Publikationen, an denen er mitarbeitet JORGE BARROS VELAZQUEZ (24)

2016

  1. Effect of jumbo squid (Dosidicus gigas) skin extract on the microbial activity in chilled mackerel (Scomber scombrus)

    LWT - Food Science and Technology, Vol. 72, pp. 134-140

2013

  1. Characterisation and profiling of Bacillus subtilis, Bacillus cereus and Bacillus licheniformis by MALDI-TOF mass fingerprinting

    Food Microbiology, Vol. 33, Núm. 2, pp. 235-242

2011

  1. Characterization of bacteria responsible for histamine production in farmed blackspot seabream (Pagellus bogaraveo) and turbot (Psetta maxima)

    6th International CIGR Technical Symposium - Towards a Sustainable Food Chain: Food Process, Bioprocessing and Food Quality Management

  2. Detection and quantification of spoilage and pathogenic Bacillus cereus, Bacillus subtilis and Bacillus licheniformis by real-time PCR

    Food Microbiology, Vol. 28, Núm. 3, pp. 605-610

  3. Molecular identification of the black tiger shrimp (Penaeus monodon), the white leg shrimp (Litopenaeus vannamei) and the Indian white shrimp (Fenneropenaeus indicus) by PCR targeted to the 16S rRNA mtDNA

    Food Chemistry, Vol. 125, Núm. 4, pp. 1457-1461

2010

  1. Crise e seguridade alimentaria

    Economía pesqueira: Achegas desde un curso universitario (Sotelo Blanco), pp. 539-557

2008

  1. A polymerase chain reaction-restriction fragment length polymorphism method based on the analysis of a 16S rRNA/tRNAVal mitochondrial region for species identification of commercial penaeid shrimps (Crustacea: Decapoda: Penaeoidea) of food interest

    Electrophoresis, Vol. 29, Núm. 2, pp. 499-509

  2. Antimicrobial resistance in Enterobacteriaceae strains isolated from organic chicken, conventional chicken and conventional turkey meat: A comparative survey

    Food Control, Vol. 19, Núm. 4, pp. 412-416

  3. Antimicrobial resistance in Escherichia coli strains isolated from organic and conventional pork meat: A comparative survey

    European Food Research and Technology, Vol. 226, Núm. 3, pp. 371-375

  4. Evolution of resistance in poultry intestinal Escherichia coli during three commonly used antimicrobial therapeutic treatments in poultry

    Poultry Science, Vol. 87, Núm. 8, pp. 1643-1648

  5. Identification of shrimp species in raw and processed food products by means of a polymerase chain reaction-restriction fragment length polymorphism method targeted to cytochrome b mitochondrial sequences

    Electrophoresis, Vol. 29, Núm. 15, pp. 3220-3228

  6. Survey of the authenticity of prawn and shrimp species in commercial food products by PCR-RFLP analysis of a 16S rRNA/tRNAVal mitochondrial region

    Food Chemistry, Vol. 109, Núm. 3, pp. 638-646

2007

  1. Co-amplification and sequencing of a cytochrome b fragment affecting the identification of cattle in PCR-RFLP food authentication studies

    Food Chemistry, Vol. 105, Núm. 1, pp. 436-442

2006

  1. Single nucleotide polymorphism analysis of the enterocin P structural gene of Enterococcus faecium strains isolated from nonfermented animal foods

    Molecular Nutrition and Food Research, Vol. 50, Núm. 12, pp. 1229-1238

2005

  1. Detection of bovine DNA in raw and heat-processed foodstuffs, commercial foods and specific risk materials by a novel specific polymerase chain reaction method

    European Food Research and Technology, Vol. 220, Núm. 3-4, pp. 444-450

  2. Evaluation of Chromocult® enterococci agar for the isolation and selective enumeration of Enterococcus spp. in broilers

    Letters in Applied Microbiology, Vol. 41, Núm. 2, pp. 153-156

  3. Genetic evidence of an Asian background in heteroplasmic Iberian cattle (Bos taurus): Effect on food authentication studies based on polymerase chain reaction-restriction fragment length polymorphism analysis

    Electrophoresis, Vol. 26, Núm. 15, pp. 2918-2926

2004

  1. Application of a polymerase chain reaction (PCR) method as a complementary tool to microscopic analysis for the detection of bones and other animal tissues in home-made animal meals

    Journal of the Science of Food and Agriculture, Vol. 84, Núm. 6, pp. 505-512

  2. Shelf life extension of beef retail cuts subjected to an advanced vacuum skin packaging system

    European Food Research and Technology, Vol. 218, Núm. 2, pp. 118-122

  3. Survey of authenticity of meat species in food products subjected to different technological processes, by means of PCR-RFLP analysis

    European Food Research and Technology, Vol. 218, Núm. 3, pp. 306-312