Publications (156) JORDI ROVIRA CARBALLIDO publications View referenced research data.

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2025

  1. Bioaccessible Bread Melanoidins Modulate Oxidative Stress, Reduce Inflammation and Suppress Adhesion of Helicobacter pylori to Caco-2 Cells

    Nutrients , Vol. 17, Núm. 4

  2. Genome-Wide association study to identify genetic markers associated with Campylobacter jejuni motility

    Microbial Pathogenesis, Vol. 205

  3. Whole-genome comparative analysis of the genetic, virulence and antimicrobial resistance diversity of Campylobacter spp. from Spain

    International Journal of Food Microbiology, Vol. 427

2024

  1. Phase variation modulates the multi-phenotypes displayed by clinical Campylobacter jejuni strains

    Food Microbiology, Vol. 117

2023

  1. CamPype: an open-source workflow for automated bacterial whole-genome sequencing analysis focused on Campylobacter

    BMC Bioinformatics, Vol. 24, Núm. 1

  2. Characterisation of onion Allium Cepa l. var. horcal volatile compounds in "Morcilla de Burgos"

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 505-506

  3. Desarrollo de un envase capaz de aumentar la vida útil de la carne hasta un 50 %: Diseñan un polímero que forma parte del propio envase y que actúa como absorbente de humedad con propiedades antimicrobianas

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 545, pp. 29-31

  4. Evolution of microbiological and sensory quality along storage of packaged "Salchichon" enriched in MUFA and PUFA

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 397-398

  5. Genomic Characterization of Campylobacter jejuni Associated with Perimyocarditis: A Family Case Report

    Foodborne pathogens and disease, Vol. 20, Núm. 8, pp. 368-373

  6. Influence of new preservation techniques on sensory characteristics of "Morcilla de Burgos"

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 473-474

  7. Influence of onion on physico-chemical characteristics of "Morcilla de Burgos"

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 419-420

  8. Quality evaluation of different types of dry cured ham by an electronic nose

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 647-648

  9. Relationship between total dietary fibre and the amount of onion used in manufacture of "Morcilla of Burgos"

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 421-422

  10. Storage of packaged sliced "Salchichon" enriched in MUFA or PUFA: Effect on colour and oxidation stability

    52nd International Congress of Meat Science and Technology: Harnessing and exploiting global opportunities (Brill), pp. 399-400

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

  2. Easy Nitrite Analysis of Processed Meat with Colorimetric Polymer Sensors and a Smartphone App

    ACS Applied Materials and Interfaces, Vol. 14, Núm. 32, pp. 37051-37058

  3. La ciencia que esconde la catedral interviewer

    La Universidad de Burgos a la catedral de Burgos en su VIII Centenario [Recurso electrónico]: testimonios personales, investigadores y de difusión (Servicio de Publicaciones e Imagen Institucional), pp. 81-84

  4. Metal-free organic polymer for the preparation of a reusable antimicrobial material with real-life application as an absorbent food pad

    Food Packaging and Shelf Life, Vol. 33

  5. Polímeros inteligentes para la detección rápida, sencilla y de bajo coste de nitritos en muestras de carne procesada

    Eurocarne: La revista internacional del sector cárnico, Núm. 312, pp. 80-90

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