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Olga María Bonilla Luque

Showing results (1-10 of 7) with videos related to

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Foods (Basel, Switzerland)|February 10, 2021
From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology ModelsArícia Possas, Olga María Bonilla-Luque, Antonio Valero
Food Microbiology|June 8, 2023
Tracking microbial quality, safety and environmental contamination sources in artisanal goat cheesemaking factoriesOlga María Bonilla-Luque, Arícia Possas, Marta L Cabo, et al.
EFSA Journal. European Food Safety Authority|December 23, 2024
Q4MRATools: Quantitative tools to microbial risk assessmentOlga María Bonilla Luque, Antonio Valero, Arícia Possas, et al.
Foods (Basel, Switzerland)|November 27, 2024
Microbiological and Physicochemical Profile of Traditionally Produced <i>Chouriça de Carne</i> Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality GroupsAna Sofia Faria, Olga María Bonilla-Luque, Laís Carvalho, et al.
Food Research International (Ottawa, Ont.)|June 1, 2024
Meta-analysis of antimicrobial activity of Allium, Ocimum, and Thymus spp. confirms their promising application for increasing food safetyOlga María Bonilla-Luque, Beatriz Nunes Silva, Youssef Ezzaky, et al.
Comprehensive Reviews in Food Science and Food Safety|August 24, 2023
In vitro antimicrobial activity of extracts and essential oils of Cinnamomum, Salvia, and Mentha spp. against foodborne pathogens: A meta-analysis studyYoussef Ezzaky, Abdelkhaleq Elmoslih, Beatriz Nunes Silva, et al.
Foods (Basel, Switzerland)|March 29, 2023
Meta-Analysis of In Vitro Antimicrobial Capacity of Extracts and Essential Oils of <i>Syzygium aromaticum</i>, <i>Citrus</i> L. and <i>Origanum</i> L.: Contrasting the Results of Different Antimicrobial Susceptibility MethodsBeatriz Nunes Silva, Olga María Bonilla-Luque, Arícia Possas, et al.
Pageof 1

Showing results (1-10 of 7) with videos related to

Sort By:
Pageof 1
Foods (Basel, Switzerland)|February 10, 2021
From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology ModelsArícia Possas, Olga María Bonilla-Luque, Antonio Valero
Food Microbiology|June 8, 2023
Tracking microbial quality, safety and environmental contamination sources in artisanal goat cheesemaking factoriesOlga María Bonilla-Luque, Arícia Possas, Marta L Cabo, et al.
EFSA Journal. European Food Safety Authority|December 23, 2024
Q4MRATools: Quantitative tools to microbial risk assessmentOlga María Bonilla Luque, Antonio Valero, Arícia Possas, et al.
Foods (Basel, Switzerland)|November 27, 2024
Microbiological and Physicochemical Profile of Traditionally Produced <i>Chouriça de Carne</i> Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality GroupsAna Sofia Faria, Olga María Bonilla-Luque, Laís Carvalho, et al.
Food Research International (Ottawa, Ont.)|June 1, 2024
Meta-analysis of antimicrobial activity of Allium, Ocimum, and Thymus spp. confirms their promising application for increasing food safetyOlga María Bonilla-Luque, Beatriz Nunes Silva, Youssef Ezzaky, et al.
Comprehensive Reviews in Food Science and Food Safety|August 24, 2023
In vitro antimicrobial activity of extracts and essential oils of Cinnamomum, Salvia, and Mentha spp. against foodborne pathogens: A meta-analysis studyYoussef Ezzaky, Abdelkhaleq Elmoslih, Beatriz Nunes Silva, et al.
Foods (Basel, Switzerland)|March 29, 2023
Meta-Analysis of In Vitro Antimicrobial Capacity of Extracts and Essential Oils of <i>Syzygium aromaticum</i>, <i>Citrus</i> L. and <i>Origanum</i> L.: Contrasting the Results of Different Antimicrobial Susceptibility MethodsBeatriz Nunes Silva, Olga María Bonilla-Luque, Arícia Possas, et al.
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