Publicaciones científicas
Dietary Protein Oxidation: A Silent Threat to Human Health?
Publicación: Critical Reviews in Food Science and Nutrition (2016)
Autores: M. Estévez, C. Luna.
Colour stability of cooked ham packed under modified atmospheres in polyamide nanocomposite blends
Publicación: LWT - Food Science and Technology (2016) 66, 582-589
Autores: Elsa Lloret, Pierre A. Picouet, Raúl Trbojevich, Avelina Fernández.
Sensory characterisation and consumer acceptability of potassium chloride and sunflower oil addition in small-caliber non-acid fermented sausages with a reduced content of sodium chloride and fat
Publicación: Meat Science (2016) 112, 9-15
Autores: Héctor Mora-Gallego, Maria Dolors Guàrdia, Xavier Serra, Pere Gou, Jacint Arnau.
Cardiovascular disease markers responses in male receiving improved-fat meat-products vary by initial ldl-cholesterol levels
Publicación: Journal of Negative and No Positive Results (2016) 1, 229-236
Autores: Paloma Celada, Francisco José Sánchez-Muniz, Gonzalo Delgado-Pando, Sara Bastida, Manuel Espárrago-Rodilla, Francisco Jiménez-Colmenero, Begoña Olmedilla-Alonso.
Comparison of meat quality parameters in surgical castrated versus vaccinated against gonadotrophin-releasing factor male and female Iberian pigs reared in free-ranging conditions
Publicación: Meat Science (2016) 111, 116-121
Autores: M. Martinez-Macipe, P. Rodríguez, M. Izquierdo, M. Gispert, X. Manteca, E. Mainau, F.I. Hernández, A. Claret, L. Guerrero, A. Dalmau.
Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes
Publicación: Food Chemistry (2016) 196, 76-82
Autores: Iu Benet, Maria Dolors Guàrdia, Carles Ibañez, Josep Solà, Jacint Arnau, Eugeni Roura.
Bioaccessibility of rutin, caffeic acid and rosmarinic acid: Influence of the in vitro gastrointestinal digestion models
Publicación: Journal of Functional Foods (2016) 26, 428-438
Autores: Lucía Gayoso, An-Sophie Claerbout, María Isabel Calvo, Rita Yolanda Cavero, Iciar Astiasarán, Diana Ansorena.
Fatty acid composition in double and multilayered microcapsules of ω-3 as affected by storage conditions and type of emulsions
Publicación: Food Chemistry (2016) 194, 476-486
Autores: Estefanía Jiménez-Martín, Teresa Antequera Rojas, Adem Gharsallaoui, Jorge Ruiz Carrascal, Trinidad Pérez-Palacios.
In vitro toxicity of reuterin, a potential food biopreservative
Publicación: Food and Chemical Toxicology (2016) 96, 155-159
Autores: María L. Fernández-Cruz, Izaskun Martín-Cabrejas, José Pérez-del Palacio, Pilar Gaya, Caridad Díaz-Navarro, José M. Navas, Margarita Medina, Juan L. Arqués.
Influence of physicochemical parameters and high pressure processing on the volatile compounds of Serrano dry-cured ham after prolonged refrigerated storage
Publicación: Meat Science (2016) 122, 101-108
Autores: N. Martínez-Onandi, A. Rivas-Cañedo, A. Picon, M. Nuñez.
Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems
Publicación: Meat Science (2016) 122, 76-83
Autores: Belén Peromingo, Alicia Rodríguez, Victoria Bernáldez, Josué Delgado, Mar Rodríguez.
Influence of processing conditions on the properties of alginate solutions and wet edible calcium alginate coatings
Publicación: LWT - Food Science and Technology (2016) 74, 271-279
Autores: Begonya Marcos, Pere Gou, Jacint Arnau, Josep Comaposada.
Identification and control of moulds responsible for black spot spoilage in dry-cured ham
Publicación: Meat Science (2016) 122, 16-24
Autores: Alberto Alía, María J. Andrade, Alicia Rodríguez, Mariana Reyes-Prieto, Victoria Bernáldez, Juan J. Córdoba.
A comprehensive approach to formulation of seaweed-enriched meat products: From technological development to assessment of healthy properties
Publicación: Food Research International (2016) In Press
Autores: S. Cofrades, J. Benedí, A. Garcimartin, F.J. Sánchez-Muniz, F. Jimenez-Colmenero.
Effects of improved fat meat products consumption on emergent cardiovascular disease markers of male volunteers at cardiovascular risk
Publicación: Journal of Physiology and Biochemistry (2016) doi:10.1007/s13105-016-0505-5
Autores: Paloma Celada, Francisco J. Sánchez-Muniz, Gonzalo Delgado-Pando, Sara Bastida, Manuel Espárrago Rodilla, Francisco Jiménez-Colmenero, Begoña Olmedilla-Alonso.
Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating
Publicación: Journal of Food Science and Technology (2016) 53, 2760-2769
Autores: Valquíria C. S. Ferreira, David Morcuende, Marta S. Madruga, Silvia H. Hernández-López, Fábio A. P. Silva, Sonia Ventanas, Mario Estévez.
Comparison of simple, double and gelled double emulsions as hydroxytyrosol and n-3 fatty acid delivery systems
Publicación: Food Chemistry (2016) 213, 49–57
Autores: Linda Flaiz, María Freire, Susana Cofrades, Raquel Mateos, Jochen Weiss, Francisco Jiménez-Colmenero, Ricard Bou.
Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS)
Publicación: Meat Science (2016) 121, 166–174
Autores: Laura Lorido, Joanne Hort, Mario Estévez, Sonia Ventanas.
Modeling salt diffusion in Iberian ham by applying MRI and data mining
Publicación: Journal of Food Engineering (2016) 189, 115–122
Autores: Daniel Caballero, Andrés Caro, Pablo G. Rodríguez, María Luisa Durán, María del Mar Ávila, Ramón Palacios, Teresa Antequera, Trinidad Pérez-Palacios.
Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins
Publicación: Food Chemistry (2016) 211, 784–790
Autores: Tine Rysman, Mariana Utrera, David Morcuende, Geert Van Royen, Stephanie Van Weyenberg, Stefaan De Smet, Mario Estévez.
Effect of dry-cured ham composition on X-ray multi energy spectra
Publicación: Food Control (2016) 70, 41–47
Autores: Elena Fulladosa, Pere Gou, Israel Muñoz.
Toxoplasma gondii: Pig seroprevalence, associated risk factors and viability in fresh pork meat
Publicación: Veterinary Parasitology (2016) 224, 52–59
Autores: Laura Herrero, María Jesús Gracia, Consuelo Pérez-Arquillué, Regina Lázaro, Marta Herrera, Antonio Herrera, Susana Bayarri.
Potential Impact of the Resistance to Quaternary Ammonium Disinfectants on the Persistence of Listeria monocytogenes in Food Processing Environments
Publicación: Frontiers in Microbiology (2016) 7, Art. 638.
Autores: Joaquín V. Martínez-Suárez, Sagrario Ortiz, Victoria López-Alonso.
Relevance of nanocomposite packaging on the stability of vacuum-packed dry cured ham
Publicación: Meat Science (2016) 118, 8–14
Autores: Elsa Lloret, Avelina Fernandez, Raul Trbojevich, Jacint Arnau, Pierre A. Picouet.
Evolution of testes characteristics in entire and immunocastrated male pigs from 30 to 120 kg live weight as assessed by computed tomography with perspective on boar taint
Publicación: Meat Science (2016) 116, 8–15
Autores: Maria Font-i-Furnols, Anna Carabús, Israel Muñoz, Marjeta Čandek-Potokar, Marina Gispert .
Redox chemistry of the molecular interactions between tea catechins and human serum proteins under simulated hyperglycemic conditions
Publicación: Food & Function (2016) 7, 1390
Autores: Hazal Özyurt, Carolina Luna, Mario Estévez.
Data Mining on MRI-Computational Texture Features to Predict Sensory Characteristics in Ham
Publicación: Food Bioprocess Technology (2016) 9, 699–708
Autores: Daniel Caballero, Teresa Antequera, Andres Caro, Mª Luisa Duran, Trinidad Perez-Palacios.
Use of high Concentrations of Carbon Dioxide for Stunning Rabbits Reared for Meat Production
Publicación: World Rabbit Science (2016) 24, 25-37
Autores: Dalmau, A., Pallisera, J., Pedernera, C., Muñoz,I., Carreras, R., Casal, N., Mainau, E., Rodríguez, P., Velarde, A.
Enrichment of Chicken Nuggets with Microencapsulated Omega-3 Fish Oil: Effect of Frozen Storage Time on Oxidative Stability and Sensory Quality
Publicación: Food Bioprocess Technology (2016) 9, 285–297
Autores: Estefanía Jiménez-Martín, Trinidad Pérez-Palacios, Jorge Ruiz Carrascal, Teresa Antequera Rojas.
Foodborne viruses
Publicación: Current Opinion in Food Science (2016) 8, 110-119
Autores: Albert Bosch, Rosa M Pintó, Susana Guix
Lipolysis, lipid peroxidation and texture of Serrano ham processed under different ripening temperature conditions
Publicación: International Journal of Food Science & Technology (2016)
Autores: Ana del Olmo, Javier Calzada, Manuel Núñez
Linseed oil gelled emulsion: A successful fat replacer in dry fermented sausages
Publicación: Meat Science (2016) 121, 107-113
Autores: Marta Alejandre, Candelaria Poyato, Diana Ansorena, Iciar Astiasarán
Potential impact of the resistance to quaternary ammonium disinfectants on the persistence of Listeria monocytogenes in food processing environments
Publicación: Frontiers in Microbiology (2016) 7, article 638.
Autores: Joaquín V. Martínez-Suárez, Sagrario Ortiz, Victoria López-Alonso
Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure treatments on the characteristics of cooked ham
Publicación: Innovative Food Science & Emerging Technologies (2016) 35, 111-118
Autores: Raquel Montiel, Izaskun Martín-Cabrejas, Ángela Peirotén, Margarita Medina
Human Astroviruses
Publicación: Clinical Microbiology Reviews
Autores: Albert Bosch, Rosa M. Pintó, Susana Guix
Molecular Basis of the Behavior of Hepatitis A Virus Exposed to High Hydrostatic Pressure
Publicación: Applied and Environmental Microbiology
Autores: Lucía D’Andrea, Francisco J. Pérez-Rodríguez, M. Isabel Costafreda, Nerea Beguiristain, Cristina Fuentes, Teresa Aymerich, Susana Guix, Albert Bosch, Rosa M. Pintóa
Hepatitis A Virus Genotype Distribution during a Decade of Universal Vaccination of Preadolescents
Publicación: International Journal of Molecular Sciences
Autores: Lucía D’Andrea, Francisco J. Pérez-Rodríguez, Montserrat de Castellarnau, Sandra Manzanares, Josep Lite, Susana Guix, Albert Bosch, Rosa M. Pintó
Human norovirus occurrence and diversity in the Llobregat river catchment, Spain
Publicación: Environmental Microbiology
Autores: Unai Pérez-Sautu, Daisuke Sano, Susana Guix, Georg Kasimir, Rosa Maria Pintó, Albert Bosch
Molecular and clinical epidemiology of norovirus outbreaks in Spain during the emergence of GII.4 2012 variant
Publicación: Journal of Clinical Virology (2014) 60, 96–104
Autores: Aurora Sabrià, Rosa M. Pintó, Albert Bosch, Rosa Bartolomé, Thais Cornejo, Núria Torner, Ana Martínez, Mercedes de Simón , Angela Domínguez, Susana Guix, the Catalan Viral Gastroenteritis Study Group
Strategies for incorporation of chia (Salvia hispanica L.) in frankfurters as a health-promoting ingredient
Publicación: Meat Science (2016) 114, 75-84
Autores: Tatiana Pintado, Ana María Herrero, Francisco Jiménez-Colmenero, Claudia Ruiz-Capillas
Analysis of the variability in microbial inactivation by acid treatments
Publicación: LWT - Food Science and Technology (2016) 66, 369-377
Autores: Maria R. Rodríguez, Juan S. Aguirre, Alexandra Lianou, Julio Parra-Flores, Gonzalo D. García de Fernando
A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages
Publicación: International Journal of Food Microbiology (2016) 218, 66-70
Autores: Xavier F. Hospital, Eva Hierro, Sandra Stringer, Manuela Fernández
Effects of emulsion gels containing bioactive compounds on sensorial, technological and structural properties of frankfurters
Publicación: Food Science & Technology International (2016)
Autores: Tatiana Pintado, Ana María Herrero, Claudia Ruiz-Capillas, Mehdi Triki, Pedro Carmona, Francisco Jiménez-Colmenero
Effect of chemical composition and high pressure processing on the volatile fraction of Serrano dry-cured ham
Publicación: Meat Science (2016) 111, 130-138
Autores: Nerea Martínez-Onandi, Ana Rivas-Cañedo, Manuel Nuñez*, Antonia Picon
Double emulsions to improve frankfurter lipid content: impact of perilla oil and pork backfat
Publicación: Journal of the Science of Food and Agriculture (2016) 96, 900-908
Autores: María Freire, Ricard Bou, Susana Cofrades, María Teresa Solas, Francisco Jiménez-Colmenero
The Connection between Persistent, Disinfectant-Resistant Listeria monocytogenes Strains from Two Geographically Separate Iberian Pork Processing Plants: Evidence from Comparative Genome Analysis
Publicación: Applied and Environmental Microbiology (2016) 82, 308-317
Autores: Sagrario Ortiz, Victoria López-Alonso, Pablo Rodríguez, Joaquín V. Martínez-Suárez
Properties of reformulated hot dog sausage without added nitrites during chilled storage
Publicación: Food Science & Technology International (2016) 22, 21-30
Autores: Claudia Ruiz-Capillas, Ana Herrero, Saeed. Tahmouzi, Sh Razavi, Mehdi. Triki, Lorena Rodriguez-Salas, K. Samcova, Francisco Jiménez-Colmenero
Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions
Publicación: LWT - Food Science and Technology (2015) 64, 1234-1242
Autores: Laura Lorido, Mario Estévez, Jesús Ventanas, Sonia Ventanas
Computer image analysis as a tool for classifying marbling: A case study in dry-cured ham
Publicación: Journal of Food Engineering (2015) 166, 148-155
Autores: Israel Muñoz, Marc Rubio-Celorio, Núria Garcia-Gil, Maria Dolors Guàrdia, Elena Fulladosa
Filled hydrogel particles as a delivery system for n - 3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation
Publicación: Meat Science (2015) 110, 160–168
Autores: Lorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero
Technological implications of reducing nitrate and nitrite levels in dry-fermented sausages: Typical microbiota, residual nitrate and nitrite and volatile profile
Publicación: Food Control (2015) 57, 275-281.
Autores: Xavier F. Hospital, José Carballo, Manuela Fernández, Jacint Arnau, Marta Gratacós, Eva Hierro.
Proteolysis and flavor characteristics of Serrano ham processed under different ripening temperature conditions
Publicación: Journal of Food Science (2015) 80, C2404-C2412
Autores: Ana del Olmo, Javier Calzada, Pilar Gaya, Manuel Nuñez
Application of probiotic delivery systems in meat products
Publicación: Trends in Food Science & Technology (2015) 46, 120-131
Autores: Carlos Pasqualin Cavalheiro, Claudia Ruiz-Capillas, Ana M. Herrero, Francisco Jiménez-Colmenero, Cristiano Ragagnin de Menezes, Leadir Lucy Martins Fries
Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality
Publicación: Food and Bioproducts Processing (2015) 96, 133-144
Autores: Juan Andrés Cárcel, José Benedito, María Isabel Cambero, María Concepción Cabeza, Juan Antonio Ordóñez
Antiproliferative effect of phenylethanoid glycosides from Verbena officinalis L. on colon cancer cell lines
Publicación: LWT - Food Science and Technology (2015) 63, 1016-1022
Autores: Manuel Alejandro Encalada, Sheyla Rehecho, Diana Ansorena, Iciar Astiasarán, Rita Yolanda Cavero, María Isabel Calvo
Optimisation of stir-bar sorptive extraction (SBSE), targeting medium and long-chain free fatty acids in cooked ham exudates
Publicación: Food Chemistry (2015) 185, 75-83
Autores: Iu Benet, Carles Ibañe, Maria Dolors Guàrdia, Josep Solà, Jacint Arnau, Eugeni Roura
Inactivation of Listeria monocytogenes and Salmonella Enteritidis in dry-cured ham by combined treatments of high pressure and the lactoperoxidase system or lactoferrin
Publicación: Innovative Food Science and Emerging Technologies (2015) 31, 54-59
Autores: María de Alba, Daniel Bravo, Margarita Medina
Oxidative stability of n-3 fatty acids encapsulated in filled hydrogel particles and of pork meat systems containing them
Publicación: Food Chemistry (2015) 184, 207-213
Autores: Lorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruiz-Capillas, Alison Matalanis, D. Julian McClements, Eric A. Decker, Francisco Jiménez-Colmenero
Oil-in-water emulsion gels stabilized with chia (Salvia hispanica L.) and cold gelling agents: Technological and infrared spectroscopic characterization
Publicación: Food Chemistry (2015) 185, 470–478
Autores: Tatiana Pintado, Claudia Ruiz-Capillas, Francisco Jiménez-Colmenero, Pedro Carmona, Ana M. Herrero
The inclusion of Duroc breed in maternal line affects pork quality and fatty acid profile
Publicación: Meat Science (2015) 107, 49-56
Autores: Verónica Alonso, Erica Muela, Beatriz Gutiérrez, Juan Benito Calanche, Pedro Roncalés, José A. Beltrán
Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams
Publicación: Meat Science (2015) 107, 39–48.
Autores: Laura Lorido, Mario Estévez, Jesús Ventanas, Sonia Ventanas
Modeling the protective effect of aw and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham
Publicación: Food Research International (2015) 75, 194-199
Autores: Sara Bover-Cid, N Belletti, Teresa Aymerich, Margarita Garriga.
Impact of improved fat-meat products consumption on anthropometric markers and nutrient intakes of male volunteers at increased cardiovascular risk
Publicación: Nutrición Hospitalaria (2015) 32, 710-721
Autores: Paloma Celada, Gonzalo Delgado-Pando, Begoña Olmedilla-Alonso, Francisco Jiménez-Colmenero, Mar Ruperto, Francisco J. Sánchez-Muniz
A new polyunsaturated gelled emulsion as replacer of pork back-fat in burger patties: Effect on lipid composition, oxidative stability and sensory acceptability
Publicación: LWT - Food Science and Technology (2015) 62, 1069-1075
Autores: Candelaria Poyato, Iciar Astiasarán, Blanca Barriuso, Diana Ansorena
Quantification of Penicillium nalgiovense on dry-cured sausage ‘Salchichón’ using a SYBR Green-based real-time PCR
Publicación: Food Analytical Methods (2015) 8, 1582–1590
Autores: Mirian Cordero, Juan J. Córdoba, Victoria Bernáldez, Mar Rodríguez, Alicia Rodríguez
X-ray absorptiometry and ultrasound technologies for non-destructive compositional analysis of dry-cured ham
Publicación: Journal of Food Engineering (2015) 155, 62–68
Autores: Elena Fulladosa, Marta de Prados, José V. García-Perez, José Benedito, Israel Muñoz, Jacint Arnau, Pere Gou
Non-destructive salt content prediction in brined pork meat using ultrasound technology
Publicación: Journal of Food Engineering (2015) 154, 39–48
Autores: Marta de Prados, José V. García-Pérez, José Benedito
Non-destructive determination of fat content in green hams using ultrasound and X-rays
Publicación: Meat Science (2015) 104, 37–43
Autores: Marta de Prados, Elena Fulladosa, Pere Gou, Israel Muñoz, José V. Garcia-Perez, José Benedito
Role of Melissa officinalis in cholesterol oxidation: Antioxidant effect in model systems and application in beef patties
Publicación: Food Research International (2015) 69, 133–140.
Autores: Blanca Barriuso, Diana Ansorena, Maria Isabel Calvo, Rita Yolanda Cavero, Iciar Astiasarán
Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages
Publicación: Meat Science (2015) 100, 283–290
Autores: Daniel Lozano-Ojalvo, Alicia Rodríguez, Mirian Cordero, Victoria Bernáldez, Mariana Reyes-Prieto, Juan J. Córdoba
Technological and sensory properties of hamburgers enriched with calcium. Study of the in vitro bioavailability
Publicación: Italian Journal of Food Science (2015) 27, 1-9
Autores: Ana M. Soto, M. Luisa García, M. Dolores Selgas
Estimation of the growth kinetic parameters of Bacillus cereus spores as affected by pulsed light treatment
Publicación: International Journal of Food Microbiology (2015) 202, 20–26.
Autores: Juan S. Aguirre, Gonzalo García de Fernando, Eva Hierro, Xavier F. Hospital, Juan A. Ordóñez, Manuela Fernández.
Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells
Publicación: Beneficial Microbes (2015) 6, 337-343
Autores: Margarita Garriga, Raquel Rubio, Teresa Aymerich, Patricia Rúas-Madiedo
Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage
Publicación: Beneficial Microbes (2015) 6, 381-386
Autores: Ana Jofré, Teresa Aymerich, Margarita Garriga
Shelf-life of n-3 PUFA enriched frankfurters formulated with a konjac-based oil bulking agent
Publicación: LWT - Food Science and Technology (2015) 62, 711-717
Autores: Lorena Salcedo-Sandoval, Claudia Ruiz-Capillas, Susana Cofrades, Mehdi Triki, Francisco Jiménez-Colmenero.
Optimization of prebiotic sausage formulation: Effect of using β-glucan and resistant starch by D-optimal mixture design approach
Publicación: LWT - Food Science and Technology (2015) 62, 704-710
Autores: Roghayeh Amini Sarteshnizi, Hedayat Hosseini, Dolly Bondarianzadeh, Francisco Jiménez Colmenero, Ramin khaksar.
Nitrite-free Asian hot dog sausages reformulated with nitrite replacers
Publicación: Journal of Food Science and Technology (2015) 52, 4333-4341
Autores: Claudia Ruiz-Capillas, Saeed Tahmouzi, Mehdi. Triki, Lorena Rodríguez-Salas, Francisco Jiménez-Colmenero, Ana María Herrero
Reuterin, lactoperoxidase, lactoferrin and high hydrostatic pressure on the inactivation of food-borne pathogens in cooked ham
Publicación: Food Control (2015) 51, 122-128
Autores: Raquel Montiel, Izaskun Martín-Cabrejas, Margarita Medina
Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages
Publicación: Food Microbiology (2015) 46, 114-120
Autores: Félix Núñez, María S. Lara, Belén Peromingo, Josué Delgado, Lourdes Sánchez-Montero, María J. Andrade
Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process
Publicación: LWT - Food Science and Technology (2015) 60, 923-928
Autores: Alicia Rodríguez, Victoria Bernáldez, Mar Rodríguez, María J. Andrade, Félix Núñez, Juan J. Córdoba
Effect of temperature on nitrite and water diffusion in pork meat
Publicación: Journal of Food Engineering (2015) 149, 188-194
Autores: Julian Gómez, Neus Sanjuán, José Bon, Jacint Arnau, Gabriela Clemente
Genome Sequences of Five Disinfectant-Resistant Listeria monocytogenes Strains from Two Iberian Pork-Processing Plants
Publicación: Genome Announcements (2015) 3, e00077-15
Autores: Victoria López-Alonso, Sagrario Ortiz, Joaquín V. Martínez-Suárez
Konjac-based oil bulking system for development of improved-lipid pork patties: Technological, microbiological and sensory assessment
Publicación: Meat Science (2015) 101, 95-102
Autores: Lorena Salcedo-Sandoval, Susana Cofrades, Claudia Ruiz-Capillas, José Carballo, Francisco Jiménez-Colmenero.
Electrical stunning effectiveness with current levels lower than 1 A in lambs and kid goats
Publicación: Research in Veterinary Science (2015) 98, 154-161
Autores: Pol Llonch, Pedro Rodríguez, Nicolau Casal, Ricard Carreras, Israel Muñoz, Antoni Dalmau, Antonio Velarde
Effect of temperature, high pressure and freezing/thawing of dry-cured ham slices on dielectric time domain reflectometry response
Publicación: Meat Science (2015) 100, 91-96
Autores: Marc Rubio-Celorio, Núria Garcia-Gil, Pere Gou, Jacint Arnau, Elena Fulladosa
Effects of acerola fruit extract on sensory and shelf-life of salted beef patties from grinds differing in fatty acid composition
Publicación: Meat Science (2015) 99, 18-24
Autores: C. E. Realini, M. D. Guàrdia, I. Díaz, J. A. García-Regueiro, J. Arnau
Analysis of SPME or SBSE extracted volatile compounds from cooked cured pork ham differing in intramuscular fat profiles
Publicación: LWT - Food Science and Technology (2015) 60, 393-399
Autores: Iu Benet, Maria Dolors Guárdia, Carles Ibañez, Josep Solá, Jacint Arnau, Eugeni Roura
Optimization of a gelled emulsion intended to supply ω-3 fatty acids into meat products by means of response surface methodology
Publicación: Meat Science (2014) 98, 615-621
Autores: Candelaria Poyato, Diana Ansorena, Izaskun Berasategi, Íñigo Navarro-Blasco, Iciar Astiasarán.
Effect of high-pressure-processing and modified-atmosphere-packaging on the volatile compounds and odour characteristics of sliced ready-to-eat “lacón”, a cured–cooked pork meat product
Publicación: Innovative Food Science and Emerging Technologies (2014) 26, 134–142
Autores: Ana del Olmo, Javier Calzada, Manuel Núñez
Antimicrobial resistance of Listeria monocytogenes and Listeria innocua from meat products and meat-processing environment
Publicación: Food Microbiology (2014) 42, 61-65.
Autores: Diego Gómez, Ester Azón, Noelia Marco, Juan J. Carramiñana, Carmina Rota, Agustín Ariño, Javier Yangüela.
The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages
Publicación: International Journal of Food Microbiology (2014) 186, 55-60
Autores: Raquel Rubio, Belén Martín, Teresa Aymerich, Margarita Garriga
Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa
Publicación: International Journal of Food Microbiology (2014) 186, 84-94
Autores: Anna Hereu, Paw Dalgaard, Margarita Garriga, Teresa Aymerich, Sara Bover-Cid
Immunochemical determination of fluoroquinolone antibiotics in cattle hair: A strategy to ensure food safety
Publicación: Food Chemistry (2014) 157, 221-228
Autores: Fátima Fernández, Daniel G. Pinacho, Marta Gratacós-Cubarsí, José-Antonio García-Regueiro, Massimo Castellari, Francisco Sánchez-Baeza, M.-Pilar Marco
Stability of phenolic compounds in dry fermented sausages added with cocoa and grape seed extracts
Publicación: LWT - Food Science and Technology (2014) 57, 329-336
Autores: Albert Ribas-Agustí, Marta Gratacós-Cubarsí, Carmen Sárraga, M. Dolors Guàrdia, José-Antonio García-Regueiro, Massimo Castellari
Development of biodegradable films with antioxidant properties based on polyesters containing α-tocopherol and olive leaf extract for food packaging applications
Publicación: Food Packaging and Shelf Life (2014) 1, 140-150
Autores: Begonya Marcos, Carmen Sárraga, Massimo Castellari, Frans Kappen, Gerald Schennink, Jacint Arnau
Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat “lacón”, a cured–cooked pork meat product
Publicación: Innovative Food Science and Emerging Technologies (2014) 23, 25-32
Autores: Ana del Olmo, Javier Calzada, Manuel Núñez
Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages
Publicación: Food Microbiology (2014) 38, 303-311
Autores: Raquel Rubio, Anna Jofré, Belén Martín, Teresa Aymerich, Margarita Garriga
Development of a multiplex qPCR method for simultaneous quantification in dry-cured ham of an antifungal-peptide Penicillium chrysogenum strain used as protective culture and aflatoxin-producing moulds
Publicación: Food Control (2014) 36, 257-265
Autores: Victoria Bernáldez, Alicia Rodríguez, Alberto Martín, Daniel Lozano, Juan J. Córdoba
Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products
Publicación: International Journal of Food Microbiology (2014) 170, 70-77
Autores: Maria J. Andrade, Line Thorsen, Alicia Rodríguez, Juan J. Córdoba, Lene Jespersen
