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List of works by Javier Calzada

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

Benzoic acid and its derivatives as naturally occurring compounds in foods and as additives: Uses, exposure, and controversy

scientific article

Development of a potential probiotic fresh cheese using two Lactobacillus salivarius strains isolated from human milk

scientific article

Effect of cheese water activity and carbohydrate content on the barotolerance of Listeria monocytogenes scott A

scientific article published on 01 June 2006

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 on the survival of Listeria monocytogenes Scott A in sliced vacuum-packaged Iberian and Serrano cured hams

scientific article published on 01 October 2006

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

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

Evaluation of technological properties of Enterococcus faecium CECT 8849, a strain isolated from human milk, for the dairy industry.

scientific article

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

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

Proteolysis and Flavor Characteristics of Serrano Ham Processed under Different Ripening Temperature Conditions.

scientific article

Proteolysis, texture, and sensory characteristics of Serrano hams from Duroc and Large White pigs during dry-curing.

scientific article

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

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