Lista de obras - Manuel Nuñez - Dominio Público Uruguay

A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects.

artículo científico publicado en 2008

Antimicrobial activity of nisin, reuterin, and the lactoperoxidase system on Listeria monocytogenes and Staphylococcus aureus in cuajada, a semisolid dairy product manufactured in Spain

artículo científico publicado en 2008

Antimicrobial efficacy of lactoferrin, its amidated and pepsin-digested derivatives, and their combinations, on Escherichia coli O157:H7 and Serratia liquefaciens.

artículo científico publicado en 2010

Caseinolysis in cheese by Enterobacteriaceae strains of dairy origin

artículo científico publicado en 2003

Cheesemaking with a Lactococcus lactis strain expressing a mutant oligopeptide binding protein as starter results in a different peptide profile

artículo científico publicado en 2005

Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat “lacón”, a cured–cooked pork meat product

article published in 2014

Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of hispánico cheese: correlation of volatile compounds and sensory analysis

artículo científico publicado en 2006

Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese

artículo científico publicado en 2012

Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets

artículo científico publicado en 2011

Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese

artículo científico publicado en 2002

Enterobacteriaceae, coliforms, faecal coliforms and salmonellas in raw ewes' milk

artículo científico publicado en 1987

Evaluation of ALOA plating medium for its suitability to recover high pressure-injured Listeria monocytogenes from ground chicken meat

artículo científico publicado en 2006

Growth stimulation of a proteinase positive Lactococcus lactis strain by a proteinase negative Lactococcus lactis strain

artículo científico publicado en 2007

High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.

artículo científico publicado en 2013

Inactivation of Salmonella Enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments.

artículo científico publicado en 2009

Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria

scientific article published on 01 January 2005

Influence of lactic starter inoculation, curd heating and ripening temperature on Staphylococcus aureus behaviour in Manchego cheese

artículo científico publicado en 1988

Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

artículo científico publicado en 2010

Lipolysis, lipid peroxidation, and color characteristics of Serrano Hams from Duroc and large white pigs during dry-curing

artículo científico publicado en 2013

Modification of the volatile compound profile of cheese, by a Lactococcus lactis strain expressing a mutant oligopeptide binding protein.

artículo científico publicado en 2008

Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese

scientific article published on 22 July 2011

Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese

artículo científico publicado en 2013

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk

artículo científico publicado en 2012

Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times

artículo científico publicado en 2010

Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles

artículo científico publicado en 2003

Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.

artículo científico publicado en 2012

Reuterin production by lactobacilli isolated from pig faeces and evaluation of probiotic traits

artículo científico publicado en 2003

Synergistic effect of nisin and the lactoperoxidase system on Listeria monocytogenes in skim milk ⬇️

artículo científico publicado el 3 de marzo de 1998

Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the packaging material

artículo científico publicado en 2009

Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material

artículo científico publicado en 2009

Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material.

artículo científico publicado en 2008

Volatile compounds in low-acid fermented sausage "espetec" and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction

artículo científico publicado en 2011

Volatile compounds produced in cheese by pseudomonas strains of dairy origin belonging to six different species

artículo científico publicado en 2005

Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening.

artículo científico publicado en 2007

Lista de obras de Manuel Nuñez

A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects.

Antimicrobial activity of nisin, reuterin, and the lactoperoxidase system on Listeria monocytogenes and Staphylococcus aureus in cuajada, a semisolid dairy product manufactured in Spain

Antimicrobial efficacy of lactoferrin, its amidated and pepsin-digested derivatives, and their combinations, on Escherichia coli O157:H7 and Serratia liquefaciens.

Caseinolysis in cheese by Enterobacteriaceae strains of dairy origin

Cheesemaking with a Lactococcus lactis strain expressing a mutant oligopeptide binding protein as starter results in a different peptide profile

Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat “lacón”, a cured–cooked pork meat product

Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of hispánico cheese: correlation of volatile compounds and sensory analysis

Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese

Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets

Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese

Enterobacteriaceae, coliforms, faecal coliforms and salmonellas in raw ewes' milk

Evaluation of ALOA plating medium for its suitability to recover high pressure-injured Listeria monocytogenes from ground chicken meat

Growth stimulation of a proteinase positive Lactococcus lactis strain by a proteinase negative Lactococcus lactis strain

High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.

Inactivation of Salmonella Enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments.

Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria

Influence of lactic starter inoculation, curd heating and ripening temperature on Staphylococcus aureus behaviour in Manchego cheese

Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

Lipolysis, lipid peroxidation, and color characteristics of Serrano Hams from Duroc and large white pigs during dry-curing

Modification of the volatile compound profile of cheese, by a Lactococcus lactis strain expressing a mutant oligopeptide binding protein.

Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese

Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk

Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times

Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles

Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.

Reuterin production by lactobacilli isolated from pig faeces and evaluation of probiotic traits

Synergistic effect of nisin and the lactoperoxidase system on Listeria monocytogenes in skim milk ⬇️

Volatile compounds in Spanish dry-fermented sausage 'salchichón' subjected to high pressure processing. Effect of the packaging material

Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material

Volatile compounds in fresh meats subjected to high pressure processing: Effect of the packaging material.

Volatile compounds in low-acid fermented sausage "espetec" and sliced cooked pork shoulder subjected to high pressure processing. A comparison of dynamic headspace and solid-phase microextraction

Volatile compounds produced in cheese by pseudomonas strains of dairy origin belonging to six different species

Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening.