Publicaciones (358) Publicaciones en las que ha participado algún/a investigador/a

2024

  1. Phase variation modulates the multi-phenotypes displayed by clinical Campylobacter jejuni strains

    Food Microbiology, Vol. 117

2023

  1. Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models

    Food and Function, Vol. 14, Núm. 3, pp. 1785-1794

  2. CamPype: an open-source workflow for automated bacterial whole-genome sequencing analysis focused on Campylobacter

    BMC Bioinformatics, Vol. 24, Núm. 1

  3. Genomic Characterization of Campylobacter jejuni Associated with Perimyocarditis: A Family Case Report

    Foodborne pathogens and disease, Vol. 20, Núm. 8, pp. 368-373

  4. Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat

    Food Chemistry, Vol. 427

2022

  1. Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis

    Foods, Vol. 11, Núm. 14

  2. Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products

    Foods, Vol. 11, Núm. 15

  3. Antimicrobial properties and volatile profile of bread and biscuits melanoidins

    Food Chemistry, Vol. 373

  4. Easy Nitrite Analysis of Processed Meat with Colorimetric Polymer Sensors and a Smartphone App

    ACS Applied Materials and Interfaces, Vol. 14, Núm. 32, pp. 37051-37058

  5. Effect of storage conditions on meat seasoning phenolic profile and antioxidant

    VIII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]

  6. La ciencia que esconde la catedral

    La Universidad de Burgos a la catedral de Burgos en su VIII Centenario [Recurso electrónico]: testimonios personales, investigadores y de difusión (Servicio de Publicaciones e Imagen Institucional), pp. 81-84

  7. Metal-free organic polymer for the preparation of a reusable antimicrobial material with real-life application as an absorbent food pad

    Food Packaging and Shelf Life, Vol. 33

  8. Métodos clásicos de evaluación sensorial

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 3-25

  9. Polímeros inteligentes para la detección rápida, sencilla y de bajo coste de nitritos en muestras de carne procesada

    Eurocarne: La revista internacional del sector cárnico, Núm. 312, pp. 80-90

2021

  1. Assessing the pressure resistance of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica to high pressure processing (HPP) in citric acid model solutions for process validation

    Food Research International, Vol. 140

  2. Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products

    Journal of Food Processing and Preservation, Vol. 45, Núm. 3

  3. Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines

    Food Chemistry, Vol. 343

  4. Disaggregation of conventional soil maps: A review

    Soil Research, Vol. 59, Núm. 8, pp. 747-766

  5. Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products

    LWT, Vol. 150

  6. Estimation of fatty acids in intramuscular fat of beef by ft-mir spectroscopy

    Foods, Vol. 10, Núm. 1