Farmacia Galénica y Tecnología Alimentaria
Departamento
Pilar
Gaya
Publicaciones en las que colabora con Pilar Gaya (25)
2023
-
Staphylococcus aureus in the Processing Environment of Cured Meat Products
Foods, Vol. 12, Núm. 11
2020
-
Human Bifidobacterium strains as adjunct cultures in Spanish sheep milk cheese
Journal of Dairy Science, Vol. 103, Núm. 9, pp. 7695-7706
2019
-
Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese
LWT, Vol. 114
-
Technological properties of bifidobacterial strains shared by mother and child
BioMed Research International, Vol. 2019
2017
-
Optimization of reuterin production in cheese by Lactobacillus reuteri
Journal of Food Science and Technology, Vol. 54, Núm. 5, pp. 1346-1349
-
Probiotic Bacteria for Healthier Aging: Immunomodulation and Metabolism of Phytoestrogens
BioMed Research International, Vol. 2017
2016
-
A new HPLC-PAD/HPLC-ESI-MS method for the analysis of phytoestrogens produced by bacterial metabolism
Food Analytical Methods, Vol. 9, Núm. 2, pp. 537-547
-
Bioactivation of Phytoestrogens: Intestinal Bacteria and Health
Critical Reviews in Food Science and Nutrition, Vol. 56, Núm. 11, pp. 1826-1843
-
In vitro toxicity of reuterin, a potential food biopreservative
Food and Chemical Toxicology, Vol. 96, pp. 155-159
-
Toxicidad de la reuterina como potencial bioconservante alimentario
Retos y avances en microbiología de los alimentos 2016: XX Congreso Nacional de Microbiología de los Alimentos, León, 14-16 de septiembre de 2016
2015
-
"Lactobacillus reuteri" INIA P572 como adjunto al cultivo iniciador: producción de reuterina y efecto en las características del queso
Avances en microbiología
-
Glycerol and cobalamin metabolism in lactobacilli: relevance of the propanediol dehydrogenase pdh30
European Food Research and Technology, Vol. 241, Núm. 2, pp. 173-184
2014
-
Reuterin and High Hydrostatic Pressure Treatments on the Inactivation of Listeria monocytogenes and Effect on the Characteristics of Cold-Smoked Salmon
Food and Bioprocess Technology, Vol. 7, Núm. 8, pp. 2319-2329
2013
-
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
2007
-
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
-
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
-
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
-
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
-
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