Publicaciones (25) Publicaciones de Félix Amárita Vega

2022

  1. Effect of inoculation strategy with autochthonous Oenococcus oeni strains on aroma development in Rioja Alavesa Tempranillo wines

    LWT, Vol. 162

2021

  1. Wine aroma profile modification by Oenococcus oeni strains from Rioja Alavesa region: selection of potential malolactic starters

    International Journal of Food Microbiology, Vol. 356

2020

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

    Food Microbiology, Vol. 90

  2. Technological characterisation of potential malolactic starters from Rioja Alavesa winemaking region

    LWT, Vol. 134

2019

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

    LWT, Vol. 116

2012

  1. Estrategias para desarrollar productos lácteos funcionales con ácidos grasos conjugados: CLA y CLNA

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 435, pp. 42-45

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. Detección de Listeria y Salmonella en Alimentos: metodologías actuales y tendencias futuras

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 384, pp. 76-83

  2. 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. Cooperation between wild lactococcal strains for cheese aroma formation

    Food Chemistry, Vol. 94, Núm. 2, pp. 240-246

  2. Diversity of amino acid converting enzymes in wild lactic acid bacteria

    Enzyme and Microbial Technology, Vol. 38, Núm. 1-2, pp. 88-93

  3. Identification of the gene responsible for the synthesis of volatile sulfur compounds in Brevibacterium linens

    Developments in Food Science, Vol. 43, Núm. C, pp. 49-52

  4. 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

2004

  1. Aditivos alimentarios: usos y abusos

    La transformación industrial de la producción agropecuaria (Subdirección General de Información y Publicaciones), pp. 89-116

  2. Identification and functional analysis of the gene encoding methionine-γ-lyase in Brevibacterium linens

    Applied and Environmental Microbiology, Vol. 70, Núm. 12, pp. 7348-7354

  3. Methylthioacetaldehyde, a possible intermediate metabolite for the production of volatile sulphur compounds from L-methionine by Lactococcus lactis

    FEMS Microbiology Letters, Vol. 236, Núm. 1, pp. 85-90

2003

  1. Catabolism of volatile sulfur compounds precursors by Brevibacterium linens and Geotrichum candidum, two microorganisms of the cheese ecosystem

    Journal of Biotechnology, Vol. 105, Núm. 3, pp. 245-253

2002

  1. Formation of methional by Lactococcus lactis IFPL730 under cheese model conditions

    European Food Research and Technology, Vol. 214, Núm. 1, pp. 58-62

2001

  1. Conversion of methionine to methional by Lactococcus lactis

    FEMS Microbiology Letters, Vol. 204, Núm. 1, pp. 189-195