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Coral Barcenilla

Showing results (1-10 of 11) with videos related to

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Meat Science|September 1, 2021
Application of lactic acid bacteria for the biopreservation of meat products: A systematic reviewCoral Barcenilla, Miroslav Ducic, Mercedes López, et al.
Foods (Basel, Switzerland)|August 12, 2022
Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A ReviewCoral Barcenilla, Avelino Álvarez-Ordóñez, Mercedes López, et al.
International Journal of Systematic and Evolutionary Microbiology|October 24, 2024
<i>Bifidobacterium fermentum</i> sp. nov. and <i>Bifidobacterium aquikefiricola</i> sp. nov., isolated from water kefirSamuel Breselge, Paolo Bellassi, Coral Barcenilla, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter cultureMiroslav Dučić, Coral Barcenilla, José F Cobo-Díaz, et al.
Microbiome|October 15, 2024
In-depth characterization of food and environmental microbiomes across different meat processing plantsCoral Barcenilla, José F Cobo-Díaz, Alba Puente, et al.
International Journal of Food Microbiology|August 5, 2023
Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat productsCoral Barcenilla, Alba Puente, José F Cobo-Díaz, et al.
Current Research in Food Science|October 13, 2025
Characterization of antimicrobial resistant <i>Empedobacter</i> from fresh meat and meat preparationsAlba Puente, José F Cobo-Díaz, Márcia Oliveira, et al.
NPJ Biofilms and Microbiomes|August 2, 2024
Microbiome mapping in dairy industry reveals new species and genes for probiotic and bioprotective activitiesFrancesca De Filippis, Vincenzo Valentino, Min Yap, et al.
Nature Microbiology|July 30, 2025
The food-associated resistome is shaped by processing and production environmentsNarciso M Quijada, José F Cobo-Díaz, Vincenzo Valentino, et al.
Nature Protocols|January 24, 2024
Improved sampling and DNA extraction procedures for microbiome analysis in food-processing environmentsCoral Barcenilla, José F Cobo-Díaz, Francesca De Filippis, et al.
Pageof 2

Showing results (1-10 of 11) with videos related to

Sort By:
Pageof 2
Meat Science|September 1, 2021
Application of lactic acid bacteria for the biopreservation of meat products: A systematic reviewCoral Barcenilla, Miroslav Ducic, Mercedes López, et al.
Foods (Basel, Switzerland)|August 12, 2022
Microbiological Safety and Shelf-Life of Low-Salt Meat Products-A ReviewCoral Barcenilla, Avelino Álvarez-Ordóñez, Mercedes López, et al.
International Journal of Systematic and Evolutionary Microbiology|October 24, 2024
<i>Bifidobacterium fermentum</i> sp. nov. and <i>Bifidobacterium aquikefiricola</i> sp. nov., isolated from water kefirSamuel Breselge, Paolo Bellassi, Coral Barcenilla, et al.
Food Research International (Ottawa, Ont.)|January 3, 2023
High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter cultureMiroslav Dučić, Coral Barcenilla, José F Cobo-Díaz, et al.
Microbiome|October 15, 2024
In-depth characterization of food and environmental microbiomes across different meat processing plantsCoral Barcenilla, José F Cobo-Díaz, Alba Puente, et al.
International Journal of Food Microbiology|August 5, 2023
Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat productsCoral Barcenilla, Alba Puente, José F Cobo-Díaz, et al.
Current Research in Food Science|October 13, 2025
Characterization of antimicrobial resistant <i>Empedobacter</i> from fresh meat and meat preparationsAlba Puente, José F Cobo-Díaz, Márcia Oliveira, et al.
NPJ Biofilms and Microbiomes|August 2, 2024
Microbiome mapping in dairy industry reveals new species and genes for probiotic and bioprotective activitiesFrancesca De Filippis, Vincenzo Valentino, Min Yap, et al.
Nature Microbiology|July 30, 2025
The food-associated resistome is shaped by processing and production environmentsNarciso M Quijada, José F Cobo-Díaz, Vincenzo Valentino, et al.
Nature Protocols|January 24, 2024
Improved sampling and DNA extraction procedures for microbiome analysis in food-processing environmentsCoral Barcenilla, José F Cobo-Díaz, Francesca De Filippis, et al.
Pageof 2