Universidad de Burgos-ko ikertzaileekin lankidetzan egindako argitalpenak (46)

2025

  1. Whole-genome comparative analysis of the genetic, virulence and antimicrobial resistance diversity of Campylobacter spp. from Spain

    International Journal of Food Microbiology, Vol. 427

2024

  1. Effect of White Pomace Seasoning as a Natural Antioxidant for Chicken Products Packaged in Vacuum or Modified Atmosphere Conditions

    Applied Sciences (Switzerland), Vol. 14, Núm. 15

  2. Phase variation modulates the multi-phenotypes displayed by clinical Campylobacter jejuni strains

    Food Microbiology, Vol. 117

  3. Whole-genome comparative analysis of the genetic, virulence and antimicrobial resistance diversity of Campylobacter spp. from Spain

    Zenodo

2023

  1. CamPype: an open-source workflow for automated bacterial whole-genome sequencing analysis focused on Campylobacter

    BMC Bioinformatics, Vol. 24, Núm. 1

  2. Campype Validation Dataset

    Zenodo

  3. Campype Validation Dataset

    Zenodo

  4. Campype Validation Dataset

    Zenodo

  5. Genomic Characterization of Campylobacter jejuni Associated with Perimyocarditis: A Family Case Report

    Foodborne pathogens and disease, Vol. 20, Núm. 8, pp. 368-373

2022

  1. Antimicrobial Effect of Simira ecuadorensis Extracts and Their Impact on Improving Shelf Life in Chicken and Fish Products

    Foods, Vol. 11, Núm. 15

  2. Easy Nitrite Analysis of Processed Meat with Colorimetric Polymer Sensors and a Smartphone App

    ACS Applied Materials and Interfaces, Vol. 14, Núm. 32, pp. 37051-37058

  3. Metal-free organic polymer for the preparation of a reusable antimicrobial material with real-life application as an absorbent food pad

    Food Packaging and Shelf Life, Vol. 33

2021

  1. Black chokeberry (Aronia melanocarpa L.) pomace extracts inhibit food pathogenic and spoilage bacteria and increase the microbiological safety of pork products

    Journal of Food Processing and Preservation, Vol. 45, Núm. 3

  2. Effects of chokeberry extract isolated with pressurized ethanol from defatted pomace on oxidative stability, quality and sensory characteristics of pork meat products

    LWT, Vol. 150

  3. Morcilla and Butifarra Sausage: Manufacturing Process, Chemical Composition and Shelf Life

    Pork: Meat Quality and Processed Meat Products (CRC Press), pp. 409-425

  4. Wine pomace product inhibit listeria monocytogenes invasion of intestinal cell lines caco-2 and sw-480

    Foods, Vol. 10, Núm. 7

2020

  1. A mathematical modeling approach to the quantification of lactic acid bacteria in vacuum-packaged samples of cooked meat: Combining the TaqMan-based quantitative PCR method with the plate-count method

    International Journal of Food Microbiology, Vol. 318

  2. Functional aromatic polyamides for the preparation of coated fibres as smart labels for the visual detection of biogenic amine vapours and fish spoilage

    Sensors and Actuators, B: Chemical, Vol. 304

  3. Genotyping, virulence genes and antimicrobial resistance of Campylobacter spp.isolated during two seasonal periods in Spanish poultry farms

    Preventive Veterinary Medicine, Vol. 176

  4. The response to oxidative stress in Listeria monocytogenes is temperature dependent

    Microorganisms, Vol. 8, Núm. 4