Publications dans lesquelles il/elle collabore avec 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