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IGOR
HERNÁNDEZ OCHOA
Publications (35) Publications de IGOR HERNÁNDEZ OCHOA
2024
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Corrigendum to “Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain” [Food Chem. 442 (2024) 138445] (Food Chemistry (2024) 442, (S0308814624000931), (10.1016/j.foodchem.2024.138445))
Food Chemistry
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Cross-sectional, commercial testing, and chromatographic study of the occurrence of antibiotic residues throughout an artisanal raw milk cheese production chain
Food Chemistry, Vol. 442
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Phenotypic and genotypic characterization of antimicrobial resistances reveals the effect of the production chain in reducing resistant lactic acid bacteria in an artisanal raw ewe milk PDO cheese
Food Research International, Vol. 187
2023
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Normal-Fat vs. High-Fat Diets and Olive Oil vs. CLA-Rich Dairy Fat: A Comparative Study of Their Effects on Atherosclerosis in Male Golden Syrian Hamsters
Metabolites, Vol. 13, Núm. 7
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Relationship between the dynamics of volatile aroma compounds and microbial succession during the ripening of raw ewe milk-derived Idiazabal cheese
Current Research in Food Science, Vol. 6
2022
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Antibiotics in Dairy Production: Where Is the Problem?
Dairy, Vol. 3, Núm. 3, pp. 541-564
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Characterization of Microbial Shifts during the Production and Ripening of Raw Ewe Milk-Derived Idiazabal Cheese by High-Throughput Sequencing
Biology, Vol. 11, Núm. 5
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Implementation of Sustainability and Social Responsibility Competencies in the Degree of Human Nutrition and Dietetics
Shaping a Sustainable Future: Innovative Teaching Practices for Educating Responsible Leaders (Baden-Baden: Nomos, 2022), pp. 343-354
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Relationship between the Dynamics of Gross Composition, Free Fatty Acids and Biogenic Amines, and Microbial Shifts during the Ripening of Raw Ewe Milk-Derived Idiazabal Cheese
Animals, Vol. 12, Núm. 22
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Sustainable, carbonated, non-alcoholic beverages using leftover bread
International Journal of Gastronomy and Food Science, Vol. 30
2021
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Development of a no added sugar kombucha beverage based on germinated corn
International Journal of Gastronomy and Food Science, Vol. 24
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Valorisation of fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production
Journal of Environmental Management, Vol. 281
2020
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Novel Vibrio spp. Strains producing omega-3 fatty acids isolated from coastal seawater
Marine Drugs, Vol. 18, Núm. 2
2019
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Solid State Fermentation of Brewer’s Spent Grain Using Rhizopus sp. to Enhance Nutritional Value
Waste and Biomass Valorization, Vol. 10, Núm. 12, pp. 3687-3700
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Valorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp.
Bioprocess and Biosystems Engineering, Vol. 42, Núm. 8, pp. 1285-1300
2018
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Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products
Waste and Biomass Valorization, Vol. 9, Núm. 11, pp. 2107-2115
2017
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Bacteriophages against Serratia as fish spoilage control technology
Frontiers in Microbiology, Vol. 8, Núm. APR
2015
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Uses of Rhizopus oryzae in the kitchen
International Journal of Gastronomy and Food Science, Vol. 2, Núm. 2, pp. 103-111
2014
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Phage therapy as an approach to prevent Vibrio anguillarum infections in fish larvae production
PLoS ONE, Vol. 9, Núm. 12
2013
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Evolution of the indigenous microbiota in modified atmosphere packaged Atlantic horse mackerel (Trachurus trachurus) identified by conventional and molecular methods
International Journal of Food Microbiology, Vol. 167, Núm. 2, pp. 117-123