JOSÉ FRANCISCO COBO DÍAZ-rekin lankidetzan egindako argitalpenak (21)

2024

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

    Nature Protocols

2023

  1. 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

  2. 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

  3. 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

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

    Food Microbiology, Vol. 113

  5. 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. A pilot study revealing host-associated genetic signatures for source attribution of sporadic Campylobacter jejuni infection in Egypt

    Transboundary and Emerging Diseases, Vol. 69, Núm. 4, pp. 1847-1861

  2. Antimicrobial Resistance Genes Analysis of Publicly Available Staphylococcus aureus Genomes

    Antibiotics, Vol. 11, Núm. 11

  3. Application of genomics and metagenomics to improve food safety based on an enhanced characterisation of antimicrobial resistance

    Current Opinion in Food Science, Vol. 43, pp. 183-188

  4. Caracterización del microbioma y resistoma de industrias de productos cárnicos fermentados

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  5. Evidence of virulence and antibiotic resistance genes from the microbiome mapping in minimally processed vegetables producing facilities

    Food research international (Ottawa, Ont.), Vol. 162, Núm. Pt B, pp. 112202

  6. Genomic Insights into the Mobilome and Resistome of Sentinel Microorganisms Originating from Farms of Two Different Swine Production Systems

    Microbiology Spectrum, Vol. 10, Núm. 6

  7. Integration of genomics in surveillance and risk assessment for outbreak investigation

    EFSA Journal, Vol. 20, Núm. S1

2021

  1. High-throughput sequencing reveals genetic determinants associated with antibiotic resistance in Campylobacter spp. From farm-to-fork

    PLoS ONE, Vol. 16, Núm. 6 June

  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

  4. Radiografiando al enemigo: resistencias a los antibióticos en granja. Cúales, dónde y porqué

    Suis, Núm. 175, pp. 10-16

  5. Stress resistance associated with multi-host transmission and enhanced biofilm formation at 42 °C among hyper-aerotolerant generalist Campylobacter jejuni

    Food Microbiology, Vol. 95

  6. Unraveling the emergence and population diversity of Listeria monocytogenes in a newly built meat facility through whole genome sequencing

    International Journal of Food Microbiology, Vol. 340

  7. Whole Resistome Analysis in Campylobacter jejuni and C. coli Genomes Available in Public Repositories

    Frontiers in Microbiology, Vol. 12