Publikationen, an denen er mitarbeitet J. Calzada (11)

2010

  1. Effect of single-cycle and multiple cycle high-pressure treatments on the colour and the texture of chicken breast fillets

    Innovative Food Science and Emerging Technologies, Vol. 11, pp. 441-444

  2. Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets

    Innovative Food Science and Emerging Technologies, Vol. 11, Núm. 3, pp. 441-444

  3. Volatile compounds in cheeses made with Micrococcus sp. INIA 528 milk culture or high enzymatic activity curd

    International Journal of Dairy Technology, Vol. 63, Núm. 4, pp. 538-543

  4. Volatile compounds in cheeses made with Micrococcus sp. INIA 528 milk culture or high enzymatic activity curd.

    International Journal of Dairy Technology, Vol. 63, pp. 538-543

2009

  1. Inactivation of salmonella enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments

    Foodborne Pathogens and Disease, Vol. 6, Núm. 5, pp. 577-581

2008

  1. High enzymatic activity curds made from ewes' milk inoculated with Micrococcus sp. INIA 528

    Milchwissenschaft, Vol. 63, Núm. 3, pp. 250-253

  2. Inactivation of Escherichia coli O157:H7 in ground beef by single-cycle and multiple cycle high pressure treatments

    Journal of Food Protection., Vol. 71, pp. 811-815

  3. Inactivation of Escherichia coli O157:H7 in ground beef by single-cycle and multiple-cycle high-pressure treatments

    Journal of Food Protection, Vol. 71, Núm. 4, pp. 811-815

2006

  1. Effect of cheese water activity and carbohydrate content on the barotolerance of Listeria monocytogenes Scott A

    Journal of Food Protection, Vol. 69, Núm. 6, pp. 1328-1333

  2. Effect of high-pressure treatment on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams

    Journal of Food Protection, Vol. 69, Núm. 10, pp. 2539-2543

  3. Free fatty acids in model cheeses made with a Micrococcus sp. INIA 528 milk culture or with a high enzymatic activity curd of this strain

    International Dairy Journal, Vol. 16, Núm. 7, pp. 784-787