Publicaciones en colaboración con investigadores/as de Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (22)

2022

  1. Identifying the Main Drivers in Microbial Diversity for Cabernet Sauvignon Cultivars from Europe to South Africa: Evidence for a Cultivar-Specific Microbial Fingerprint

    Journal of Fungi, Vol. 8, Núm. 10

2010

  1. 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

  2. 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

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. 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

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

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

  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. 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

  4. Volatile compounds produced in cheese by Pseudomonas strains of dairy origin belonging to six different species

    Journal of Agricultural and Food Chemistry, Vol. 53, Núm. 17, pp. 6835-6843

2004

  1. Volatile compounds produced in cheese by Enterobacteriaceae strains of dairy origin

    Journal of Food Protection, Vol. 67, Núm. 3, pp. 567-573

2003

  1. Caseinolysis in cheese by Enterobacteriaceae strains of dairy origin

    Letters in Applied Microbiology, Vol. 37, Núm. 5, pp. 410-414

  2. Formation of volatile compounds by wild Lactococcus lactis strains isolated from raw ewes' milk cheese

    International Dairy Journal, Vol. 13, Núm. 2-3, pp. 201-209

  3. Nutritional requirements for branched-chain amino acids and sensory characteristics of Lactococcus lactis strains from ewes' raw milk cheese

    Milchwissenschaft, Vol. 58, Núm. 3-4, pp. 149-152