TECNOFOOD
Tecnología de los Alimentos
Publicaciones (340) Publicaciones en las que ha participado algún/a investigador/a Ver datos de investigación referenciados.
2025
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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
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Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions
Applied Sciences (Switzerland), Vol. 14, Núm. 15
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Phase variation modulates the multi-phenotypes displayed by clinical Campylobacter jejuni strains
Food Microbiology, Vol. 117
2023
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CamPype: an open-source workflow for automated bacterial whole-genome sequencing analysis focused on Campylobacter
BMC Bioinformatics, Vol. 24, Núm. 1
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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
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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
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Genomic Characterization of Campylobacter jejuni Associated with Perimyocarditis: A Family Case Report
Foodborne pathogens and disease, Vol. 20, Núm. 8, pp. 368-373
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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
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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
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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
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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
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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
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Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products
Foods, Vol. 11, Núm. 15
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Antimicrobial properties and volatile profile of bread and biscuits melanoidins
Food Chemistry, Vol. 373
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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
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La ciencia que esconde la catedral
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
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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
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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
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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