Campus Moncloa

Publicaciones científicas

Publicaciones vinculadas con el clúster

2013

• De Alba M, Bravo D, Medina M (2013). Inactivation of Escherichia coli O157:H7 in dry-cured ham by high pressure treatments combined with biopreservatives. Food Control 31, 508-513.
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 2.650
• Landete JM, Arqués JL, Medina M, Gaya P, de las Rivas B, Muñoz R. Bioactivation of phytoestrogens: intestinal bacteria and health. Critical Reviews in Food Science and Nutrition (En prensa)
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 4.790
• Langa S, Landete JM, Martín-Cabrejas I, Rodríguez E, Arqués JL, Medina M (2013). In situ reuterin production by Lactobacillus reuteri in dairy products. Food Control 33, 200-206.
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 2.650
• Landete JM, Monedero V, Ferrer S, Zúñiga M. Malic enzyme and malolactic enzyme pathways are functionally linked but independently regulated in Lactobacillus casei BL23. Applied and Enviromental Microbiology (En prensa)
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 3.830
• Montiel R, Cabeza M.C., Bravo D, Gaya P, Cambero I., Ordóñez J.A., Nuñez M, Medina M A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: colour, texture, safety and sensory characteristics. Food and Bioprocess Technology
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 3.700        
• Montiel R, Bravo D, Medina M (2013). Commercial biopreservatives combined with salt and sugar to control Listeria monocytogenes during smoked salmon processing. Journal of Food Protection 75, 1463-1465.
  Categoría: Food Science & Technology       Cuartil: 2º
  Factor de impacto: 1.940
• De Alba M, Bravo D, Medina M (2013). Inactivation of Escherichia coli O157:H7 in dry-cured ham by high pressure treatments combined with biopreservatives. Food Control 31, 508-513.
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 2.650

2012

• De Alba M, Bravo D, Medina M (2012). High pressure treatments on the inactivation of Salmonella Enteritidis and the characteristics of beef carpaccio. Meat Science 92, 823‐828.
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 2.280
• De Alba M, Bravo D, Medina M, Park SF, Mackey BM (2012). Combined effect of sodium nitrite with high pressure treatments on the inactivation of Escherichia coli BW25113 and Listeria monocytogenes NCTC 11994 Letters in Applied Microbiology 56, 155-160
  Categoría: Food Science & Technology       Cuartil: 3º
  Factor de impacto: 1.620
• De Alba M, Montiel R, Bravo D, Gaya P, Medina M (2012). High pressure treatments on the inactivation of Salmonella Enteritidis and the physicochemical, rheological and color characteristics of sliced vacuum-packaged dry-cured ham. Meat Science 91, 173-178.
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 2.280
• Del Olmo A, Calzada J, Nuñez M. (2012). Effect of lactoferrin and its derivatives, high hydrostatic pressure, and their combinations, on Escherichia coli O157:H7 and Pseudomonas fluorescens in chicken fillets. Innovative Food Science and Emerging Technologies 90, 71-76
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 3.030
• Del Olmo A, Calzada J, Nuñez M. (2012). Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets. Meat Science 90, 71-76.
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 2.280
• Fernández L, Langa S, Martín V, Maldonado-Barragán A, Jiménez E, Martín R, Rodríguez JM (2012). Human milk microbiota: origin and potential roles in health and disease. Pharmacol Research.
  Categoría: Pharmacology & Pharmacy       Cuartil: 1º
  Factor de impacto: 4.440
• Landete JM (2012). Plant and mammalian lignans: A review of source, intake, metabolism, intestinal bacteria and health. Food Research International 46, 410-424.
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 3.150
• Langa S, Maldonado-Barragán A, Delgado S, Martín R, Martín V, Jiménez E, Ruíz-Barba JL, Mayo B, Connor RI, Suarez JE, Rodríguez JM (2012). Characterization of Lactobacillus salivarius CECT5713, a strain isolated from human milk: from genotype to phenotype. Applied Microbiology and Biotechnology 94, 1279-1287
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 3.430
• Montiel R, De Alba M, Bravo D, Gaya P, Medina M (2012). Effect of high pressure treatments on smoked cod quality during refrigerated storage. Food Control 23, 429-436.
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 3.280
• Montiel R, Bravo D, De Alba M, Gaya P, Medina M (2012). Combined effect of high pressure treatments and the lactoperoxidase system on the inactivation of Listeria monocytogenes in cold‐smoked salmon. Innovative Food Science and Emerging Technologies 16, 26-32.
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 3.030
• Rodríguez E, Arqués JL, Rodríguez R, Peirotén A, Landete JM, Medina M (2012). Antimicrobial properties of probiotic strains isolated from breast-fed infants. Journal of Functional Foods 4, 542-551.
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 2.450
• Santorum P, García R, López V, Martínez-Suárez JV Review. (2012). Dairy farm management and production practices associated with the presence of Listeria monocytogenes in raw milk and beef. Spanish Journal of Agricultural Research 10: 360-371.
  Categoría: Agriculture, Dairy & Animal Science       Cuartil: 2º
  Factor de impacto: 0.620

2011

• Arqués J.L., Rodríguez E., Nuñez M., Medina M. 2011. Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk. Food Control 22, 457-461
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 2.650

2010

• Ortiz, S., López, V., Villatoro, D., López, P., Dávila, J. C., Martínez-Suárez, J. V. 2010. A 3-year surveillance of the genetic diversity and persistence of Listeria monocytogenes in an Iberian pig slaughterhouse and processing plant. Foodborne Pathogens and Disease 7, 1177-1184.
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 2.260
• Olmo A., Calzada J., Nuñez M. 2010. Antimicrobial effect of lactoferrin and its amidated and pepsin-digested derivatives against Salmonella enteritidis and Pseudomonas fluorescens. Journal of Dairy Science 93, 3965-3969.
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 2.560

2009

• Morales P., Calzada J., Rodríguez B., De Paz M., Nuñez M. 2009. Inactivation of Salmonella Enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments. Foodborne Pathogens and Disease 6, 577-581.
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 2.260
• Medina M., Cabeza M.C., Bravo D., Cambero I., Montiel R., Ordoñez J.A., Nuñez M., Hoz L. 2009. A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects. Food Microbiology 26, 224-227.
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 2.560
• Bravo D., Rodríguez E., Medina M. 2009. Nisin and lacticin 481 coproduction by Lactococcus lactis strains isolated from raw ewes’ milk. Journal of Dairy Science 92, 4805-4811.
  Categoría: Food Science & Technology       Cuartil: 1º
  Factor de impacto: 2.560