Publicacions en què col·labora amb Roncesvalles Garayoa Poyo (13)

2023

  1. In vitro genotoxicity assessment of French fries from mass catering companies: a preliminary study

    Mutagenesis, Vol. 38, Núm. 1, pp. 51-57

2022

  1. Hospital Plate Waste Assessment after Modifications in Specific Dishes of Flexible and Inflexible Food Ordering Systems

    Sustainability (Switzerland), Vol. 14, Núm. 23

2021

  1. In vitro mutagenicity assessment of fried meat-based food from mass catering companies

    Food and Chemical Toxicology, Vol. 156

  2. Practices of deep-frying processes among food handlers in social food services in Navarra, Spain

    International Journal of Gastronomy and Food Science, Vol. 26

2017

  1. Essential tools for food safety surveillance in catering services: On-site inspections and control of high risk cross-contamination surfaces

    Food Control, Vol. 75, pp. 48-54

2016

  1. Evaluation of Prerequisite Programs Implementation and Hygiene Practices at Social Food Services through Audits and Microbiological Surveillance

    Journal of Food Science, Vol. 81, Núm. 4, pp. M921-M927

  2. Proyecto Aprendizaje-Servicio: integrando conceptos a través de la formación a terceros

    Retos y avances en microbiología de los alimentos 2016: XX Congreso Nacional de Microbiología de los Alimentos, León, 14-16 de septiembre de 2016

2014

  1. Catering services and HACCP: Temperature assessment and surface hygiene control before and after audits and a specific training session

    Food Control, Vol. 43, pp. 193-198

2012

  1. Empresas de "catering": efecto de sesiones formativas y auditorías del sistema APPCC

    Avances en microbiología de los alimentos

  2. Evaluation of the hazard analysis and critical control points (HACCP) system in small catering companies: proposals for improvement

    Evaluation of the hazard analysis and critical control points (HACCP) system in small catering companies: proposals for improvement

2011

  1. Food safety and the contract catering companies: Food handlers, facilities and HACCP evaluation

    Food Control, Vol. 22, Núm. 12, pp. 2006-2012

2010

  1. Empresas de catering y seguridad alimentaria: valoración del sistema APPCC"

    Alimentaria: Revista de tecnología e higiene de los alimentos, Núm. 418, pp. 104-110

2005

  1. Relationship between consumer food safety knowledge and reported behavior among students from health sciences in one region of Spain

    Journal of Food Protection, Vol. 68, Núm. 12, pp. 2631-2636