University College Cork-ko ikertzaileekin lankidetzan egindako argitalpenak (20)

2024

  1. 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

2022

  1. Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain

    Annual review of food science and technology, Vol. 13, pp. 361-384

  2. Quorum sensing in human gut and food microbiomes: Significance and potential for therapeutic targeting

    Frontiers in Microbiology, Vol. 13

2019

  1. Biofilms in Food Processing Environments: Challenges and Opportunities

    Annual Review of Food Science and Technology, Vol. 10, pp. 173-195

2016

  1. New weapons to fight old enemies: Novel strategies for the (bio)control of bacterial biofilms in the food industry

    Frontiers in Microbiology, Vol. 7, Núm. OCT

  2. RpoS loss in Cronobacter sakazakii by propagation in the presence of non-preferred carbon sources

    International Dairy Journal, Vol. 57, pp. 29-33

2015

  1. Biotechnological applications of functional metagenomics in the food and pharmaceutical industries

    Frontiers in Microbiology, Vol. 6, Núm. JUN

  2. Heat resistance of Cronobacter sakazakii DPC 6529 and its behavior in reconstituted powdered infant formula

    Food Research International, Vol. 69, pp. 401-409

  3. Occurrence, Persistence, and Virulence Potential of Listeria ivanovii in Foods and Food Processing Environments in the Republic of Ireland

    BioMed Research International, Vol. 2015

2014

  1. Acid stress management by Cronobacter sakazakii

    International Journal of Food Microbiology, Vol. 178, pp. 21-28

  2. Investigation of the Antimicrobial Activity of Bacillus licheniformis Strains Isolated from Retail Powdered Infant Milk Formulae

    Probiotics and Antimicrobial Proteins, Vol. 6, Núm. 1, pp. 32-40

  3. Transposon mutagenesis reveals genes involved in osmotic stress and drying in Cronobacter sakazakii

    Food Research International, Vol. 55, pp. 45-54

2013

  1. Selection for loss of RpoS in Cronobacter sakazakii by growth in the presence of acetate as a carbon source

    Applied and Environmental Microbiology, Vol. 79, Núm. 6, pp. 2099-2102

  2. Structure-activity relationship of synthetic variants of the milk-derived antimicrobial peptide αs2-casein f(183-207)

    Applied and Environmental Microbiology, Vol. 79, Núm. 17, pp. 5179-5185

2012

  1. Fourier transform infrared spectroscopy in food microbiology

    Springer US, pp. 1-55

  2. Mechanisms of colonization and survival of Salmonella within the EGG

    Salmonella: Classification, Genetics and Disease Outbreaks (Nova Science Publishers, Inc.), pp. 223-236

  3. Polymorphisms in rpos and Stress Tolerance Heterogeneity in Natural Isolates of Cronobacter sakazakii

    Applied and Environmental Microbiology, Vol. 78, Núm. 11, pp. 3975-3984

  4. The Acid Tolerance Response of Salmonella spp.: An adaptive strategy to survive in stressful environments prevailing in foods and the host

    Food Research International, Vol. 45, Núm. 2, pp. 482-492

2011

  1. Fourier transform infrared spectroscopy as a tool to characterize molecular composition and stress response in foodborne pathogenic bacteria

    Journal of Microbiological Methods, Vol. 84, Núm. 3, pp. 369-378

  2. Salmonella spp. survival strategies within the host gastrointestinal tract

    Microbiology, Vol. 157, Núm. 12, pp. 3268-3281