Avelino
Álvarez Ordóñez
Publicaciones (225) Publicaciones de Avelino Álvarez Ordóñez
2024
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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
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Exploitation of microbial activities at low pH to enhance planetary health
FEMS Microbiology Reviews, Vol. 48, Núm. 1
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Improved sampling and DNA extraction procedures for microbiome analysis in food-processing environments
Nature Protocols, Vol. 19, Núm. 5, pp. 1291-1310
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Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features
Food Research International, Vol. 186
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Persistence of microbiological hazards in food and feed production and processing environments
EFSA Journal, Vol. 22, Núm. 1
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Re-evaluation of certain aspects of the EFSA Scientific Opinion of April 2010 on risk assessment of parasites in fishery products, based on new scientific data. Part 1: ToRs1–3
EFSA Journal, Vol. 22, Núm. 4
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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
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Update of the list of qualified presumption of safety (QPS) recommended microbiological agents intentionally added to food or feed as notified to EFSA 19: Suitability of taxonomic units notified to EFSA until September 2023
EFSA Journal, Vol. 22, Núm. 1
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“Club del Trabajo Fin de Grado”: método de role-playing en Ciencia y Tecnología de los Alimentos
Innovación docente en la Universidad de León (Servicio de Publicaciones), pp. 29-36
2023
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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
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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
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Assessment on the efficacy of methods 2 to 5 and method 7 set out in Commission Regulation (EU) No 142/2011 to inactivate relevant pathogens when producing processed animal protein of porcine origin intended to feed poultry and aquaculture animals
EFSA Journal, Vol. 21, Núm. 7
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Editorial: Microbial-based solutions to reduce contaminants in foods and beverages
Frontiers in Microbiology
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High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture
Food Research International, Vol. 163
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Microbiological safety of aged meat
EFSA Journal, Vol. 21, Núm. 1
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Microbiota and Cyanotoxin Content of Retail Spirulina Supplements and Spirulina Supplemented Foods
Microorganisms, Vol. 11, Núm. 5
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Monitoring of chronic wasting disease (CWD) (IV)
EFSA Journal, Vol. 21, Núm. 4
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Protocol for bacterial typing using Fourier transform infrared spectroscopy
STAR Protocols, Vol. 4, Núm. 2
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Selection of lactic acid bacteria as biopreservation agents and optimization of their mode of application for the control of Listeria monocytogenes in ready-to-eat cooked meat products
International journal of food microbiology, Vol. 403, pp. 110341
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Sequencing-based analysis of the microbiomes of Spanish food processing facilities reveals environment-specific variation in the dominant taxa and antibiotic resistance genes
Food Research International, Vol. 173