Publications by the researcher in collaboration with AVELINO ÁLVAREZ ORDÓÑEZ (72)

2024

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

    Nature Protocols

  2. “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

  1. 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

  2. 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

  3. 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

  4. 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

  5. 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

  6. Susceptibility and transcriptomic response to plasma-activated water of Listeria monocytogenes planktonic and sessile cells

    Food Microbiology, Vol. 113

  7. The background microbiota and sanitization agent drive the fate of Listeria monocytogenes in multispecies biofilms formed on a plasma-polymerized coating applied on stainless steel

    International Journal of Food Microbiology, Vol. 386

2022

  1. Application of lactic acid bacteria for the biopreservation of meat products: A systematic review

    Meat Science, Vol. 183

  2. Avances recientes en las aplicaciones del agua activada por plasma en la industria alimentaria

    ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 76, pp. 14-22

  3. Biofilm formation ability and tolerance to food-associated stresses among ESBL-producing Escherichia coli strains from foods of animal origin and human patients

    LWT, Vol. 168

  4. Development and characterization of anti-biofilm coatings applied by Non-Equilibrium Atmospheric Plasma on stainless steel

    Food Research International, Vol. 152

  5. Development of anti-biofilm coatings applied by Non-Equilibrium Atmospheric Plasma on stainless steel

    27th International ICFMH Conference - FoodMicro 2022

  6. Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

    Foods, Vol. 11, Núm. 15

  7. Plasma-activated water: A cutting-edge technology driving innovation in the food industry

    Food Research International, Vol. 156

2021

  1. Aplicaciones del agua activada por plasma atmosférico no térmico en la industria cárnica.

    TecnoCarne, Vol. 20, pp. 66-68

  2. Heterogeneity in biofilm formation and identification of biomarkers of strong biofilm formation among field isolates of Pseudomonas spp

    Food Research International, Vol. 148

  3. InnoDairyEdu: nueva plataforma Moodle sobre innovación en leche y productos lácteos, de acceso libre y gratuito

    ACTA/CL: revista de la Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León, Núm. 74, pp. 16-21

  4. 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