Publicaciones en las que colabora con Manuel Núñez Gutiérrez (20)

2020

  1. Human Bifidobacterium strains as adjunct cultures in Spanish sheep milk cheese

    Journal of Dairy Science, Vol. 103, Núm. 9, pp. 7695-7706

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

2011

  1. Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk

    Food Control, Vol. 22, Núm. 3-4, pp. 457-461

  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

2010

  1. Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

    Food Microbiology, Vol. 27, Núm. 6, pp. 777-782

2009

  1. A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects

    Food Microbiology, Vol. 26, Núm. 2, pp. 224-227

2008

  1. Antimicrobial activity of nisin, reuterin, and the lactoperoxidase system on Listeria monocytogenes and Staphylococcus aureus in cuajada, a semisolid dairy product manufactured in Spain

    Journal of Dairy Science, Vol. 91, Núm. 1, pp. 70-75

  2. Inactivation of Gram-negative pathogens in refrigerated milk by reuterin in combination with nisin or the lactoperoxidase system

    European Food Research and Technology, Vol. 227, Núm. 1, pp. 77-82

2007

  1. Effect of high-pressure treatments on proteolysis and texture of ewes' raw milk La Serena cheese

    International Dairy Journal, Vol. 17, Núm. 12, pp. 1424-1433

  2. Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening

    Journal of Dairy Science, Vol. 90, Núm. 8, pp. 3627-3639

2006

  1. Short communication: Inactivation of microbial contaminants in raw milk La Serena cheese by high-pressure treatments

    Journal of Dairy Science, Vol. 89, Núm. 3, pp. 888-891

2005

  1. Antimicrobial activity of pediocin-producing Lactococcus lactis on Listeria monocytogenes, Staphylococcus aureus and Escherichia coli O157:H7 in cheese

    International Dairy Journal, Vol. 15, Núm. 1, pp. 51-57

  2. Combined effect of high-pressure treatments and bacteriocin-producing lactic acid bacteria on inactivation of Escherichia coli O157:H7 in raw-milk cheese

    Applied and Environmental Microbiology, Vol. 71, Núm. 7, pp. 3399-3404

  3. Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese

    International Dairy Journal

  4. Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria

    Journal of Applied Microbiology, Vol. 98, Núm. 2, pp. 254-260

2004

  1. Antimicrobial activity of reuterin in combination with nisin against food-borne pathogens

    International Journal of Food Microbiology, Vol. 95, Núm. 2, pp. 225-229

  2. Synergistic effect of reuterin in combination with nisin on Staphylococcus aureus in milk

    Milchwissenschaft, Vol. 59, Núm. 7-8, pp. 373-375

2003

  1. Reuterin production by lactobacilli isolated from pig faeces and evaluation of probiotic traits

    Letters in Applied Microbiology, Vol. 37, Núm. 3, pp. 259-263

2001

  1. Control of Listeria monocytogenes by bacteriocins and monitoring of bacteriocin-producing lactic acid bacteria by colony hybridization in semi-hard raw milk cheese

    Journal of Dairy Research, Vol. 68, Núm. 1, pp. 131-137

2000

  1. Behaviour of Staphylococcus aureus in semi-hard cheese made from raw milk with nisin-producing starter cultures

    Milchwissenschaft, Vol. 55, Núm. 11, pp. 633-635