Universidad de Burgos-ko ikertzaileekin lankidetzan egindako argitalpenak (36)

2023

  1. 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

  2. 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

  3. 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

2022

  1. Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products

    Foods, Vol. 11, Núm. 15

  2. Antimicrobial properties and volatile profile of bread and biscuits melanoidins

    Food Chemistry, Vol. 373

  3. 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

2021

  1. Morcilla and Butifarra Sausage: Manufacturing Process, Chemical Composition and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 409-425

  2. White-wine pomace products prevent clinic Listeria virulence through modulation of adherens and tight junction in intestinal cells

    VII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]

2020

  1. 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

  2. Genotyping, virulence genes and antimicrobial resistance of Campylobacter spp.isolated during two seasonal periods in Spanish poultry farms

    Preventive Veterinary Medicine, Vol. 176

2019

  1. Proposal of improvement based on the opinion of the student of the system of marks distribution in the process of formative evaluation

    13TH INTERNATIONAL TECHNOLOGY, EDUCATION AND DEVELOPMENT CONFERENCE (INTED2019)

  2. The case study as a teaching resource in the optional course "design and development of meat products" in the degree of food science and technology

    13th International Technology, Education and Development Conference (INTED2019)

2018

  1. Characterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistance

    Food Microbiology, Vol. 76, pp. 457-465

2017

  1. Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf-life of beef burgers

    International Journal of Food Science and Technology, Vol. 52, Núm. 8, pp. 1852-1861

2016

  1. Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

    Innovative Food Science and Emerging Technologies, Vol. 33, pp. 115-122

  2. Protective role of vacuum vs. atmospheric frying on PUFA balance and lipid oxidation

    Innovative Food Science and Emerging Technologies, Vol. 36, pp. 336-342

2015

  1. Activities for the acquisition of transversal competencies in science degrees

    Inted2015: 9th international technology, education and development conference

  2. Assessment of oral presentations in science degrees by using a rubric-based system

    Edulearn15: 7th international conference on education and new learning technologies

  3. Carob seed peel as natural antioxidant in minced and refrigerated (4°C) Atlantic horse mackerel (Trachurus trachurus)

    LWT - Food Science and Technology, Vol. 64, Núm. 2, pp. 650-656

  4. Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests

    Meat Science, Vol. 110, pp. 262-269