MARÍA JULIA TOLEDO DEL ÁRBOL-rekin lankidetzan egindako argitalpenak (5)

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. 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