Publicacións en colaboración con investigadores/as de Institute of Food Research (22)

2022

  1. 3.07 - Diet, Microbiota and the Gut-Brain Axis

    Comprehensive Gut Microbiota (Elsevier), pp. 69-83

2021

  1. An optimised protocol for detection of SARS-CoV-2 in stool

    BMC Microbiology, Vol. 21, Núm. 1

2020

  1. Antifungal Peptides as Therapeutic Agents

    Frontiers in Cellular and Infection Microbiology, Vol. 10

  2. Autism Spectrum Disorder Associated With Gut Microbiota at Immune, Metabolomic, and Neuroactive Level

    Frontiers in Neuroscience, Vol. 14

  3. First evidence of production of the lantibiotic nisin P

    Scientific Reports, Vol. 10, Núm. 1

  4. Genotypic and Phenotypic Characterization of Fecal Staphylococcus epidermidis Isolates Suggests Plasticity to Adapt to Different Human Body Sites

    Frontiers in Microbiology, Vol. 11

  5. 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

  6. 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

  1. Gut microbiota as a source of novel antimicrobials

    Gut Microbes, Vol. 10, Núm. 1, pp. 1-21

2017

  1. 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

  2. Feedstock selection for polymer and chemical production: Feedstock-specific recalcitrance

    Faraday Discussions, Vol. 202, pp. 391-402

2016

  1. A comparison of the ATP generating pathways used by S. Typhimurium to fuel replication within human and murine macrophage and epithelial cell lines

    PLoS ONE, Vol. 11, Núm. 3

2015

  1. A PAS domain-containing regulator controls flagella-flagella interactions in Campylobacter jejuni

    Frontiers in Microbiology, Vol. 6, Núm. JUL

2012

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  1. 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

  2. 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