Publikationen in Zusammenarbeit mit Forschern von Universidad de León (14)

2020

  1. Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre el tamaño de muestra de aves de corral o lagomorfos, que se puede considerar representativa para su inspección post mortem en el matadero

    Revista del Comité Científico de la AESAN, Núm. 32, pp. 59-83

2006

  1. A Manual of Good Practices in Food Quality Management. Concepts and practical Approaches in Agrifood Sectors

    Variatyp and copy service, Sint-Kruis Brugge, Belgium

  2. Microbiological and nutritional quality of extended shelf life refrigerated pasteurized fish.

    Sciences des Aliments, Vol. 26, Núm. 2, pp. 142-150

2005

  1. Effectiveness of disinfectants used in the food industry on microorganisms of sanitary interest.

    Acta Alimentaria, Vol. 34, Núm. 3, pp. 253-258

  2. Microbiological safety and sensory characteristics of salmon slices processed by the sous vide method.

    Food Control, Vol. 16, Núm. 1, pp. 77-85

2004

  1. Evaluation of the microbiological safety and sensory quality of rainbow trout (Oncorhynchus mykiss) processed by the sous vide method

    Food Microbiology, Vol. 21, Núm. 2, pp. 193-201

  2. Microbiological and nutritional quality of sous vide or traditionally processed fish: influence of fat content.

    Journal of Food Quality, Vol. 27, Núm. 5, pp. 371-387

1996

  1. Effect of the major herbs and spices in Spanish fermented sausages on Staphylococcus aureus and lactic acid bacteria

    Archiv für Lebensmittelhygiene., Vol. 47, Núm. 2, pp. 43-47

  2. Evaluation of selective enrichment and plating media for detection of Salmonella and Yersinia enterocolitica on fresh dressed lamb carcasses

    Archiv für Lebensmittelhygiene., Vol. 47, Núm. 3, pp. 62-64

  3. Staphylococcal growth and enterotoxin production in the presence of meat cultures (non LAB)

    Meat Science, Vol. 43, Núm. 3-4, pp. 255-263

1995

  1. Numerical taxonomy of an "atypical" population of Gram-positive cocci isolated from freshly dressed lamb carcasses.

    International Journal of Food Microbiology, Vol. 24, Núm. 24, pp. 363-373

  2. Prevalence of salmonella, yersinia, aeromonas, campylobacter, and cold-growing escherichia coli on freshly dressed lamb carcasses

    Journal of Food Protection, Vol. 58, Núm. 11, pp. 1183-1185

1994

  1. Effect of three commercial starters on growth of Staphylococcus aureus (A-D) and thermonuclease production in broth

    International Journal of Food Microbiology, Vol. 24, Núm. 1-2, pp. 321-327

  2. Staphylococcal growth and enterotoxins (A-D) and thermonuclease synthesis in presence of dehydrated garlic

    Journal of Applied Bacteriology, Vol. 77, Núm. 5, pp. 549-552