Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products

por Martín, Irene, Rodríguez, Alicia, Delgado, Josué, Córdoba, Juan J.
Publicado 2022

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 Bact...

por Martín, Irene, Rodríguez, Alicia, García, Carmen, Córdoba, Juan J.
Publicado 2022

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 Ferme...

por Martín, Irene, García, Carmen, Rodríguez, Alicia, Córdoba, Juan J.
Publicado 2023

Growth and Expression of Virulence Genes of Listeria monocytogenes during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected Lactilactobacillus sakei...

por Martín, Irene, Alía, Alberto, Rodríguez, Alicia, Gómez, Francisco, Córdoba, Juan J.
Publicado 2021

Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population

por Martín, Irene, Rodríguez, Alicia, Sánchez-Montero, Lourdes, Padilla, Patricia, Córdoba, Juan J.
Publicado 2021

Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”

por Fernández, Margarita, Benito, María J., Martín, Alberto, Casquete, Rocío, Córdoba, Juan J, Córdoba, María G.
Publicado 2016

Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador)

por Meza-Bone, Gary Alex, Meza Bone, Jessica Sayonara, Cedeño, Ángel, Martín, Irene, Martín, Alberto, Maddela, Naga Raju, Córdoba, Juan J.
Publicado 2023