Lista de obras - Margarita Garriga - Dominio Público Uruguay

Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.

artículo científico publicado en 2006

Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa.

artículo científico publicado en 2014

Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages

artículo científico publicado en 2006

Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure

article

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C

scientific article published on 26 April 2019

Biochemical characterization of lactobacilli from dry fermented sausages.

artículo científico publicado en 1993

Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages

artículo científico publicado en 2013

Control of Listeria monocytogenes in model sausages by enterocin AS-48

scientific article published on 01 August 2005

Diversity and distribution of Listeria monocytogenes in meat processing plants

artículo científico publicado en 2014

Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products

artículo científico publicado en 2019

Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages

scientific article published on 01 April 2000

Functionalty of enterococci in meat products ⬇️

artículo científico publicado el 1 de diciembre de 2003

High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes

artículo científico publicado en 2011

High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio

scientific article published on 15 February 2011

High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.

artículo científico publicado en 2007

Identification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment.

artículo científico publicado en 2008

Identification of Enterococcus species by melting curve analysis of restriction fragments.

artículo científico publicado en 2008

Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage

artículo científico publicado en 2015

Inactivation and recovery of Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus after high hydrostatic pressure treatments up to 900 MPa.

artículo científico publicado en 2010

Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration ⬇️

artículo científico publicado el 4 de julio de 2007

K-lactate and high pressure effects on the safety and quality of restructured hams

artículo científico publicado en 2011

Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.

artículo científico publicado en 2003

Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing ⬇️

artículo científico publicado el 15 de mayo de 2010

Modeling the protective effect of aw and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham.

artículo científico publicado en 2015

Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing

artículo científico publicado en 2016

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.

artículo científico publicado en 2005

Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.

artículo científico publicado en 2013

Physical performance of biodegradable films intended for antimicrobial food packaging.

artículo científico publicado en 2010

Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells

artículo científico publicado en 2015

Prevalence of Salmonella spp. and Listeria monocytogenes at small-scale spanish factories producing traditional fermented sausages.

artículo científico publicado en 2011

Protein synthesis in lactic acid and pathogenic bacteria during recovery from a high pressure treatment

scientific article published on 03 June 2007

Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR method.

artículo científico publicado en 2004

Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR

artículo científico publicado en 2006

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.

artículo científico publicado en 2006

Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages

artículo científico publicado en 1996

Technologies to shorten the drying period of dry-cured meat products ⬇️

artículo científico publicado el 24 de marzo de 2007

The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.

artículo científico publicado en 2011

The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages.

artículo científico publicado en 2014

Tracing Salmonella in Alheira processing plants.

artículo científico publicado en 2007

Volatile profile and microbiological characterization of hollow defect in dry-cured ham.

artículo científico publicado en 2010

Lista de obras de Margarita Garriga

Aminogenesis control in fermented sausages manufactured with pressurized meat batter and starter culture.

Analysing and modelling the growth behaviour of Listeria monocytogenes on RTE cooked meat products after a high pressure treatment at 400 MPa.

Assessment of high hydrostatic pressure and starter culture on the quality properties of low-acid fermented sausages

Assessment of safe enterococci as bioprotective cultures in low-acid fermented sausages combined with high hydrostatic pressure

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C

Biochemical characterization of lactobacilli from dry fermented sausages.

Characterization of lactic acid bacteria isolated from infant faeces as potential probiotic starter cultures for fermented sausages

Control of Listeria monocytogenes in model sausages by enterocin AS-48

Diversity and distribution of Listeria monocytogenes in meat processing plants

Domestic refrigerator temperatures in Spain: Assessment of its impact on the safety and shelf-life of cooked meat products

Effect of sausage ingredients and additives on the production of enterocin A and B by Enterococcus faecium CTC492. Optimization of in vitro production and anti-listerial effect in dry fermented sausages

Functionalty of enterococci in meat products ⬇️

High hydrostatic pressure and biopreservation of dry-cured ham to meet the Food Safety Objectives for Listeria monocytogenes

High pressure and freezing temperature effect on quality and microbial inactivation of cured pork carpaccio

High-pressure processing and antimicrobial biodegradable packaging to control Listeria monocytogenes during storage of cooked ham.

Identification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment.

Identification of Enterococcus species by melting curve analysis of restriction fragments.

Impact of different cryoprotectants on the survival of freeze-dried Lactobacillus rhamnosus and Lactobacillus casei/paracasei during long-term storage

Inactivation and recovery of Listeria monocytogenes, Salmonella enterica and Staphylococcus aureus after high hydrostatic pressure treatments up to 900 MPa.

Inhibition of Salmonella sp. Listeria monocytogenes and Staphylococcus aureus in cooked ham by combining antimicrobials, high hydrostatic pressure and refrigeration ⬇️

K-lactate and high pressure effects on the safety and quality of restructured hams

Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic Staphylococci from artisanal low-acid sausages.

Model for Listeria monocytogenes inactivation on dry-cured ham by high hydrostatic pressure processing ⬇️

Modeling the protective effect of aw and fat content on the high pressure resistance of Listeria monocytogenes in dry-cured ham.

Modelling the impact of water activity and fat content of dry-cured ham on the reduction of Salmonella enterica by high pressure processing

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages.

Nutritionally enhanced fermented sausages as a vehicle for potential probiotic lactobacilli delivery.

Physical performance of biodegradable films intended for antimicrobial food packaging.

Potentially probiotic and bioprotective lactic acid bacteria starter cultures antagonise the Listeria monocytogenes adhesion to HT29 colonocyte-like cells

Prevalence of Salmonella spp. and Listeria monocytogenes at small-scale spanish factories producing traditional fermented sausages.

Protein synthesis in lactic acid and pathogenic bacteria during recovery from a high pressure treatment

Quantification of Listeria monocytogenes in fermented sausages by MPN-PCR method.

Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages.

Technological and sensorial evaluation of Lactobacillus strains as starter cultures in fermented sausages

Technologies to shorten the drying period of dry-cured meat products ⬇️

The effect of NaCl-free processing and high pressure on the fate of Listeria monocytogenes and Salmonella on sliced smoked dry-cured ham.

The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages.

Tracing Salmonella in Alheira processing plants.

Volatile profile and microbiological characterization of hollow defect in dry-cured ham.

Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes on vacuum-packed cold-smoked salmon stored at 8 °C