Universidad de León-ko ikertzaileekin lankidetzan egindako argitalpenak (221)

2024

  1. Autochthonous cultures to improve the quality of PGI Castellano cheese: Impact on proteolysis, microstructure and texture during ripening

    Food Research International, Vol. 186

  2. Comparative Study of Bacillus-Based Plant Biofertilizers: A Proposed Index

    Biology, Vol. 13, Núm. 9

  3. Effect of autochthonous starter and non-starter cultures on the physicochemical, microbiological and sensorial characteristics of Castellano cheese

    International Journal of Dairy Technology, Vol. 77, Núm. 1, pp. 234-245

  4. Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork

    LWT, Vol. 200

  5. Exploitation of microbial activities at low pH to enhance planetary health

    FEMS Microbiology Reviews, Vol. 48, Núm. 1

  6. Genome evolution and transcriptome plasticity is associated with adaptation to monocot and dicot plants in Colletotrichum fungi

    GigaScience, Vol. 13

  7. Genomic dynamics of high-risk carbapenem-resistant klebsiella pneumoniae clones carrying hypervirulence determinants in Egyptian clinical settings

    BMC infectious diseases, Vol. 24, Núm. 1, pp. 1193

  8. Improved sampling and DNA extraction procedures for microbiome analysis in food-processing environments

    Nature Protocols, Vol. 19, Núm. 5, pp. 1291-1310

  9. In-depth characterization of food and environmental microbiomes across different meat processing plants

    Microbiome, Vol. 12, Núm. 1

  10. Inter-facility characterization of bacteria in seafood processing plants: Exploring potential reservoirs of spoilage organisms and the resistome

    Heliyon, Vol. 10, Núm. 13

  11. Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features

    Food Research International, Vol. 186

  12. Microbiome mapping in dairy industry reveals new species and genes for probiotic and bioprotective activities

    npj Biofilms and Microbiomes, Vol. 10, Núm. 1

  13. The detailed analysis of the microbiome and resistome of artisanal blue-veined cheeses provides evidence on sources and patterns of succession linked with quality and safety traits

    Microbiome, Vol. 12, Núm. 1

  14. The resistome of the food chain: A One Health perspective

    Microbial Biotechnology, Vol. 17, Núm. 7

  15. Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome

    Cell, Vol. 187, Núm. 20, pp. 5775-5795

  16. Unveiling the microevolution of antimicrobial resistance in selected Pseudomonas aeruginosa isolates from Egyptian healthcare settings: A genomic approach

    Scientific Reports, Vol. 14, Núm. 1

2023

  1. Application of non-thermal atmospheric plasma processing in the food industry

    Non-thermal Food Processing Operations: Unit Operations and Processing Equipment in the Food Industry (Elsevier), pp. 137-202

  2. Assessment of a plasmid conjugation procedure to monitor horizontal transfer of an extended-spectrum β-lactamase resistance gene under food chain scenarios

    Current Research in Food Science, Vol. 6

  3. Bacterial inoculation of Quercus pyrenaica trees alters co-occurrence patterns but not the composition of the rhizosphere bacteriome in wild conditions

    Environmental Microbiology, Vol. 25, Núm. 9, pp. 1747-1761

  4. Characterization of the Toxigenic Potential of Bacillus cereus sensu lato Isolated from Raw Berries and Their Products

    Foods, Vol. 12, Núm. 21