Publikationen, an denen er mitarbeitet Pilar Gaya (7)

2023

  1. Staphylococcus aureus in the Processing Environment of Cured Meat Products

    Foods, Vol. 12, Núm. 11

2020

  1. Inactivation of Listeria monocytogenes during dry-cured ham processing

    International Journal of Food Microbiology, Vol. 318

2019

  1. Influence of different lignan compounds on enterolignan production by Bifidobacterium and Lactobacillus strains

    International Journal of Food Microbiology, Vol. 289, pp. 17-23

2013

  1. A Comparison Between E-Beam Irradiation and High-Pressure Treatment for Cold-Smoked Salmon Sanitation: Shelf-Life, Colour, Texture and Sensory Characteristics

    Food and Bioprocess Technology, Vol. 6, Núm. 11, pp. 3177-3185

2012

  1. Combined effect of high pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in cold-smoked salmon

    Innovative Food Science and Emerging Technologies, Vol. 16, pp. 26-32

  2. Effect of high pressure treatments on smoked cod quality during refrigerated storage

    Food Control, Vol. 23, Núm. 2, pp. 429-436

  3. High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham

    Meat Science, Vol. 91, Núm. 2, pp. 173-178