Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Guiomar D Posada"'
Autor:
Guiomar D. Posada-Izquierdo, Beatriz Mazón-Villegas, Mauricio Redondo-Solano, Alejandra Huete-Soto, Diana Víquez-Barrantes, Antonio Valero, Paula Fallas-Jiménez, Rosa María García-Gimeno
Publikováno v:
Foods, Vol 10, Iss 8, p 1722 (2021)
“Turrialba cheese” is a Costa Rican fresh cheese highly appreciated due to its sensory characteristics and artisanal production. As a ready-to-eat dairy product, its formulation could support Listeria monocytogenes growth. L. monocytogenes was is
Externí odkaz:
https://doaj.org/article/009160adb27a4cb69365576041b54400
Autor:
Miguel Á. Ruiz Bellido, Antonio Valero, Eduardo Medina Pradas, Verónica Romero Gil, Francisco Rodríguez-Gómez, Guiomar D. Posada-Izquierdo, Francisco Rincón, Aricia Possas, Rosa M. García-Gimeno, Francisco N. Arroyo-López
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
Table olives are one of the most representatives and consumed fermented vegetables in Mediterranean countries. However, there is an evident lack of standardization of production processes and HACCP systems thus implying the need of establishing decis
Externí odkaz:
https://doaj.org/article/02d8ba140e1e4accbff83741b9b6e9b7
Autor:
Arícia M M, Possas, Guiomar D, Posada-Izquierdo, Fernando, Pérez-Rodríguez, Rosa M, García-Gimeno
Publikováno v:
Journal of food science. 81(11)
The increased demand for low-sodium ready-to-eat (RTE) meat products highlights the need for new strategies to ensure food safety. The application of essential oils (EOs) as natural antimicrobials in the meat industry has been suggested to prevent or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::43f221312902e28db79c9d849962ddb5
https://pubmed.ncbi.nlm.nih.gov/27681304
https://pubmed.ncbi.nlm.nih.gov/27681304
Autor:
Magdevis Y. Rodriguez-Caturla, Antonio Valero, Rosa María García-Gimeno, Gonzalo Zurera, Guiomar D Posada, Elena Carrasco
Publikováno v:
Journal of the Science of Food and Agriculture. 92:2332-2340
BACKGROUND: This study was conducted in eight Spanish school canteens during the period 2008 – 2009. Food handlers’ practices, kitchen equipment, hygiene/sanitation conditions and handling practices were evaluated using checklists. In parallel, t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0c026743814da127e466bfed02938f1
https://doi.org/10.1002/jsfa.5634
https://doi.org/10.1002/jsfa.5634
Autor:
Magdevis Y, Rodríguez-Caturla, Antonio, Valero, Elena, Carrasco, Guiomar D, Posada, Rosa M, García-Gimeno, Gonzalo, Zurera
Publikováno v:
Journal of the science of food and agriculture. 92(11)
This study was conducted in eight Spanish school canteens during the period 2008-2009. Food handlers' practices, kitchen equipment, hygiene/sanitation conditions and handling practices were evaluated using checklists. In parallel, the microbiological
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::11d555b5e75e8caccac538aca0f179c9
https://pubmed.ncbi.nlm.nih.gov/22419168
https://pubmed.ncbi.nlm.nih.gov/22419168