Facultade de Ciencias
Centro
Irene
Rodríguez Amado
Publicacións nas que colabora con Irene Rodríguez Amado (16)
2018
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Optimization of antioxidants extraction from peanut skin to prevent oxidative processes during soybean oil storage
LWT - Food Science and Technology, Vol. 88, pp. 1-8
2017
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Evaluation of antimicrobial effectiveness of pimaricin-loaded thermosensitive nanohydrogel coating on Arzúa-Ulloa DOP cheeses
Food Control, Vol. 73, pp. 1095-1104
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Functional Foods
Current Developments in Biotechnology and Bioengineering: Food and Beverages Industry (Elsevier Inc.), pp. 165-200
2016
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Antioxidant ability of potato (Solanum tuberosum) peel extracts to inhibit soybean oil oxidation
European Journal of Lipid Science and Technology, Vol. 118, Núm. 12, pp. 1891-1902
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Pediocin SA-1: A selective bacteriocin for controlling Listeria monocytogenes in maize silages
Journal of Dairy Science, Vol. 99, Núm. 10, pp. 8070-8080
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Smart Nanohydrogels for Controlled Release of Food Preservatives
Antimicrobial Food Packaging (Elsevier Inc.), pp. 349-362
2015
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Evaluation of Antimicrobial Effectiveness of Pimaricin-Loaded Thermosensitive Nanohydrogels in Grape Juice
Food and Bioprocess Technology, Vol. 8, Núm. 7, pp. 1583-1592
2014
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Effect of addition of green tea, chestnut and grape extract on the shelf-life of pig liver pâté
Food Chemistry, Vol. 147, pp. 386-394
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Influence of natural extracts on the shelf life of modified atmosphere-packaged pork patties
Meat Science, Vol. 96, Núm. 1, pp. 526-534
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Thermal resistance of Salmonella enterica, Escherichia coli and Staphylococcus aureus isolated from vegetable feed ingredients
Journal of the Science of Food and Agriculture, Vol. 94, Núm. 11, pp. 2274-2281
2013
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Effects of natural (grape seed and chestnut extract) and synthetic antioxidants (buthylatedhydroxytoluene, BHT) on the physical, chemical, microbiological and sensory characteristics of dry cured sausage "chorizo"
Food Research International, Vol. 54, Núm. 1, pp. 611-620
2012
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Effects of feeding of two potentially probiotic preparations from lactic acid bacteria on the performance and faecal microflora of broiler chickens
The Scientific World Journal, Vol. 2012
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Evaluation of two bacteriocin-producing probiotic lactic acid bacteria as inoculants for controlling Listeria monocytogenes in grass and maize silages
Animal Feed Science and Technology, Vol. 175, Núm. 3-4, pp. 137-149
2010
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Modelling the biphasic growth and product formation by Enterococcus faecium CECT 410 in realkalized fed-batch fermentations in whey
Journal of Biomedicine and Biotechnology, Vol. 2010
2009
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Nisin adsorption on two food contact surfaces
Food Processing: Methods, Techniques and Trends (Nova Science Publishers, Inc.), pp. 493-510
2008
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Production of a potentially probiotic culture of Lactobacillus casei subsp. casei CECT 4043 in whey
International Dairy Journal, Vol. 18, Núm. 10-11, pp. 1057-1065