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Improved sampling and DNA extraction procedures for microbiome analysis in food-processing environments.
Nat Protoc. 2024 May;19(5):1291-1310. doi: 10.1038/s41596-023-00949-x. Epub 2024 Jan 24.
Nat Protoc. 2024.
PMID: 38267717
Review.
Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products.
Barcenilla C, Puente A, Cobo-Díaz JF, Alexa EA, Garcia-Gutierrez E, O'Connor PM, Cotter PD, González-Raurich M, López M, Prieto M, Álvarez-Ordóñez A.
Barcenilla C, et al.
Int J Food Microbiol. 2023 Oct 16;403:110341. doi: 10.1016/j.ijfoodmicro.2023.110341. Epub 2023 Jul 28.
Int J Food Microbiol. 2023.
PMID: 37543003
Free article.
Item in Clipboard
High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture.
Dučić M, Barcenilla C, Cobo-Díaz JF, López M, Álvarez-Ordóñez A, Prieto M.
Dučić M, et al. Among authors: barcenilla c.
Food Res Int. 2023 Jan;163:112162. doi: 10.1016/j.foodres.2022.112162. Epub 2022 Nov 19.
Food Res Int. 2023.
PMID: 36596111
Free article.
Item in Clipboard
Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A Review.
Barcenilla C, Álvarez-Ordóñez A, López M, Alvseike O, Prieto M.
Barcenilla C, et al.
Foods. 2022 Aug 4;11(15):2331. doi: 10.3390/foods11152331.
Foods. 2022.
PMID: 35954097
Free PMC article.
Review.
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Application of lactic acid bacteria for the biopreservation of meat products: A systematic review.
Barcenilla C, Ducic M, López M, Prieto M, Álvarez-Ordóñez A.
Barcenilla C, et al.
Meat Sci. 2022 Jan;183:108661. doi: 10.1016/j.meatsci.2021.108661. Epub 2021 Aug 24.
Meat Sci. 2022.
PMID: 34467880
Free article.
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