Publikationen, an denen er mitarbeitet Ana Belén Flórez García (11)

2023

  1. Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics

    Dairy, Vol. 4, Núm. 3, pp. 410-422

2017

  1. Characterization of four β-glucosidases acting on isoflavone-glycosides from Bifidobacterium pseudocatenulatum IPLA 36007

    Food Research International, Vol. 100, pp. 522-528

2016

  1. Antibiotic susceptibility profiles of dairy leuconostoc, analysis of the genetic basis of atypical resistances and transfer of genes in vitro and in a food matrix

    PLoS ONE, Vol. 11, Núm. 1

  2. Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters

    International Journal of Dairy Technology, Vol. 69, Núm. 4, pp. 507-519

2014

  1. Molecular Identification and Quantification of Tetracycline and Erythromycin Resistance Genes in Spanish and Italian Retail Cheeses

    BioMed Research International, Vol. 2014

  2. The genome of Bifidobacterium pseudocatenulatum IPLA 36007, a human intestinal strain with isoflavone-activation activity

    Gut Pathogens, Vol. 6, Núm. 1

2013

  1. Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses

    Dairy Science and Technology, Vol. 93, Núm. 6, pp. 657-673

2012

  1. Genome sequence of Lactococcus garvieae IPLA 31405, a bacteriocin-producing, tetracycline-resistant strain isolated from a raw-milk cheese

    Journal of Bacteriology

2007

  1. Morphotypic and molecular identification of filamentous fungi from Spanish blue-veined Cabrales cheese, and typing of Penicillium roqueforti and Geotrichum candidum isolates

    International Dairy Journal, Vol. 17, Núm. 4, pp. 350-357

  2. Phenotypic and molecular identification of yeast species associated with Spanish blue-veined Cabrales cheese

    International Dairy Journal, Vol. 17, Núm. 8, pp. 961-967

2006

  1. Microbial characterisation of the traditional Spanish blue-veined Cabrales cheese: Identification of dominant lactic acid bacteria

    European Food Research and Technology, Vol. 223, Núm. 4, pp. 503-508