EVA
HIERRO PAREDES
Profesora titular de universidad
MANUELA
FERNÁNDEZ ÁLVAREZ
Profesora titular de universidad
Publicacións nas que colabora con MANUELA FERNÁNDEZ ÁLVAREZ (48)
2024
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
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
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
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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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
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
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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
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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
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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
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Mediterranean Products
Handbook of Fermented Meat and Poultry: Second Edition (Wiley Blackwell), pp. 301-312