Lista de obras - Isabel Jaime - Dominio Público Uruguay

A novel real-time PCR assay for the specific identification and quantification of Weissella viridescens in blood sausages

artículo científico publicado en 2015

Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage.

artículo científico publicado en 2007

Application of protective cultures against Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere.

artículo científico publicado en 2013

Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture

artículo científico publicado en 2012

Campylobacter jejuni survival in a poultry processing plant environment

artículo científico publicado en 2017

Characterisation of Micrococcaceae isolated from different varieties of chorizo

artículo científico publicado en 2000

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

scientific article published on 01 January 2005

Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres.

artículo científico publicado en 2013

Comparative study of lactic acid bacteria house flora isolated in different varieties of 'chorizo'.

artículo científico

Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant

artículo científico publicado en 2011

Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests.

artículo científico publicado en 2015

Diversity of Weissella viridescens strains associated with “Morcilla de Burgos”

scientific article published on 28 February 2006

Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets

artículo científico publicado en 2014

Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de león"

artículo científico publicado en 2006

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

artículo científico publicado en 2008

Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos.

artículo científico publicado en 2008

Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb

artículo científico publicado en 2011

Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings.

artículo científico publicado en 2016

Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality

artículo científico publicado en 2006

Microbial performance of food safety management systems implemented in the lamb production chain

artículo científico publicado en 2012

Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides.

artículo científico publicado en 2009

Microbiological and sensory changes in "Morcilla de Burgos" preserved in air, vacuum and modified atmosphere packaging

artículo científico publicado en 2005

Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage.

artículo científico publicado en 2003

Prevalence and quantification of Shiga-toxin producing Escherichia coli along the lamb food chain by quantitative PCR.

artículo científico publicado en 2010

Proteolytic activity of isolated lamb calpains on myofibrils under the conditions of pH, Ca2+ concentration and temperature existing in postmortem muscle

artículo científico publicado en 1992

Rye and Wheat Bran Extracts Isolated with Pressurized Solvents Increase Oxidative Stability and Antioxidant Potential of Beef Meat Hamburgers

artículo científico publicado en 2016

Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure

artículo científico publicado en 2008

Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres

scientific article published on 05 December 2006

Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods

Tenderisation of lamb meat: Effect of rapid postmortem temperature drop on muscle conditioning and aging

scientific article published on 01 January 1992

The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage.

artículo científico publicado en 2006

The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León

artículo científico publicado en 2008

Tracing Campylobacter jejuni strains along the poultry meat production chain from farm to retail by pulsed-field gel electrophoresis, and the antimicrobial resistance of isolates

artículo científico publicado en 2012

Ultrasonication of lamb skeletal muscle fibres enhances postmortem proteolysis

scientific article published on 01 April 1993

Lista de obras de Isabel Jaime

A novel real-time PCR assay for the specific identification and quantification of Weissella viridescens in blood sausages

Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage.

Application of protective cultures against Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere.

Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture

Campylobacter jejuni survival in a poultry processing plant environment

Characterisation of Micrococcaceae isolated from different varieties of chorizo

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres.

Comparative study of lactic acid bacteria house flora isolated in different varieties of 'chorizo'.

Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant

Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests.

Diversity of Weissella viridescens strains associated with “Morcilla de Burgos”

Effect of edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets

Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de león"

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos.

Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb

Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings.

Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality

Microbial performance of food safety management systems implemented in the lamb production chain

Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides.

Microbiological and sensory changes in "Morcilla de Burgos" preserved in air, vacuum and modified atmosphere packaging

Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage.

Prevalence and quantification of Shiga-toxin producing Escherichia coli along the lamb food chain by quantitative PCR.

Proteolytic activity of isolated lamb calpains on myofibrils under the conditions of pH, Ca2+ concentration and temperature existing in postmortem muscle

Rye and Wheat Bran Extracts Isolated with Pressurized Solvents Increase Oxidative Stability and Antioxidant Potential of Beef Meat Hamburgers

Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure

Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres

Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods

Tenderisation of lamb meat: Effect of rapid postmortem temperature drop on muscle conditioning and aging

The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage.

The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León

Tracing Campylobacter jejuni strains along the poultry meat production chain from farm to retail by pulsed-field gel electrophoresis, and the antimicrobial resistance of isolates

Ultrasonication of lamb skeletal muscle fibres enhances postmortem proteolysis