ISABEL SÁNCHEZ ALONSO-rekin lankidetzan egindako argitalpenak (48)

2024

  1. Behavioral and physiological changes of Anisakis simplex complex third stage larvae upon heating

    Food Control, Vol. 164

2023

  1. Modeling survival curves of Anisakis L3 after isothermal heat treatments at lethal temperatures

    Food Control, Vol. 154

2021

  1. Anisakis simplex (s.l.) resistance to the action of gastric enzymes depends upon previous treatments applied to infected fish mince and affects antigen release

    Journal of the Science of Food and Agriculture, Vol. 101, Núm. 9, pp. 3908-3916

  2. Calculation of full process freezing time in minced fish muscle

    MethodsX, Vol. 8

  3. Metagenomics analysis reveals an extraordinary inner bacterial diversity in anisakids (Nematoda: Anisakidae) l3 larvae

    Microorganisms, Vol. 9, Núm. 5

  4. The artificial digestion method underestimates the viability of Anisakis simplex (s.l.) L3 present in processed fish products

    Food and Waterborne Parasitology, Vol. 23

  5. Thermal patterns of heat treated Anisakis L3-infected fishery products allow separation into low, intermediate and high risk groups of potential use in risk management

    Food Control, Vol. 124

2020

  1. Anisakis simplex products impair intestinal epithelial barrier function and occludin and zonula occludens-1 localisation in differentiated Caco-2 cells

    PLoS Neglected Tropical Diseases, Vol. 14, Núm. 7, pp. 1-16

  2. Evaluation of the effects of weak oscillating magnetic fields applied during freezing on systems of different complexity

    International Journal of Food Engineering, Vol. 16, Núm. 4

  3. Freezing kinetic parameters influence allergenic and infective potential of Anisakis simplex L3 present in fish muscle

    Food Control, Vol. 118

  4. Immunoreactive proteins in the esophageal gland cells of anisakis simplex sensu stricto detected by maldi‐tof/tof analysis

    Genes, Vol. 11, Núm. 6, pp. 1-17

  5. Protein signatures to trace seafood contamination and processing

    Foods, Vol. 9, Núm. 12

  6. Quantitative proteomics comparison of total expressed proteomes of anisakis simplex sensu stricto, a. Pegreffii, and their hybrid genotype

    Genes, Vol. 11, Núm. 8, pp. 1-22

2019

  1. LF 1H NMR T2 relaxation rate as affected by water addition, NaCl and pH in fresh, frozen and cooked minced hake

    Food Chemistry, Vol. 277, pp. 229-237

  2. Respiratory analysis as a tool to detect physiological changes in Anisakis larvae subjected to stress

    Parasitology Research, Vol. 118, Núm. 4, pp. 1127-1135

2018

  1. Estimation of quality in frozen fish by low field NMR

    Modern Magnetic Resonance (Springer International Publishing), pp. 1901-1916

  2. Pathogenic potential of Anisakis L3 after freezing in domestic freezers

    Food Control, Vol. 84, pp. 61-69

2017

  1. Quality and quality changes assessment of processed fish

    Trends in Fish Processing Technologies (CRC Press), pp. 255-276

2016

  1. New Alternatives in Seafood Restructured Products

    Critical Reviews in Food Science and Nutrition, Vol. 56, Núm. 2, pp. 237-248

2015

  1. Low-Field Nuclear Magnetic Resonance of Proton (1H LF NMR) Relaxometry for Monitoring the Time and Temperature History of Frozen Hake (Merluccius merluccius L.) Muscle

    Food and Bioprocess Technology, Vol. 8, Núm. 10, pp. 2137-2145