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- MARTÍN TORNERO
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- IRENE MARTÍN TORNERO
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- 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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