NEWTEC

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. BSE risk posed by ruminant collagen and gelatine derived from bones

   EFSA Journal, Vol. 22, Núm. 7

3. Bifidobacterium fermentum sp. nov. and Bifidobacterium aquikefiricola sp. nov., isolated from water kefir

   International Journal of Systematic and Evolutionary Microbiology, Vol. 74, Núm. 10

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

   Biology, Vol. 13, Núm. 9

5. 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

6. Evaluation of alternative methods of tunnel composting (submitted by the European Composting Network) II

   EFSA Journal, Vol. 22, Núm. 4

7. 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

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

   FEMS Microbiology Reviews, Vol. 48, Núm. 1

9. Extension of use of isomalto-oligosaccharide as a novel food pursuant to Regulation (EU) 2015/2283

   EFSA Journal, Vol. 22, Núm. 2

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

    GigaScience, Vol. 13

11. 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

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

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

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

    Microbiome, Vol. 12, Núm. 1

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

    Heliyon, Vol. 10, Núm. 13

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

    Food Research International, Vol. 186

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

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

17. Nuevo método para el estudio de microbiomas en industrias cárnicas

    Eurocarne: La revista internacional del sector cárnico, Núm. 330, pp. 40-46

18. Overview of Antimicrobial Resistant ESKAPEE Pathogens in Food Sources and Their Implications from a One Health Perspective

    Microorganisms, Vol. 12, Núm. 10

19. Persistence of microbiological hazards in food and feed production and processing environments

    EFSA Journal, Vol. 22, Núm. 1

20. Public health aspects of Vibrio spp. related to the consumption of seafood in the EU

    EFSA Journal, Vol. 22, Núm. 7