AZTI Centro Tecnológico de Investigación Marina y Alimentaria-ko ikertzaileekin lankidetzan egindako argitalpenak (7)

2024

  1. Microbial Food Safety of Sous Vide Cooking Processes of Chicken and Eggs

    Foods, Vol. 13, Núm. 19

2020

  1. Efficient isolation of Campylobacter bacteriophages from chicken skin, analysis of several isolation protocols

    Food Microbiology, Vol. 90

2019

  1. Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability

    LWT, Vol. 116

2008

  1. Hurdle technology to ensure the safety of seafood products

    Improving Seafood Products for the Consumer (Elsevier Ltd.), pp. 399-425

  2. Validation of traceability in the seafood production chain

    Improving Seafood Products for the Consumer (Elsevier Ltd.), pp. 539-566

2007

  1. Evaluation of an extracting method for the detection of Hepatitis A virus in shellfish by SYBR-Green real-time RT-PCR

    International Journal of Food Microbiology, Vol. 120, Núm. 1-2, pp. 179-185

2006

  1. Microbial quality of seafood: Antimicrobial effect of chitosan on micro-organisms isolated from fishery products

    Seafood Research from Fish to Dish: Quality, Safety and Processing of Wild and Farmed Seafood (Wageningen Academic Publishers), pp. 387-393