308 results on '"Gonzales-Barron, Ursula"'
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2. Meta-analysis of antimicrobial activity of Allium, Ocimum, and Thymus spp. confirms their promising application for increasing food safety
3. Modelling the kinetics of Staphylococcus aureus in goat's raw milk under different sub-pasteurisation temperatures
4. Shotgun metagenomic investigation of foodborne pathogens and antimicrobial resistance genes in artisanal fermented meat products from the Mediterranean area
5. Susceptibility of Foodborne Pathogens to Milk-Origin Lactic Acid Bacteria Supernatants: A Comprehensive Meta-Regression Study.
6. Arthropod biodiversity associated to European sheep production systems
7. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Produce
8. Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, a Traditional Portuguese Sausage
9. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Seafood
10. On farm welfare assessment of European fattening lambs
11. Influence of feeding system on Longissimus thoracis et lumborum volatile compounds of an Iberian local lamb breed
12. Fatty acid composition of lamb meat from Italian and German local breeds
13. Quality attributes of lamb meat from European breeds: Effects of intrinsic properties and storage
14. Microbial deterioration of lamb meat from European local breeds as affected by its intrinsic properties
15. Compositional attributes and fatty acid profile of lamb meat from Iberian local breeds
16. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Meat and Meat Products
17. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Dairy Products
18. Estimation of Proximate Composition of Quinoa (Chenopodium quinoa, Willd.) Flour by Near-Infrared Transmission Spectroscopy
19. Chemical and nutritional characterization of Chenopodium quinoa Willd (quinoa) grains: A good alternative to nutritious food
20. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Produce.
21. A Critical Review of Risk Assessment Models for Listeria monocytogenes in Seafood.
22. Lactic acid bacteria from artisanal raw goat milk cheeses: technological properties and antimicrobial potential
23. Genetic Identification and Technological Potential of Indigenous Lactic Acid Bacteria Isolated from Alheira, A Traditional Portuguese Sausage
24. Molecular Identification and Phylogenetic Inference of Lactic Acid Bacteria Isolated from Goat’s Raw Milk Cheese
25. Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal
26. Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus
27. Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria
28. In vitro antimicrobial activity of extracts and essential oils ofCinnamomum,Salvia, andMenthaspp. against foodborne pathogens: A meta‐analysis study
29. Statistical Derivation of Sampling Plans for Microbiological Testing of Foods
30. Microbiological Safety of Goat Milk and Cheese: Evidences from a Meta-Analysis
31. Physicochemical and textural quality attributes of gluten-free bread formulated with guar gum
32. Dynamic Modelling to Describe the Effect of Plant Extracts and Customised Starter Culture on Staphylococcus aureus Survival in Goat’s Raw Milk Soft Cheese
33. In vitro antimicrobial activity of extracts and essential oils of Cinnamomum, Salvia, and Mentha spp. against foodborne pathogens: A meta‐analysis study.
34. Discovering Pathogens-in-Foods: resources and applications of a database on occurrence data of foodborne pathogens in European-marketed foods
35. ArtiSaneFood – Biopreservation and Risk Modelling Approaches: Book of Abstracts
36. Meta-Analysis of In Vitro Antimicrobial Capacity of Extracts and Essential Oils of Syzygium aromaticum, Citrus L. and Origanum L.: Contrasting the Results of Different Antimicrobial Susceptibility Methods
37. Phytochemical Composition and Bioactive Potential of Melissa officinalis L., Salvia officinalis L. and Mentha spicata L. Extracts
38. Modelling the fate of Listeria Monocytogenes in Beef Meat Stored at Refrigeration Temperatures under Different Packaging Conditions
39. Review Protocol for the 'Pathogens in Foods' Database: Prevalence and Concentration of Main Biological Hazards in Food Matrices
40. Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal "Chouriço de Carne" Fermented Sausages, Manufactured in Northern Portugal †.
41. Colorimetric Evaluation of Quinoa Flour Fermented by Monascus purpureus Enriched with Monosodium Glutamate and Sodium Chloride †.
42. Molecular Identification and Phylogenetic Inference of Lactic Acid Bacteria Isolated from Goat's Raw Milk Cheese †.
43. Effect of Fish Hydrolysate and Sodium Chloride on the Colour of Quinoa Flour Fermented by Monascus purpureus †.
44. Resistome and virulome diversity of foodborne pathogens isolated from artisanal food production chain of animal origin in the Mediterranean region
45. Behavior of spoilage bacteria and Salmonella enterica subspecies enterica O:4,5 in vacuum-packaged beef during refrigeration/Comportamento de bacterias deteriorantes e Salmonella enterica subespecie enterica O:4,5 em carne bovina embalada a vacuo durante refrigeracao
46. Effect of lemon balm and spearmint extracts on the survival of s. aureus in goat's raw milk cheese
47. ArtiSaneFood Safety Decision-Support Tool: Manual for Data Insertion by Producers
48. Molecular Identification of Lactic Acid Producing Bacteria Isolated from Alheira, a Traditional Portuguese Fermented Sausage
49. Staphylococcus aureus Inactivation in a Non-Ready-to-Eat Sausage during Maturation: A Dynamic Model
50. Inoculum Production of Monascus purpureus with Chenopodium quinoa in Submerged Culture
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