MIGUEL PRIETO MARADONA-rekin lankidetzan egindako argitalpenak (12)

2024

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

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

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. Microbiota de la carne fresca

    La microbiota en el ámbito veterinario y su modulación (Ergon), pp. 319-326

  3. 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

  4. 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

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

    Food Microbiology, Vol. 113

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

    Antibiotics, Vol. 11, Núm. 11

  2. 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

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

    EFSA Journal, Vol. 20, Núm. S1

2021

  1. 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

  2. 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