174 results on '"Aymerich T"'
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2. Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: Analysis and assessment of quantification methods
3. Antimicrobial potential of Ericaria selaginoides extracts against Listeria monocytogenes in “mató”, a Catalan fresh cheese
4. Inactivation of Listeria monocytogenes by pulsed light in packaged and sliced salpicão, a ready-to-eat traditional cured smoked meat sausage
5. Brown macroalgae (Phaeophyceae) extracts with antimicrobial activity as a natural strategy to improve food safety
6. Macroalgas pardas como nueva fuente de antimicrobianos con aplicación en la industria alimentaria
7. Major lipophilic pigments in Atlantic seaweeds as valuable food ingredients: analysis and assessment of quantification methods
8. Macroalgas marinas y bacterias epífitas como potenciales bioconservantes naturales
9. Biogenic amines in traditional fermented sausages produced in selected European countries
10. Applications of protective cultures, bacteriocins and bacteriophages in fermented meat products
11. Contributor contact details
12. PMU146 VALIDATION AND REPRESENTATIVENESS OF THE SPANISH BIG-PAC DATABASE: INTEGRATED COMPUTERIZED MEDICAL RECORDS FOR RESEARCH INTO EPIDEMIOLOGY, MEDICINES AND HEALTH RESOURCE USE (REAL WORD EVIDENCE)
13. Identification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment
14. Compuestos potencialmente bioactivos en extracto de macroalgas marinas de las costas atlánticas peninsulares
15. Tracing Salmonella in Alheira processing plants
16. Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages
17. Genetic diversity and safety aspects of enterococci from slightly fermented sausages
18. Identification and antimicrobial properties of cultivable bacteria associated with seaweeds from Cantabrian coast
19. Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR method
20. Effect of sausage ingredients and additives on the production of enterocins A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages
21. Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing
22. Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages
23. Microbial ecosystem of traditional dry fermented sausages in Mediterranean countries and Slovakia. In: Mediterranean Ecosystems: Dynamics, Management and Conservation
24. Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells
25. Understanding the growth kinetics of Listeria monocytogenes on pressurized cooked meat products depending on its physiological state
26. Modeling the protective effect of a w and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham
27. Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells
28. Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage
29. Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400MPa
30. Modelling the high pressure inactivation of Listeria monocytogenes on cooked ham
31. Inactivation of Serratia liquefaciens on dry-cured ham by high pressure processing
32. High pressure inactivation of a virulent Enterococcus faecalis on dry-cured ham: Modeling the effect of processing parameters
33. Modeling the high pressure inactivation kinetics of Listeria monocytogenes on RTE cooked meat products
34. Response surface methodology to investigate the effect of high pressure processing on Salmonella inactivation on dry-cured ham
35. Multicenter validation of PCR-based method for detection of Salmonella in chicken and pig samples
36. Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing
37. Contribution of enterococci to the volatile profile of slightly-fermented sausages
38. Distribution of Aminogenic Activity among Potential Autochthonous Starter Cultures for Dry Fermented Sausages
39. Identification and tracing ofEnterococcusspp. by RAPD-PCR in traditional fermented sausages and meat environment
40. Decontamination technologies for meat products
41. Traditional dry fermented sausages produced in small-scale processing units in Mediterranean countries and Slovakia. 1: Microbial ecosystems of processing environments
42. Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture
43. Multiple Correspondence Analysis and Random Amplified Polymorphic DNA Molecular Typing To Assess the Sources of Staphylococcus aureus Contamination in Alheira Production Lines
44. Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages
45. Microbial Quality and Direct PCR Identification of Lactic Acid Bacteria and Nonpathogenic Staphylococci from Artisanal Low-Acid Sausages
46. Simultaneous detection of Listeria monocytogenes and Salmonella by multiplex PCR in cooked ham
47. Application of Enterocins as Biopreservatives against Listeria innocua in Meat Products
48. Biochemical and genetic characterization of enterocin A from Enterococcus faecium, a new antilisterial bacteriocin in the pediocin family of bacteriocins
49. Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosusand Lactobacillus casei/paracaseiduring long-term storage
50. Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenesadhesion to HT29 colonocyte-like cells
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