Publicacións nas que colabora con MARIA ISABEL JAIME MORENO (20)

2024

  1. Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions

    Applied Sciences (Switzerland), Vol. 14, Núm. 15

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

2021

  1. 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

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

    Preventive Veterinary Medicine, Vol. 176

  2. The response to oxidative stress in Listeria monocytogenes is temperature dependent

    Microorganisms, Vol. 8, Núm. 4

2019

  1. Biofilm formation, virulence and antimicrobial resistance of different Campylobacter jejuni isolates from a poultry slaughterhouse

    Food Microbiology, Vol. 83, pp. 193-199

  2. 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

  3. 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

  4. 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)

  5. 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)

  6. 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

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

2017

  1. Campylobacter jejuni survival in a poultry processing plant environment

    Food Microbiology, Vol. 65, pp. 185-192

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

  2. Tracing Campylobacter jejuni strains along the poultry meat production chain from farm to retail by pulsed-field gel electrophoresis, and the antimicrobial resistance of isolates

    Food Microbiology, Vol. 32, Núm. 1, pp. 124-128

2011

  1. Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant

    Food Microbiology, Vol. 28, Núm. 7, pp. 1353-1358