Publications in collaboration with researchers from Universidade de Vigo (16)

2008

  1. The composition of two Spanish pepper varieties (fresno de la vega and benavente-los valles) in different ripening stages

    Journal of Food Quality, Vol. 31, Núm. 6, pp. 701-716

2006

  1. Effect of the type of manufacture (homemade or industrial) on the biochemical characteristics of Chorizo de cebolla (a Spanish traditional sausage)

    Food Control, Vol. 17, Núm. 3, pp. 213-221

2005

  1. Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial)

    Food Chemistry, Vol. 92, Núm. 3, pp. 413-424

  2. The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.)

    International Journal of Food Sciences and Nutrition, Vol. 56, Núm. 1, pp. 45-51

2003

  1. Thermal inactivation of Enterococcus faecium: Effect of growth temperature and physiological state of microbial cells

    Letters in Applied Microbiology, Vol. 37, Núm. 6, pp. 475-481

2002

  1. Influence of temperature on the recovery capacity of heat injured Bacillus cereus spores obtained at different temperatures

    Archiv fur Lebensmittelhygiene, Vol. 53, Núm. 5, pp. 112-114

  2. Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage

    Food Chemistry, Vol. 78, Núm. 3, pp. 339-345

2000

  1. Biochemical Characteristics of Two Spanish Traditional Dry-cured Sausage Varieties: Androlla and Botillo

    Journal of Food Composition and Analysis, Vol. 13, Núm. 5, pp. 809-817

1999

  1. Heat resistance of Bacillus cereus spores: Effects of milk constituents and stabilizing additives

    Journal of Food Protection, Vol. 62, Núm. 4, pp. 410-413

  2. Thermal inactivation of Bacillus cereus spores affected by the solutes used to control water activity of the heating medium

    International Journal of Food Microbiology, Vol. 53, Núm. 1, pp. 61-67

  3. Thermal inactivation of Bacillus cereus spores formed at different temperatures

    International Journal of Food Microbiology, Vol. 51, Núm. 1, pp. 81-84

1998

  1. Effects of the heating medium pH on heat resistance of Bacillus cereus spores

    Journal of Food Safety, Vol. 18, Núm. 1, pp. 25-36

  2. Sensitization of thermally injured spores of Bacillus stearothermophilus to sodium benzoate and potassium sorbate

    Letters in Applied Microbiology, Vol. 27, Núm. 6, pp. 331-335

1997

  1. Effects of sporulation pH on the heat resistance and the sporulation of Bacillus cereus

    Letters in Applied Microbiology, Vol. 25, Núm. 5, pp. 331-334

  2. Thermal resistance of Bacillus cereus spores as affected by additives in the recovery medium

    Journal of Food Safety, Vol. 17, Núm. 1, pp. 1-12

1996

  1. Thermal resistance of Bacillus stearothermophilus spores in different heating systems containing some approved food additives

    Letters in Applied Microbiology, Vol. 23, Núm. 3, pp. 187-191