List of works - Manuel Nuñez

A comparison between E-beam irradiation and high pressure treatment for cold-smoked salmon sanitation: microbiological aspects.

scientific article published in November 2008

Antimicrobial activity of nisin, reuterin, and the lactoperoxidase system on Listeria monocytogenes and Staphylococcus aureus in cuajada, a semisolid dairy product manufactured in Spain

scientific article

Antimicrobial efficacy of lactoferrin, its amidated and pepsin-digested derivatives, and their combinations, on Escherichia coli O157:H7 and Serratia liquefaciens.

scientific article published on 11 November 2010

Caseinolysis in cheese by Enterobacteriaceae strains of dairy origin

scientific article published in January 2003

Cheesemaking with a Lactococcus lactis strain expressing a mutant oligopeptide binding protein as starter results in a different peptide profile

scientific article published on 21 June 2005

Effect of high pressure processing and modified atmosphere packaging on the safety and quality of sliced ready-to-eat “lacón”, a cured–cooked pork meat product

article published in 2014

Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the odor and aroma of hispánico cheese: correlation of volatile compounds and sensory analysis

scientific article published in January 2006

Effect of high-pressure treatment of ewe raw milk curd at 200 and 300 MPa on characteristics of Hispánico cheese

scientific article published on 01 July 2012

Effect of lactoferrin and its derivatives against gram-positive bacteria in vitro and, combined with high pressure, in chicken breast fillets

scientific article published on 13 June 2011

Effect of wild strains of Lactococcus lactis on the volatile profile and the sensory characteristics of ewes' raw milk cheese

scientific article

Enterobacteriaceae, coliforms, faecal coliforms and salmonellas in raw ewes' milk

scientific article published in April 1987

Evaluation of ALOA plating medium for its suitability to recover high pressure-injured Listeria monocytogenes from ground chicken meat

scientific article published in September 2006

Growth stimulation of a proteinase positive Lactococcus lactis strain by a proteinase negative Lactococcus lactis strain

scientific article published on 4 September 2007

High-pressure processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese.

scientific article published on 17 October 2013

Inactivation of Salmonella Enteritidis in chicken breast fillets by single-cycle and multiple-cycle high pressure treatments.

scientific article published in June 2009

Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria

scientific article published on 01 January 2005

Influence of lactic starter inoculation, curd heating and ripening temperature on Staphylococcus aureus behaviour in Manchego cheese

scientific article published in May 1988

Lack of growth of Listeria monocytogenes and Staphylococcus aureus in temperature abuse of E-beam treated ready-to-eat (RTE) cooked ham

scientific article published on 03 April 2010

Lipolysis, lipid peroxidation, and color characteristics of Serrano Hams from Duroc and large white pigs during dry-curing

scientific article published on 8 October 2013

Modification of the volatile compound profile of cheese, by a Lactococcus lactis strain expressing a mutant oligopeptide binding protein.

scientific article published on 29 January 2008

Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese

scientific article published on 22 July 2011

Proteolysis and biogenic amine buildup in high-pressure treated ovine milk blue-veined cheese

scientific article published on 22 May 2013

Proteolysis, lipolysis, volatile compounds and sensory characteristics of Hispánico cheeses made using frozen curd from raw and pasteurized ewe milk

scientific article published on 20 December 2012

Proteolysis, lipolysis, volatile compounds, texture, and flavor of Hispánico cheese made using frozen ewe milk curds pressed for different times

scientific article published on 01 July 2010

Proteolysis, volatile compounds, and sensory evaluation in Hispánico cheese manufactured with the addition of a thermophilic adjunct culture, nisin, and calcium alginate-nisin microparticles

scientific article published in October 2003

Reducing biogenic-amine-producing bacteria, decarboxylase activity, and biogenic amines in raw milk cheese by high-pressure treatments.

scientific article published on 14 December 2012

Reuterin production by lactobacilli isolated from pig faeces and evaluation of probiotic traits