University of Bologna-ko ikertzaileekin lankidetzan egindako argitalpenak (16)

2024

  1. Development of metakaolin-based geopolymeric asymmetric membrane for oil-in-water emulsion microfiltration

    Ceramics International

2019

  1. Protective cultures against foodborne pathogens in a nitrite reduced fermented meat product

    LWT, Vol. 101, pp. 293-299

2017

  1. Design of Sonotrode Ultrasound-Assisted Extraction of Phenolic Compounds from Psidium guajava L. Leaves

    Food Analytical Methods, Vol. 10, Núm. 8, pp. 2781-2791

  2. Psidium guajava L. leaves as source of proanthocyanidins: Optimization of the extraction method by RSM and study of the degree of polymerization by NP-HPLC-FLD-ESI-MS

    Journal of Pharmaceutical and Biomedical Analysis, Vol. 133, pp. 1-7

2016

  1. Lactic acid bacteria as protective cultures in fermented pork meat to prevent Clostridium spp. growth

    International Journal of Food Microbiology, Vol. 235, pp. 53-59

2015

  1. 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

2014

  1. European validation of Real-Time PCR method for detection of Salmonella spp. in pork meat

    International Journal of Food Microbiology, Vol. 184, pp. 134-138

  2. European validation of a real-time PCR-based method for detection of Listeria monocytogenes in soft cheese

    International Journal of Food Microbiology, Vol. 184, pp. 128-133

  3. Performance Objectives for Salmonella in fresh pork meat intended to be eaten cooked: How to derive them and verify their achievement

    International Journal of Food Microbiology, Vol. 184, pp. 55-59

  4. Probabilistic approach for determining Salmonella spp. and L. monocytogenes concentration in pork meat from presence/absence microbiological data

    International Journal of Food Microbiology, Vol. 184, pp. 60-63

  5. Proposal of performance objectives and sampling schemes for Listeria monocytogenes in fresh meat intended to be eaten cooked under different storage practices

    International Journal of Food Microbiology, Vol. 184, pp. 50-54

  6. Selection and improving of fit-for-purpose sampling procedures for specific foods and risks

    International Journal of Food Microbiology

  7. Survival kinetics of Listeria monocytogenes on raw sheep milk cured cheese under different storage temperatures

    International Journal of Food Microbiology, Vol. 184, pp. 39-44

2012

  1. Hepatitis E virus in pork production chain in Czech Republic, Italy, and Spain, 2010

    Emerging Infectious Diseases, Vol. 18, Núm. 8, pp. 1282-1289

  2. Prevalence and transmission of hepatitis e virus in domestic swine populations in different European countries

    BMC Research Notes, Vol. 5

2011

  1. Understanding and monitoring pathogen behaviour in the food chain

    Food Chain Integrity: A Holistic Approach to Food Traceability, Safety, Quality and Authenticity (Elsevier Ltd.), pp. 73-87