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Belén Martín

IRTA

H指数:19

被引数:1,911

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Microbial dynamics and quality traits of dry- and wet-aged Bruna dels Pirineus beef

干湿熟成布伦纳-比利牛斯牛肉的微生物动态和质量特性

IF6.1

2026-09-290

PRE

Fermentation Technologies to Produce and Improve Alternative Protein Sources

发酵技术用于生产及改良替代蛋白来源

IF5.1

2026-01-010

OAAI

The Antilisterial Effect of Latilactobacillus sakei CTC494 in Relation to Dry Fermented Sausage Ingredients and Temperature in Meat Simulation Media

FERMENTATION-BASEL

IF3.3

2024-06-201

OA

Genomic insights of Salmonella isolated from dry fermented sausage production chains in Spain and France

从西班牙和法国的干发酵香肠生产链中分离出的沙门氏菌的基因组见解

SCIENTIFIC REPORTS

IF3.9

2024-05-221

OAAI

Dynamics of Microbial Communities in Nitrite-Free and Nutritionally Improved Dry Fermented Sausages

FERMENTATION-BASEL

IF3.3

2023-04-216

OA

MLVA subtyping of Listeria monocytogenes isolates from meat products and meat processing plants

FOOD RESEARCH INTERNATIONAL

IF8

2018-04-0116

OAAI

The potential probiotic Lactobacillus rhamnosus CTC1679 survives the passage through the gastrointestinal tract and its use as starter culture results in safe nutritionally enhanced fermented sausages

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2014-09-0137

PREAI

Pre-PCR treatments as a key factor on the probability of detection of Listeria monocytogenes and Salmonella in ready-to-eat meat products by real-time PCR

IF6.3

2012-09-0114

PREAI

Volatile profile and microbiological characterization of hollow defect in dry-cured ham

IF6.1

2010-11-0136

PRE

Identification and tracing of Enterococcus spp. by RAPD-PCR in traditional fermented sausages and meat environment

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2009-01-0138

PREAI

Rapid quantitative detection of Lactobacillus sakei in meat and fermented sausages by real-time PCR

APPLIED AND ENVIRONMENTAL MICROBIOLOGY

IF3.7

2006-09-0166

OAAI

Molecular, technological and safety characterization of Gram-positive catalase-positive cocci from slightly fermented sausages

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

IF5.2

2006-03-01146

PREAI

Safety properties and molecular strain typing of lactic acid bacteria from slightly fermented sausages

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2006-01-01133

PREAI

Genetic diversity and safety aspects of enterococci from slightly fermented sausages

JOURNAL OF APPLIED MICROBIOLOGY

IF3.2

2005-05-0183

OAAI

Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages (vol 69, pg 4583, 2003)

APPLIED AND ENVIRONMENTAL MICROBIOLOGY

IF3.7

2005-03-013

OAAI

Microbial quality and direct PCR identification of lactic acid bacteria and nonpathogenic staphylococci from artisanal low-acid sausages

APPLIED AND ENVIRONMENTAL MICROBIOLOGY

IF3.7

2003-08-01228

OA