Publikationen in Zusammenarbeit mit Forschern von Universidad de León (42)

2023

  1. Effect of Sodium Nitrite, Nisin and Lactic Acid on the Prevalence and Antibiotic Resistance Patterns of Listeria monocytogenes Naturally Present in Poultry

    Foods, Vol. 12, Núm. 17

2022

  1. Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC) for Twelve Antimicrobials (Biocides and Antibiotics) in Eight Strains of Listeria monocytogenes

    Biology, Vol. 11, Núm. 1

2019

  1. Effect of low doses of biocides on the antimicrobial resistance and the biofilms of Cronobacter sakazakii and Yersinia enterocolitica

    Scientific Reports, Vol. 9, Núm. 1

  2. Prevalence, molecular typing, and determination of the biofilm-forming ability of Listeria monocytogenes serotypes from poultry meat and poultry preparations in Spain

    Microorganisms, Vol. 7, Núm. 11

2018

  1. Structure and viability of 24- and 72-h-old biofilms formed by four pathogenic bacteria on polystyrene and glass contact surfaces

    Food Microbiology, Vol. 76, pp. 513-517

2008

  1. Biochemical changes during the ripening of San Simón da Costa cheese (PDO) manufactured from pasteurised milk

    Australian Journal of Dairy Technology, Vol. 63, Núm. 2, pp. 68-76

  2. Biochemical changes during the ripening of homemade 'San Simón da Costa' raw milk cheese

    International Journal of Dairy Technology, Vol. 61, Núm. 1, pp. 80-89

2004

  1. Effect of ripening time and type of rennet (farmhouse rennet from kid or commercial calf) on proteolysis during the ripening of León cow milk cheese

    Food Chemistry, Vol. 85, Núm. 3, pp. 389-398

2003

  1. Biochemical changes throughout the ripening of a traditional Spanish goat cheese variety (Babia-Laciana)

    International Dairy Journal, Vol. 13, Núm. 2-3, pp. 221-230

2002

  1. Changes in the Enterobacteriaceae populations throughout manufacturing and ripening of Valdeteja cheese

    Milchwissenschaft, Vol. 57, Núm. 9-10, pp. 522-525

  2. Changes in the microflora of Valdeteja raw goat's milk cheese throughout manufacturing and ripening

    LWT - Food Science and Technology, Vol. 35, Núm. 3, pp. 222-232

  3. Comparison of the acidifying activity of Lactococcus lactis subsp. lactis strains isolated from goat's milk and Valdeteja cheese

    Letters in Applied Microbiology, Vol. 34, Núm. 2, pp. 134-138

  4. Compositional and physico-chemical modifications during the manufacture and ripening of León raw cow's milk cheese

    Journal of Food Composition and Analysis, Vol. 15, Núm. 6, pp. 725-735

  5. Evaluation of the spiral plating method for the enumeration of microorganisms throughout the manufacturing and ripening of a raw goat's milk cheese

    Journal of Food Protection, Vol. 65, Núm. 2, pp. 339-344

  6. Proteolytic and lipolytic changes during the ripening of León raw cow's milk cheese, a Spanish traditional variety

    International Journal of Food Science and Technology, Vol. 37, Núm. 6, pp. 661-671

  7. Study of enterococci and micrococci isolated throughout manufacture and ripening of San Simón cheese

    Food Microbiology, Vol. 19, Núm. 1, pp. 23-33

  8. Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage

    Food Chemistry, Vol. 78, Núm. 3, pp. 339-345

  9. Survival of Enterobacteriaceae during processing of Chorizo de cebolla, a spanish fermented sausage

    Food Control, Vol. 13, Núm. 2, pp. 107-115

2001

  1. Microbiological changes in 'San Simón' cheese throughout ripening and its relationship with physico-chemical parameters

    Food Microbiology, Vol. 18, Núm. 1, pp. 25-33

  2. Study of Enterobacteriaceae during the manufacture and ripening of San Simón cheese

    Food Microbiology, Vol. 18, Núm. 5, pp. 499-509