Publikationen, an denen er mitarbeitet JOSÉ FRANCISCO COBO DÍAZ (10)

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

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

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

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

  6. 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. 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

2022

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

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