Výsledky vyhledávání - "Teresa María López-Díaz"

Akademický článek

Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics

Autor: Teresa María López-Díaz, Ángel Alegría, Jose María Rodríguez-Calleja, Patricia Combarros-Fuertes, José María Fresno, Jesús A. Santos, Ana Belén Flórez, Baltasar Mayo

Publikováno v: Dairy, Vol 4, Iss 3, Pp 410-422 (2023)

Blue cheeses are those whose matrix is veined with a blue, blue-grey, or blue-green colour due to the development of Penicillium roqueforti. There are more than 45 varieties of blue cheese produced worldwide, with some distinct features, although the

Externí odkaz: https://doaj.org/article/1ffff04791e34256930b131c0b692098

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Akademický článek

Biological Activity of Extracts from Aromatic Plants as Control Agents against Spoilage Molds Isolated from Sheep Cheese

Autor: Nuria Muñoz-Tebar, Emilio J. González-Navarro, Teresa María López-Díaz, Jesús A. Santos, Gonzalo Ortiz de Elguea-Culebras, M. Mercedes García-Martínez, Ana Molina, Manuel Carmona, María Isabel Berruga

Publikováno v: Foods, Vol 10, Iss 7, p 1576 (2021)

The aim of this work was to assess the antifungal and antioxidant activity of essential oils and ethanolic extracts from distilled solid by-products from aromatic plants (Artemisia dracunculus, Hyssopus officinalis, Lavandula stoechas, Origanum vulga

Externí odkaz: https://doaj.org/article/9f6c0f84bfa64bd1bd099c07aef159c5

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Antifungal activity of lactic acid bacteria isolated from milk against Penicillium commune, P. nordicum, and P. verrucosum

Autor: Teresa-María López-Díaz, Jesús Santos, Juliana Mareze, Juliana Ramos-Pereira, Domingo Fernández, Edson A. Rios

Publikováno v: International Journal of Food Microbiology. 355:109331

Penicillium spp. is considered a major spoilage fungus of cheeses. The use of lactic acid bacteria (LAB) with antifungal activity is an interesting possibility of biopreservation. In this study, the isolation and characterization of anti-Penicillium

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c32ff21ef4ac260569482c7afd9f369f
https://doi.org/10.1016/j.ijfoodmicro.2021.109331

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Biological Activity of Extracts from Aromatic Plants as Control Agents against Spoilage Molds Isolated from Sheep Cheese

Autor: M. Mercedes García-Martínez, Teresa-María López-Díaz, M.I. Berruga, Gonzalo Ortiz de Elguea-Culebras, Jesús Santos, Emilio J González-Navarro, Ana Isabel Pérez Molina, Nuria Muñoz-Tebar, Manuel Carmona

Publikováno v: Foods, Vol 10, Iss 1576, p 1576 (2021)
Foods
Volume 10
Issue 7

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8918d76f40008fe1778467eb696b90b1
https://doi.org/10.3390/foods10071576

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Mycotoxins of Aspergillus clavatus: Toxicity of Cytochalasin E, Patulin, and Extracts of Contaminated Barley Malt

Autor: Teresa-María López-Díaz, Brian Flannigan

Publikováno v: Journal of food protection. 60(11)

Brine shrimp and conductimetric Saccharomyces cerevisiae bioassays were used to investigate the toxicity of green barley malt prepared at 16 and 25°C from grain inoculated with a strain of Aspergillus clavatus known to produce the mycotoxins cytocha

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f78847416ed6611ce8e251c5c968e2a
https://pubmed.ncbi.nlm.nih.gov/31207790

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Villalón, a Fresh Ewe's Milk Spanish Cheese, as a Source of Potentially Pathogenic Aeromonas Strains

Autor: M.C. García-Fernández, Andrés Otero, Jesús Santos, Teresa-María López-Díaz, María-Luisa García-López

Publikováno v: Journal of food protection. 59(12)

Presumptive aeromonads were detected in 8 batches of Villalón cheese produced in dairy plants from pasteurized ewe's milk, the mean count being 2.85 ± 0.24 log CFU/g. Only four isolates from 2 batches were confirmed as motile aeromonads and they fi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bab3f7c2f295b68f303778edb6a897d7
https://pubmed.ncbi.nlm.nih.gov/31195495

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Bioactive properties of honey with propolis

Autor: Teresa-María López-Díaz, M. T. Sancho, Miguel A. Fernández-Muiño, Ana Pascual-Maté, Sandra M. Osés

Publikováno v: Food Chemistry. 196:1215-1223

Nowadays, propolis is used as an innovative preservative and as a bioactive food supplement. Due to its bitter and astringent flavour, propolis is hardly accepted by consumers. The aim of this study was to obtain a likeable food product made with hon

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b466a7d4432c337c6bd1d4498834a444
https://doi.org/10.1016/j.foodchem.2015.10.050

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Twitter as a tool for teaching and communicating microbiology: the #micromoocsem initiative

Publikováno v: Digital.CSIC. Repositorio Institucional del CSIC
instname
Recercat. Dipósit de la Recerca de Catalunya
Journal of Microbiology & Biology Education, Vol 17, Iss 3 (2016)
Recercat: Dipósit de la Recerca de Catalunya
Varias* (Consorci de Biblioteques Universitáries de Catalunya, Centre de Serveis Científics i Acadèmics de Catalunya)
Journal of Microbiology & Biology Education, Vol 17, Iss 3, Pp 492-494 (2016)
Dipòsit Digital de Documents de la UAB
Universitat Autònoma de Barcelona
Repisalud
Instituto de Salud Carlos III (ISCIII)
Journal of Microbiology & Biology Education
e-IEO. Repositorio Institucional Digital de Acceso Abierto del Instituto Español de Oceanografía
RUA. Repositorio Institucional de la Universidad de Alicante
Universidad de Alicante (UA)
Minerva. Repositorio Institucional de la Universidad de Santiago de Compostela
Zaguán. Repositorio Digital de la Universidad de Zaragoza
idUS. Depósito de Investigación de la Universidad de Sevilla

López-Goñi, Ignacio et al.
Social networks are already being exploited for searching, storing, and sharing knowledge, demonstrating that they are an efficient vehicle for social learning. Consequently, they could be implemented as a competent

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::00a9359a09dd9740c8b8e3215d1f3717
http://zaguan.unizar.es/record/61605

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Microbiological Counts during Beet Sugar Extraction

Autor: Teresa-María López-Díaz, S. Robles-Gancedo, Andrés Otero

Publikováno v: Scopus-Elsevier
ResearcherID

In order to discover the main microbial populations present throughout the process of beet sugar extraction and to identify the steps where possible control measures could be implemented, four Spanish beet sugar extraction factories were investigated

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b20f2cb8a3947986c4e1a6cab4a3bb0
https://doi.org/10.4315/0362-028x-72.6.1332

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