about
Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages.Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCRMicrobial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.Diversity and distribution of Listeria monocytogenes in meat processing plants.Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells.Rapid quantitative detection of Listeria monocytogenes in meat products by real-time PCR.Molecular basis of the behavior of hepatitis a virus exposed to high hydrostatic pressure.Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.Physical performance of biodegradable films intended for antimicrobial food packaging.High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.Prevalence of Salmonella spp. and Listeria monocytogenes at small-scale spanish factories producing traditional fermented sausages.Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing.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.Tracing Salmonella in Alheira processing plants.Fermented meats (and the symptomatic case of the Flemish food pyramid): Are we heading towards the vilification of a valuable food group?Modeling the protective effect of aw and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham.Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa.Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing.Identification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment.Identification of Enterococcus species by melting curve analysis of restriction fragments.Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR method.Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storageAssessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressureHigh hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenesTechnological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausagesEffect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausagesProtein synthesis in lactic acid and pathogenic bacteria during recovery from a high pressure treatmentDecontamination technologies for meat productsAssessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausagesAssessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C
P50
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P50
description
hulumtuese
@sq
researcher
@en
wetenschapper
@nl
հետազոտող
@hy
name
Teresa Aymerich
@ast
Teresa Aymerich
@en
Teresa Aymerich
@es
Teresa Aymerich
@nl
type
label
Teresa Aymerich
@ast
Teresa Aymerich
@en
Teresa Aymerich
@es
Teresa Aymerich
@nl
prefLabel
Teresa Aymerich
@ast
Teresa Aymerich
@en
Teresa Aymerich
@es
Teresa Aymerich
@nl
P106
P21
P31
P496
0000-0002-1110-9445