Zobrazeno 1 - 10
of 118
pro vyhledávání: '"G. Zurera-Cosano"'
Publikováno v:
European Food Research and Technology. 221:717-724
An Artificial Neural Network-based predictive model (ANN) for Leuconostoc mesenteroides growth in response to temperature, pH, sodium chloride and sodium nitrite, developed by Garcia-Gimeno et al. [Int. J. Food Microbiol. (2005)]) was validated on va
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e7df376b7aff401eeb6634286d91e033
https://doi.org/10.1007/s00217-005-0006-1
https://doi.org/10.1007/s00217-005-0006-1
Autor:
Ma R. Rodríguez-Pérez, A. Ma Castillejo-Rodríguez, E. Barco-Alcalá, G. Zurera-Cosano, R. Ma García-Gimeno
Publikováno v:
Scopus-Elsevier
The shelf-life of vacuum packed, sliced, cooked chicken-breast based on sensory and microbial changes as a function of temperature (2.3, 6.5, 10, 13.5 and 17.7C) was determined. Sensory evaluation and a microbiological study charted the development o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::024fc83eeac795260bffb8796ce7a059
https://doi.org/10.1111/j.1745-4557.2003.tb00231.x
https://doi.org/10.1111/j.1745-4557.2003.tb00231.x
Autor:
A. M. Castillejo-Rodríguez, M. R. Rodríguez Pérez, G. Zurera Cosano, R. M. García Gimeno, E. Barco Alcalá
Publikováno v:
Scopus-Elsevier
The growth of Staphylococcus aureus in commercially available vacuum-packaged cooked ham, turkey breast meat, and chicken breast meat stored at 2.3. 6.5, 10, 13.5, and 17.7°C was studied. Growth rates observed in these food products were compared wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6d2848b8a98ec1e132fc402bd480142a
https://doi.org/10.4315/0362-028x-65.4.659
https://doi.org/10.4315/0362-028x-65.4.659
Autor:
P. J. Sánchez-Segarra, C. Cañal-Ruiz, Rafael Moreno-Rojas, G. Zurera-Cosano, M. A. Amaro-Lopez
Publikováno v:
Food Additives and Contaminants. 19:241-245
Lead content was investigated in infant formulas by using graphite furnace atomic absorption spectroscopy (GFAAS). Formulas were distinguished as 'beginner', 'continuation' and 'special infant formula', the latter being classified as subtypes 'hypoal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8eaaa5e99b0df61527050af64a3d4e16
https://doi.org/10.1080/02652030110085377
https://doi.org/10.1080/02652030110085377
Publikováno v:
Food Microbiology. 17:421-427
Growth of Listeria monocytogenes in packaged fresh green asparagus was investigated at different temperatures. The present study monitored the growth of L. monocytogenes in packaged fresh green asparagus stored at 2, 4, 8, 12 and 20°C. Changes in ca
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ee7798aec804588ad3403873ae410ef2
https://doi.org/10.1006/fmic.1999.0334
https://doi.org/10.1006/fmic.1999.0334
Publikováno v:
Food Research International. 32:479-486
Changes in the essential trace elements (copper, iron, manganese and zinc) of the asparagus (Asparagus officinalis, L.) were determined in order to investigate the effect of the industrial processing of asparagus on mineral content and estimate if th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dfc55289464b6bb50b1889b40173176e
https://doi.org/10.1016/s0963-9969(99)00111-8
https://doi.org/10.1016/s0963-9969(99)00111-8
Publikováno v:
Journal of the Science of Food and Agriculture. 79:900-906
Changes in the copper, iron, zinc, manganese, nickel, chromium, calcium, magnesium, sodium, potassium and phosphorus content of fresh green asparagus (Asparagus officinalis L) according to the portion of spear considered and differences existing betw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5e424fdbd1179b20fb82efe7eecd1af
https://doi.org/10.1002/(sici)1097-0010(19990501)79:6<900::aid-jsfa305>3.0.co
https://doi.org/10.1002/(sici)1097-0010(19990501)79:6<900::aid-jsfa305>3.0.co
Publikováno v:
Food Microbiology. 15:191-198
An objective method to predict shelf-life and spoilage of packaged green asparagus would be desirable. The present study monitored the evolution of spoilage organisms in packaged fresh green asparagus stored at 2, 4, 8, 12 and 20°C. Changes in carbo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f9346ee289af2c6b6f9b9d94d820310d
https://doi.org/10.1006/fmic.1997.0159
https://doi.org/10.1006/fmic.1997.0159
Publikováno v:
Food Additives and Contaminants. 14:475-481
Variations in cadmium content were determined throughout cheese manufacturing and ripening processes by applying graphite furnace atomic absorption spectrophotometry to samples of natural pasteurized milk, rennet, curd whey, pressed curd, pressing wh
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b54f3b9963f5564a35b5a3851ed4dc33
https://doi.org/10.1080/02652039709374554
https://doi.org/10.1080/02652039709374554
Publikováno v:
Food Chemistry. 59:261-267
The influence of certain industrial processing operations of white asparagus (Asparagus officinalis, L.) on concentrations of chromium and nickel was studied. Samples of white asparagus were taken during the following operations of the industrial pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e2706dd706560d814e1c3a94d18075c2
https://doi.org/10.1016/s0308-8146(96)00254-3
https://doi.org/10.1016/s0308-8146(96)00254-3