about
Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio.Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages.Use of bacterial extracts to enhance amino acid breakdown in dry fermented sausages.Pulsed light inactivation of Listeria monocytogenes through different plastic films.Effect of the addition of pronase E on the proteolysis in dry fermented sausages.Effect of nitrate and nitrite on Listeria and selected spoilage bacteria inoculated in dry-cured ham.Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology.A study on the toxigenesis by Clostridium botulinum in nitrate and nitrite-reduced dry fermented sausages.Microbial and physico-chemical changes during the ripening of dry fermented sausages superficially inoculated with or having added an intracellular cell-free extract of Penicillium aurantiogriseumProtein oxidation in processed cheese slices treated with pulsed light technologyCharacterization of damage on Listeria innocua surviving to pulsed light: Effect on growth, DNA and proteome
P50
Q34288102-C1BAA6AD-C769-4EF4-ADF5-679FDFBD7931Q42724319-7CA4CB19-A8AD-4AEF-BD1F-67D2BF82E068Q42725181-F736297E-6CCD-438C-A420-D9D65A38E076Q43280035-9C27D2D7-4E8F-4E55-B0CB-38F21D0AA22FQ47750412-850D6F44-0D9F-4EDB-991B-1887F168A887Q49893852-62791334-718A-409D-86CE-CE0AB6CDCE60Q50053399-147470E9-175F-4D6C-9CB3-903D5411342EQ51624578-A4C4B12E-314D-4AE1-BCB4-89C510346BF3Q82403220-B29E4D84-F7D0-4046-A71D-318ADB9277F1Q87755160-F4611C5D-AB0A-418B-8754-3C67B6E4DC95Q90052172-2D666C01-7D46-4FCD-A633-DC7533A0C5A1
P50
description
researcher (ORCID 0000-0002-2977-9500)
@en
wetenschapper
@nl
name
M Fernández
@en
M Fernández
@nl
type
label
M Fernández
@en
M Fernández
@nl
prefLabel
M Fernández
@en
M Fernández
@nl
P31
P496
0000-0002-2977-9500