Publicaciones (45) Publicaciones de ANA MARIA DIEZ MATE

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. Antimicrobial properties and volatile profile of bread and biscuits melanoidins

    Food Chemistry, Vol. 373

  3. 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

  2. White-wine pomace products prevent clinic Listeria virulence through modulation of adherens and tight junction in intestinal cells

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

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. Establecimiento de un modelo predictivo molecular para el crecimiento de "Leuconostoc mesenteroides" en morcilla de Burgos envasada al vacío

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  2. 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)

  3. 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)

  4. Uso combinado de PCR cuantitativa basada en TaqMan y métodos de recuento en placa para predecir el crecimiento de "Weisella viridescens" en morcilla de Burgos envasada al vacío

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  5. Utilización de reductores de pH para alargar la vida útil de salchichas cocidas de pollo

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

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]

  3. Phosphorus adsorption by a modified polyampholyte-diatomaceous earth material containing imidazole and carboxylic acid moieties: Batch and dynamic studies

    New Journal of Chemistry, Vol. 41, Núm. 15, pp. 7667-7673

2016

  1. Antimicrobial Activity of Starch Hydrogel Incorporated with Copper Nanoparticles

    ACS Applied Materials and Interfaces, Vol. 8, Núm. 25, pp. 16280-16288

  2. Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

    Innovative Food Science and Emerging Technologies, Vol. 33, pp. 115-122

  3. Protective role of vacuum vs. atmospheric frying on PUFA balance and lipid oxidation

    Innovative Food Science and Emerging Technologies, Vol. 36, pp. 336-342