MARIA ISABEL JAIME MORENO-rekin lankidetzan egindako argitalpenak (71)

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. 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

  2. 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

  3. 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. 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

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

    Preventive Veterinary Medicine, Vol. 176

  3. 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. 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)

  4. 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

  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. Comportamiento de esporas de "clostridium botulinum" en agua de coco verde tratada por altas presiones hidrostáticas

    V Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]: Universidad de Burgos. 11 y 12 de diciembre de 2018

2017

  1. Campylobacter jejuni survival in a poultry processing plant environment

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

  2. 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

2016

  1. Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings

    International Journal of Food Microbiology, Vol. 232, pp. 144-149

  2. Rye and Wheat Bran Extracts Isolated with Pressurized Solvents Increase Oxidative Stability and Antioxidant Potential of Beef Meat Hamburgers

    Journal of Food Science, Vol. 81, Núm. 2, pp. H519-H527

2015

  1. A novel real-time PCR assay for the specific identification and quantification of Weissella viridescens in blood sausages

    International Journal of Food Microbiology, Vol. 215, pp. 16-24

  2. Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests

    Meat Science, Vol. 110, pp. 262-269

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