Jordi Rovira
Jordi Rovira
Profesor de ciencia y Tecnología de los Alimentos, Universidad de Burgos
Verified email at ubu.es
Title
Cited by
Cited by
Year
Simultaneous detection of multifood-borne pathogenic bacteria based on functionalized quantum dots coupled with immunomagnetic separation in food samples
Y Zhao, M Ye, Q Chao, N Jia, Y Ge, H Shen
Journal of Agricultural and Food Chemistry 57 (2), 517-524, 2009
1702009
Supercritical fluid extraction of fish oil from fish by-products: A comparison with other extraction methods
N Rubio-Rodríguez, M Sara, S Beltrán, I Jaime, MT Sanz, J Rovira
Journal of Food Engineering 109 (2), 238-248, 2012
1622012
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 …
B Rubio, B Martínez, MD García-Cachán, J Rovira, I Jaime
Meat science 80 (4), 1182-1187, 2008
1512008
Comprehensive analysis and differentiated assessment of food safety control systems: a diagnostic instrument
PA Luning, L Bango, J Kussaga, J Rovira, WJ Marcelis
Trends in Food Science & Technology 19 (10), 522-534, 2008
1402008
Characterisation of Micrococcaceae isolated from different varieties of chorizo
M Garcı́a-Varona, EM Santos, I Jaime, J Rovira
International Journal of Food Microbiology 54 (3), 189-195, 2000
1382000
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 …
N Rubio-Rodríguez, M Sara, S Beltrán, I Jaime, MT Sanz, J Rovira
The Journal of Supercritical Fluids 47 (2), 215-226, 2008
1342008
Systematic assessment of core assurance activities in a company specific food safety management system
PA Luning, WJ Marcelis, J Rovira, M Van der Spiegel, M Uyttendaele, ...
Trends in Food Science & Technology 20 (6-7), 300-312, 2009
1282009
The effect of sugar concentration and starter culture on instrumental and sensory textural properties of chorizo-Spanish dry-cured sausage
C González-Fernández, EM Santos, J Rovira, I Jaime
Meat Science 74 (3), 467-475, 2006
1202006
Influence of starter cultures and sugar concentrations on biogenic amine contents in chorizo dry sausage
C González-Fernández, EM Santos, I Jaime, J Rovira
Food Microbiology 20 (3), 275-284, 2003
1162003
Food safety performance indicators to benchmark food safety output of food safety management systems
L Jacxsens, M Uyttendaele, F Devlieghere, J Rovira, SO Gomez, ...
International Journal of Food Microbiology 141, S180-S187, 2010
1152010
Environmental sampling for Listeria monocytogenes control in food processing facilities reveals three contamination scenarios
M Muhterem-Uyar, M Dalmasso, AS Bolocan, M Hernandez, ...
Food Control 51, 94-107, 2015
1072015
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 …
B Rubio, B Martínez, MJ Sánchez, MD García-Cachán, J Rovira, I Jaime
Meat science 76 (1), 128-137, 2007
1012007
Characterization and identification of lactic acid bacteria in “morcilla de Burgos”
EM Santos, I Jaime, J Rovira, U Lyhs, H Korkeala, J Björkroth
International journal of food microbiology 97 (3), 285-296, 2005
972005
Effect of high pressure preservation on the quality of dry cured beef “Cecina de Leon”
B Rubio, B Martinez, MD Garcia-Cachan, J Rovira, I Jaime
Innovative Food Science & Emerging Technologies 8 (1), 102-110, 2007
962007
A concurrent diagnosis of microbiological food safety output and food safety management system performance: Cases from meat processing industries
PA Luning, L Jacxsens, J Rovira, SM Osés, M Uyttendaele, WJ Marcelis
Food Control 22 (3-4), 555-565, 2011
892011
Comparative study of lactic acid bacteria house flora isolated in different varieties ofchorizo'
EM Santos, C González-Fernández, I Jaime, J Rovira
International journal of food microbiology 39 (1-2), 123-128, 1998
891998
Physicochemical and sensory characterisation of Morcilla de Burgos, a traditional Spanish blood sausage
EM Santos, C González-Fernández, I Jaime, J Rovira
Meat Science 65 (2), 893-898, 2003
822003
Tools for the performance assessment and improvement of food safety management systems
L Jacxsens, PA Luning, WJ Marcelis, T van Boekel, J Rovira, S Oses, ...
Trends in Food Science & Technology 22, S80-S89, 2011
742011
Microbiological and sensory changes in “Morcilla de Burgos” preserved in air, vacuum and modified atmosphere packaging
EM Santos, AM Diez, C González-Fernández, I Jaime, J Rovira
Meat Science 71 (2), 249-255, 2005
702005
Performance assessment of food safety management systems in animal-based food companies in view of their context characteristics: A European study
PA Luning, K Kirezieva, G Hagelaar, J Rovira, M Uyttendaele, L Jacxsens
Food Control 49, 11-22, 2015
692015
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