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Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain

Foods, 2023-11, Vol.12 (23), p.4240

2023

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Evaluation of antimicrobial and antioxidant activities of natural phenolic compounds against foodborne pathogens and spoilage bacteria

Food control, 2012-08, Vol.26 (2), p.555-563

2012

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Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

Foods, 2024-03, Vol.13 (6), p.951

2024

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Antimicrobial Effect of Lippia citriodora Extract in Combination with Gallic Acid or Octyl Gallate on Bacteria from Meat

Foods, 2024-06, Vol.13 (11), p.1643

2024

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Immersing fresh chicken into an aqueous hop (Humulus lupulus) extract to delay spoilage during vacuum refrigerated storage

CYTA: journal of food, 2020-01, Vol.18 (1), p.132-136

2020

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Modelling Growth and Decline in a Two-Species Model System: Pathogenic Escherichia coli O157:H7 and Psychrotrophic Spoilage Bacteria in Milk

Foods, 2020-03, Vol.9 (3), p.331

2020

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Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties

Foods, 2021-09, Vol.10 (9), p.2173

2021

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Occurrence of Shiga toxin-producing Escherichia coli in a Spanish raw ewe's milk cheese

International journal of food microbiology, 2007-05, Vol.116 (3), p.410-413

2007

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Occurrence of Escherichia coli O157, O111 and O26 in raw ewe's milk and performance of two enrichment broths and two plating media used for its assessment

International journal of food microbiology, 2011-03, Vol.146 (1), p.84-87

2011

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Microbial characterization of discarded breads

Food science & technology, 2023-01, Vol.173, p.114291, Article 114291

2023

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Quality changes due to refrigerated storage in a traditional dry‐cured pork belly salted with glasswort or KCl as partial substitutes for NaCl

Journal of the science of food and agriculture, 2024-06

2024

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Development of a fermented plant-based beverage from discarded bread flour

Food science & technology, 2023-06, Vol.182, p.114795, Article 114795

2023

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Detection, occurrence, and characterization of Escherichia coli O157:H7 from raw ewe's milk in Spain

Journal of food protection, 2006-04, Vol.69 (4), p.920-924

2006

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Quality changes in refrigerated stored minced pork wrapped with plastic cling film and the effect of glucose supplementation

Meat science, 2017-04, Vol.126, p.55-62

2017

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Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage

Journal of dairy science, 2015-05, Vol.98 (5), p.2833-2842

2015

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Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene

Meat science, 2019-10, Vol.156, p.68-74

2019

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Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage

Journal of food science, 2016-08, Vol.81 (8), p.C1891-C1898

2016

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Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

Meat science, 2014-05, Vol.97 (1), p.115-122

2014

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Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display

Meat science, 2014-12, Vol.98 (4), p.646-651

2014

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Natural antimicrobial agents to improve foods shelf life

Food Quality and Shelf Life, 2019

Galanakis, Charis M

2019

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Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different a(w) values under modified atmosphere

Meat science, 2013-07, Vol.94 (3), p.369-375

2013

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Flow Cytometry to Assess the Counts and Physiological State of Cronobacter sakazakii Cells after Heat Exposure

Foods, 2019-12, Vol.8 (12), p.688

2019

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Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains

Journal of dairy science, 2013-06, Vol.96 (6), p.3461-3470

2013

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Chemical composition of alpaca ( Vicugna pacos) charqui

Food chemistry, 2012, Vol.130 (2), p.329-334

2012

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Food Quality and Shelf Life

Galanakis, Charis M

1, 2019

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Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain

Evaluation of antimicrobial and antioxidant activities of natural phenolic compounds against foodborne pathogens and spoilage bacteria

Characterization of a Fermented Beverage from Discarded Bread Flour Using Two Commercial Probiotics Starters

Antimicrobial Effect of Lippia citriodora Extract in Combination with Gallic Acid or Octyl Gallate on Bacteria from Meat

Immersing fresh chicken into an aqueous hop (Humulus lupulus) extract to delay spoilage during vacuum refrigerated storage

Modelling Growth and Decline in a Two-Species Model System: Pathogenic Escherichia coli O157:H7 and Psychrotrophic Spoilage Bacteria in Milk

Banana Pseudo-Stem Increases the Water-Holding Capacity of Minced Pork Batter and the Oxidative Stability of Pork Patties

Occurrence of Shiga toxin-producing Escherichia coli in a Spanish raw ewe's milk cheese

Occurrence of Escherichia coli O157, O111 and O26 in raw ewe's milk and performance of two enrichment broths and two plating media used for its assessment

Microbial characterization of discarded breads

Quality changes due to refrigerated storage in a traditional dry‐cured pork belly salted with glasswort or KCl as partial substitutes for NaCl

Development of a fermented plant-based beverage from discarded bread flour

Detection, occurrence, and characterization of Escherichia coli O157:H7 from raw ewe's milk in Spain

Quality changes in refrigerated stored minced pork wrapped with plastic cling film and the effect of glucose supplementation

Changes in quality of nonaged pasta filata Mexican cheese during refrigerated vacuum storage

Effects of dietary astaxanthin supplementation on the oxidative stability of meat from suckling lambs fed a commercial milk-replacer containing butylated hydroxytoluene

Partial Fat Replacement by Boiled Quinoa on the Quality Characteristics of a Dry-Cured Sausage

Quality characteristics of a dry-cured lamb leg as affected by tumbling after dry-salting and processing time

Effect of vacuum ageing on quality changes of lamb steaks from early fattening lambs during aerobic display

Natural antimicrobial agents to improve foods shelf life

Changes in biogenic amine levels during storage of Mexican-style soft and Spanish-style dry-ripened sausages with different a(w) values under modified atmosphere

Flow Cytometry to Assess the Counts and Physiological State of Cronobacter sakazakii Cells after Heat Exposure

Characterization of Oaxaca raw milk cheese microbiota with particular interest in Lactobacillus strains

Chemical composition of alpaca ( Vicugna pacos) charqui

Food Quality and Shelf Life

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