MANUELA
FERNÁNDEZ ÁLVAREZ
Profesora titular de universidad
Publicaciones (81) Publicaciones de MANUELA FERNÁNDEZ ÁLVAREZ
2024
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Bee products as an alternative for the preservation of nitrate and nitrite-reduced dry fermented sausages
Food Bioscience, Vol. 59
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Volatile N-nitrosamines in Spanish commercial meat products and in fermented sausages prepared with different ingoing amounts of nitrate and nitrite
Heliyon, Vol. 10, Núm. 17
2023
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Differential Apoptotic Effects of Bee Product Mixtures on Normal and Cancer Hepatic Cells
Antioxidants, Vol. 12, Núm. 3
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Formation of Listeria monocytogenes persister cells in the produce-processing environment
International Journal of Food Microbiology, Vol. 390
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Potential of selected bacteriocinogenic lactic acid bacteria to control Listeria monocytogenes in nitrite-reduced fermented sausages
Food Control, Vol. 150
2022
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Enhancement of the Antioxidant Capacity of Thyme and Chestnut Honey by Addition of Bee Products
Foods, Vol. 11, Núm. 19
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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
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Impact of voltage and pulse delivery mode on the efficacy of pulsed light for the inactivation of Listeria
Innovative Food Science and Emerging Technologies, Vol. 77
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Protective Effect of Thyme and Chestnut Honeys Enriched with Bee Products against Benzo(a)pyrene-Induced DNA Damage
International Journal of Environmental Research and Public Health, Vol. 19, Núm. 24
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Sala de despiece: Sin macrogranjas, ¿podríamos consumir carne a un precio asequible?
Eurocarne: La revista internacional del sector cárnico, Núm. 303, pp. 32-43
2021
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Utilización de la tecnología de pulsos de luz para la higienización superficial del jamón curado loncheado
Eurocarne: La revista internacional del sector cárnico, Núm. 294, pp. 66-72
2020
2019
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Evolución de la microbiota típica y supervivencia de Listeria sp., Escherichia coli y enterobacterias alterantes en jamones curados elaborados con distintas concentraciones de nitratos y nitritos
Eurocarne: La revista internacional del sector cárnico, Núm. 279, pp. 117-128
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Tecnologías alimentarias. Vol. 2: Procesos de conservación
Síntesis
2018
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Characterization of damage on Listeria innocua surviving to pulsed light: Effect on growth, DNA and proteome
International Journal of Food Microbiology, Vol. 284, pp. 63-72
2017
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Effect of nitrate and nitrite on Listeria and selected spoilage bacteria inoculated in dry-cured ham
Food Research International, Vol. 101, pp. 82-87
2016
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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
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Application of Pulsed Light to Sliced Cheese: Effect on Listeria Inactivation, Sensory Quality and Volatile Profile
Food and Bioprocess Technology, Vol. 9, Núm. 8, pp. 1335-1344
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Higienización superficial de loncheados cárnicos mediante pulsos de luz
Eurocarne: La revista internacional del sector cárnico, Núm. 245, pp. 97-104
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Microbial inactivation in foods by pulsed light
High Intensity Pulsed Light in Processing and Preservation of Foods (Nova Science Publishers, Inc.), pp. 131-162