DANIEL ANTONIO
BRAVO VÁZQUEZ
Profesor ayudante doctor
Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria
Madrid, EspañaPublicacions en col·laboració amb investigadors/es de Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (22)
2023
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Staphylococcus aureus in the Processing Environment of Cured Meat Products
Foods, Vol. 12, Núm. 11
2020
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Bacterial metabolism as responsible of beneficial effects of phytoestrogens on human health
Critical Reviews in Food Science and Nutrition, Vol. 60, Núm. 11, pp. 1922-1937
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Characterization of persistent Listeria monocytogenes strains from ten dry-cured ham processing facilities
Food Microbiology, Vol. 92
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Inactivation of Listeria monocytogenes during dry-cured ham processing
International Journal of Food Microbiology, Vol. 318
2019
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Bile-induced promoters for gene expression in Lactobacillus strains
Applied Microbiology and Biotechnology, Vol. 103, Núm. 9, pp. 3819-3827
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Combined Effect of High Pressure Processing with Enterocins or Thymol on the Inactivation of Listeria monocytogenes and the Characteristics of Sliced Dry-cured Ham
Food and Bioprocess Technology, Vol. 12, Núm. 2, pp. 288-297
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Influence of different lignan compounds on enterolignan production by Bifidobacterium and Lactobacillus strains
International Journal of Food Microbiology, Vol. 289, pp. 17-23
2017
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Genetic engineering as a powerful tool to improve probiotic strains
Biotechnology and Genetic Engineering Reviews, Vol. 33, Núm. 2, pp. 173-189
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Phytoestrogen metabolism by lactic acid bacteria: Enterolignan production by Lactobacillus salivarius and Lactobacillus gasseri strains
Journal of Functional Foods, Vol. 37, pp. 373-378
2015
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Inactivation of Listeria monocytogenes and Salmonella Enteritidis in dry-cured ham by combined treatments of high pressure and the lactoperoxidase system or lactoferrin
Innovative Food Science and Emerging Technologies, Vol. 31, pp. 54-59
2014
2013
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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
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Combined effect of sodium nitrite with high-pressure treatments on the inactivation of Escherichia coli BW25113 and Listeria monocytogenes NCTC 11994
Letters in Applied Microbiology, Vol. 56, Núm. 2, pp. 155-160
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Commercial biopreservatives combined with salt and sugar to control Listeria monocytogenes during smoked salmon processing
Journal of Food Protection, Vol. 76, Núm. 8, pp. 1463-1465
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Inactivation of Escherichia coli O157: H7 in dry-cured ham by high-pressure treatments combined with biopreservatives
Food Control, Vol. 31, Núm. 2, pp. 508-513
2012
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Combined effect of high pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in cold-smoked salmon
Innovative Food Science and Emerging Technologies, Vol. 16, pp. 26-32
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Effect of high pressure treatments on smoked cod quality during refrigerated storage
Food Control, Vol. 23, Núm. 2, pp. 429-436
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High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio
Meat Science, Vol. 92, Núm. 4, pp. 823-828
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High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham
Meat Science, Vol. 91, Núm. 2, pp. 173-178
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Inactivación de "Listeria monocytogenes", "Salmonella" Enteritidis y "Escherichia coli" O157:57 en "carpaccio" de ternera mediante tratamientos de altas presiones
Avances en microbiología de los alimentos