Argitalpenak (112) Maria Isabel Jaime Moreno argitalpenak

2023

  1. 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

  2. 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

  1. 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

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

    Foods, Vol. 11, Núm. 15

  3. Effect of storage conditions on meat seasoning phenolic profile and antioxidant

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

  4. Métodos clásicos de evaluación sensorial

    Análisis sensorial de alimentos y respuesta del consummidor (Acribia), pp. 3-25

2021

  1. 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

  2. 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

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

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

  4. 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. 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

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

    Preventive Veterinary Medicine, Vol. 176

  3. The response to oxidative stress in Listeria monocytogenes is temperature dependent

    Microorganisms, Vol. 8, Núm. 4

2019

  1. Biofilm formation, virulence and antimicrobial resistance of different Campylobacter jejuni isolates from a poultry slaughterhouse

    Food Microbiology, Vol. 83, pp. 193-199

  2. 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

  3. Efecto de antioxidantes naturales sobre las características físico-químicas y la estabilidad oxidativa de carne de potro

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  4. Efecto de los reductores de pH sobre el perfil sensorial y olfativo de salchichas cocidas de pollo

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  5. Establecimiento de un modelo predictivo molecular para el crecimiento de "Leuconostoc mesenteroides" en morcilla de Burgos envasada al vacío

    Impulsando la investigación y la innovación: X Congreso Nacional CyTA/CESIA, León, 15-17 de mayo de 2019

  6. 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)

  7. 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)