| Application of lactic acid bacteria for the biopreservation of meat products: A systematic review C Barcenilla, M Ducic, M López, M Prieto, A Álvarez-Ordónez Meat Science 183, 108661, 2022 | 137 | 2022 |
| Microbiological safety and shelf-life of low-salt meat products—A Review C Barcenilla, A Álvarez-Ordóñez, M López, O Alvseike, M Prieto Foods 11 (15), 2331, 2022 | 29 | 2022 |
| High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture M Dučić, C Barcenilla, JF Cobo-Díaz, M López, A Álvarez-Ordóñez, ... Food Research International 163, 112162, 2023 | 6 | 2023 |
| Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat … C Barcenilla, A Puente, JF Cobo-Díaz, EA Alexa, E Garcia-Gutierrez, ... International Journal of Food Microbiology 403, 110341, 2023 | 3 | 2023 |
| Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review. Foods 2022, 11, 2331 C Barcenilla, A Álvarez-Ordóñez, M López, O Alvseike, M Prieto Foodborne Pathogens Management, 294, 2022 | 2 | 2022 |
| Improved sampling and DNA extraction procedures for microbiome analysis in food-processing environments C Barcenilla, JF Cobo-Díaz, F De Filippis, V Valentino, R Cabrera Rubio, ... Nature Protocols, 1-20, 2024 | 1 | 2024 |
| Caracterización del microbioma y resistoma de industrias de productos cárnicos fermentados JFC Díaz, C Barcenilla, VA de la Puente Redondo, V Valentino, ... Microbiología de los alimentos bajo el concepto de One Health: libro de …, 2022 | | 2022 |
| Selected physicochemical, technological, and hygienic characteristics of artisanal and sausages produced with functional starter culture M Dučić, C Barcenilla, A Alvarez-Ordoñez, M Prieto IOP Conference Series: Earth and Environmental Science 854 (1), 012028, 2021 | | 2021 |
| Estrategias innovadoras de bioconservación en la industria alimentaria C Barcenilla Canduela | | 2019 |
| “Club del Trabajo Fin de Grado”: método de role-playing en Ciencia y Tecnología de los Alimentos C Barcenilla, P Fernández-Gómez, B Prieto Gutiérrez, M Oliveira, ... Innovación docente en la Universidad de León, 29-36, 0 | | |
| Evaluation of the Performance of a Three-Strains Lactic Acid Bacteria Cocktail for the Control of Listeria Monocytogenes on Marinated Lean Pork C Barcenilla, A Puente, JF Cobo-Díaz, M Gonzalez-Raurich, M Lopez, ... Available at SSRN 4711187, 0 | | |
