Publikationen, an denen er mitarbeitet Pilar Gaya (25)

2023

  1. Staphylococcus aureus in the Processing Environment of Cured Meat Products

    Foods, Vol. 12, Núm. 11

2021

  1. Development of multi-strain probiotic cheese: Nisin production in food and gut

    LWT, Vol. 148

2020

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

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

2019

  1. Application of lactobacilli and prebiotic oligosaccharides for the development of a synbiotic semi-hard cheese

    LWT, Vol. 114

  2. Technological properties of bifidobacterial strains shared by mother and child

    BioMed Research International, Vol. 2019

2017

  1. Optimization of reuterin production in cheese by Lactobacillus reuteri

    Journal of Food Science and Technology, Vol. 54, Núm. 5, pp. 1346-1349

  2. Probiotic Bacteria for Healthier Aging: Immunomodulation and Metabolism of Phytoestrogens

    BioMed Research International, Vol. 2017

2016

  1. 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

  2. Bioactivation of Phytoestrogens: Intestinal Bacteria and Health

    Critical Reviews in Food Science and Nutrition, Vol. 56, Núm. 11, pp. 1826-1843

  3. In vitro toxicity of reuterin, a potential food biopreservative

    Food and Chemical Toxicology, Vol. 96, pp. 155-159

  4. 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

  1. "Lactobacillus reuteri" INIA P572 como adjunto al cultivo iniciador: producción de reuterina y efecto en las características del queso

    Avances en microbiología

  2. 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

  1. 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

  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

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. 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

  2. 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