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Leader
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00000nz a2200037n 45 0 |
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001
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WKP|Q41639485
(VIAF cluster)
(Authority/Source Record)
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003
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WKP |
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005
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20241120235912.0 |
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241120nneanz||abbn n and d |
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035
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(WKP)Q41639485
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024
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0000-0001-6664-9484
‡2
orcid
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024
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7006248883
‡2
scopus
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035
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(OCoLC)Q41639485
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046
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‡s
19000000
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100
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0 |
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Jordi Rovira
‡9
ast
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es
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sl
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375
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1
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iso5218
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400
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Jordi Rovira
‡c
researcher (ORCID 0000-0001-6664-9484)
‡9
en
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400
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Jordi Rovira
‡c
onderzoeker
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nl
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670
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‡a
Author's A novel real-time PCR assay for the specific identification and quantification of Weissella viridescens in blood sausages
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670
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‡a
Author's Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage.
|
|
670
|
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‡a
Author's Application of protective cultures against Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere.
|
|
670
|
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‡a
Author's Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture
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670
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‡a
Author's Characterisation of Micrococcaceae isolated from different varieties of chorizo
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670
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‡a
Author's Characterization and identification of lactic acid bacteria in “morcilla de Burgos”
|
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670
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‡a
Author's Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres.
|
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670
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|
‡a
Author's Comparative study of lactic acid bacteria house flora isolated in different varieties of 'chorizo'.
|
|
670
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|
|
‡a
Author's Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant.
|
|
670
|
|
|
‡a
Author's Comparison of polymerase chain reaction methods and plating for analysis of enriched cultures of Listeria monocytogenes when using the ISO11290-1 method.
|
|
670
|
|
|
‡a
Author's Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests.
|
|
670
|
|
|
‡a
Author's Diversity of Weissella viridescens strains associated with “Morcilla de Burgos”
|
|
670
|
|
|
‡a
Author's Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de león"
|
|
670
|
|
|
‡a
Author's Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids
|
|
670
|
|
|
‡a
Author's Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos.
|
|
670
|
|
|
‡a
Author's Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb
|
|
670
|
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‡a
Author's Food safety performance indicators to benchmark food safety output of food safety management systems
|
|
670
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|
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‡a
Author's Foods confiscated from non-EU flights as a neglected route of potential methicillin-resistant Staphylococcus aureus transmission
|
|
670
|
|
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‡a
Author's Foods from black market at EU border as a neglected route of potential methicillin-resistant Staphylococcus aureus transmission.
|
|
670
|
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‡a
Author's Identification and molecular characterization of pathogenic bacteria in foods confiscated from non-EU flights passengers at one Spanish airport.
|
|
670
|
|
|
‡a
Author's Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality
|
|
670
|
|
|
‡a
Author's Microbial performance of food safety management systems implemented in the lamb production chain
|
|
670
|
|
|
‡a
Author's Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides.
|
|
670
|
|
|
‡a
Author's Microbiological and sensory changes in "Morcilla de Burgos" preserved in air, vacuum and modified atmosphere packaging.
|
|
670
|
|
|
‡a
Author's Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage.
|
|
670
|
|
|
‡a
Author's Presence of pathogenic enteric viruses in illegally imported meat and meat products to EU by international air travelers.
|
|
670
|
|
|
‡a
Author's Prevalence and quantification of Shiga-toxin producing Escherichia coli along the lamb food chain by quantitative PCR.
|
|
670
|
|
|
‡a
Author's Rye and Wheat Bran Extracts Isolated with Pressurized Solvents Increase Oxidative Stability and Antioxidant Potential of Beef Meat Hamburgers
|
|
670
|
|
|
‡a
Author's Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure.
|
|
670
|
|
|
‡a
Author's Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres
|
|
670
|
|
|
‡a
Author's Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods
|
|
670
|
|
|
‡a
Author's The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage.
|
|
670
|
|
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‡a
Author's The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León
|
|
670
|
|
|
‡a
Author's The influence of different preservation methods on spoilage bacteria populations inoculated in morcilla de Burgos during anaerobic cold storage.
|
|
670
|
|
|
‡a
Author's Tracing Campylobacter jejuni strains along the poultry meat production chain from farm to retail by pulsed-field gel electrophoresis, and the antimicrobial resistance of isolates
|
|
909
|
|
|
‡a
(orcid) 0000000166649484
‡9
1
|
|
909
|
|
|
‡a
(scopus) 7006248883
‡9
1
|
|
919
|
|
|
‡a
supercriticalfluidextractionoffishoilfromfishbyproductsacomparisonwithotherextractionmethods
‡A
Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods
‡9
1
|
|
919
|
|
|
‡a
effectofsugarconcentrationandstartercultureoninstrumentalandsensorytexturalpropertiesofchorizospanishdrycuredsausage
‡A
The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage.
‡9
1
|
|
919
|
|
|
‡a
effectsofextendedcuringonthemicrobiologicalphysicochemicalandsensorialcharacteristicsofcecinadeleon
‡A
The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León
‡9
1
|
|
919
|
|
|
‡a
influenceofdifferentpreservationmethodsonspoilagebacteriapopulationsinoculatedinmorcilladeburgosduringanaerobiccoldstorage
‡A
The influence of different preservation methods on spoilage bacteria populations inoculated in morcilla de Burgos during anaerobic cold storage.
‡9
1
|
|
919
|
|
|
‡a
tracingcampylobacterjejunistrainsalongthepoultrymeatproductionchainfromfarmtoretailbypulsedfieldgelelectrophoresisandtheantimicrobialresistanceofisolates
‡A
Tracing Campylobacter jejuni strains along the poultry meat production chain from farm to retail by pulsed-field gel electrophoresis, and the antimicrobial resistance of isolates
‡9
1
|
|
919
|
|
|
‡a
applicationoforganicacidsaltsandhighpressuretreatmentstoimprovethepreservationofbloodsausage
‡A
Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage.
‡9
1
|
|
919
|
|
|
‡a
comparativestudyoflacticacidbacteriahousefloraisolatedindifferentvarietiesofchorizo
‡A
Comparative study of lactic acid bacteria house flora isolated in different varieties of 'chorizo'.
‡9
1
|
|
919
|
|
|
‡a
characterizationandidentificationoflacticacidbacteriainmorcilladeburgos
‡A
Characterization and identification of lactic acid bacteria in “morcilla de Burgos”
‡9
1
|
|
919
|
|
|
‡a
characterisationofmicrococcaceaeisolatedfromdifferentvarietiesofchorizo
‡A
Characterisation of Micrococcaceae isolated from different varieties of chorizo
‡9
1
|
|
919
|
|
|
‡a
behaviourofnonstressedandstressedlisteriamonocytogenesandcampylobacterjejunicellsonfreshchickenburgermeatpackagedundermodifiedatmosphereandinoculatedwithprotectiveculture
‡A
Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture
‡9
1
|
|
919
|
|
|
‡a
applicationofprotectiveculturesagainstlisteriamonocytogenesandcampylobacterjejuniinchickenproductspackagedundermodifiedatmosphere
‡A
Application of protective cultures against Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere.
‡9
1
|
|
919
|
|
|
‡a
effectivenessofcombinedpreservationmethodstoextendtheshelflifeofmorcilladeburgos
‡A
Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos.
‡9
1
|
|
919
|
|
|
‡a
effectofmodifiedatmospherepackagingonthemicrobiologicalandsensoryqualityonadrycuredbeefproductcecinadeleon
‡A
Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de león"
‡9
1
|
|
919
|
|
|
‡a
comparisonofpolymerasechainreactionmethodsandplatingforanalysisofenrichedculturesoflisteriamonocytogeneswhenusingtheiso112901method
‡A
Comparison of polymerase chain reaction methods and plating for analysis of enriched cultures of Listeria monocytogenes when using the ISO11290-1 method.
‡9
1
|
|
919
|
|
|
‡a
comparisonbetweenconventionalandqpcrmethodsforenumeratingcampylobacterjejuniinapoultryprocessingplant
‡A
Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant.
‡9
1
|
|
919
|
|
|
‡a
controlofescherichiacoliandlisteriamonocytogenesinsucklinglambmeatevaluatedusingmicrobialchallengetests
‡A
Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests.
‡9
1
|
|
919
|
|
|
‡a
diversityofweissellaviridescensstrainsassociatedwithmorcilladeburgos
‡A
Diversity of Weissella viridescens strains associated with “Morcilla de Burgos”
‡9
1
|
|
919
|
|
|
‡a
characterizationbyculturedependentandcultureindependentmethodsofthebacterialpopulationofsucklinglambpackagedindifferentatmospheres
‡A
Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres.
‡9
1
|
|
919
|
|
|
‡a
effectofthepackagingmethodandthestoragetimeonlipidoxidationandcolourstabilityondryfermentedsausagesalchichonmanufacturedwithrawmaterialwithahighlevelofmonoandpolyunsaturatedfattyacids
‡A
Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids
‡9
1
|
|
919
|
|
|
‡a
evaluationoftheeffectofamaternalrearingsystemontheodourprofileofmeatfromsucklinglamb
‡A
Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb
‡9
1
|
|
919
|
|
|
‡a
foodsafetyperformanceindicatorstobenchmarkfoodsafetyoutputoffoodsafetymanagementsystems
‡A
Food safety performance indicators to benchmark food safety output of food safety management systems
‡9
1
|
|
919
|
|
|
‡a
foodsconfiscatedfromnoneuflightsasaneglectedrouteofpotentialmethicillinresistantstaphylococcusaureustransmission
‡A
Foods confiscated from non-EU flights as a neglected route of potential methicillin-resistant Staphylococcus aureus transmission
‡9
1
|
|
919
|
|
|
‡a
novelrealtimepcrassayforthespecificidentificationandquantificationofweissellaviridescensinbloodsausages
‡A
A novel real-time PCR assay for the specific identification and quantification of Weissella viridescens in blood sausages
‡9
1
|
|
919
|
|
|
‡a
foodsfromblackmarketateuborderasaneglectedrouteofpotentialmethicillinresistantstaphylococcusaureustransmission
‡A
Foods from black market at EU border as a neglected route of potential methicillin-resistant Staphylococcus aureus transmission.
‡9
1
|
|
919
|
|
|
‡a
identificationandmolecularcharacterizationofpathogenicbacteriainfoodsconfiscatedfromnoneuflightspassengersat1spanishairport
‡A
Identification and molecular characterization of pathogenic bacteria in foods confiscated from non-EU flights passengers at one Spanish airport.
‡9
1
|
|
919
|
|
|
‡a
influenceofstorageperiodandpackagingmethodonsliceddrycuredbeefcecinadeleoneffectsonmicrobiologicalphysicochemicalandsensoryquality
‡A
Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality
‡9
1
|
|
919
|
|
|
‡a
microbialperformanceoffoodsafetymanagementsystemsimplementedinthelambproductionchain
‡A
Microbial performance of food safety management systems implemented in the lamb production chain
‡9
1
|
|
919
|
|
|
‡a
microbialsensoryandvolatilechangesduringtheanaerobiccoldstorageofmorcilladeburgospreviouslyinoculatedwithweissellaviridescensandleuconostocmesenteroides
‡A
Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides.
‡9
1
|
|
919
|
|
|
‡a
microbiologicalandsensorychangesinmorcilladeburgospreservedinairvacuumandmodifiedatmospherepackaging
‡A
Microbiological and sensory changes in "Morcilla de Burgos" preserved in air, vacuum and modified atmosphere packaging.
‡9
1
|
|
919
|
|
|
‡a
physicochemicalandsensorycharacterisationofmorcilladeburgosatraditionalspanishbloodsausage
‡A
Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage.
‡9
1
|
|
919
|
|
|
‡a
presenceofpathogenicentericvirusesinillegallyimportedmeatandmeatproductstoeubyinternationalairtravelers
‡A
Presence of pathogenic enteric viruses in illegally imported meat and meat products to EU by international air travelers.
‡9
1
|
|
919
|
|
|
‡a
prevalenceandquantificationofshigatoxinproducingescherichiacolialongthelambfoodchainbyquantitativepcr
‡A
Prevalence and quantification of Shiga-toxin producing Escherichia coli along the lamb food chain by quantitative PCR.
‡9
1
|
|
919
|
|
|
‡a
ryeandwheatbranextractsisolatedwithpressurizedsolventsincreaseoxidativestabilityandantioxidantpotentialofbeefmeathamburgers
‡A
Rye and Wheat Bran Extracts Isolated with Pressurized Solvents Increase Oxidative Stability and Antioxidant Potential of Beef Meat Hamburgers
‡9
1
|
|
919
|
|
|
‡a
spoilageofbloodsausagesmorcilladeburgostreatedwithhighhydrostaticpressure
‡A
Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure.
‡9
1
|
|
919
|
|
|
‡a
studyoftheshelflifeofadryfermentedsausagesalchichonmadefromrawmaterialenrichedinmonounsaturatedandpolyunsaturatedfattyacidsandstoredundermodifiedatmospheres
‡A
Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres
‡9
1
|
|
946
|
|
|
‡a
b
‡9
1
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996
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PTBNP|246372
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BNC|981058519833606706
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1900 0 flourished 0000 0
‡9
1
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