Unidad de Investigación
UNIDAD DE INVESTIGACION CONSOLIDADA 073-Tecnología de los alimentos
Vigente desde 2015
Publicaciones (9) Publicaciones en las que ha participado algún/a investigador/a
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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Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products
Journal of Food Processing and Preservation, Vol. 45, Núm. 3
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Cytotoxicity study of bakery product melanoidins on intestinal and endothelial cell lines
Food Chemistry, Vol. 343
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Disaggregation of conventional soil maps: A review
Soil Research, Vol. 59, Núm. 8, pp. 747-766
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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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Effects of hypothermia and allopurinol on oxidative status in a rat model of hypoxic ischemic encephalopathy
Antioxidants, Vol. 10, Núm. 10
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Estimation of fatty acids in intramuscular fat of beef by ft-mir spectroscopy
Foods, Vol. 10, Núm. 1
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Phyllosilicate-content influence on the spectroscopic properties and antioxidant capacity of Iberian Cretaceous clays
Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, Vol. 251
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Wine pomace product inhibit listeria monocytogenes invasion of intestinal cell lines caco-2 and sw-480
Foods, Vol. 10, Núm. 7