JUAN ANTONIO
ORDÓÑEZ PEREDA
Researcher to 2015
GONZALO DOROTEO
GARCÍA DE FERNANDO MINGUILLÓN
Catedrático de universidad
Publications by the researcher in collaboration with GONZALO DOROTEO GARCÍA DE FERNANDO MINGUILLÓN (33)
2022
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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
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Tecnologías alimentarias
Editorial Síntesis
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
2014
2012
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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
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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
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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
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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
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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
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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
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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
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Beef broth flavour: Study of flavour development
Journal of the Science of Food and Agriculture, Vol. 80, Núm. 10, pp. 1510-1518
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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
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Componentes volatiles de los caldos de carne de vacuno
Anales de la Real Academia de Farmacia, Vol. 64, Núm. 2, pp. 367-378
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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
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Proteolysis in dry fermented sausages: The effect of selected exogenous proteases
Meat Science, Vol. 46, Núm. 1, pp. 115-128
1996
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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
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Envasado de alimentos en atmósferas controladas, modificadas y a vacío
Acribia
1995
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Effectiveness of modified atmospheres against psychrotrophic pathogenic microorganisms in proteinaceous food
Microbiología (Madrid, Spain), Vol. 11, Núm. 1, pp. 7-22
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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