Publikationen, an denen er mitarbeitet ALICIA ALONSO HERNANDO (20)

2021

  1. Biovolume and spatial distribution of foodborne Gram-negative and Gram-positive pathogenic bacteria in mono- and dual-species biofilms

    Food Microbiology, Vol. 94

2016

  1. Retos y avances en microbiología de los alimentos 2016: XX Congreso Nacional de Microbiología de los Alimentos, León, 14-16 de septiembre de 2016

    Universidad de León

  2. Variabilidad en la cinética de crecimiento y la capacidad para formar biofilm de "Listeria" spp.

    Retos y avances en microbiología de los alimentos 2016: XX Congreso Nacional de Microbiología de los Alimentos, León, 14-16 de septiembre de 2016

2015

  1. Adaptation and cross-adaptation of Escherichia coli ATCC 12806 to several food-grade biocides

    Food Control, Vol. 56, pp. 86-94

  2. Effect of various decontamination treatments against Gram-positive bacteria on chicken stored under differing conditions of temperature abuse

    Food Control, Vol. 47, pp. 71-76

2014

  1. Effect of sub-lethal concentrations of biocides on the susceptibility to antibiotics of multi-drug resistant Salmonella enterica strains

    Food Control, Vol. 40, Núm. 1, pp. 329-334

  2. Exposure of Escherichia coli ATCC 12806 to sublethal concentrations of food-grade biocides influences its ability to form biofilm, resistance to antimicrobials, and ultrastructure

    Applied and Environmental Microbiology, Vol. 80, Núm. 4, pp. 1268-1280

  3. Papel de las bombas de expulsión y de los cambios en la superficie celular en la adaptación a biocidas de bacterias Gram-negativas

    XIX Congreso SEM de Microbiología de los Alimentos. Avances en Microbiología de los Alimentos 2014

  4. Variación en los parámetros estructurales cuantitativos de los biofilms producidos por diferentes serotipos de Salmonella

    XIX Congreso SEM de Microbiología de los Alimentos. Avances en Microbiología de los Alimentos 2014

2013

  1. Decontamination treatments for psychrotrophic microorganisms on chicken meat during storage at different temperatures

    Journal of Food Protection, Vol. 76, Núm. 11, pp. 1977-1980

  2. Effect of the temperature of the dipping solution on the antimicrobial effectiveness of various chemical decontaminants against pathogenic and spoilage bacteria on poultry

    Journal of Food Protection, Vol. 76, Núm. 5, pp. 833-842

  3. Effectiveness of several chemical decontamination treatments against Gram-negative bacteria on poultry during storage under different simulated cold chain disruptions

    Food Control, Vol. 34, Núm. 2, pp. 574-580

  4. Growth kinetic parameters of Gram-positive and Gram-negative bacteria on poultry treated with various chemical decontaminants

    Food Control, Vol. 33, Núm. 2, pp. 429-432

2012

  1. Behaviour of co-inoculated pathogenic and spoilage bacteria on poultry following several decontamination treatments

    International Journal of Food Microbiology, Vol. 159, Núm. 2, pp. 152-159

  2. Increase over time in the prevalence of multiple antibiotic resistance among isolates of Listeria monocytogenes from poultry in Spain

    Food Control, Vol. 23, Núm. 1, pp. 37-41

2010

  1. Effects of exposure to poultry chemical decontaminants on the membrane fluidity of Listeria monocytogenes and Salmonella enterica strains

    International Journal of Food Microbiology, Vol. 137, Núm. 2-3, pp. 130-136

2009

  1. Adaptation and cross-adaptation of Listeria monocytogenes and Salmonella enterica to poultry decontaminants

    Journal of Microbiology, Vol. 47, Núm. 2, pp. 142-146

  2. Comparative analysis of acid resistance in Listeria monocytogenes and Salmonella enterica strains before and after exposure to poultry decontaminants. Role of the glutamate decarboxylase (GAD) system

    Food Microbiology, Vol. 26, Núm. 8, pp. 905-909

  3. Comparison of antibiotic resistance patterns in Listeria monocytogenes and Salmonella enterica strains pre-exposed and exposed to poultry decontaminants

    Food Control, Vol. 20, Núm. 12, pp. 1108-1111

2006

  1. Calidad microbiológica de carne de pollo en el momento de su obtención en el matadero

    Alimentación, equipos y tecnología, Año 25, Núm. 211, pp. 52-62