Publicaciones en colaboración con investigadores/as de Universidad de Córdoba (26)

2021

  1. Article valorisation of olea europaea l. Olive leaves through the evaluation of their extracts: Antioxidant and antimicrobial activity

    Foods, Vol. 10, Núm. 5

2020

  1. Study of the microbiological quality, prevalence of foodborne pathogens and product shelf-life of Gilthead sea bream (Sparus aurata) and Sea bass (Dicentrarchus labrax) from aquaculture in estuarine ecosystems of Andalusia (Spain)

    Food Microbiology, Vol. 90

2019

  1. PVA/(ligno)nanocellulose biocomposite films. Effect of residual lignin content on structural, mechanical, barrier and antioxidant properties

    International Journal of Biological Macromolecules, Vol. 141, pp. 197-206

2013

  1. Cheese as a source of nutrients and contaminants: Dietary and toxicological aspects

    Handbook on Cheese: Production, Chemistry and Sensory Properties (Nova Science Publishers, Inc.), pp. 341-370

  2. Development and application of predictive microbiology models in foods

    Mathematical and Statistical Methods in Food Science and Technology (wiley), pp. 321-362

  3. Estudio sobre la mortalidad en ecuador relacionada con factores de la dieta

    Nutricion Hospitalaria, Vol. 28, Núm. 5, pp. 1732-1740

  4. Mathematical quantification of microbial inactivation of Escherichia coli O157: H7 and Salmonella spp. on stainless steel surfaces soiled with different vegetable juice substrates

    Food Research International, Vol. 54, Núm. 2, pp. 1688-1698

  5. Modelling growth of Escherichia coli O157:H7 in fresh-cut lettuce submitted to commercial process conditions: Chlorine washing and modified atmosphere packaging

    Food Microbiology, Vol. 33, Núm. 2, pp. 131-138

  6. Modelling growth of Lactobacillus plantarum and shelf life of vacuum-packaged cooked chopped pork at different temperatures

    International Journal of Food Science and Technology, Vol. 48, Núm. 12, pp. 2580-2587

  7. Modelling survival kinetics of Staphylococcus aureus and Escherichia coli O157:H7 on stainless steel surfaces soiled with different substrates under static conditions of temperature and relative humidity

    Food Microbiology, Vol. 33, Núm. 2, pp. 197-204

  8. Predictive microbiology in foods

    Springer New York, pp. 1-128

  9. Preliminary nutritional assessment of the Ecuadorian diet based on a 24-h food recall survey in Ecuador

    Nutricion Hospitalaria, Vol. 28, Núm. 5, pp. 1646-1656

2012

  1. Aplicación web para la predicción del riesgo microbiológico en productos vegetales y cárnicos mínimamente procesados

    Avances en microbiología de los alimentos

  2. Application of the Central Limit Theorem in microbial risk assessment: High number of servings reduces the Coefficient of Variation of food-borne burden-of-illness

    International Journal of Food Microbiology, Vol. 153, Núm. 3, pp. 413-419

  3. Electrochemical disinfection: An efficient treatment to inactivate Escherichia coli O157:H7 in process wash water containing organic matter

    Food Microbiology, Vol. 30, Núm. 1, pp. 146-156

  4. Estudio del crecimiento de diferentes bacterias intestinales expuestas a sueros lácteos ricos en [alfa]-lactoalbúmina o [beta]-lactoglobulina y glicomacropéptidos

    Avances en microbiología de los alimentos

  5. Food contaminanants

    Comprehensive Sampling and Sample Preparation (Elsevier Inc.), pp. 381-412

  6. Food contaminanants

    Comprehensive Sampling and Sample Preparation: Analytical Techniques for Scientists (Elsevier), pp. 381-412

  7. Identification and Quantification of Lactic Acid Bacteria in a Water-Based Matrix with Near-Infrared Spectroscopy and Multivariate Regression Modeling

    Food Analytical Methods, Vol. 5, Núm. 1, pp. 19-28

  8. Modelling the growth and survival of "staphylococus aureus" preincubated cells in a cooked meat product

    Avances en microbiología de los alimentos