Publikationen, an denen er mitarbeitet AVELINO ÁLVAREZ ORDÓÑEZ (31)

2024

  1. Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork

    LWT, Vol. 200

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

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

  3. In-depth characterization of food and environmental microbiomes across different meat processing plants

    Microbiome, Vol. 12, Núm. 1

  4. Inter-facility characterization of bacteria in seafood processing plants: Exploring potential reservoirs of spoilage organisms and the resistome

    Heliyon, Vol. 10, Núm. 13

  5. Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features

    Food Research International, Vol. 186

  6. Microbiome mapping in dairy industry reveals new species and genes for probiotic and bioprotective activities

    npj Biofilms and Microbiomes, Vol. 10, Núm. 1

  7. Nuevo método para el estudio de microbiomas en industrias cárnicas

    Eurocarne: La revista internacional del sector cárnico, Núm. 330, pp. 40-46

  8. Overview of Antimicrobial Resistant ESKAPEE Pathogens in Food Sources and Their Implications from a One Health Perspective

    Microorganisms, Vol. 12, Núm. 10

  9. The detailed analysis of the microbiome and resistome of artisanal blue-veined cheeses provides evidence on sources and patterns of succession linked with quality and safety traits

    Microbiome, Vol. 12, Núm. 1

  10. The resistome of the food chain: A One Health perspective

    Microbial Biotechnology, Vol. 17, Núm. 7

  11. Unexplored microbial diversity from 2,500 food metagenomes and links with the human microbiome

    Cell, Vol. 187, Núm. 20, pp. 5775-5795

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