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List of works by Isabel Jaime

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

Campylobacter jejuni survival in a poultry processing plant environment

scientific article published on 24 February 2017

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

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 edible chitosan/clove oil films and high-pressure processing on the microbiological shelf life of trout fillets

scientific article published on 18 December 2014

Effect of high pressure processing or freezing technologies as pretreatment in vacuum fried carrot snacks

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

Improvement of the microbiological quality of ready-to-eat peeled shrimps (Penaeus vannamei) by the use of chitosan coatings.

scientific article published on 31 May 2016

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

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

scientific article

Proteolytic activity of isolated lamb calpains on myofibrils under the conditions of pH, Ca2+ concentration and temperature existing in postmortem muscle.

scientific article published in March 1992

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

Tenderisation of lamb meat: Effect of rapid postmortem temperature drop on muscle conditioning and aging

scientific article published on 01 January 1992

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

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

Ultrasonication of lamb skeletal muscle fibres enhances postmortem proteolysis

scientific article published on 01 April 1993

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