Publicacións (557) Publicacións nas que participase algún/ha investigador/a

2024

  1. Argentinian Rose Petals as a Source of Antioxidant and Antimicrobial Compounds

    Foods, Vol. 13, Núm. 7

  2. Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples

    Food Microbiology, Vol. 118

  3. Circadian Rhythm Perturbation Aggravates Gut Microbiota Dysbiosis in Dextran Sulfate Sodium-Induced Colitis in Mice

    Nutrients, Vol. 16, Núm. 2

  4. Comparative performance of two different detection chemistries of qPCR for their implementation in a same-day detection method to determine the presence of Shiga toxin–producing Escherichia coli in ready-to-eat salads

    LWT, Vol. 193

  5. Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteria

    Food Chemistry, Vol. 448

  6. Editorial: Next generation sequencing: applications in foodborne pathogens

    Frontiers in Microbiology

  7. Evaluation of the Novel mTA10 Selective Broth, MSB, for the Co-Enrichment and Detection of Salmonella spp., Escherichia coli O157 and Listeria monocytogenes in Ready-to-Eat Salad Samples

    Foods, Vol. 13, Núm. 1

  8. High-Resolution Comparative and Quantitative Proteomics of Biogenic-Amine-Producing Bacteria and Virulence Factors Present in Seafood

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 8, pp. 4448-4463

  9. Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

    Applied Sciences (Switzerland), Vol. 14, Núm. 7

  10. Microfluidic paper-based analytical aptasensor for fluorometric β-lactoglobulin determination

    Microchemical Journal, Vol. 198

  11. Moving towards on-site detection of Shiga toxin-producing Escherichia coli in ready-to-eat leafy greens

    Current Research in Food Science, Vol. 8

  12. Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction

    Foods, Vol. 13, Núm. 1

  13. Protective Effect of Betulin on Streptozotocin–Nicotinamide-Induced Diabetes in Female Rats

    International Journal of Molecular Sciences, Vol. 25, Núm. 4

  14. Proteins and peptides: proteomics approaches for food authentication and allergen profiling

    Current Opinion in Food Science, Vol. 57

  15. Shotgun proteomic analyses of Pseudomonas species isolated from fish products

    Food Chemistry, Vol. 450

2023

  1. 16S rRNA gene sequencing and MALDI TOF mass spectroscopy identification of Leuconostoc mesenteroides isolated from Algerian raw camel milk

    Journal of Genetic Engineering and Biotechnology, Vol. 21, Núm. 1

  2. ACE-Inhibitory Activity of Whey Proteins Fractions Derived of Fermentation by Lacticaseibacillus rhamnosus GG and Streptococcus thermophilus SY-102

    Foods, Vol. 12, Núm. 12

  3. Antioxidant and Antimicrobial Effect of Biodegradable Films Containing Pitaya (Stenocereus thurberi) Extracts during the Refrigerated Storage of Fish

    Antioxidants, Vol. 12, Núm. 3

  4. Biogenic production of seleno-amino acids and seleno-nanoparticles by Saccharomyces boulardii

    Food Bioscience, Vol. 53

  5. Compliance with Nutritional Recommendations and Gut Microbiota Profile in Galician Overweight/Obese and Normal-Weight Individuals

    Nutrients, Vol. 15, Núm. 15