Publicaciones en colaboración con investigadores/as de Universidad de León (42)

2024

  1. Antimicrobial Effect of Lippia citriodora Extract in Combination with Gallic Acid or Octyl Gallate on Bacteria from Meat

    Foods, Vol. 13, Núm. 11

  2. El año bisiesto y otras supersticiones del calendario

    Argutorio: revista de la Asociación Cultural "Monte Irago", Año 26, Núm. 52, pp. 68-76

2022

  1. Synergistic Antimicrobial Effect of a Lippia citriodora Natural Extract with Vanillin against Verotoxigenic Escherichia coli in Refrigerated Piel de Sapo Melon Juice

    Journal of food protection, Vol. 85, Núm. 11, pp. 1506-1514

2021

  1. Assessment of (-) epicatechin as natural additive for improving safety and functionality in fresh “Piel de Sapo” melon juice

    Food Science and Nutrition, Vol. 9, Núm. 6, pp. 2925-2935

2020

  1. Contribuyendo a una enseñanza de ciencias atractiva en Bachillerato mediante la implicación de estudiantes de Grado como profesores de prácticas de laboratorio

    El papel del Aprendizaje-Servicio en la construcción de una ciudadanía global (UNED - Universidad Nacional de Educación a Distancia), pp. 143-150

2019

  1. Antimicrobial efficacy of Lippia citriodora natural extract against Escherichia coli and Enterococcus faecalis in “Piel de Sapo” melon juice

    Food Science and Nutrition, Vol. 7, Núm. 12, pp. 3986-3992

  2. Combination of Carvacrol and Thymol: Antimicrobial Activity Against Staphylococcus aureus and Antioxidant Activity

    Foodborne Pathogens and Disease, Vol. 16, Núm. 9, pp. 622-629

2018

  1. Antimicrobial effects of gallic acid, octyl gallate and propyl gallate on carnobacterium divergens and leuconostoc carnosum originating from meat

    Journal of Food and Nutrition Research, Vol. 57, Núm. 1, pp. 76-86

  2. Improving functional properties of “Piel de Sapo” melon juice by addition of a Lippia citriodora natural extract and probiotic-type lactic acid bacteria

    LWT, Vol. 96, pp. 75-81

2017

  1. Binary combinations of natural phenolic compounds with gallic acid or with its alkyl esters: an approach to understand the antioxidant interactions

    European Food Research and Technology, Vol. 243, Núm. 7, pp. 1211-1217

2016

  1. Antimicrobial activity of kaempferol and resveratrol in binary combinations with parabens or propyl gallate against Enterococcus faecalis

    Food Control, Vol. 61, pp. 213-220

2014

  1. Binary combinations of BHA and other natural and synthetic phenolics: Antimicrobial activity against Staphylococcus aureus and antioxidant capacity

    Food Control, Vol. 42, pp. 303-309

  2. Stress in Phycomyces blakesleeanus by glucose starvation and acetate growth: Response of the antioxidant system and reserve carbohydrates

    Microbiological Research, Vol. 169, Núm. 9-10, pp. 788-793

2013

  1. Antimicrobial activity of binary combinations of natural and synthetic phenolic antioxidants against Enterococcus faecalis

    Journal of Dairy Science, Vol. 96, Núm. 8, pp. 4912-4920

  2. Antioxidant defence system during exponential and stationary growth phases of Phycomyces blakesleeanus: Response to oxidative stress by hydrogen peroxide

    Fungal Biology, Vol. 117, Núm. 4, pp. 275-287

  3. Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains

    Journal of Dairy Science, Vol. 96, Núm. 6, pp. 3461-3470

  4. In vitro assessment of synthetic phenolic antioxidants for inhibition of foodborne Staphylococcus aureus, Bacillus cereus and Pseudomonas fluorescens

    Food Control, Vol. 30, Núm. 2, pp. 393-399

2012

  1. Evaluation of antimicrobial and antioxidant activities of natural phenolic compounds against foodborne pathogens and spoilage bacteria

    Food Control, Vol. 26, Núm. 2, pp. 555-563

  2. In vitro evaluation of physiological probiotic properties of different lactic acid bacteria strains of dairy and human origin

    Journal of Functional Foods, Vol. 4, Núm. 2, pp. 531-541

2011

  1. Antibacterial activity against foodborne staphylococcus aureus and antioxidant capacity of various pure phenolic compounds

    Foodborne Pathogens and Disease, Vol. 8, Núm. 1, pp. 149-157