HORTENSIA RICO VIDAL-rekin lankidetzan egindako argitalpenak (10)

2022

  1. Interplay between Intestinal Bacterial Communities and Unicellular Parasites in a Morbidly Obese Population: A Neglected Trinomial

    Nutrients, Vol. 14, Núm. 15

2020

  1. Organic and conventional tiger nut (Cyperus esculentus): Differences in nutritional, antioxidant and microbiological properties

    Emirates Journal of Food and Agriculture, Vol. 32, Núm. 10, pp. 756-761

2010

  1. Microbiological quality of sous vide cook-chill preserved food at different shelf life

    Journal of Food Processing and Preservation, Vol. 34, Núm. 6, pp. 964-974

2002

  1. Effect of introduction of HACCP on the microbiological quality of some restaurant meals

    Food Control, Vol. 13, Núm. 4-5, pp. 253-261

  2. Incidence of Staphylococcus aureus in meals from cafeterias

    Journal of Food Safety, Vol. 22, Núm. 2, pp. 135-140

  3. Incidence of enterotoxigenic staphylococci and their toxins in foods

    Journal of Food Protection, Vol. 65, Núm. 5, pp. 857-860

2001

  1. Incidence of microbial flora in lettuce, meat and Spanish potato omelette from restaurants

    Food Microbiology, Vol. 18, Núm. 2, pp. 159-163

  2. Listeria species in raw and ready-to-eat foods from restaurants

    Journal of Food Protection, Vol. 64, Núm. 4, pp. 551-553

2000

  1. Assessment of the microbiological quality and wash treatments of lettuce served in University restaurants

    International Journal of Food Microbiology, Vol. 58, Núm. 1-2, pp. 123-128

  2. Microbial evaluation of Spanish potato omelette and cooked meat samples in University restaurants

    Journal of Food Protection, Vol. 63, Núm. 9, pp. 1273-1276