Publicaciones en las que colabora con LORENZO DE LA HOZ PERALES (31)

2014

  1. Mediterranean Products

    Handbook of Fermented Meat and Poultry: Second Edition (Wiley Blackwell), pp. 301-312

2011

  1. 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

  2. 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

  1. 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

  2. Pulsed light inactivation of listeria monocytogenes through different plastic films

    Foodborne Pathogens and Disease, Vol. 6, Núm. 10, pp. 1265-1267

2007

  1. 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

  1. Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausages

    Meat Science, Vol. 72, Núm. 2, pp. 318-325

2005

  1. 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

  2. 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

  3. 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. 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

  1. 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

  1. 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

  1. 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

  2. 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

  1. Accelerated ripening of dry fermented sausages

    Trends in Food Science and Technology, Vol. 11, Núm. 6, pp. 201-209

  2. 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

  3. 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

  4. Microbial and physicochemical modifications of hake (Merluccius merluccius) steaks stored under carbon dioxide enriched atmospheres

    Journal of the Science of Food and Agriculture, Vol. 80, Núm. 13, pp. 1831-1840

  5. Use of carbon dioxide enriched atmospheres in the refrigerated storage (2°C) of salmon Salmo salar] steaks

    European Food Research and Technology, Vol. 210, Núm. 3, pp. 179-188