Publicacións en colaboración con investigadores/as de Universidad de León (8)

2008

  1. The composition of two Spanish pepper varieties (fresno de la vega and benavente-los valles) in different ripening stages

    Journal of Food Quality, Vol. 31, Núm. 6, pp. 701-716

2005

  1. The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.)

    International Journal of Food Sciences and Nutrition, Vol. 56, Núm. 1, pp. 45-51

2003

  1. Thermal inactivation of Enterococcus faecium: Effect of growth temperature and physiological state of microbial cells

    Letters in Applied Microbiology, Vol. 37, Núm. 6, pp. 475-481

2002

  1. Influence of temperature on the recovery capacity of heat injured Bacillus cereus spores obtained at different temperatures

    Archiv fur Lebensmittelhygiene, Vol. 53, Núm. 5, pp. 112-114

1999

  1. Heat resistance of Bacillus cereus spores: Effects of milk constituents and stabilizing additives

    Journal of Food Protection, Vol. 62, Núm. 4, pp. 410-413

  2. Thermal inactivation of Bacillus cereus spores affected by the solutes used to control water activity of the heating medium

    International Journal of Food Microbiology, Vol. 53, Núm. 1, pp. 61-67

  3. Thermal inactivation of Bacillus cereus spores formed at different temperatures

    International Journal of Food Microbiology, Vol. 51, Núm. 1, pp. 81-84

1998

  1. Sensitization of thermally injured spores of Bacillus stearothermophilus to sodium benzoate and potassium sorbate

    Letters in Applied Microbiology, Vol. 27, Núm. 6, pp. 331-335