381 results on '"Alvarez‐Ordóñez, Avelino"'
Search Results
2. The detailed analysis of the microbiome and resistome of artisanal blue-veined cheeses provides evidence on sources and patterns of succession linked with quality and safety traits
3. Inter-facility characterization of bacteria in seafood processing plants: Exploring potential reservoirs of spoilage organisms and the resistome
4. Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features
5. Sequencing-based analysis of the microbiomes of Spanish food processing facilities reveals environment-specific variation in the dominant taxa and antibiotic resistance genes
6. Susceptibility and transcriptomic response to plasma-activated water of Listeria monocytogenes planktonic and sessile cells
7. High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture
8. Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products
9. Evidence of virulence and antibiotic resistance genes from the microbiome mapping in minimally processed vegetables producing facilities
10. Plasma-activated water: A cutting-edge technology driving innovation in the food industry
11. Development and characterization of anti-biofilm coatings applied by Non-Equilibrium Atmospheric Plasma on stainless steel
12. Public health aspects of Vibrio spp. related to the consumption of seafood in the EU.
13. Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 20: Suitability of taxonomic units notified to EFSA until March 2024.
14. The resistome of the food chain: A One Health perspective.
15. Microbiological analysis of Greek Protected Designation of Origin cheeses and characterisation of the isolated lactic acid bacteria
16. Re‐evaluation of certain aspects of the EFSA Scientific Opinion of April 2010 on risk assessment of parasites in fishery products, based on new scientific data. Part 1: ToRs1–3.
17. Microbial colonization and resistome dynamics in food processing environments of a newly opened pork cutting industry during 1.5 years of activity
18. Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 19: Suitability of taxonomic units notified to EFSA until September 2023.
19. What Is the Problem with L. monocytogenes?
20. Reducing the Occurrence of L. monocytogenes
21. Sampling and Laboratory Analysis
22. Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 17: suitability of taxonomic units notified to EFSA until September 2022
23. Protocol for bacterial typing using Fourier transform infrared spectroscopy
24. Statement on how to interpret the QPS qualification on 'acquired antimicrobial resistance genes'.
25. National Listeria Monitoring Programmes
26. The background microbiota and sanitization agent drive the fate of Listeria monocytogenes in multispecies biofilms formed on a plasma-polymerized coating applied on stainless steel
27. Inter-Facility Characterization of Bacteria in Seafood Processing Plants: Exploring Potential Reservoirs of Spoilage Organisms, Pathogens, and the Resistome
28. Assessment of a plasmid conjugation procedure to monitor horizontal transfer of an extended-spectrum β-lactamase resistance gene under food chain scenarios
29. Conclusions and Future Prospects
30. Fourier Transform Spectroscopy and the Study of the Microbial Response to Stress
31. Technical and Methodological Aspects of Fourier Transform Infrared Spectroscopy in Food Microbiology Research
32. Search strategies for the maintenance and update of list of QPS-recommended biological agents
33. Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 17: suitability of taxonomic units notified to EFSA until September 2022
34. Microbiological safety of aged meat
35. Update of the list of QPS-recommended microbiological agents intentionally added to food or feed as notified to EFSA 16: suitability of taxonomic units notified to EFSA until March 2022
36. Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 18: Suitability of taxonomic units notified to EFSA until March 2023.
37. Biofilm formation ability and tolerance to food-associated stresses among ESBL-producing Escherichia coli strains from foods of animal origin and human patients
38. A note on challenge trials to determine the growth of Listeria monocytogenes on mushrooms (Agaricus bisporus)
39. Fourier Transform Infrared Spectroscopic Methods for Microbial Ecology
40. Fourier Transform Infrared Spectroscopy to Assist in Taxonomy and Identification of Foodborne Microorganisms
41. The efficacy and safety of high-pressure processing of food
42. Environmental sources along natural cave ripening shape the microbiome and metabolome of artisanal blue-veined cheeses
43. Systematic Review and Meta-Analysis of the Efficacy of Interventions Applied during Primary Processing to Reduce Microbial Contamination on Pig Carcasses
44. Introduction
45. Gene Manipulation
46. Protocol for Extensive literature search (ELS) for the maintenance and update of list of QPS-recommended biological agents
47. Update of the list of QPS-recommended biological agents intentionally added to food or feed as notified to EFSA 15: suitability of taxonomic units notified to EFSA until September 2021
48. Pig abattoir interventions in a risk-based meat safety assurance system: A systematic review and meta-analysis of the efficacy of interventions to reduce microbiological contamination on pig carcasses
49. Conclusions
50. Microbiological safety of aged meat.
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