Farmacia Galénica y Tecnología Alimentaria
Departamento
Manuel
Núñez Gutiérrez
Publicaciones en las que colabora con Manuel Núñez Gutiérrez (20)
2020
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Human Bifidobacterium strains as adjunct cultures in Spanish sheep milk cheese
Journal of Dairy Science, Vol. 103, Núm. 9, pp. 7695-7706
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
2011
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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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
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Antimicrobial activity of reuterin in combination with nisin against food-borne pathogens
International Journal of Food Microbiology, Vol. 95, Núm. 2, pp. 225-229
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Synergistic effect of reuterin in combination with nisin on Staphylococcus aureus in milk
Milchwissenschaft, Vol. 59, Núm. 7-8, pp. 373-375
2003
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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
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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
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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