Publicacións nas que colabora con XAVIER FERNÁNDEZ HOSPITAL (30)

2024

  1. Bee products as an alternative for the preservation of nitrate and nitrite-reduced dry fermented sausages

    Food Bioscience, Vol. 59

  2. 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

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

    Food Control, Vol. 150

2022

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

    Foods, Vol. 11, Núm. 19

  2. 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

  3. 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

  4. 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

2021

  1. 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

  1. Effect of pulsed light treatment on Listeria inactivation, sensory quality and oxidation in two varieties of Spanish dry-cured ham

    Food Chemistry, Vol. 316

2019

  1. 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

2018

  1. 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

  1. 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

  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

  2. 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

2015

  1. 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

  2. Nitratos y nitritos en los embutidos crudos curados: efecto de su reducción en la seguridad y el aroma

    Eurocarne: La revista internacional del sector cárnico, Núm. 242, pp. 86-94

  3. Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile

    Food Control, Vol. 57, pp. 275-281