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Pilar Gaya

Showing results (21-30 of 40) with videos related to

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Food Research International (Ottawa, Ont.)|December 3, 2017
Influence of reuterin-producing Lactobacillus reuteri coupled with glycerol on biochemical, physical and sensory properties of semi-hard ewe milk cheeseSonia Garde, Natalia Gómez-Torres, David Delgado, et al.
Applied and Environmental Microbiology|December 18, 2012
Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatmentsJavier Calzada, Ana del Olmo, Antonia Picón, et al.
Food Microbiology|August 25, 2016
Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheeseMarta Ávila, Natalia Gómez-Torres, David Delgado, et al.
Biomed Research International|February 23, 2019
Technological Properties of Bifidobacterial Strains Shared by Mother and ChildAngela Peirotén, Pilar Gaya, Juan Luis Arqués, et al.
Applied and Environmental Microbiology|July 8, 2005
Combined effect of high-pressure treatments and bacteriocin-producing lactic acid bacteria on inactivation of Escherichia coli O157:H7 in raw-milk cheeseEva Rodriguez, Juan L Arques, Manuel Nuñez, et al.
International Journal of Food Microbiology|September 8, 2018
Influence of different lignan compounds on enterolignan production by Bifidobacterium and Lactobacillus strainsÁngela Peirotén, Pilar Gaya, Inmaculada Álvarez, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheeseMarta Ávila, Natalia Gómez-Torres, David Delgado, et al.
Food Microbiology|June 4, 2017
Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheeseMarta Ávila, Natalia Gómez-Torres, David Delgado, et al.
Meat Science|February 15, 2012
High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured hamMaría de Alba, Raquel Montiel, Daniel Bravo, et al.
International Journal of Food Sciences and Nutrition|July 22, 2017
Incomplete metabolism of phytoestrogens by gut microbiota from children under the age of threePilar Gaya, Abel Sánchez-Jiménez, Ángela Peirotén, et al.
Pageof 4

Showing results (21-30 of 40) with videos related to

Sort By:
Pageof 4
Food Research International (Ottawa, Ont.)|December 3, 2017
Influence of reuterin-producing Lactobacillus reuteri coupled with glycerol on biochemical, physical and sensory properties of semi-hard ewe milk cheeseSonia Garde, Natalia Gómez-Torres, David Delgado, et al.
Applied and Environmental Microbiology|December 18, 2012
Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatmentsJavier Calzada, Ana del Olmo, Antonia Picón, et al.
Food Microbiology|August 25, 2016
Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheeseMarta Ávila, Natalia Gómez-Torres, David Delgado, et al.
Biomed Research International|February 23, 2019
Technological Properties of Bifidobacterial Strains Shared by Mother and ChildAngela Peirotén, Pilar Gaya, Juan Luis Arqués, et al.
Applied and Environmental Microbiology|July 8, 2005
Combined effect of high-pressure treatments and bacteriocin-producing lactic acid bacteria on inactivation of Escherichia coli O157:H7 in raw-milk cheeseEva Rodriguez, Juan L Arques, Manuel Nuñez, et al.
International Journal of Food Microbiology|September 8, 2018
Influence of different lignan compounds on enterolignan production by Bifidobacterium and Lactobacillus strainsÁngela Peirotén, Pilar Gaya, Inmaculada Álvarez, et al.
Food Research International (Ottawa, Ont.)|September 7, 2017
Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheeseMarta Ávila, Natalia Gómez-Torres, David Delgado, et al.
Food Microbiology|June 4, 2017
Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheeseMarta Ávila, Natalia Gómez-Torres, David Delgado, et al.
Meat Science|February 15, 2012
High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured hamMaría de Alba, Raquel Montiel, Daniel Bravo, et al.
International Journal of Food Sciences and Nutrition|July 22, 2017
Incomplete metabolism of phytoestrogens by gut microbiota from children under the age of threePilar Gaya, Abel Sánchez-Jiménez, Ángela Peirotén, et al.
Pageof 4