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Administration of Lupinus albus Gamma Conglutin (Cγ) to n5 STZ Rats Augmented Ins-1 Gene Expression and Pancreatic Insulin Content

Plant foods for human nutrition (Dordrecht), 2014-09, Vol.69 (3), p.241-247

2014

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Effect of genetic and phenotypic factors on the composition of commercial marmande type tomatoes studied through HRMAS NMR spectroscopy

Food chemistry, 2014-01, Vol.142, p.1-11

2014

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Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level

International journal of food microbiology, 2002-07, Vol.77 (1), p.161-168

2002

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HRMAS-nuclear magnetic resonance spectroscopy characterization of tomato “flavor varieties” from Almería (Spain)

Food research international, 2011-12, Vol.44 (10), p.3212-3221

2011

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Comparison of the activity of antifungal hexapeptides and the fungicides thiabendazole and imazalil against postharvest fungal pathogens

International journal of food microbiology, 2003-12, Vol.89 (2), p.163-170

2003

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Influence of milling conditions on the α-tocopherol content of Picual olive oil

European journal of lipid science and technology, 2008-06, Vol.110 (6), p.530-536

2008

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Evaluation of two antimicrobial packaging films against Escherichia coli O157:H7 strains in vitro and during storage of a Spanish ripened sheep cheese (Zamorano)

Food control, 2014-08, Vol.42, p.296-302

2014

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Occurrence of motile Aeromonas in municipal drinking water and distribution of genes encoding virulence factors

International journal of food microbiology, 2009-10, Vol.135 (2), p.158-164

2009

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Rabbit meat as a source of bacterial foodborne pathogens

Journal of food protection, 2006-05, Vol.69 (5), p.1106-1112

2006

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Development of the aerobic spoilage flora of chilled rabbit meat

Meat science, 2005-06, Vol.70 (2), p.389-394

2005

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Comparative Study of Antimicrobial Peptides To Control Citrus Postharvest Decay Caused by Penicillium digitatum

Journal of agricultural and food chemistry, 2007-10, Vol.55 (20), p.8170-8176

2007

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Microbiological quality of rabbit meat

Journal of food protection, 2004-05, Vol.67 (5), p.966-971

2004

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Incidence, radioresistance, and behavior of Psychrobacter spp. in rabbit meat

Journal of food protection, 2005-03, Vol.68 (3), p.538-543

2005

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Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat

International journal of food microbiology, 2007-04, Vol.115 (2), p.244-251

2007

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Behaviour of Listeria spp. in naturally contaminated chorizo (Spanish fermented sausage)

International journal of food microbiology, 1999-02, Vol.46 (2), p.167-171

1999

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Administration of Lupinus albus Gamma Conglutin (Cγ) to n5 STZ Rats Augmented Ins-1 Gene Expression and Pancreatic Insulin Content

Effect of genetic and phenotypic factors on the composition of commercial marmande type tomatoes studied through HRMAS NMR spectroscopy

Numbers and types of microorganisms in vacuum-packed cold-smoked freshwater fish at the retail level

HRMAS-nuclear magnetic resonance spectroscopy characterization of tomato “flavor varieties” from Almería (Spain)

Comparison of the activity of antifungal hexapeptides and the fungicides thiabendazole and imazalil against postharvest fungal pathogens

Influence of milling conditions on the α-tocopherol content of Picual olive oil

Evaluation of two antimicrobial packaging films against Escherichia coli O157:H7 strains in vitro and during storage of a Spanish ripened sheep cheese (Zamorano)

Occurrence of motile Aeromonas in municipal drinking water and distribution of genes encoding virulence factors

Rabbit meat as a source of bacterial foodborne pathogens

Development of the aerobic spoilage flora of chilled rabbit meat

Comparative Study of Antimicrobial Peptides To Control Citrus Postharvest Decay Caused by Penicillium digitatum

Microbiological quality of rabbit meat

Incidence, radioresistance, and behavior of Psychrobacter spp. in rabbit meat

Effect of different storage conditions on E. coli O157:H7 and the indigenous bacterial microflora on lamb meat

Behaviour of Listeria spp. in naturally contaminated chorizo (Spanish fermented sausage)

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