Publications by authors named "Mariana Cap"

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Patagonian shellfish and hidden threats: unveiling the viral landscape and the first quantitative microbial risk assessment of Argentine bivalve mollusks.
Camila Frydman, Viviana Parreño, Mariana Cap, Solange Galeano, Marcelo Signorini Porchietto

Food Microbiol· April 2026

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PMA-qPCA: Accelerating the market release of high-quality Bradyrhizobium diazoefficiens inoculant.
Mariana Cap, Camila Frydman, Antonella Galiñanes, Camila Aranguiz, Irina Faraco

PLoS One· October 2025

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Effect of ozone application on bovine carcasses in abattoir cold chambers.
Victoria Brusa, Viviana Restovich, Mariana Cap, Virginia Chiapparoli, Gabriela Grigioni

PLoS One· May 2025

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Use of propidium monoazide coupled with real-time PCR methodology to evaluate Escherichia coli O157 lethality in beef burgers after organic acid addition.
María de Los Angeles Rey, Mariana Cap, Leonardo Cristian Favre, Sergio Ramon Vaudagna, Marina Valeria Mozgovoj

J Food Sci· March 2025

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High-pressure processing treatment of beef burgers: Effect on Escherichia coli O157 inactivation evaluated by plate count and PMA-qPCR.
María de Los Ángeles Rey, Anabel Rodriguez Racca, Luma Rossi Ribeiro, Fabiano Dos Santos Cruz, Mariana Cap

J Food Sci· June 2022

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Effects of lactic, malic and fumaric acids on spp. counts and on chicken meat quality and sensory characteristics.
Mariano Fernández, Anabel Rodríguez, Micaela Fulco, Trinidad Soteras, Marina Mozgovoj, Mariana Cap

J Food Sci Technol· October 2021

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Combination of organic acids and low-dose gamma irradiation as antimicrobial treatment to inactivate Shiga toxin-producing Escherichia coli inoculated in beef trimmings: Lack of benefits in relation to single treatments.
Mariana Cap, Celeste Cingolani, Carla Lires, Marina Mozgovoj, Trinidad Soteras

PLoS One· June 2020

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Frequency, characterization and genotypic analysis of Shiga toxin-producing Escherichia coli in beef slaughterhouses of Argentina.
Mariana Cap, Claudia C Carbonari, Beatriz A D'Astek, Gisela Zolezzi, Natalia Deza

Rev Argent Microbiol· January 2020

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Inactivation of Shiga toxin-producing Escherichia coli in fresh beef by electrolytically-generated hypochlorous acid, peroxyacetic acid, lactic acid and caprylic acid.
Mariana Cap, Sergio Vaudagna, Marina Mozgovoj, Trinidad Soteras, Adriana Sucari

Meat Sci· November 2019

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