ANA MARIA
DIEZ MATE
Profesor Titular de Universidad
JORDI
ROVIRA CARBALLIDO
Catedrático de Universidad
Publications by the researcher in collaboration with JORDI ROVIRA CARBALLIDO (27)
2022
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Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products
Foods, Vol. 11, Núm. 15
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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
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Morcilla and Butifarra Sausage: Manufacturing Process, Chemical Composition and Shelf Life
Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 409-425
2020
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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
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Genotyping, virulence genes and antimicrobial resistance of Campylobacter spp.isolated during two seasonal periods in Spanish poultry farms
Preventive Veterinary Medicine, Vol. 176
2019
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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)
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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
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Characterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistance
Food Microbiology, Vol. 76, pp. 457-465
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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
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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
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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
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Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests
Meat Science, Vol. 110, pp. 262-269
2014
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Basic Sanitation
Handbook of Fermented Meat and Poultry: Second Edition (Wiley Blackwell), pp. 441-449
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Processing Plant Sanitation
Handbook of Fermented Meat and Poultry: Second Edition (Wiley Blackwell), pp. 451-459
2013
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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
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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
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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
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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
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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
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Seguridad alimentaria, hoy
Nuevas tecnologías en la conservación y transformación de los alimentos (Universidad de Burgos), pp. 13-26