Publications by the researcher in collaboration with Manuel Núñez Gutiérrez (27)

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. Bactericidal activity of lactoferrin and its amidated and pepsin digested derivatives against Pseudomonas fluorescens in ground beef and meat fractions

    Journal of Food Protection., Vol. 72, pp. 760-765

  2. Bactericidal activity of lactoferrin and its amidated and pepsin-digested derivatives against pseudomonas fluorescens in ground beef and meat fractions

    Journal of Food Protection, Vol. 72, Núm. 4, pp. 760-765

  3. 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. Bactericidal effect of lactoferrin and its amidated and pepsin digested derivatives on Pseudomonas fluorescens: Influence of environmental and physiological factors

    Journal of Food Protection., Vol. 71, pp. 2468-2474

  2. Bactericidal effect of lactoferrin and its amidated and pepsin-digested derivatives on Pseudomonas fluorescens: Influence of environmental and physiological factors

    Journal of Food Protection, Vol. 71, Núm. 12, pp. 2468-2474

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

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

  4. 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

  5. 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. Casein degradation and peptide formation in cheeses made with Micrococcus sp. INIA 528 milk cultures and high enzymatic activity curds

    Milchwissenschaft, Vol. 61, Núm. 1, pp. 40-44

  2. 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

  3. 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

  4. Free amino acids in cheeses made with Micrococcus sp. INIA 528 milk cultures and high enzymatic activity curds

    Milchwissenschaft, Vol. 61, Núm. 2, pp. 155-158

  5. 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

2005

  1. Cysteine proteinase and tributyrin esterase production by Micrococcus sp. INIA 528 under cheese-making conditions

    Milchwissenschaft, Vol. 60, Núm. 2, pp. 143-146

  2. Effect of the addition of Micrococcus sp. INIA 528 milk cultures and curds on cheese proteolysis and lipolysis

    Milchwissenschaft, Vol. 60, Núm. 4, pp. 410-414

  3. Production of volatile compounds in cheese by Pseudomonas fragi strains of dairy origin

    Journal of Food Protection, Vol. 68, Núm. 7, pp. 1399-1407