory properties of dry-fermented sausages by the addition of free amino acids
Food Chemistry, Vol. 91, Núm. 4, pp. 673-682
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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
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Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages
Meat Science, Vol. 66, Núm. 1, pp. 151-163
2003
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Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages
International Journal of Food Microbiology, Vol. 85, Núm. 1-2, pp. 111-125
2002
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Enhancement of the flavour development of dry fermented sausages by using a protease (Pronase E) and a cell-free extract of Penicillium camemberti
Journal of the Science of Food and Agriculture, Vol. 82, Núm. 5, pp. 526-533
2001
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Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseum
Meat Science, Vol. 59, Núm. 1, pp. 87-96
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The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages
Meat Science, Vol. 59, Núm. 1, pp. 97-107
2000
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Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages
Meat Science, Vol. 54, Núm. 2, pp. 135-145
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Improvement of the sensory properties of dry fermented sausages by the superficial inoculation and/or the addition of intracellular extracts of Mucor racemosus
Journal of Food Science, Vol. 65, Núm. 4, pp. 731-738