MARÍA JULIA TOLEDO DEL ÁRBOL-rekin lankidetzan egindako argitalpenak (8)

2016

  1. Changes in microbial diversity of brined green asparagus upon treatment with high hydrostatic pressure

    International Journal of Food Microbiology, Vol. 216, pp. 1-8

  2. Inactivation of leuconostocs in cherimoya pulp by high hydrostatic pressure treatments applied singly or in combination with enterocin AS-48

    LWT - Food Science and Technology, Vol. 65, pp. 1054-1058

  3. Microbial diversity in pitted sweet cherries (Prunus avium L.) as affected by High-Hydrostatic Pressure treatment

    Food Research International, Vol. 89, pp. 790-796

2015

  1. Analysis of the effect of high hydrostatic pressure treatment and enterocin AS-48 addition on the bacterial communities of cherimoya pulp

    International Journal of Food Microbiology, Vol. 196, pp. 62-69

  2. Application of Lactobacillus plantarum Lb9 as starter culture in caper berry fermentation

    LWT - Food Science and Technology, Vol. 60, Núm. 2, pp. 788-794

  3. Survival and High-Hydrostatic Pressure Inactivation of Foodborne Pathogens in Salmorejo, a Traditional Ready-to-Eat Food

    Journal of Food Science, Vol. 80, Núm. 11, pp. M2517-M2521

2012

  1. Bactericidal effects of high hydrostatic pressure treatment singly or in combination with natural antimicrobials on Staphylococcus aureus in rice pudding

    Food Control, Vol. 28, Núm. 1, pp. 19-24

  2. Inactivation of Salmonella enterica cells in Spanish potato omelette by high hydrostatic pressure treatments

    Innovative Food Science and Emerging Technologies, Vol. 14, pp. 25-30