Publications in collaboration with researchers from Instituto de Productos Lácteos de Asturias (40)

2024

  1. Advantages and disadvantages of autochthonous enterococci strains for their potential use in cheese ripening: a preliminary study

    International Journal of Food Science and Technology, Vol. 59, Núm. 8, pp. 5675-5689

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

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

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

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

  4. 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

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

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

2023

  1. Blue Cheeses: Microbiology and Its Role in the Sensory Characteristics

    Dairy, Vol. 4, Núm. 3, pp. 410-422

  2. Near Infrared Spectroscopy for Bacterial Detection in the Dairy Industry

    IEEE Sensors Journal, Vol. 23, Núm. 21, pp. 26107-26113

  3. Technological and safety assessment of selected lactic acid bacteria for cheese starter cultures design: Enzymatic and antimicrobial activity, antibiotic resistance and biogenic amine production

    LWT, Vol. 180

2021

  1. Effect of forage type, season, and ripening time on selected quality properties of sheep milk cheese

    Journal of Dairy Science, Vol. 104, Núm. 3, pp. 2539-2552

  2. Microbial colonization and resistome dynamics in food processing environments of a newly opened pork cutting industry during 1.5 years of activity

    Microbiome, Vol. 9, Núm. 1

  3. Novel methods of microbiome analysis in the food industry

    International Microbiology, Vol. 24, Núm. 4, pp. 593-605

2020

  1. Characterization of Lactococcus strains isolated from artisanal Oaxaca cheese

    LWT, Vol. 122

  2. Dairy products and dairy-processing environments as a reservoir of antibiotic resistance and quorum-quenching determinants as revealed through functional metagenomics

    mSystems, Vol. 5, Núm. 1

  3. Selection for Antimicrobial Resistance in Foodborne Pathogens through Exposure to UV Light and Nonthermal Atmospheric Plasma Decontamination Techniques

    Applied and environmental microbiology, Vol. 86, Núm. 9

2019

  1. A European questionnaire-based study on population awareness and risk perception of antimicrobial resistance

    FEMS microbiology letters, Vol. 366, Núm. 17

  2. Preliminary assessment of visible, near-infrared, and short-wavelength–infrared spectroscopy with a portable instrument for the detection of staphylococcus aureus biofilms on surfaces

    Journal of Food Protection, Vol. 82, Núm. 8, pp. 1314-1319

  3. Production of sheep milk cheese with high γ-aminobutyric acid and ornithine concentration and with reduced biogenic amines level using autochthonous lactic acid bacteria strains

    Food Microbiology, Vol. 78, pp. 1-10

2017

  1. Characterization of four β-glucosidases acting on isoflavone-glycosides from Bifidobacterium pseudocatenulatum IPLA 36007

    Food Research International, Vol. 100, pp. 522-528

  2. Editorial: Industrial and host associated stress responses in food microbes. Implications for food technology and food safety

    Frontiers in Microbiology

2016

  1. Antibiotic susceptibility profiles of dairy leuconostoc, analysis of the genetic basis of atypical resistances and transfer of genes in vitro and in a food matrix

    PLoS ONE, Vol. 11, Núm. 1