Proposal for technological adaptation of small-sized green olives to Spanish-STYLE processing
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2021 |
A new expanded modelling approach for investigating the bioprotective capacity of Latilactobacillus sakei CTC494 against Listeria monocytogenes in ready-to-eat fish products
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2021 |
From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models
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2021 |
Combining UV-C technology and caffeine application to inactivate Escherichia coli on chicken breast fillets
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2021 |
Evaluating the fate of Escherichia coli O157:H7 and Salmonella spp. on cucumbers
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2021 |
Internalization capacity of Salmonella enterica sv Thompson in strawberry plants via root
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2021 |
Behavior of Vibrio spp. in Table Olives
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2021 |
Valorisation of Olea europaea L. Olive Leaves through the Evaluation of Their Extracts: Antioxidant and Antimicrobial Activity
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2021 |
Adaptation of Campylobacter field isolates to propionic acid and sorbic acid is associated with fitness costs
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2021 |
Quantifying and modelling the inactivation of Listeria monocytogenes by electrolyzed water on food contact surfaces
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2021 |