Ingeniería Agronómica
Departamento
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Institute of Food Research
Norwich, Reino UnidoPublicaciones en colaboración con investigadores/as de Institute of Food Research (22)
2022
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3.07 - Diet, Microbiota and the Gut-Brain Axis
Comprehensive Gut Microbiota (Elsevier), pp. 69-83
2021
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An optimised protocol for detection of SARS-CoV-2 in stool
BMC Microbiology, Vol. 21, Núm. 1
2020
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Antifungal Peptides as Therapeutic Agents
Frontiers in Cellular and Infection Microbiology, Vol. 10
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Autism Spectrum Disorder Associated With Gut Microbiota at Immune, Metabolomic, and Neuroactive Level
Frontiers in Neuroscience, Vol. 14
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First evidence of production of the lantibiotic nisin P
Scientific Reports, Vol. 10, Núm. 1
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Genotypic and Phenotypic Characterization of Fecal Staphylococcus epidermidis Isolates Suggests Plasticity to Adapt to Different Human Body Sites
Frontiers in Microbiology, Vol. 11
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Lactobacillus acidophilus jcm 1132 strain and its mutant with different bacteriocin-producing behaviour have various in situ effects on the gut microbiota of healthy mice
Microorganisms, Vol. 8, Núm. 1
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Production of multiple bacteriocins, including the novel bacteriocin gassericin M, by Lactobacillus gasseri LM19, a strain isolated from human milk
Applied Microbiology and Biotechnology, Vol. 104, Núm. 9, pp. 3869-3884
2019
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Gut microbiota as a source of novel antimicrobials
Gut Microbes, Vol. 10, Núm. 1, pp. 1-21
2017
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Carbohydrate microarrays and their use for the identification of molecular markers for plant cell wall composition
Proceedings of the National Academy of Sciences of the United States of America, Vol. 114, Núm. 26, pp. 6860-6865
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Feedstock selection for polymer and chemical production: Feedstock-specific recalcitrance
Faraday Discussions, Vol. 202, pp. 391-402
2016
2015
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A PAS domain-containing regulator controls flagella-flagella interactions in Campylobacter jejuni
Frontiers in Microbiology, Vol. 6, Núm. JUL
2012
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Modelling the effects of temperature and osmotic shifts on the growth kinetics of Bacillus weihenstephanensis in broth and food products
International Journal of Food Microbiology, Vol. 158, Núm. 1, pp. 36-41
2010
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Modeling the lag period and exponential growth of Listeria monocytogenes under conditions of fluctuating temperature and water activity values
Applied and Environmental Microbiology, Vol. 76, Núm. 9, pp. 2908-2915
2001
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A predictive model of growth from spores of non-proteolytic Clostridium botulinum in the presence of different CO2 concentrations as influenced by chill temperature, pH and NaCl
Food Microbiology, Vol. 18, Núm. 4, pp. 453-461
2000
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Research on factors allowing a risk assessment of spore-forming pathogenic bacteria in cooked chilled foods containing vegetables: A FAIR collaborative project
International Journal of Food Microbiology
1999
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A predictive model that describes the effect of prolonged heating at 70 to 90°C and subsequent incubation at refrigeration temperatures on growth from spores and toxigenesis by nonproteolytic Clostridium botulinum in the presence of lysozyme
Applied and Environmental Microbiology, Vol. 65, Núm. 8, pp. 3449-3457
1997
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Predictive model describing the effect of prolonged heating at 70 to 80°C and incubation at refrigeration temperatures on growth and toxigenesis by nonproteolytic Clostridium botulinum
Journal of Food Protection, Vol. 60, Núm. 9, pp. 1064-1071
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Predictive model of the effect of CO2, pH, temperature and NaCl on the growth of Listeria monocytogenes
International Journal of Food Microbiology, Vol. 37, Núm. 1, pp. 37-45