JORDI
ROVIRA CARBALLIDO
Catedrático de Universidad
Instituto Tecnológico Agrario de Castilla y León
León, EspañaPublicaciones en colaboración con investigadores/as de Instituto Tecnológico Agrario de Castilla y León (16)
2019
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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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Distribution and Persistence of Listeria monocytogenes in a Heavily Contaminated Poultry Processing Facility
Journal of food protection, Vol. 82, Núm. 9, pp. 1524-1531
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Listeria monocytogenes colonization in a newly established dairy processing facility
International Journal of Food Microbiology, Vol. 289, pp. 64-71
2015
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Foods confiscated from non-EU flights as a neglected route of potential methicillin-resistant Staphylococcus aureus transmission
International Journal of Food Microbiology, Vol. 209, pp. 29-33
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Foods from black market at EU border as a neglected route of potential methicillin-resistant Staphylococcus aureus transmission
International Journal of Food Microbiology, Vol. 209, pp. 34-38
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Identification and molecular characterization of pathogenic bacteria in foods confiscated from non-EU flights passengers at one Spanish airport
International Journal of Food Microbiology, Vol. 209, pp. 20-25
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Presence of pathogenic enteric viruses in illegally imported meat and meat products to EU by international air travelers
International Journal of Food Microbiology, Vol. 209, pp. 39-43
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Supervivencia de listeria monocytogenes en queso bajo diferentes condiciones de almacenamiento
II Jornadas de Doctorandos de la Universidad de Burgos: Universidad de Burgos. 10 y 11 de diciembre de 2015
2010
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Effekt von hydrostatischem hochdruck auf Listeria monocytogenes: Untersuchungen an mit listerien inokulierten, trocken gepökelten fleischerzeugnissen
Fleischwirtschaft, Vol. 90, Núm. 4, pp. 188-192
2008
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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
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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
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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
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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
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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
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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
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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