Zobrazeno 1 - 10
of 35
pro vyhledávání: '"Guiomar Denisse Posada-Izquierdo"'
Autor:
Marlene Medina, Rosa M. García-Gimeno, Juan Alejandro Neira-Mosquera, Alexandra Barrera, Guiomar Denisse Posada-Izquierdo
Publikováno v:
Foods, Vol 13, Iss 9, p 1399 (2024)
The consumption of fisheries and aquaculture products has been increasing in recent decades, and it is necessary to strike a balance between production and sustainability in aquaculture; this is essential homework to support the demand for human food
Externí odkaz:
https://doaj.org/article/1fe0182d69b74d36ba60b99ffc2739cb
Autor:
Sofia Griselda Cuggino, Arícia Possas, Guiomar Denisse Posada-Izquierdo, Martin Gustavo Theumer, Fernando Pérez-Rodríguez
Publikováno v:
Foods, Vol 12, Iss 21, p 3999 (2023)
A survey was performed to gather information on the processing steps, conditions, and practices employed by industries processing ready-to-eat (RTE) leafy vegetables in Argentina. A total of seven industries participated in the survey. A cluster anal
Externí odkaz:
https://doaj.org/article/0dfbdd3e39064ec784c81001c034fbd1
Autor:
Guiomar Denisse Posada-Izquierdo, Antonio Valero, Francisco Noé Arroyo-López, Miriam González-Serrano, Alfonso M. Ramos-Benítez, Antonio Benítez-Cabello, Francisco Rodríguez-Gómez, Rufino Jimenez-Diaz, Rosa M. García-Gimeno
Publikováno v:
Frontiers in Microbiology, Vol 12 (2021)
The presence of Vibrio species in table olive fermentations has been confirmed by molecular biology techniques in recent studies. However, there has been no report of any foodborne outbreak caused by Vibrio due to the consumption of table olives, and
Externí odkaz:
https://doaj.org/article/27f86d46cb154c719c535e93e0d5da76
Autor:
Fatih Tarlak, Gro Johannessen, Isabel Bascón Villegas, Araceli Bolívar, Guiomar Denisse Posada-Izquierdo, Fernando Pérez-Rodríguez
Publikováno v:
Foods, Vol 9, Iss 7, p 946 (2020)
The aim of this study was to model the growth and survival behaviour of Salmonella Reading and endogenous lactic acid bacteria on fresh pre-cut iceberg lettuce stored under modified atmosphere packaging for 10 days at different temperatures (4, 8 and
Externí odkaz:
https://doaj.org/article/7321100b75bf44389670723817a033dd
Autor:
Antonio Valero, Elena Olague, Eduardo Medina-Pradas, Antonio Garrido-Fernández, Verónica Romero-Gil, María Jesús Cantalejo, Rosa María García-Gimeno, Fernando Pérez-Rodríguez, Guiomar Denisse Posada-Izquierdo, Francisco Noé Arroyo-López
Publikováno v:
Foods, Vol 9, Iss 2, p 127 (2020)
The Clostridium sp. is a large group of spore-forming, facultative or strictly anaerobic, Gram-positive bacteria that can produce food poisoning. The table olive industry is demanding alternative formulations to respond to market demand for the reduc
Externí odkaz:
https://doaj.org/article/10052f86fece4451816c309532a64df2
Autor:
Francieli Dalcanton, Elena Carrasco, Fernando Pérez-Rodríguez, Guiomar Denisse Posada-Izquierdo, Gláucia Maria Falcão de Aragão, Rosa María García-Gimeno
Publikováno v:
Journal of Food Quality, Vol 2018 (2018)
Nowadays, microorganisms with probiotic or antimicrobial properties are receiving major attention as alternative resources for food preservation. Lactic acid bacteria are able to synthetize compounds with antimicrobial activity against pathogenic and
Externí odkaz:
https://doaj.org/article/4bf991872a6a47b28167054a7acedece
Autor:
Guiomar Denisse Posada-Izquierdo, Francisco Noé Arroyo-López, Antonio Valero, Antonio Benítez-Cabello, Francisco Rodríguez-Gómez, Rufino Jiménez-Díaz, Rosa Mª García-Gimeno
Publikováno v:
Food Control. 145:109489
3 Tablas.-- 3 Figuras
Table olives are one of the most important fermented vegetables in the Mediterranean countries. Although this fermented vegetable has a long record of microbial safety, various studies have shown the presence of Listeria mo
Table olives are one of the most important fermented vegetables in the Mediterranean countries. Although this fermented vegetable has a long record of microbial safety, various studies have shown the presence of Listeria mo
Autor:
Guiomar Denisse, Posada-Izquierdo, Antonio, Valero, Francisco Noé, Arroyo-López, Miriam, González-Serrano, Alfonso M, Ramos-Benítez, Antonio, Benítez-Cabello, Francisco, Rodríguez-Gómez, Rufino, Jimenez-Diaz, Rosa M, García-Gimeno
Publikováno v:
Frontiers in Microbiology
The presence of Vibrio species in table olive fermentations has been confirmed by molecular biology techniques in recent studies. However, there has been no report of any foodborne outbreak caused by Vibrio due to the consumption of table olives, and
Autor:
Rufino Jiménez-Díaz, Francisco Noé Arroyo-López, Antonio Valero, Alfonso M Ramos-Benítez, Guiomar Denisse Posada-Izquierdo, Miriam González-Serrano, Antonio Benítez-Cabello, Francisco Rodríguez-Gómez, Rosa María García-Gimeno
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
Frontiers in Microbiology, Vol 12 (2021)
instname
Frontiers in Microbiology, Vol 12 (2021)
13 Páginas.-- 2 Figuras.-- 6 Tablas
The presence of Vibrio species in table olive fermentations has been confirmed by molecular biology techniques in recent studies. However, there has been no report of any foodborne outbreak caused by Vibrio d
The presence of Vibrio species in table olive fermentations has been confirmed by molecular biology techniques in recent studies. However, there has been no report of any foodborne outbreak caused by Vibrio d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::623a3608c1bbd9da3c1e7ef8a474eeed
http://hdl.handle.net/10261/255823
http://hdl.handle.net/10261/255823
Autor:
Beatriz Mazón-Villegas, Paula Fallas-Jiménez, Mauricio Redondo-Solano, Diana Víquez-Barrantes, Guiomar Denisse Posada-Izquierdo, Antonio Valero, Rosa María García-Gimeno, Alejandra Huete-Soto
Publikováno v:
Foods 10(8), 1722 (2021)
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname
Foods, Vol 10, Iss 1722, p 1722 (2021)
Foods
Volume 10
Issue 8
Helvia: Repositorio Institucional de la Universidad de Córdoba
Universidad de Córdoba
Helvia. Repositorio Institucional de la Universidad de Córdoba
instname
Foods, Vol 10, Iss 1722, p 1722 (2021)
Foods
Volume 10
Issue 8
Helvia: Repositorio Institucional de la Universidad de Córdoba
Universidad de Córdoba
“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://explore.openaire.eu/search/publication?articleId=doi_dedup___::6e9731b7851b6f3eb8c695214bec9d47
https://hdl.handle.net/10396/21534
https://hdl.handle.net/10396/21534