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IMPACTO SOCIAL Y ECOLÓGICO DEL EFECTO ESTIMULANTE DE SALMONELLA TIPHYMURIUM EN LA PRODUCCIÓN DE REUTERINA PRODUCIDA POR LACTOBACILLUS REUTERI

Idesia, 2008-08, Vol.26 (2), p.9-12

2008

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The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods

Comprehensive reviews in food science and food safety, 2022-01, Vol.21 (1), p.604-641

2022

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Antifungal activity of alginate coatings with essential oil of Mexican oregano incorporated in the stem of tomatoes

International journal of food science & technology, 2024-07, Vol.59 (7), p.4774-4783

2024

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Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review

Molecules (Basel, Switzerland), 2023-01, Vol.28 (3), p.1230

2023

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Advances in probiotic incorporation into cereal-based baked foods: Strategies, viability, and effects–A review

Applied Food Research, 2023-12, Vol.3 (2), p.100330, Article 100330

2023

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Antifungal Capacity of Poolish-Type Sourdough Supplemented with Lactiplantibacillus plantarum and Its Aqueous Extracts In Vitro and Bread

Antibiotics (Basel), 2022-12, Vol.11 (12), p.1813

2022

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Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread

Applied Food Research, 2023-12, Vol.3 (2), p.100319, Article 100319

2023

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Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review

Fermentation (Basel), 2024-01, Vol.10 (1), p.7

2024

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Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread

Foods, 2024-08, Vol.13 (15), p.2318

2024

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Viability of Lactobacillus fermentum microencapsulated in flavoured alginate beads and added to a gelatine dessert

Journal of functional foods, 2017-11, Vol.38, p.447-453

2017

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Effect of combining ultrasound and UVC treatments for processing orange juice and mango nectar on their microbiological, physicochemical, and sensory characteristics

Innovative food science & emerging technologies, 2024-06, Vol.94, p.103686, Article 103686

2024

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Development of Antifungal Packaging From Low‐Density Polyethylene With Essential Oil of Oregano and Potassium Sorbate

Packaging technology & science, 2024-07, Vol.37 (7), p.641-653

2024

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Penicillium expansum Inhibition on Bread by Lemongrass Essential Oil in Vapor Phase

Journal of food protection, 2018-03, Vol.81 (3), p.467-471

2018

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Wheat‐based fried snacks shelf‐life prediction using kinetic, probabilistic, and time‐to‐fail models

Journal of food processing and preservation, 2022-05, Vol.46 (5), p.n/a

2022

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High-Intensity Light Pulses To Inactivate Salmonella Typhimurium on Mexican Chia ( Salvia hispanica L.) Seeds

Journal of food protection, 2019-08, Vol.82 (8), p.1272-1277

2019

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Legume proteins, peptides, water extracts, and crude protein extracts as antifungals for food applications

Trends in food science & technology, 2021-06, Vol.112, p.16-24

2021

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Antimicrobial activity of whey protein films supplemented with Lactobacillus sakei cell-free supernatant on fresh beef

Food microbiology, 2017-04, Vol.62, p.207-211

2017

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Description of Aspergillus flavus growth under the influence of different factors (water activity, incubation temperature, protein and fat concentration, pH, and cinnamon essential oil concentration) by kinetic, probability of growth, and time-to-detection models

International journal of food microbiology, 2017-01, Vol.240, p.115-123

2017

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A review of the methods used to determine the target site or the mechanism of action of essential oils and their components against fungi

SN applied sciences, 2021, Vol.3 (1), p.44, Article 44

2021

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Viability during refrigerated storage in selected food products and during simulated gastrointestinal conditions of individual and combined lactobacilli encapsulated in alginate or alginate-chitosan

Food science & technology, 2015-09, Vol.63 (1), p.482-489

2015

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Performance of UV-LED and UV-C treatments for the inactivation of Escherichia coli ATCC 25922 in food model solutions: Influence of optical and physical sample characteristics

Innovative food science & emerging technologies, 2023-05, Vol.85, p.103314, Article 103314

2023

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Application of thermo-ultrasonic treatments for the inactivation of osmotolerant yeasts suspended in media with reduced water activity

Chemical engineering and processing, 2022-09, Vol.179, p.109094, Article 109094

2022

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Growth and viability of Lactobacillus acidophilus NRRL B-4495, Lactobacillus casei NRRL B-1922 and Lactobacillus plantarum NRRL B-4496 in milk supplemented with cysteine, ascorbic acid and tocopherols

International dairy journal, 2019-10, Vol.97, p.15-24

2019

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Insights on the effectiveness of pneumatic and ultrasonic atomization in combination with UVC light for processing of fruit juices

Journal of food science and technology, 2022-07, Vol.59 (7), p.2925-2930

2022

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Antifungal Capacity of Poolish-Type Sourdough Supplemented with ILactiplantibacillus plantarum/I and Its Aqueous Extracts In Vitro and Bread

Antibiotics (Basel), 2022-12, Vol.11 (12)

2022

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IMPACTO SOCIAL Y ECOLÓGICO DEL EFECTO ESTIMULANTE DE SALMONELLA TIPHYMURIUM EN LA PRODUCCIÓN DE REUTERINA PRODUCIDA POR LACTOBACILLUS REUTERI

The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods

Antifungal activity of alginate coatings with essential oil of Mexican oregano incorporated in the stem of tomatoes

Health Benefits of Consuming Foods with Bacterial Probiotics, Postbiotics, and Their Metabolites: A Review

Advances in probiotic incorporation into cereal-based baked foods: Strategies, viability, and effects–A review

Antifungal Capacity of Poolish-Type Sourdough Supplemented with Lactiplantibacillus plantarum and Its Aqueous Extracts In Vitro and Bread

Antifungal activity of wheat-flour sourdough (Type II) from two different Lactobacillus in vitro and bread

Sourdoughs as Natural Enhancers of Bread Quality and Shelf Life: A Review

Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread

Viability of Lactobacillus fermentum microencapsulated in flavoured alginate beads and added to a gelatine dessert

Effect of combining ultrasound and UVC treatments for processing orange juice and mango nectar on their microbiological, physicochemical, and sensory characteristics

Development of Antifungal Packaging From Low‐Density Polyethylene With Essential Oil of Oregano and Potassium Sorbate

Penicillium expansum Inhibition on Bread by Lemongrass Essential Oil in Vapor Phase

Wheat‐based fried snacks shelf‐life prediction using kinetic, probabilistic, and time‐to‐fail models

High-Intensity Light Pulses To Inactivate Salmonella Typhimurium on Mexican Chia ( Salvia hispanica L.) Seeds

Legume proteins, peptides, water extracts, and crude protein extracts as antifungals for food applications

Antimicrobial activity of whey protein films supplemented with Lactobacillus sakei cell-free supernatant on fresh beef

Description of Aspergillus flavus growth under the influence of different factors (water activity, incubation temperature, protein and fat concentration, pH, and cinnamon essential oil concentration) by kinetic, probability of growth, and time-to-detection models

A review of the methods used to determine the target site or the mechanism of action of essential oils and their components against fungi

Viability during refrigerated storage in selected food products and during simulated gastrointestinal conditions of individual and combined lactobacilli encapsulated in alginate or alginate-chitosan

Performance of UV-LED and UV-C treatments for the inactivation of Escherichia coli ATCC 25922 in food model solutions: Influence of optical and physical sample characteristics

Application of thermo-ultrasonic treatments for the inactivation of osmotolerant yeasts suspended in media with reduced water activity

Growth and viability of Lactobacillus acidophilus NRRL B-4495, Lactobacillus casei NRRL B-1922 and Lactobacillus plantarum NRRL B-4496 in milk supplemented with cysteine, ascorbic acid and tocopherols

Insights on the effectiveness of pneumatic and ultrasonic atomization in combination with UVC light for processing of fruit juices

Antifungal Capacity of Poolish-Type Sourdough Supplemented with ILactiplantibacillus plantarum/I and Its Aqueous Extracts In Vitro and Bread

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