Hierro E - Search Results

1

Protective Effect of Thyme and Chestnut Honeys Enriched with Bee Products against Benzo(a)pyrene-Induced DNA Damage.

Sánchez-Martín V, Haza AI, Iriondo-DeHond A, Del Castillo MD, Hospital XF, Fernández M, Hierro E, Morales P. Sánchez-Martín V, et al. Among authors: hierro e. Int J Environ Res Public Health. 2022 Dec 17;19(24):16969. doi: 10.3390/ijerph192416969. Int J Environ Res Public Health. 2022. PMID: 36554850 Free PMC article.

2

Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages.

Bruna JM, Hierro EM, de la Hoz L, Mottram DS, Fernández M, Ordóñez JA. Bruna JM, et al. Int J Food Microbiol. 2003 Aug 15;85(1-2):111-25. doi: 10.1016/s0168-1605(02)00505-6. Int J Food Microbiol. 2003. PMID: 12810276

3

Inactivation of Salmonella enterica serovar Enteritidis on shell eggs by pulsed light technology.

Hierro E, Manzano S, Ordóñez JA, de la Hoz L, Fernández M. Hierro E, et al. Int J Food Microbiol. 2009 Oct 31;135(2):125-30. doi: 10.1016/j.ijfoodmicro.2009.07.034. Epub 2009 Aug 4. Int J Food Microbiol. 2009. PMID: 19720417

4

Pulsed light inactivation of Listeria monocytogenes through different plastic films.

Fernández M, Manzano S, de la Hoz L, Ordóñez JA, Hierro E. Fernández M, et al. Among authors: hierro e. Foodborne Pathog Dis. 2009 Dec;6(10):1265-7. doi: 10.1089/fpd.2009.0328. Foodborne Pathog Dis. 2009. PMID: 19735198

5

Combined use of Pronase E and a fungal extract (Penicillium aurantiogriseum) to potentiate the sensory characteristics of dry fermented sausages.

Bruna JM, Fernández M, Hierro EM, Ordóñez JA, de la Hoz L. Bruna JM, et al. Among authors: hierro em. Meat Sci. 2000 Feb;54(2):135-45. doi: 10.1016/s0309-1740(99)00076-5. Meat Sci. 2000. PMID: 22060609

6

The contribution of Penicillium aurantiogriseum to the volatile composition and sensory quality of dry fermented sausages.

Bruna JM, Hierro EM, de la Hoz L, Mottram DS, Fernández M, Ordóñez JA. Bruna JM, et al. Among authors: hierro em. Meat Sci. 2001 Sep;59(1):97-107. doi: 10.1016/s0309-1740(01)00058-4. Meat Sci. 2001. PMID: 22062510

7

Use of Lactococcus lactis subsp. cremoris NCDO 763 and α-ketoglutarate to improve the sensory quality of dry fermented sausages.

Herranz B, Fernández M, Hierro E, Bruna JM, Ordóñez JA, de la Hoz L. Herranz B, et al. Among authors: hierro e. Meat Sci. 2004 Jan;66(1):151-63. doi: 10.1016/S0309-1740(03)00079-2. Meat Sci. 2004. PMID: 22063943

8

Survival of Listeria innocua in dry fermented sausages and changes in the typical microbiota and volatile profile as affected by the concentration of nitrate and nitrite.

Hospital XF, Hierro E, Fernández M. Hospital XF, et al. Among authors: hierro e. Int J Food Microbiol. 2012 Feb 15;153(3):395-401. doi: 10.1016/j.ijfoodmicro.2011.11.032. Epub 2011 Dec 8. Int J Food Microbiol. 2012. PMID: 22200323

9

Pulsed light treatment for the inactivation of selected pathogens and the shelf-life extension of beef and tuna carpaccio.

Hierro E, Ganan M, Barroso E, Fernández M. Hierro E, et al. Int J Food Microbiol. 2012 Aug 1;158(1):42-8. doi: 10.1016/j.ijfoodmicro.2012.06.018. Epub 2012 Jul 2. Int J Food Microbiol. 2012. PMID: 22795799

10

Protein oxidation in processed cheese slices treated with pulsed light technology.

Fernández M, Ganan M, Guerra C, Hierro E. Fernández M, et al. Among authors: hierro e. Food Chem. 2014 Sep 15;159:388-90. doi: 10.1016/j.foodchem.2014.02.165. Epub 2014 Mar 15. Food Chem. 2014. PMID: 24767071

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