I. Jaime

发表

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

J. Björkroth, A. Diez, I. Jaime, 2009, International journal of food microbiology.

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

I. Jaime, J. Rovira, E. Santos, 2006, Meat science.

The effects of HHP treatment on Listeria monocytogenes inoculated in dry-cured meat products.

I. Jaime, J. Rovira, B. Martínez, 2009 .

Effect of high pressure preservation on the quality of dry cured beef “Cecina de Leon”

I. Jaime, J. Rovira, B. Martínez, 2007 .

The effects of high pressure treatment and of storage periods on the quality of vacuum-packed “salchichón” made of raw material enriched in monounsaturated and polyunsaturated fatty acids

I. Jaime, J. Rovira, B. Martínez, 2007 .

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

I. Jaime, J. Rovira, B. Martínez, 2008, Meat science.

The Anatomical Origin of Raw Meat Affects the Sensory and Chemical Characteristics of a Dry-Cured Beef Product: Cecina de León

I. Jaime, C. González-Fernández, B. Martínez, 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.

I. Jaime, J. Rovira, M. Sánchez, 2007, Meat science.

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

R. Vinuesa, A. Diez, I. Jaime, 2013, Poultry science.

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

I. Jaime, J. Rovira, L. Romero-Santacreu, 2015, International journal of food microbiology.

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

S. M. Osés, P. Luning, A. Diez, 2015, Meat science.

Characterization of Virulence and Persistence Abilities of Listeria monocytogenes Strains Isolated from Food Processing Premises.

I. Jaime, J. Rovira, M. Wagner, 2019, Journal of food protection.

Antioxidant effect of olive leaf powder on fresh Atlantic horse mackerel (Trachurus trachurus) minced muscle

R. Avena-Bustillos, T. McHugh, I. Jaime, 2018 .

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

P. Venskutonis, I. Jaime, J. Rovira, 2016, Journal of food science.

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

I. Jaime, J. Rovira, A. Vivar-Quintana, 2011, Meat science.

Characterization of Campylobacter species in Spanish retail from different fresh chicken products and their antimicrobial resistance.

L. García-sánchez, A. Diez, I. Jaime, 2018, Food microbiology.

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.

M. Hänninen, I. Jaime, J. Rovira, 2012, Food microbiology.

The Response to Oxidative Stress in Listeria monocytogenes Is Temperature Dependent

I. Jaime, J. Rovira, M. Wagner, 2020, Microorganisms.

food safety management system performance in the lamb chain

S. M. Osés, L. Jacxsens, P. Luning, 2012 .

Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage

I. Jaime, J. Rovira, E. Santos, 2003 .

Characterisation of Micrococcaceae isolated from different varieties of chorizo.

I. Jaime, J. Rovira, E. Santos, 2000, International journal of food microbiology.

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

I. Jaime, J. Rovira, J. Maté, 2016, International journal of food microbiology.

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

I. Jaime, J. Rovira, M. Sanz, 2012 .

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

José M. Barat, Ana Belen Martin-Diana, Irene Albertos, 2016 .

A STUDY OF TEXTURE‐FLAVOR INTERACTIONS USING FREE‐CHOICE PROFILING

N. Bratchell, D. Mela, I. Jaime, 1993 .

Production of omega-3 polyunsaturated fatty acid concentrates: A review

Isabel Jaime, I. Jaime, M. Sanz, 2010 .

Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products

P. Venskutonis, I. Jaime, J. Rovira, 2021 .

Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products

I. Jaime, J. Rovira, B. Melero, 2022, Foods.

Genotyping, virulence genes and antimicrobial resistance of Campylobacter spp.isolated during two seasonal periods in Spanish poultry farms.

A. Diez, I. Jaime, J. Rovira, 2020, Preventive veterinary medicine.

Evaluation of factors influencing the growth of non-toxigenic Clostridium botulinum type E and Clostridium sp. in high-pressure processed and conditioned tender coconut water from Thailand.

I. Jaime, J. Rovira, C. Michiels, 2020, Food research international.

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

I. Jaime, D. Rico, Irene Albertos, 2015, Journal of the science of food and agriculture.

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.

I. Jaime, J. Rovira, B. Martínez, 2008, Meat science.

Biofilm formation, virulence and antimicrobial resistance of different Campylobacter jejuni isolates from a poultry slaughterhouse.

I. Jaime, J. Rovira, M. Rossi, 2019, Food microbiology.

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

I. Jaime, J. Rovira, E. Santos, 1998, International journal of food microbiology.

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

A. Diez, I. Jaime, J. Rovira, 2009, Meat science.

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

S. M. Osés, P. Luning, A. Diez, 2013, Food microbiology.

Limited proteolysis of myofibrillar proteins by bromelain decreases toughness of coarse dry sausage

I. Jaime, J. Beltrán, P. Roncalés, 1996 .

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

I. Jaime, J. Rovira, C. González-Fernández, 2006, Meat science.

Protective role of vacuum vs. atmospheric frying on PUFA balance and lipid oxidation

I. Jaime, A. Martín-Diana, D. Rico, 2016 .

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

I. Jaime, J. Rovira, C. González-Fernández, 2007, Meat science.

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

L. Cocolin, A. Diez, I. Jaime, 2008, International journal of food microbiology.

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

A. Diez, I. Jaime, J. Rovira, 2005, Meat science.

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

I. Jaime, P. Roncalés, P. Ceña, 1992, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Characterization and identification of lactic acid bacteria in "morcilla de Burgos".

H. Korkeala, J. Björkroth, I. Jaime, 2005, International journal of food microbiology.

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

I. Jaime, J. Beltrán, P. Roncalés, 1992, Meat science.

Assessing the pressure resistance of Escherichia coli O157:H7, Listeria monocytogenes and Salmonella enterica to high pressure processing (HPP) in citric acid model solutions for process validation.

I. Jaime, J. Rovira, Vinicio Serment-Moreno, 2021, Food research international.

POSTMORTEM SHORTENING OF LAMB LONGISSIMUS OXIDATIVE AND GLYCOLYTIC FIBERS

I. Jaime, J. Beltrán, P. Roncalés, 1992 .

Textural assessment of clenbuterol treatment in beef.

I. Jaime, J. Beltrán, P. Roncalés, 1999, Meat science.

DEGRADATION OF ACTIN BY CATHEPSINS IN BEEF FIBERS STORED AT 20C

I. Jaime, J. Beltrán, P. Roncalés, 1997 .

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.

A. Rajković, A. Diez, I. Jaime, 2012, International journal of food microbiology.

Campylobacter jejuni survival in a poultry processing plant environment.

M. Hänninen, I. Jaime, J. Rovira, 2017, Food microbiology.

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

A. Diez, I. Jaime, J. Rovira, 2008, Food microbiology.

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

I. Jaime, J. Rovira, E. Santos, 2003, Meat science.

Ultrasonication of lamb skeletal muscle fibres enhances postmortem proteolysis

Isabel Jaime, I. Jaime, J. Beltrán, 1993, Zeitschrift fur Lebensmittel-Untersuchung und -Forschung.

Effect of stress-induced high post-mortem pH on protease activity and tenderness of beef.

I. Jaime, P. Santolaria, J. Beltrán, 1997, Meat science.

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

A. Diez, I. Jaime, J. Rovira, 2009, International journal of food microbiology.

The relationship between the composition and texture of conventional and low‐fat frankfurters

I. Jaime, J. Rovira, M. Ordóñez, 2001 .

Characterization and Identification of Lactic Acid Bacteria in þÿ

H. Korkeala, J. Björkroth, I. Jaime, 2022 .

Supercritical fluid extraction of the omega-3 rich oil contained in hake (Merluccius capensis-Merluccius paradoxus) by-products : Study of the influence of process parameters on the extraction yield and oil quality

I. Jaime, J. Rovira, M. Sanz, 2008 .

Diversity of Weissella viridescens strains associated with "Morcilla de Burgos".

P. Vandamme, T. Coenye, J. Björkroth, 2006, International journal of food microbiology.

Short communication Diversity of Weissella viridescens strains associated with

P. Vandamme, T. Coenye, J. Björkroth, 2006 .

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

S. M. Osés, L. Cocolin, I. Jaime, 2010, International journal of food microbiology.

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

S. M. Osés, L. Jacxsens, P. Luning, 2012, Journal of Food Protection.

Adjustable Gel Texture of Recovered Crude Agar Induced by Pressurized Hot Water Treatment of Gelidium sesquipedale Industry Waste Stream: An RSM Analysis

I. Jaime, M. Sanz, S. Beltrán, 2022, Foods.

Title : Characterization and Identification of Lactic Acid Bacteria in “ Morcilla de Burgos ” 1 2 Authors :

H. Korkeala, J. Björkroth, I. Jaime, 2006 .

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

Luca Cocolin, Isabel Jaime, Kalliopi Rantsiou, 2011, Food microbiology.

Carob seed peel as natural antioxidant in minced and refrigerated (4 C) Atlantic horse mackerel (Trachurus trachurus)

I. Jaime, D. Rico, Irene Albertos, 2015 .

Bread melanoidins as potential new sustainable bakery ingredients: a study using fat and fat-free bakery food models.

I. Jaime, M. González-Sanjosé, M. Cavia-Saiz, 2023, Food & function.

Influence of the packaging systems on the phenolic profile and antioxidant properties of wine pomace used as seasoning in chicken meat.

I. Jaime, M. González-Sanjosé, M. Cavia-Saiz, 2023, Food chemistry.

Effect of raspberry pomace extracts isolated by high pressure extraction on the quality and shelf‐life of beef burgers

P. Venskutonis, I. Jaime, J. Rovira, 2017 .

The effect of natural or artificial casing on the ripening and sensory quality of a mould-covered dry sausage

J. Peiró, I. Jaime, J. Beltrán, 2007 .

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

A. Diez, I. Jaime, J. Rovira, 2005, Meat science.

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

I. Jaime, J. Rovira, C. González-Fernández, 2006, Meat science.