Maria Isabel
Jaime Moreno
Universidad de Burgos
Burgos, EspañaPublicaciones en colaboración con investigadores/as de Universidad de Burgos (72)
2023
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Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models
Food and Function, Vol. 14, Núm. 3, pp. 1785-1794
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Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat
Food Chemistry, Vol. 427
2022
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Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis
Foods, Vol. 11, Núm. 14
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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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Effect of storage conditions on meat seasoning phenolic profile and antioxidant
VIII Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]
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Métodos clásicos de evaluación sensorial
Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 3-25
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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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
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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
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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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The response to oxidative stress in Listeria monocytogenes is temperature dependent
Microorganisms, Vol. 8, Núm. 4
2019
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Biofilm formation, virulence and antimicrobial resistance of different Campylobacter jejuni isolates from a poultry slaughterhouse
Food Microbiology, Vol. 83, pp. 193-199
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Characterization of Virulence and Persistence Abilities of Listeria monocytogenes Strains Isolated from Food Processing Premises
Journal of Food Protection, Vol. 82, Núm. 11, pp. 1922-1930
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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)
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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
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Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle
Journal of Food Processing and Preservation, Vol. 42, Núm. 1
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Characterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistance
Food Microbiology, Vol. 76, pp. 457-465
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Comportamiento de esporas de "clostridium botulinum" en agua de coco verde tratada por altas presiones hidrostáticas
V Jornadas de Doctorandos de la Universidad de Burgos [Recurso electrónico]: Universidad de Burgos. 11 y 12 de diciembre de 2018