Search filters

List of works by Jordi Rovira

A novel real-time PCR assay for the specific identification and quantification of Weissella viridescens in blood sausages

scientific article published on 16 August 2015

Application of organic acid salts and high-pressure treatments to improve the preservation of blood sausage.

scientific article published on 6 July 2007

Application of protective cultures against Listeria monocytogenes and Campylobacter jejuni in chicken products packaged under modified atmosphere.

scientific article

Behaviour of non-stressed and stressed Listeria monocytogenes and Campylobacter jejuni cells on fresh chicken burger meat packaged under modified atmosphere and inoculated with protective culture

scientific article published on 13 July 2012

Characterisation of Micrococcaceae isolated from different varieties of chorizo

scientific article published on 01 March 2000

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

scientific article published on 01 January 2005

Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres.

scientific article published on 28 May 2013

Comparative study of lactic acid bacteria house flora isolated in different varieties of 'chorizo'.

scientific article published on January 1998

Comparison between conventional and qPCR methods for enumerating Campylobacter jejuni in a poultry processing plant.

scientific article

Comparison of polymerase chain reaction methods and plating for analysis of enriched cultures of Listeria monocytogenes when using the ISO11290-1 method.

scientific article published on 31 December 2013

Control of Escherichia coli and Listeria monocytogenes in suckling-lamb meat evaluated using microbial challenge tests.

scientific article

Diversity of Weissella viridescens strains associated with “Morcilla de Burgos”

scientific article published on 28 February 2006

Effect of modified atmosphere packaging on the microbiological and sensory quality on a dry cured beef product: "Cecina de león"

scientific article published on 25 October 2006

Effect of the packaging method and the storage time on lipid oxidation and colour stability on dry fermented sausage salchichón manufactured with raw material with a high level of mono and polyunsaturated fatty acids

scientific article published on 23 May 2008

Effectiveness of combined preservation methods to extend the shelf life of Morcilla de Burgos.

scientific article published on 26 July 2008

Evaluation of the effect of a maternal rearing system on the odour profile of meat from suckling lamb

scientific article published on 02 February 2011

Food safety performance indicators to benchmark food safety output of food safety management systems

scientific article

Foods confiscated from non-EU flights as a neglected route of potential methicillin-resistant Staphylococcus aureus transmission

scientific article published on 19 August 2014

Foods from black market at EU border as a neglected route of potential methicillin-resistant Staphylococcus aureus transmission.

scientific article published on 22 November 2014

Identification and molecular characterization of pathogenic bacteria in foods confiscated from non-EU flights passengers at one Spanish airport.

scientific article published on 23 October 2014

Influence of storage period and packaging method on sliced dry cured beef "Cecina de Leon": Effects on microbiological, physicochemical and sensory quality

scientific article published on 02 August 2006

Microbial performance of food safety management systems implemented in the lamb production chain

scientific article published on 01 January 2012

Microbial, sensory and volatile changes during the anaerobic cold storage of morcilla de Burgos previously inoculated with Weissella viridescens and Leuconostoc mesenteroides.

scientific article published on 28 February 2009

Microbiological and sensory changes in "Morcilla de Burgos" preserved in air, vacuum and modified atmosphere packaging.

scientific article

Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage.

scientific article published on October 2003

Presence of pathogenic enteric viruses in illegally imported meat and meat products to EU by international air travelers.

scientific article published on 29 April 2015

Prevalence and quantification of Shiga-toxin producing Escherichia coli along the lamb food chain by quantitative PCR.

scientific article

Rye and Wheat Bran Extracts Isolated with Pressurized Solvents Increase Oxidative Stability and Antioxidant Potential of Beef Meat Hamburgers

scientific article published on 11 January 2016

Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure

scientific article published on 23 February 2008

Study of the shelf life of a dry fermented sausage "salchichon" made from raw material enriched in monounsaturated and polyunsaturated fatty acids and stored under modified atmospheres

scientific article published on 05 December 2006

Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods

The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage.

scientific article published on 24 July 2006

The effects of extended curing on the microbiological, physicochemical and sensorial characteristics of Cecina de León

scientific article published on 08 January 2008

The influence of different preservation methods on spoilage bacteria populations inoculated in morcilla de Burgos during anaerobic cold storage.

scientific article published on 2 April 2009

Tracing Campylobacter jejuni strains along the poultry meat production chain from farm to retail by pulsed-field gel electrophoresis, and the antimicrobial resistance of isolates

scientific article published on 11 May 2012

Paulina is supported by:

About Paulina

Help