María
Lavilla Martín
Publicaciones (33) Publicaciones de María Lavilla Martín
2024
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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
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Natural Killers: Opportunities and Challenges for the Use of Bacteriophages in Microbial Food Safety from the One Health Perspective
Foods, Vol. 12, Núm. 3
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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
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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
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Effect of inoculation strategy with autochthonous Oenococcus oeni strains on aroma development in Rioja Alavesa Tempranillo wines
LWT, Vol. 162
2021
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Evidence of ige‐mediated cross‐reactions between anisakis simplex and contracaecum osculatum proteins
Pathogens, Vol. 10, Núm. 8
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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
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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
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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
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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
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Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe and Healthy Foods
Elsevier, pp. 1-413
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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
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Technological characterisation of potential malolactic starters from Rioja Alavesa winemaking region
LWT, Vol. 134
2019
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Ecology of indigenous lactic acid bacteria from Rioja Alavesa red wines, focusing on biogenic amine production ability
LWT, Vol. 116
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Effect of Pulsed Light treatment on β-lactoglobulin immunoreactivity
LWT, Vol. 112
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Improvement of gastronomical properties of duck Foie gras by high hydrostatic pressure
International Journal of Gastronomy and Food Science, Vol. 17
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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
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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
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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
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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