Publicacións en colaboración con investigadores/as de Instituto de Investigacións Mariñas (103)

2024

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

    Food Chemistry, Vol. 448

  2. Evaluation of Lipid Damage, Microbial Spoilage and Sensory Acceptance of Chilled Pouting (Trisopterus luscus), an Underutilized Lean Fish Species

    Applied Sciences (Switzerland), Vol. 14, Núm. 16

  3. 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

  4. Metaproteomic Analysis of Microbial Communities Affecting Fishery Products

    Methods in molecular biology (Clifton, N.J.), Vol. 2820, pp. 89-98

  5. Preservative Effect of a Gelatin-Based Film Including a Gelidium sp. Flour Extract on Refrigerated Atlantic Mackerel

    Applied Sciences (Switzerland), Vol. 14, Núm. 19

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

    Current Opinion in Food Science, Vol. 57

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

    Food Chemistry, Vol. 450

2023

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

    Antioxidants, Vol. 12, Núm. 3

  2. Shotgun Proteomics Analysis, Functional Networks, and Peptide Biomarkers for Seafood-Originating Biogenic-Amine-Producing Bacteria

    International Journal of Molecular Sciences, Vol. 24, Núm. 9

2022

  1. Antimicrobial Activity of Red Alga Flour (Gelidium sp.) and Its Effect on Quality Retention of Scomber scombrus during Refrigerated Storage

    Foods, Vol. 11, Núm. 7

  2. Antimicrobial and antioxidant effect of lyophilized Fucus spiralis addition on gelatin film during refrigerated storage of mackerel

    Food Control, Vol. 131

  3. Application of proteomics to the identification of foodborne pathogens

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 337-362

  4. Proteomic Characterization of Virulence Factors and Related Proteins in Enterococcus Strains from Dairy and Fermented Food Products

    International Journal of Molecular Sciences, Vol. 23, Núm. 18

  5. Proteomics Characterization of Food-Derived Bioactive Peptides with Anti-Allergic and Anti-Inflammatory Properties

    Nutrients, Vol. 14, Núm. 20

  6. Rapid Proteomic Characterization of Bacteriocin-Producing Enterococcus faecium Strains from Foodstuffs

    International Journal of Molecular Sciences, Vol. 23, Núm. 22

2021

  1. Preservative effect of aqueous and ethanolic extracts of the macroalga bifurcaria bifurcata on the quality of chilled hake (Merluccius merluccius)

    Molecules, Vol. 26, Núm. 12

  2. Proteomic characterization of antibiotic resistance in listeria and production of antimicrobial and virulence factors

    International Journal of Molecular Sciences, Vol. 22, Núm. 15

  3. Proteomic characterization of bacteriophage peptides from the mastitis producer staphylococcus aureus by LC-ESI-MS/MS and the bacteriophage phylogenomic analysis

    Foods, Vol. 10, Núm. 4

  4. Quality increase of refrigerated fish by employment of a gelatine biofilm including a protein hydrolysate obtained from alga fucus spiralis

    Bulgarian Chemical Communications, Vol. 52, pp. 234-239

2020

  1. Characterization of Bacteriophage Peptides of Pathogenic Streptococcus by LC-ESI-MS/MS: Bacteriophage Phylogenomics and Their Relationship to Their Host

    Frontiers in Microbiology, Vol. 11