J. Oteiza

发表

Physiological characterization of Saccharomyces uvarum and Saccharomyces eubayanus from Patagonia and their potential for cidermaking.

María E Rodríguez, C. Lopes, M. González Flores, 2017, International journal of food microbiology.

Microbiological risk characterization in butcher shops from the province of Neuquen, Patagonia Argentina

J. Oteiza, P. Barril, Silvina Soto, 2019, LWT.

Sporeforming bacteria in beer: Occurrence, diversity, presence of hop resistance genes and fate in alcohol-free and lager beers

Rafael D. Chaves, A. Sant’Ana, A. Crucello, 2017 .

Escherichia coli in Food Products

J. Oteiza, M. Signorini, R. Rodríguez, 2016 .

Adaptation of O157:H7 and non-O157 Escherichia coli strains in orange juice and subsequent resistance to UV-C radiation

A. Sant’Ana, N. Zaritzky, L. Giannuzzi, 2022, LWT.

Antimicrobial efficacy of UV radiation on Escherichia coli O157:H7 (EDL 933) in fruit juices of different absorptivities.

M. Peltzer, N. Zaritzky, J. Oteiza, 2005, Journal of food protection.

Thermal inactivation of Escherichia coli O157:H7 and Escherichia coli isolated from morcilla as affected by composition of the product

A. Califano, L. Giannuzzi, J. Oteiza, 2003 .

Meta-analysis of the prevalence of the main human pathogens in vegetables, with emphasis on lettuce.

J. Oteiza, M. Signorini, P. Barril, 2022, Food research international.

MODELING OF MICROBIAL GROWTH IN REFRIGERATED DOUGHS FOR “EMPANADAS” WITH POTASSIUM SORBATE AND WHEY PROTEIN CONCENTRATE

C. E. Lupano, L. Giannuzzi, J. Oteiza, 2003 .

Salmonella and Listeria monocytogenes in ready-to-eat leafy vegetables

Rafael D. Chaves, A. Sant’Ana, J. Oteiza, 2016 .

Microcystis aeruginos strain [D-Leu1] Mcyst-LR producer, from Buenos Aires province, Argentina

J. Caixach, G. Salerno, C. Flores, 2014 .

Comparison of six commercial systems for the detection of non-O157 STEC in meat and vegetables.

S. Epszteyn, J. Oteiza, M. Signorini, 2019, Food microbiology.

Arsenic in Argentinean polished rice: Situation overview and regulatory framework

A. Cirelli, J. Oteiza, P. Barril, 2020 .

Saccharomyces uvarum isolated from patagonian ciders shows excellent fermentative performance for low temperature cidermaking.

María E Rodríguez, C. Lopes, A. Querol, 2019, Food research international.

Saccharomyces cerevisiae × Saccharomyces uvarum hybrids generated under different conditions share similar winemaking features

María E Rodríguez, C. Lopes, A. Querol, 2018, Yeast.

Influence of production on the presence of patulin and ochratoxin A in fruit juices and wines of Argentina

M. Mahmoudi, D. Granato, A. Khaneghah, 2017 .

Antigenic composition of hen's (Gallus domesticus) egg white.

J. Oteiza, A. Rodríguez-Burgos, 1969, Comparative biochemistry and physiology.

Occurrence of Norovirus, Rotavirus, Hepatitis a Virus, and Enterovirus in Berries in Argentina

A. Sant’Ana, J. Oteiza, P. Barril, 2022, Food and Environmental Virology.

Comprehensive evaluation and implementation of improvement actions in bovine abattoirs to reduce pathogens exposure.

J. Oteiza, M. Signorini, A. Sucari, 2020, Preventive veterinary medicine.

Use of a multivariate approach to assess the incidence of Alicyclobacillus spp. in concentrate fruit juices marketed in Argentina: results of a 14-year survey.

G. Ares, A. Sant’Ana, L. Giannuzzi, 2011, International journal of food microbiology.

Ultraviolet Treatment of Orange Juice to Inactivate E. coli O157:H7 as Affected by Native Microflora

N. Zaritzky, L. Giannuzzi, J. Oteiza, 2010 .

9 – Food Safety

Anderson S. Sant'Ana, Rafael D. Chaves, Verônica O. Alvarenga, 2017 .

PREDICTIVE MODELS FOR THE SURVIVAL OF CAMPYLOBACTER JEJUNI INOCULATED IN CHICKEN MEAT

L. Giannuzzi, J. Oteiza, G. Giacoboni, 2010 .

Isolation and characterization of Shiga toxin-producing Escherichia coli from precooked sausages (morcillas).

I. Chinen, M. Rivas, J. Oteiza, 2006, Food microbiology.

Potential of Lactic Acid Bacteria Isolated From Different Forages as Silage Inoculants for Improving Fermentation Quality and Aerobic Stability

G. Vinderola, A. Binetti, J. Oteiza, 2020, Frontiers in Microbiology.

Fate of Alicyclobacillus spp. in enrichment broth and in juice concentrates.

A. Sant’Ana, J. Oteiza, V. Alvarenga, 2015, International journal of food microbiology.

Flavorings as new sources of contamination by deteriogenic Alicyclobacillus of fruit juices and beverages.

A. Sant’Ana, L. Giannuzzi, J. Oteiza, 2014, International journal of food microbiology.

Evaluation of mutagenicity associated with Escherichia coli inactivation in UV-treated orange juice

N. Zaritzky, L. Giannuzzi, J. Oteiza, 2017 .

Evaluation of viral concentration methods for SARS-CoV-2 recovery from wastewaters

G. Sánchez, J. Oteiza, P. Barril, 2020, Science of The Total Environment.

Meta-analysis of the prevalence of norovirus and hepatitis a virus in berries.

J. Oteiza, P. Barril, V. E. Prez, 2024, International journal of food microbiology.

9 – Food Safety

A. Sant’Ana, J. Oteiza, V. Alvarenga, 2017 .

Variability in the acid adaptation of ten different O157:H7 and non-O157 Escherichia coli strains in orange juice and the impact on UV radiation resistance.

J. Oteiza, P. Barril, L. Prado-Silva, 2024, Food microbiology.