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Food Safety through Natural Antimicrobials

Antibiotics (Basel), 2019-10, Vol.8 (4), p.208

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

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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Lipid Characteristics of the Muscle and Perirenal Fat in Young Tudanca Bulls Fed on Different Levels of Grass Silage

Animals (Basel), 2023-01, Vol.13 (2), p.261

2023

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Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants

Processes, 2023-07, Vol.11 (7), p.2062

2023

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Conventional Feed-Grade or Slow-Release Coated Urea as Sources of Dietary Nitrogen for Fattening Lambs

Animals (Basel), 2023-11, Vol.13 (22), p.3465

2023

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Effect of Dietary Crude Protein on Animal Performance, Blood Biochemistry Profile, Ruminal Fermentation Parameters and Carcass and Meat Quality of Heavy Fattening Assaf Lambs

Animals (Basel), 2020-11, Vol.10 (11), p.2177

2020

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Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages

Frontiers in animal science, 2021-07, Vol.2

2021

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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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Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

Antibiotics (Basel), 2019-11, Vol.8 (4), p.227

2019

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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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Performance, carcass characteristics, economic margin and meat quality in young Tudanca bulls fed on two levels of grass silage and concentrate

Spanish journal of agricultural research : SJAR, 2018-01, Vol.16 (3), p.e0609-e0609

2018

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The effects of storage and hop extract on aroma and flavour compounds in Balkan-style sausages packed under a CO2-containing anaerobic atmosphere

Heliyon, 2020-10, Vol.6 (10), p.e05251-e05251, Article e05251

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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Assessing the Effect of Flour on the Mycotoxin Content of Bread in Spain

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

2023

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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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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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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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Relationships between growth-related traits with carcass and meat quality traits in Spanish Assaf suckling lambs

Livestock science, 2023-03, Vol.269, p.105173, Article 105173

2023

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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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Food Safety through Natural Antimicrobials

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

Lipid Characteristics of the Muscle and Perirenal Fat in Young Tudanca Bulls Fed on Different Levels of Grass Silage

Oxidative Effects of Raw Chickpea in Reformulated Pork Patties: Level of Chickpea, Temperature, and Use of Selected Natural Antioxidants

Conventional Feed-Grade or Slow-Release Coated Urea as Sources of Dietary Nitrogen for Fattening Lambs

Effect of Dietary Crude Protein on Animal Performance, Blood Biochemistry Profile, Ruminal Fermentation Parameters and Carcass and Meat Quality of Heavy Fattening Assaf Lambs

Potential of Pulse Flours as Partial Meat Replacers in Heat-Treated Emulsion-Type Meat Sausages

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

Microbial Growth and Biogenic Amine Production in a Balkan-Style Fresh Sausage during Refrigerated Storage under a CO2-Containing Anaerobic Atmosphere: Effect of the Addition of Zataria multiflora Essential Oil and Hops Extract

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

Performance, carcass characteristics, economic margin and meat quality in young Tudanca bulls fed on two levels of grass silage and concentrate

The effects of storage and hop extract on aroma and flavour compounds in Balkan-style sausages packed under a CO2-containing anaerobic atmosphere

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

Assessing the Effect of Flour on the Mycotoxin Content of Bread in Spain

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

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

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

Relationships between growth-related traits with carcass and meat quality traits in Spanish Assaf suckling lambs

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

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