IRENE MARTÍN TORNERO

Literals

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  • 00272-PROFESOR/A SUSTITUTO/A
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  • 275ade6f676a848f8ddcfbd57203d6a0
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  • TIEMPO COMPLETO
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  • IRENE
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  • 11
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  • MARTÍN TORNERO
• foaf:name
  • IRENE MARTÍN TORNERO
• vivo:orcidId
  • 0000000219478296
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  • http://orcid.org/0000000219478296
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  • 57313949700

Typed Literals

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Relations

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  • BIOTECNOLOGÍA MICROBIANA
  • HIGIENE Y SEGURIDAD ALIMENTARIA I
  • HIGIENE Y SEGURIDAD ALIMENTARIA II
  • NUTRICIÓN
• ou:tienePublicacion
  • Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin
  • Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry-cured ham-based model
  • Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry‐cured ham‐based model
  • Application of selected lactic-acid bacteria to control Listeria monocytogenes in soft-ripened “Torta del Casar” cheese
  • Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions
  • Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin
  • Biodegradation of Punicalagin into Ellagic Acid by Selected Probiotic Bacteria: A Study of the Underlying Mechanisms by MS-Based Proteomics
  • Control of Listeria monocytogenes growth and virulence in a traditional soft cheese model system based on lactic acid bacteria and a whey protein hydrolysate with antimicrobial activity
  • Design of a nitrite-free dry-cured fermented “salchichón” process preventing growth of Salmonella, Listeria monocytogenes, and Staphylococcus aureus
  • Development of a multiplex real-time PCR to differentiate the four major Listeria monocytogenes serotypes in isolates from meat processing plants
  • Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria
  • Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented “Salchichón”
  • Effect of acidic conditions on the growth and expression of two virulence genes of Listeria monocytogenes serotype 4b
  • Effect of the dry-cured fermented sausage “salchichón” processing with a selected lactobacillus sakei in listeria monocytogenes and microbial population
  • Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria
  • Growth and expression of virulence genes of listeria monocytogenes during the processing of dry-cured fermented “salchichón” manufactured with a selected lactilactobacillus sakei
  • Listeria monocytogenes cell-to-cell spread
  • Pathogen and Spoilage Microorganisms in Meat and Dairy Analogues: Occurrence and Control Strategies
  • Prevalence and characterization of Listeria monocytogenes in deboning and slicing areas of Spanish dry-cured ham processing
  • Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador)
  • Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei
  • Selection and characterization of lactic acid bacteria with activity against Listeria monocytogenes from traditional RTE ripened foods
  • Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-To-Eat Meat-and Dairy-Ripened Products
  • Study of lactic acid bacteria isolated from traditional ripened foods and partial characterization of their bacteriocins
  • Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety
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• ou:adscritoACentro
  • Facultad De Veterinaria
• ou:perteneceAGrupoInvestigacion
  • Higiene y Seguridad Alimentaria
• ou:imparteDocenciaEnArea
  • NUTRICIÓN Y BROMATOLOGÍA
• ou:adscritoADepartamento
  • PRODUCCIÓN ANIMAL Y CIENCIA DE LOS ALIMENTOS

Inverse Relations

• Has related: ou:autorTesis
  • Control de Listeria monocytogenes en embutidos curadomadurados y quesos madurados tradicionales mediante cultivos protectores e hidrolizados proteicos.
• Has related: ou:directorTesis
  • Evaluación del riesgo microbiológico de Listeria monocytogenes en productos cárnicos en el Cantón Quevedo- Ecuador.
• Has related: ou:inventor
  • NUEVA CEPA DE LACTICASEIBACILLUS CASEI 116 CON ACTIVIDAD ANTAGONISTA FRENTE A LISTERIA MONOCYTOGENES PARA USO COMO CULTIVO PROTECTOR EN QUESOS MADURADOS

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    • org:organization Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar)
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