XAVIER
FERNÁNDEZ HOSPITAL
Profesor contratado doctor
MANUELA
FERNÁNDEZ ÁLVAREZ
Profesora titular de universidad
Publicaciones en las que colabora con MANUELA FERNÁNDEZ ÁLVAREZ (25)
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
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
2013
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Use of pulsed light to increase the safety of ready-to-eat cured meat products
Food Control, Vol. 32, Núm. 2, pp. 512-517
2012
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Inactivación de "vibrio parahaemolyticus" en "carpaccio" de atún mediante pulsos de luz
Avances en microbiología de los alimentos
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Survival of Listeria innocua in dry fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite
International Journal of Food Microbiology, Vol. 153, Núm. 3, pp. 395-401
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¿Se puede controlar a la salmonela si se reduce la concentración de nitratos y nitritos en los embutidos?
Avances en microbiología de los alimentos