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Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions

Applied sciences, 2024-08, Vol.14 (15), p.6421

2024

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Production of omega-3 polyunsaturated fatty acid concentrates: A review

Innovative food science & emerging technologies, 2010, Vol.11 (1), p.1-12

2010

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Tracing Campylobacter jejuni strains along the poultry meat production chain from farm to retail by pulsed-field gel electrophoresis, and the antimicrobial resistance of isolates

Food microbiology, 2012-10, Vol.32 (1), p.124-128

2012

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Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis

Foods, 2022-07, Vol.11 (14), p.2081

2022

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The Response to Oxidative Stress in Listeria monocytogenes Is Temperature Dependent

Microorganisms (Basel), 2020-04, Vol.8 (4), p.521

2020

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Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant

Food microbiology, 2011-10, Vol.28 (7), p.1353-1358

2011

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Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products

Foods, 2022-08, Vol.11 (15), p.2352

2022

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Discursos sobre la evaluación de los aprendizajes en la carrera de Ingeniería de Sistemas 2012-2017

Ciencia e interculturalidad, 2022-06, Vol.30 (1), p.53-63

Gómez Jaime, Dora Isabel

2022

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Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

International journal of food microbiology, 2005, Vol.97 (3), p.285-296

2005

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Inclusión dentro del closet: personas mayores y diversidades sexo-genéricas

Estudos feministas, 2023-01, Vol.31 (3), p.1-15

2023

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The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León

Meat science, 2008-10, Vol.80 (2), p.370-379

2008

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Effect of high pressure preservation on the quality of dry cured beef “Cecina de Leon”

Innovative food science & emerging technologies, 2007-03, Vol.8 (1), p.102-110

2007

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Prácticas evaluativas en la carrera de Ingeniería de Sistemas de la Universidad Nacional de Ingeniería de Nicaragua (2012-2017)

Educación (Universidad de Costa Rica), 2023-12, Vol.48 (1)

2023

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Biofilm formation, virulence and antimicrobial resistance of different Campylobacter jejuni isolates from a poultry slaughterhouse

Food microbiology, 2019-10, Vol.83, p.193-199

2019

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Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products

Food science & technology, 2021-10, Vol.150, p.111943, Article 111943

2021

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Characterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistance

Food microbiology, 2018-12, Vol.76, p.457-465

2018

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Characterization of Virulence and Persistence Abilities of Listeria monocytogenes Strains Isolated from Food Processing Premises

Journal of food protection, 2019-11, Vol.82 (11), p.1922-1930

2019

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Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods

Journal of food engineering, 2012-03, Vol.109 (2), p.238-248

2012

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Campylobacter jejuni survival in a poultry processing plant environment

Food microbiology, 2017-08, Vol.65, p.185-192

2017

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Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat

Food chemistry, 2023-11, Vol.427, p.136625-136625, Article 136625

2023

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Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

International journal of food science & technology, 2017-08, Vol.52 (8), p.1852-1861

2017

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Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand

Food research international, 2020-08, Vol.134, p.109278, Article 109278

2020

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Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings

International journal of food microbiology, 2016-09, Vol.232, p.144-149

2016

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Assessing the pressure resistance of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica to high pressure processing (HPP) in citric acid model solutions for process validation

Food research international, 2021-02, Vol.140, p.110091-110091, Article 110091

2021

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Genotyping, virulence genes and antimicrobial resistance of Campylobacter spp.isolated during two seasonal periods in Spanish poultry farms

Preventive veterinary medicine, 2020-03, Vol.176, p.104935-104935, Article 104935

2020

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Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions

Production of omega-3 polyunsaturated fatty acid concentrates: A review

Tracing Campylobacter jejuni strains along the poultry meat production chain from farm to retail by pulsed-field gel electrophoresis, and the antimicrobial resistance of isolates

Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis

The Response to Oxidative Stress in Listeria monocytogenes Is Temperature Dependent

Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant

Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products

Discursos sobre la evaluación de los aprendizajes en la carrera de Ingeniería de Sistemas 2012-2017

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

Inclusión dentro del closet: personas mayores y diversidades sexo-genéricas

The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León

Effect of high pressure preservation on the quality of dry cured beef “Cecina de Leon”

Prácticas evaluativas en la carrera de Ingeniería de Sistemas de la Universidad Nacional de Ingeniería de Nicaragua (2012-2017)

Biofilm formation, virulence and antimicrobial resistance of different Campylobacter jejuni isolates from a poultry slaughterhouse

Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products

Characterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistance

Characterization of Virulence and Persistence Abilities of Listeria monocytogenes Strains Isolated from Food Processing Premises

Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods

Campylobacter jejuni survival in a poultry processing plant environment

Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat

Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand

Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings

Assessing the pressure resistance of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica to high pressure processing (HPP) in citric acid model solutions for process validation

Genotyping, virulence genes and antimicrobial resistance of Campylobacter spp.isolated during two seasonal periods in Spanish poultry farms

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