Publicaciones en colaboración con investigadores/as de Instituto Tecnológico Agrario de Castilla y León (15)

2019

  1. Characterization of Virulence and Persistence Abilities of Listeria monocytogenes Strains Isolated from Food Processing Premises

    Journal of Food Protection, Vol. 82, Núm. 11, pp. 1922-1930

2018

  1. Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle

    Journal of Food Processing and Preservation, Vol. 42, Núm. 1

2016

  1. 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

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

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

2015

  1. Carob seed peel as natural antioxidant in minced and refrigerated (4°C) Atlantic horse mackerel (Trachurus trachurus)

    LWT - Food Science and Technology, Vol. 64, Núm. 2, pp. 650-656

  2. Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets

    Journal of the Science of Food and Agriculture, Vol. 95, Núm. 14, pp. 2858-2865

2014

  1. Combinación de nuevas tecnologías y valorización de subproductos alimentarios para la mejora de la calidad y vida útil de productos de pescado mínimamente procesados

    I Jornada de Doctorandos de la Universidad de Burgos

2010

  1. Effekt von hydrostatischem hochdruck auf Listeria monocytogenes: Untersuchungen an mit listerien inokulierten, trocken gepökelten fleischerzeugnissen

    Fleischwirtschaft, Vol. 90, Núm. 4, pp. 188-192

2008

  1. Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

    Meat Science, Vol. 80, Núm. 4, pp. 1182-1187

  2. The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León

    Meat Science, Vol. 80, Núm. 2, pp. 370-379

2007

  1. Effect of high pressure preservation on the quality of dry cured beef "Cecina de Leon"

    Innovative Food Science and Emerging Technologies, Vol. 8, Núm. 1, pp. 102-110

  2. Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de león"

    Meat Science, Vol. 75, Núm. 3, pp. 515-522

  3. Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres

    Meat Science, Vol. 76, Núm. 1, pp. 128-137

  4. The effects of high pressure treatment and of storage periods on the quality of vacuum-packed "salchichón" made of raw material enriched in monounsaturated and polyunsaturated fatty acids

    Innovative Food Science and Emerging Technologies, Vol. 8, Núm. 2, pp. 180-187

2006

  1. Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality

    Meat Science, Vol. 74, Núm. 4, pp. 710-717