Publicaciones (33) Publicaciones de María Lavilla Martín

2024

  1. Antirotaviral activity of dairy byproducts enriched in fractions from hyperimmune bovine colostrum: the effect of thermal and high hydrostatic pressure treatments

    Food and Function, Vol. 15, Núm. 4, pp. 2265-2281

2023

  1. Natural Killers: Opportunities and Challenges for the Use of Bacteriophages in Microbial Food Safety from the One Health Perspective

    Foods, Vol. 12, Núm. 3

  2. Optimizing the supply chain of intensive care unit blood culture samples to clinical microbiology laboratory using lean six sigma

    Advances in Science and Technology

2022

  1. Application of Pinhole Plasma Jet Activated Water against Escherichia coli, Colletotrichum gloeosporioides, and Decontamination of Pesticide Residues on Chili (Capsicum annuum L.)

    Foods, Vol. 11, Núm. 18

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

    LWT, Vol. 162

2021

  1. Evidence of ige‐mediated cross‐reactions between anisakis simplex and contracaecum osculatum proteins

    Pathogens, Vol. 10, Núm. 8

  2. 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. HHP Influence on Food Quality and Bioactive Compounds: A Review of the Last Decade

    Innovative Food Processing Technologies: A Comprehensive Review (Elsevier), pp. 87-111

  2. HPP impact to reduce allergenicity of foods

    Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods (Elsevier), pp. 113-138

  3. HPP in seafood products: Impact on quality and applications

    Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods (Elsevier), pp. 201-220

  4. Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods

    Elsevier, pp. 1-413

  5. Strategies for development of new ingredients and food products based on HPP-induced changes in rheology

    Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods (Elsevier), pp. 353-380

  6. 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

  2. Effect of Pulsed Light treatment on β-lactoglobulin immunoreactivity

    LWT, Vol. 112

  3. Improvement of gastronomical properties of duck Foie gras by high hydrostatic pressure

    International Journal of Gastronomy and Food Science, Vol. 17

  4. Specific and sensitive ELISA for measurement of IgE-binding variations of milk allergen β-lactoglobulin in processed foods

    Analytica Chimica Acta, Vol. 1052, pp. 163-169

2018

  1. Consumer acceptance and marketing of foods processed through emerging technologies

    Innovative technologies for food preservation: Inactivation of spoilage and pathogenic microorganisms (Elsevier), pp. 233-254

2017

  1. Enzymatic and phytochemical stabilization of orange–strawberry–banana beverages by high hydrostatic pressure and mild heat

    Food science and technology international = Ciencia y tecnología de alimentos internacional, Vol. 23, Núm. 2, pp. 185-193

  2. Lipid and Protein Changes Related to Quality Loss in Frozen Sardine (Sardina pilchardus) Previously Processed Under High-Pressure Conditions

    Food and Bioprocess Technology, Vol. 10, Núm. 2, pp. 296-306