Universidad de León-ko ikertzaileekin lankidetzan egindako argitalpenak (14)

2020

  1. Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese

    LWT, Vol. 122

  2. Modelling growth and decline in a two-species model system: Pathogenic Escherichia coli O157:H7 and Psychrotrophic Spoilage Bacteria in Milk

    Foods, Vol. 9, Núm. 3

2019

  1. Bootstrap parametric GB2 and bootstrap nonparametric distributions for studying shiga toxin-producing Escherichia coli strains growth rate variability

    Food Research International, Vol. 120, pp. 829-838

  2. Effect of storage method: Aerobic refrigerated, vacuum refrigerated and frozen storage, on the quality of churra suckling lamb meat

    Italian Journal of Food Science, Vol. 31, Núm. 3, pp. 427-436

  3. Flow Cytometry to Assess the Counts and Physiological State of Cronobacter sakazakii Cells after Heat Exposure

    Foods, Vol. 8, Núm. 12

  4. Food safety through natural antimicrobials

    Antibiotics, Vol. 8, Núm. 4

  5. Microbial growth and biogenic amine production in a balkan-style fresh sausage during refrigerated storage under a CO2-containing anaerobic atmosphere: Effect of the addition of Zataria multiflora essential oil and hops extract

    Antibiotics, Vol. 8, Núm. 4

  6. Natural antimicrobial agents to improve foods shelf life

    Food Quality and Shelf Life (Elsevier), pp. 125-157

2018

  1. Bayesian modeling of two- and three-species bacterial competition in milk

    Food Research International, Vol. 105, pp. 952-961

  2. Conformation characteristics of suckling lambs carcasses from the Spanish local breeds Churra and Castellana and the non-native breed Assaf determined using digital photographs

    Small Ruminant Research, Vol. 160, pp. 89-94

2017

  1. Quality changes in refrigerated stored minced pork wrapped with plastic cling film and the effect of glucose supplementation

    Meat Science, Vol. 126, pp. 55-62

2016

  1. Effect of cooking lamb using maguey leaves (Agave salmiana) on meat volatile composition

    International Food Research Journal, Vol. 23, Núm. 3, pp. 1212-1216

2014

  1. Low variability of growth parameters among six O157:H7 and non-o157:H7 Escherichia coli strains

    Journal of Food Protection, Vol. 77, Núm. 11, pp. 1988-1991

  2. Probiotic Lactic Acid Bacteria: A Review

    Food and Nutrition Sciences, Vol. 05, Núm. 18, pp. 1765-1775