Publicaciones en las que colabora con IGOR HERNÁNDEZ OCHOA (35)

2024

  1. 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

  2. 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

  3. 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

  1. 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

  2. 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

  1. Antibiotics in Dairy Production: Where Is the Problem?

    Dairy, Vol. 3, Núm. 3, pp. 541-564

  2. 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

  3. 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

  4. 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

  5. Sustainable, carbonated, non-alcoholic beverages using leftover bread

    International Journal of Gastronomy and Food Science, Vol. 30

2021

  1. Development of a no added sugar kombucha beverage based on germinated corn

    International Journal of Gastronomy and Food Science, Vol. 24

  2. 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

  1. Novel Vibrio spp. Strains producing omega-3 fatty acids isolated from coastal seawater

    Marine Drugs, Vol. 18, Núm. 2

2019

  1. 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

  2. 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

  1. Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products

    Waste and Biomass Valorization, Vol. 9, Núm. 11, pp. 2107-2115

2017

  1. Bacteriophages against Serratia as fish spoilage control technology

    Frontiers in Microbiology, Vol. 8, Núm. APR

2015

  1. Uses of Rhizopus oryzae in the kitchen

    International Journal of Gastronomy and Food Science, Vol. 2, Núm. 2, pp. 103-111

2014

  1. Phage therapy as an approach to prevent Vibrio anguillarum infections in fish larvae production

    PLoS ONE, Vol. 9, Núm. 12

2013

  1. 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