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Effect of E-beam treatment on expression of virulence and stress-response genes of Listeria monocytogenes in dry-cured ham

International journal of food microbiology, 2021-02, Vol.340, p.109057, Article 109057

2021

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Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

Meat science, 2009-10, Vol.83 (2), p.320-327

2009

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A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects

Food microbiology, 2009-04, Vol.26 (2), p.224-227

2009

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Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets

Meat science, 2008-11, Vol.80 (3), p.668-674

2008

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Elimination of Listeria monocytogenes from Vacuum-Packed Dry-Cured Ham by E-Beam Radiation

Journal of food protection, 2008-10, Vol.71 (10), p.2001-2006

2008

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Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

Food microbiology, 2010-09, Vol.27 (6), p.777-782

2010

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Relationships among selected variables affecting the resistance of Salmonella enterica, serovar Enteritidis to thermosonication

Journal of food engineering, 2010-05, Vol.98 (1), p.71-75

2010

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Effect of thermoultrasonication on Salmonella enterica serovar Enteritidis in distilled water and intact shell eggs

Journal of food protection, 2004-09, Vol.67 (9), p.1886-1891

2004

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Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

International Journal of Microbiology, 2012, Vol.2012 (2012), p.608-619

2012

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Destruction of Salmonella senftenberg on the shells of intact eggs by thermoultrasonication

Journal of food protection, 2005-04, Vol.68 (4), p.841-844

2005

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Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality

Food and bioproducts processing, 2015-10, Vol.96, p.133-144

2015

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Oxidative effects induced by dediazoniation of the p-hydroxybenzenediazonium ion in a neutral aqueous medium

Journal of Chromatography A, 2004-05, Vol.1035 (2), p.227-236

2004

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Use of the E-beam radiation to diminish the late blowing of cheese

International dairy journal, 2011-07, Vol.21 (7), p.493-500

2011

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Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

Radiation physics and chemistry (Oxford, England : 1993), 2011-03, Vol.80 (3), p.505-513

2011

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Effect of the thermoultrasonic treatment on the eggshell integrity and their impact on the microbial quality

Innovative food science & emerging technologies, 2011-04, Vol.12 (2), p.111-117

2011

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Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

Grasas y aceites (Sevilla), 2013-01, Vol.64 (1), p.7-14

2013

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Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

Grasas y aceites (Sevilla), 2013-04, Vol.64 (3), p.250-263

2013

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Modelling of the electron range for use of E-beam treatment for boned dry-cured hams sanitation

Innovative food science & emerging technologies, 2023-03, Vol.84, p.103296, Article 103296

2023

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Effect of sanitizing E-beam treatment on the binding capacity of plasma powder used to manufacture restructured dry-cured ham models

Food science & technology, 2021-12, Vol.152, p.112379, Article 112379

2021

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Dediazoniation of p -hydroxy and p -nitrobenzenediazonium ions in an aqueous medium: Interference by the chelating agent diethylenetriaminepentaacetic acid

Canadian journal of chemistry, 2003-07, Vol.81 (7), p.832-839

2003

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Estudio cinético de la fotodegradación del ión p-hidroxibencenodiazonio en medio polar

Ars pharmaceutica, 2007, Vol.48 (3), p.297-310

2007

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Relationship between HIV/Highly Active Antiretroviral Therapy (HAART)—associated Lipodystrophy Syndrome and Stavudine-Triphosphate Intracellular Levels in Patients with Stavudine-Based Antiretroviral Regimens

Clinical infectious diseases, 2010-04, Vol.50 (7), p.1033-1040

2010

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Determination of microscopic dissociation constants of 3-hydroxy-α-(methylamino)methyl-benzenemethanol by a spectral deconvolution method

Journal of pharmacy and pharmacology, 1989-07, Vol.41 (7), p.485-488

1989

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Thermoultrasonication eliminates salmonellae from intact eggshells without changing the functional properties of their components

Journal of food science, 2005-08, Vol.70 (6), p.m292-m295

2005

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Dediazoniation of p-hydroxybenzenediazonium ion in a neutral aqueous medium

Free radical biology & medicine, 2000-09, Vol.29 (5), p.464-479

2000

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Effect of E-beam treatment on expression of virulence and stress-response genes of Listeria monocytogenes in dry-cured ham

Safety and quality of ready-to-eat dry fermented sausages subjected to E-beam radiation

A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects

Enrichment of dry-cured ham with α-linolenic acid and α-tocopherol by the use of linseed oil and α-tocopheryl acetate in pig diets

Elimination of Listeria monocytogenes from Vacuum-Packed Dry-Cured Ham by E-Beam Radiation

Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

Relationships among selected variables affecting the resistance of Salmonella enterica, serovar Enteritidis to thermosonication

Effect of thermoultrasonication on Salmonella enterica serovar Enteritidis in distilled water and intact shell eggs

Use of E-Beam for Shelf-Life Extension and Sanitizing of Marinated Pork Loin

Destruction of Salmonella senftenberg on the shells of intact eggs by thermoultrasonication

Modeling and optimization of the E-beam treatment of chicken steaks and hamburgers, considering food safety, shelf-life, and sensory quality

Oxidative effects induced by dediazoniation of the p-hydroxybenzenediazonium ion in a neutral aqueous medium

Use of the E-beam radiation to diminish the late blowing of cheese

Modeling and optimization of sensory changes and shelf-life in vacuum-packaged cooked ham treated by E-beam irradiation

Effect of the thermoultrasonic treatment on the eggshell integrity and their impact on the microbial quality

Changes in the phospholipid fraction of intramuscular fat from pork loin (fresh and marinated) with different irradiation and packaging during storage

Changes in the volatile compounds of pork loin (fresh and marinated) with different irradiation and packaging during storage

Modelling of the electron range for use of E-beam treatment for boned dry-cured hams sanitation

Effect of sanitizing E-beam treatment on the binding capacity of plasma powder used to manufacture restructured dry-cured ham models

Dediazoniation of p -hydroxy and p -nitrobenzenediazonium ions in an aqueous medium: Interference by the chelating agent diethylenetriaminepentaacetic acid

Estudio cinético de la fotodegradación del ión p-hidroxibencenodiazonio en medio polar

Relationship between HIV/Highly Active Antiretroviral Therapy (HAART)—associated Lipodystrophy Syndrome and Stavudine-Triphosphate Intracellular Levels in Patients with Stavudine-Based Antiretroviral Regimens

Determination of microscopic dissociation constants of 3-hydroxy-α-(methylamino)methyl-benzenemethanol by a spectral deconvolution method

Thermoultrasonication eliminates salmonellae from intact eggshells without changing the functional properties of their components

Dediazoniation of p-hydroxybenzenediazonium ion in a neutral aqueous medium

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