MARÍA CONCEPCIÓN CABEZA BRIALES-rekin lankidetzan egindako argitalpenak (41)

2019

  1. The impact of E-beam treatment on the microbial population and sensory quality of hard annatto-coloured cheese

    LWT, Vol. 101, pp. 315-322

2018

  1. Volatile organic compounds associated with milk spoilage by psychrotrophic bacteria

    International Journal of Dairy Technology, Vol. 71, Núm. 3, pp. 593-600

2017

  1. Fatty acids released from cream by psychrotrophs isolated from bovine raw milk

    International Journal of Dairy Technology, Vol. 70, Núm. 3, pp. 339-344

2016

  1. Effect of E-beam sanitation of surface mould cheese on texture and sensory attributes

    LWT - Food Science and Technology, Vol. 70, pp. 1-8

  2. Estudio de penetración de electrones acelerados en jamón curado deshuesado

    Retos y avances en microbiología de los alimentos 2016: XX Congreso Nacional de Microbiología de los Alimentos, León, 14-16 de septiembre de 2016

2015

  1. Efecto bactericida de radiaciones β en lonchas de queso envasadas a vacío y en atmósfera modificada

    III Congreso Internacional de Seguridad Alimentaria

  2. Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality

    Food and Bioproducts Processing, Vol. 96, pp. 133-144

  3. Use of E-beam radiation to eliminate Listeria monocytogenes from surface mould cheese

    International microbiology: official journal of the Spanish Society for Microbiology, Vol. 18, Núm. 1, pp. 33-40

2014

  1. Eliminación de Listeria monocytogenes en quesos blandos madurados por mohos mediante radiación beta

    XIX Congreso Nacional de Microbiología de los Alimentos

2013

  1. A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics

    Food and Bioprocess Technology, Vol. 6, Núm. 11, pp. 3177-3185

2012

  1. Electron spin resonance (ESR) spectroscopy study of dry-cured ham treated with electron-beam

    Food Chemistry, Vol. 133, Núm. 4, pp. 1530-1537

  2. Hazard of Salmonella in the intact shell egg and its possible removal from it

    Salmonella: Classification, Genetics and Disease Outbreaks (Nova Science Publishers, Inc.), pp. 77-110

  3. Pasteurización de la tortilla española mediante ionización electrónica

    Avances en microbiología de los alimentos

  4. Sanitation of selected ready-to-eat intermediate-moisture foods of animal origin by E-beam irradiation

    Foodborne Pathogens and Disease, Vol. 9, Núm. 7, pp. 594-599

  5. Shelf-life extension and sanitation of fresh pork loin by e-beam treatment

    Journal of Food Protection, Vol. 75, Núm. 12, pp. 2179-2189

  6. Use of E-beam for shelf-life extension and sanitizing of marinated pork loin

    International Journal of Microbiology

2011

  1. Comportamiento de distintos patógenos frente a las radiaciones beta en diferentes alimentos refrigerados (4º C)

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 331

  2. Comportamiento de “L. monocytogenes” y “S. aureus” en jamón cocido (RTE) irradiado (radiaciones β) en situaciones de abuso de temperatura

    Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables (Servicio de Publicaciones), pp. 332

  3. Effect of E-beam treatment on the safety and shelf life of mayonnaise potato salad

    Foodborne Pathogens and Disease, Vol. 8, Núm. 2, pp. 221-229

  4. Effect of the thermoultrasonic treatment on the eggshell integrity and their impact on the microbial quality

    Innovative Food Science and Emerging Technologies, Vol. 12, Núm. 2, pp. 111-117