Publicaciones en las que colabora con GONZALO DOROTEO GARCÍA DE FERNANDO MINGUILLÓN (33)

2022

  1. Los estudios de Tecnología de los Alimentos en la Universidad Complutense

    ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 78, pp. 9-18

2019

  1. Tecnologías alimentarias

    Editorial Síntesis

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

2014

  1. Tecnología de los alimentos de origen animal: Fundamentos de Química y Microbiología de los alimentos

    Síntesis

2012

  1. A comparison of the effects of E-beam irradiation and heat treatment on the variability of Bacillus cereus inactivation and lag phase duration of surviving cells

    International Journal of Food Microbiology, Vol. 153, Núm. 3, pp. 444-452

2008

  1. Effect of growth temperature and pH on the aminopeptidase activity of pseudomonas putida, P. fluorescens and flavobacterium odoratum; The 4-nitroaniline test is reliable

    Folia Microbiologica, Vol. 53, Núm. 5, pp. 423-426

2006

  1. Indirect measurement of the lag time distribution of single cells of Listeria innocua in food

    Applied and Environmental Microbiology, Vol. 72, Núm. 4, pp. 2533-2538

  2. The p-nitroaniline test to asses the bacterial microbiota of raw ground meat aerobically stored

    Meat Science, Vol. 72, Núm. 2, pp. 222-228

2002

  1. Effect of modified atmosphere composition on the metabolism of glucose by Brochothrix thermosphacta

    Applied and Environmental Microbiology, Vol. 68, Núm. 9, pp. 4441-4447

2001

  1. Applying a generalized z-value concept to quantify and compare the effect of environmental factors on the growth of Listeria monocytogenes

    Food Microbiology, Vol. 18, Núm. 5, pp. 539-545

2000

  1. Beef broth flavour: Relation of components with the flavour developed at different cooking temperatures

    Journal of the Science of Food and Agriculture, Vol. 80, Núm. 10, pp. 1519-1528

  2. Beef broth flavour: Study of flavour development

    Journal of the Science of Food and Agriculture, Vol. 80, Núm. 10, pp. 1510-1518

  3. Growth/survival of natural flora and Aeromonas hydrophila on refrigerated uncooked pork and turkey packaged in modified atmospheres

    Food Microbiology, Vol. 17, Núm. 6, pp. 657-669

1998

  1. Componentes volatiles de los caldos de carne de vacuno

    Anales de la Real Academia de Farmacia, Vol. 64, Núm. 2, pp. 367-378

  2. Effect of cooking conditions on the flavour compounds and composition of shrimp (Parapenaeus longirostris) broth

    Zeitschrift fur Lebensmittel -Untersuchung und -Forschung, Vol. 206, Núm. 5, pp. 311-322

1997

  1. Proteolysis in dry fermented sausages: The effect of selected exogenous proteases

    Meat Science, Vol. 46, Núm. 1, pp. 115-128

1996

  1. Effect of the addition of papain on the dry fermented sausage proteolysis

    Journal of the Science of Food and Agriculture, Vol. 71, Núm. 1, pp. 13-21

  2. Envasado de alimentos en atmósferas controladas, modificadas y a vacío

    Acribia

1995

  1. Effectiveness of modified atmospheres against psychrotrophic pathogenic microorganisms in proteinaceous food

    Microbiología (Madrid, Spain), Vol. 11, Núm. 1, pp. 7-22

  2. GROWTH/SURVIVAL OF NATURAL FLORA AND LISTERIA MONOCYTOGENES ON REFRIGERATED UNCOOKED PORK AND TURKEY PACKAGED UNDER MODIFIED ATMOSPHERES

    Journal of Food Safety, Vol. 15, Núm. 4, pp. 305-319