Publications by the researcher in collaboration with CRISTINA ASUNCION FENTE SAMPAYO (14)

2013

  1. Rapid method for quantification of nine sulfonamides in bovine milk using HPLC/MS/MS and without using SPE

    Food Chemistry, Vol. 141, Núm. 3, pp. 2294-2299

2012

  1. A sensitive and validated HPLC-MS/MS method for simultaneous determination of seven coccidiostats in bovine whole milk

    Food Control, Vol. 27, Núm. 1, pp. 29-36

  2. Development of a Hamburger Patty with Healthier Lipid Formulation and Study of its Nutritional, Sensory, and Stability Properties

    Food and Bioprocess Technology, Vol. 5, Núm. 1, pp. 200-208

  3. Development of a multi-class method for the identification and quantification of residues of antibiotics, coccidiostats and corticosteroids in milk by liquid chromatography-tandem mass spectrometry

    International Dairy Journal, Vol. 22, Núm. 1, pp. 78-85

  4. Simultaneous determination of sulfonamides, penicillins and coccidiostats in pork by high-performance liquid chromatographytandem mass spectrometry

    Journal of Chromatographic Science, Vol. 50, Núm. 5, pp. 414-425

2010

  1. Confirmatory method for nine sulfonamides in miniature bovine muscle samples using HPLC/MS/MS without using SPE

    Journal of Food and Drug Analysis, Vol. 18, Núm. 3

  2. The effects of industrial pre-frying and domestic cooking methods on the nutritional compositions and fatty acid profiles of two different frozen breaded foods

    LWT, Vol. 43, Núm. 8, pp. 1271-1276

2009

  1. Influence of farming methods on microbiological contamination and prevalence of resistance to antimicrobial drugs in isolates from beef

    Meat Science, Vol. 82, Núm. 2, pp. 284-288

2008

  1. Antimicrobial resistance in Enterobacteriaceae strains isolated from organic chicken, conventional chicken and conventional turkey meat: A comparative survey

    Food Control, Vol. 19, Núm. 4, pp. 412-416

  2. Antimicrobial resistance in Escherichia coli strains isolated from organic and conventional pork meat: A comparative survey

    European Food Research and Technology, Vol. 226, Núm. 3, pp. 371-375

  3. Evolution of resistance in poultry intestinal Escherichia coli during three commonly used antimicrobial therapeutic treatments in poultry

    Poultry Science, Vol. 87, Núm. 8, pp. 1643-1648

2007

  1. Antimicrobial resistance in Enterococcus spp. strains isolated from organic chicken, conventional chicken, and turkey meat: A comparative survey

    Journal of Food Protection, Vol. 70, Núm. 4, pp. 1021-1024

2006

  1. Effect of cooking on enrofloxacin residues in chicken tissue

    Food Additives and Contaminants, Vol. 23, Núm. 10, pp. 988-993

2005

  1. Evaluation of Chromocult® enterococci agar for the isolation and selective enumeration of Enterococcus spp. in broilers

    Letters in Applied Microbiology, Vol. 41, Núm. 2, pp. 153-156