Publicaciones en las que colabora con MANUELA FERNÁNDEZ ÁLVAREZ (47)

2023

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

    Antioxidants, Vol. 12, Núm. 3

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

    International Journal of Food Microbiology, Vol. 390

  3. 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

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. Higienización superficial de loncheados cárnicos mediante pulsos de luz

    Eurocarne: La revista internacional del sector cárnico, Núm. 245, pp. 97-104

  3. Microbial inactivation in foods by pulsed light

    High Intensity Pulsed Light in Processing and Preservation of Foods (Nova Science Publishers, Inc.), pp. 131-162

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

2014

  1. Effect of reducing nitrate and nitrite added to dry fermented sausages on the survival of Salmonella Typhimurium

    Food Research International, Vol. 62, pp. 410-415

  2. Mediterranean Products

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

  3. Modelling the effect of light penetration and matrix colour on the inactivation of Listeria innocua by pulsed light

    Innovative Food Science and Emerging Technologies, Vol. 26, pp. 505-510