30 results on '"Aymerich, Teresa"'
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2. Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C.
3. Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?
4. MLVA subtyping of Listeria monocytogenes isolates from meat products and meat processing plants
5. Probiotic Fermented Sausages: Myth or Reality?
6. Diversity and distribution of Listeria monocytogenes in meat processing plants
7. The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages
8. Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages
9. Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery
10. Probiotic strains Lactobacillus plantarum 299V and Lactobacillus rhamnosus GG as starter cultures for fermented sausages
11. Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure
12. Active packaging containing nisin and high pressure processing as post-processing listericidal treatments for convenience fermented sausages
13. Pre-PCR treatments as a key factor on the probability of detection of Listeria monocytogenes and Salmonella in ready-to-eat meat products by real-time PCR
14. High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes
15. Prevalence of Salmonella spp. and Listeria monocytogenes at Small-Scale Spanish Factories Producing Traditional Fermented Sausages
16. Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages
17. Efficiency of high hydrostatic pressure at 600 MPa against food-borne microorganisms by challenge tests on convenience meat products
18. Improvement of the food safety of low acid fermented sausages by enterocins A and B and high pressure
19. Identification of Enterococcus species by melting curve analysis of restriction fragments
20. Assessment of the effectiveness of antimicrobial packaging combined with high pressure to control Salmonella sp. in cooked ham
21. High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham
22. Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration
23. Combined effect of natural antimicrobials and high pressure processing to prevent Listeria monocytogenes growth after a cold chain break during storage of cooked ham
24. Inhibition of Listeria monocytogenes in Cooked Ham through Active Packaging with Natural Antimicrobials and High-Pressure Processing
25. Use of antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham
26. Protein synthesis in lactic acid and pathogenic bacteria during recovery from a high pressure treatment
27. Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages
28. Starter Cultures and High-Pressure Processing To Improve the Hygiene and Safety of Slightly Fermented Sausages
29. Rapid Quantitative Detection of Listeria monocytogenes in Salmon Products: Evaluation of Pre–Real-Time PCR Strategies
30. Inhibition of Listeria monocytogenes and Salmonella by Natural Antimicrobials and High Hydrostatic Pressure in Sliced Cooked Ham
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