MARIA ISABEL
JAIME MORENO
Catedrático de Universidad
Argitalpenak (112) Ikertzaileren baten partaidetza izan duten argitalpenak
2023
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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
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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
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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
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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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Effect of storage conditions on meat seasoning phenolic profile and antioxidant
VIII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]
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Métodos clásicos de evaluación sensorial
Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 3-25
2021
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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
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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
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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
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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
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Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand
Food Research International, Vol. 134
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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
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The response to oxidative stress in Listeria monocytogenes is temperature dependent
Microorganisms, Vol. 8, Núm. 4
2019
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Biofilm formation, virulence and antimicrobial resistance of different Campylobacter jejuni isolates from a poultry slaughterhouse
Food Microbiology, Vol. 83, pp. 193-199
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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
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Efecto de antioxidantes naturales sobre las características físico-químicas y la estabilidad oxidativa de carne de potro
Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019
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Efecto de los reductores de pH sobre el perfil sensorial y olfativo de salchichas cocidas de pollo
Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019
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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
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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)