Jordi
Rovira Carballido
Publicaciones (145) Publicaciones de Jordi Rovira Carballido
2024
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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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Genomic Characterization of Campylobacter jejuni Associated with Perimyocarditis: A Family Case Report
Foodborne pathogens and disease, Vol. 20, Núm. 8, pp. 368-373
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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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
entrev.
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
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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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Morcilla and Butifarra Sausage: Manufacturing Process, Chemical Composition and Shelf Life
Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 409-425
2020
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A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method
International Journal of Food Microbiology, Vol. 318
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Application of a seasoning obtained from red grape pomace as a salt replacer for the elaboration of marinated chicken breasts: study of their physical-chemical and sensory properties and microbiological stability
CyTA: Journal of food, Vol. 18, Núm. 1, pp. 122-131
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Comunicar ciencia de manera distendida: cerveza con ciencia
La divulgación del conocimiento evoluciona. [Recurso electrónico]: actas del VII Congreso de Comunicación Social de la Ciencia
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Contar las matemáticas en imágenes: proceso creativo y flujo de producción de la serie de vídeos "Loco de re mates"
La divulgación del conocimiento evoluciona. [Recurso electrónico]: actas del VII Congreso de Comunicación Social de la Ciencia
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Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand
Food Research International, Vol. 134
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Genotyping, virulence genes and antimicrobial resistance of Campylobacter spp.isolated during two seasonal periods in Spanish poultry farms
Preventive Veterinary Medicine, Vol. 176
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La divulgación del conocimiento evoluciona. [Recurso electrónico]: actas del VII Congreso de Comunicación Social de la Ciencia
coord.
Servicio de Publicaciones e Imagen Institucional
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La realidad virtual: un nuevo medio de divulgación científica
La divulgación del conocimiento evoluciona. [Recurso electrónico]: actas del VII Congreso de Comunicación Social de la Ciencia