FRANCISCO JAVIER RUA ALLER-rekin lankidetzan egindako argitalpenak (26)

2019

  1. Combination of Carvacrol and Thymol: Antimicrobial Activity Against Staphylococcus aureus and Antioxidant Activity

    Foodborne Pathogens and Disease, Vol. 16, Núm. 9, pp. 622-629

2018

  1. Antimicrobial effects of gallic acid, octyl gallate and propyl gallate on carnobacterium divergens and leuconostoc carnosum originating from meat

    Journal of Food and Nutrition Research, Vol. 57, Núm. 1, pp. 76-86

2017

  1. Binary combinations of natural phenolic compounds with gallic acid or with its alkyl esters: an approach to understand the antioxidant interactions

    European Food Research and Technology, Vol. 243, Núm. 7, pp. 1211-1217

2016

  1. Antimicrobial activity of kaempferol and resveratrol in binary combinations with parabens or propyl gallate against Enterococcus faecalis

    Food Control, Vol. 61, pp. 213-220

2014

  1. Binary combinations of BHA and other natural and synthetic phenolics: Antimicrobial activity against Staphylococcus aureus and antioxidant capacity

    Food Control, Vol. 42, pp. 303-309

  2. Stress in Phycomyces blakesleeanus by glucose starvation and acetate growth: Response of the antioxidant system and reserve carbohydrates

    Microbiological Research, Vol. 169, Núm. 9-10, pp. 788-793

2013

  1. Antimicrobial activity of binary combinations of natural and synthetic phenolic antioxidants against Enterococcus faecalis

    Journal of Dairy Science, Vol. 96, Núm. 8, pp. 4912-4920

  2. Antioxidant defence system during exponential and stationary growth phases of Phycomyces blakesleeanus: Response to oxidative stress by hydrogen peroxide

    Fungal Biology, Vol. 117, Núm. 4, pp. 275-287

  3. In vitro assessment of synthetic phenolic antioxidants for inhibition of foodborne Staphylococcus aureus, Bacillus cereus and Pseudomonas fluorescens

    Food Control, Vol. 30, Núm. 2, pp. 393-399

2012

  1. Evaluation of antimicrobial and antioxidant activities of natural phenolic compounds against foodborne pathogens and spoilage bacteria

    Food Control, Vol. 26, Núm. 2, pp. 555-563

2011

  1. Antibacterial activity against foodborne staphylococcus aureus and antioxidant capacity of various pure phenolic compounds

    Foodborne Pathogens and Disease, Vol. 8, Núm. 1, pp. 149-157

2010

  1. Production, stability, and antioxidative and antimicrobial activities of two l-ascorbate analogues from phycomyces blakesleeanus: D-erythroascorbate and d-erythroascorbate glucoside

    Journal of Agricultural and Food Chemistry, Vol. 58, Núm. 19, pp. 10631-10638

  2. Screening of phenolic antioxidants for their inhibitory activity against foodborne staphylococcus aureus strains

    Foodborne Pathogens and Disease, Vol. 7, Núm. 6, pp. 695-705

2008

  1. Glycogen and trehalose mobilization by acetic acid in Phycomyces blakesleeanus: dependence on the anion form

    Research in Microbiology, Vol. 159, Núm. 3, pp. 200-206

2007

  1. Different stabilities of Two AMP-forming acetyl-CoA synthetases from Phycomyces blakesleeanus expressed under different environmental conditions

    Journal of Biochemistry, Vol. 142, Núm. 2, pp. 247-255

2005

  1. An acetyl-CoA synthetase not encoded by the facA gene is expressed under carbon starvation in Phycomyces blakesleeanus

    Research in Microbiology, Vol. 156, Núm. 5-6, pp. 663-669

  2. Characterisation and biosynthesis of D-erythroascorbic acid in Phycomyces blakesleeanus

    Fungal Genetics and Biology, Vol. 42, Núm. 5, pp. 390-402

2004

  1. A transplasma membrane redox system in Phycomyces blakesleeanus: Properties of a ferricyanide reductase activity regulated by iron level and vitamin K 3

    Journal of Bioenergetics and Biomembranes, Vol. 36, Núm. 5, pp. 481-492

2002

  1. Specific and reversible inactivation of Phycomyces blakesleeanus isocitrate lyase by ascorbate-iron: Role of two redox-active cysteines

    Fungal Genetics and Biology, Vol. 35, Núm. 3, pp. 223-234

1997

  1. Effect of pH on the role of Mg2+ and Mn2+ on Phycomyces isocitrate lyase kinetics

    Biochimie, Vol. 79, Núm. 4, pp. 179-186