Coral
Barcenilla Canduela
Publicacións (11) Publicacións de Coral Barcenilla Canduela
2024
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Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork
LWT, Vol. 200
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Improved sampling and DNA extraction procedures for microbiome analysis in food-processing environments
Nature Protocols, Vol. 19, Núm. 5, pp. 1291-1310
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“Club del Trabajo Fin de Grado”: método de role-playing en Ciencia y Tecnología de los Alimentos
Innovación docente en la Universidad de León (Servicio de Publicaciones), pp. 29-36
2023
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High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture
Food Research International, Vol. 163
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Microbiota de la carne fresca
La microbiota en el ámbito veterinario y su modulación (Ergon), pp. 319-326
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Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products
International journal of food microbiology, Vol. 403, pp. 110341
2022
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Application of lactic acid bacteria for the biopreservation of meat products: A systematic review
Meat Science, Vol. 183
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Caracterización del microbioma y resistoma de industrias de productos cárnicos fermentados
Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones
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Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review
Foods, Vol. 11, Núm. 15
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“Bachelor Thesis Club”: a role-playing method in the Food Science and Technology Degree at the University of León (Spain)
Conference proceedings. CIVINEDU 2022: 6th International Virtual Conference on Educational Research and Innovation
2021
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Selected physicochemical, technological, and hygienic characteristics of artisanal and sausages produced with functional starter culture
IOP Conference Series: Earth and Environmental Science