Publicaciones en las que colabora con JORDI ROVIRA CARBALLIDO (27)

2022

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

    Foods, Vol. 11, Núm. 15

  2. 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

2021

  1. Morcilla and Butifarra Sausage: Manufacturing Process, Chemical Composition and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 409-425

2020

  1. A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method

    International Journal of Food Microbiology, Vol. 318

  2. Genotyping, virulence genes and antimicrobial resistance of Campylobacter spp.isolated during two seasonal periods in Spanish poultry farms

    Preventive Veterinary Medicine, Vol. 176

2019

  1. Proposal of improvement based on the opinion of the student of the system of marks distribution in the process of formative evaluation

    13TH INTERNATIONAL TECHNOLOGY, EDUCATION AND DEVELOPMENT CONFERENCE (INTED2019)

  2. The case study as a teaching resource in the optional course "design and development of meat products" in the degree of food science and technology

    13th International Technology, Education and Development Conference (INTED2019)

2018

  1. Characterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistance

    Food Microbiology, Vol. 76, pp. 457-465

  2. Microorganismos de interés alimentario: del alimento a la planta de procesado

    ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 65, pp. 5-8

2017

  1. Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf-life of beef burgers

    International Journal of Food Science and Technology, Vol. 52, Núm. 8, pp. 1852-1861

  2. Microorganismos de interés alimentario: del alimento a la planta de procesado

    La ciencia, ingeniería y tecnología de los alimentos bajo la perspectiva de los jóvenes investigadores: II Congreso Nacional de Jóvenes Investigadores en Ciencia, Ingeniería y Tecnología de los Alimentos. [Facultad de Veterinaria, U. de León. 19 y 20 de octubre de 2017]

2015

  1. Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests

    Meat Science, Vol. 110, pp. 262-269

2014

  1. Basic Sanitation

    Handbook of Fermented Meat and Poultry: Second Edition (Wiley Blackwell), pp. 441-449

  2. Processing Plant Sanitation

    Handbook of Fermented Meat and Poultry: Second Edition (Wiley Blackwell), pp. 451-459

2013

  1. Application of protective cultures against Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere

    Poultry Science, Vol. 92, Núm. 4, pp. 1108-1116

  2. Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres

    Food Microbiology, Vol. 36, Núm. 2, pp. 216-222

  3. Estrategias para aumentar la vida útil y la seguridad alimentaria de productos de carne de pollo

    Eurocarne: La revista internacional del sector cárnico, Núm. 213, pp. 73-81

2012

  1. Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture

    International Journal of Food Microbiology, Vol. 158, Núm. 2, pp. 107-112

2010

  1. Aplicación de métodos combinados de conservación: experiencias en la Universidad de Burgos

    Nuevas tecnologías en la conservación y transformación de los alimentos (Universidad de Burgos), pp. 45-58

  2. Seguridad alimentaria, hoy

    Nuevas tecnologías en la conservación y transformación de los alimentos (Universidad de Burgos), pp. 13-26