Publicaciones en colaboración con investigadores/as de University College Cork (29)

2024

  1. 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

2022

  1. Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain

    Annual review of food science and technology, Vol. 13, pp. 361-384

  2. Quorum sensing in human gut and food microbiomes: Significance and potential for therapeutic targeting

    Frontiers in Microbiology, Vol. 13

2021

  1. Guidelines for the use and interpretation of assays for monitoring autophagy (4th edition)1

    Autophagy, Vol. 17, Núm. 1, pp. 1-382

2020

  1. Plasma-activated water as an alternative nitrite source for the curing of beef jerky: Influence on quality and inactivation of Listeria innocua

    Innovative Food Science and Emerging Technologies, Vol. 59

2019

  1. Biofilms in Food Processing Environments: Challenges and Opportunities

    Annual Review of Food Science and Technology, Vol. 10, pp. 173-195

2016

  1. Erratum to: Guidelines for the use and interpretation of assays for monitoring autophagy (3rd edition) (Autophagy, 12, 1, 1-222, 10.1080/15548627.2015.1100356

    Autophagy

  2. Guidelines for the use and interpretation of assays for monitoring autophagy (3rd edition)

    Autophagy, Vol. 12, Núm. 1, pp. 1-222

  3. New weapons to fight old enemies: Novel strategies for the (bio)control of bacterial biofilms in the food industry

    Frontiers in Microbiology, Vol. 7, Núm. OCT

  4. RpoS loss in Cronobacter sakazakii by propagation in the presence of non-preferred carbon sources

    International Dairy Journal, Vol. 57, pp. 29-33

  5. Stress physiology of lactic acid bacteria

    Microbiology and Molecular Biology Reviews, Vol. 80, Núm. 3, pp. 837-890

2015

  1. Biotechnological applications of functional metagenomics in the food and pharmaceutical industries

    Frontiers in Microbiology, Vol. 6, Núm. JUN

  2. Heat resistance of Cronobacter sakazakii DPC 6529 and its behavior in reconstituted powdered infant formula

    Food Research International, Vol. 69, pp. 401-409

  3. Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese)

    Food Chemistry, Vol. 168, pp. 134-141

  4. Occurrence, Persistence, and Virulence Potential of Listeria ivanovii in Foods and Food Processing Environments in the Republic of Ireland

    BioMed Research International, Vol. 2015

2014

  1. Acid stress management by Cronobacter sakazakii

    International Journal of Food Microbiology, Vol. 178, pp. 21-28

  2. Investigation of the Antimicrobial Activity of Bacillus licheniformis Strains Isolated from Retail Powdered Infant Milk Formulae

    Probiotics and Antimicrobial Proteins, Vol. 6, Núm. 1, pp. 32-40

  3. Transposon mutagenesis reveals genes involved in osmotic stress and drying in Cronobacter sakazakii

    Food Research International, Vol. 55, pp. 45-54

2013

  1. Corrigendum to “Functional characterization of the polyketide synthase gene required for ochratoxin A biosynthesis in Penicillium verrucosum” [Int. J. Food Microbiol. 161 (2013) 172–181] (S0168160512006538) (10.1016/j.ijfoodmicro.2012.12.014))

    International Journal of Food Microbiology

  2. Functional characterization of the polyketide synthase gene required for ochratoxin A biosynthesis in Penicillium verrucosum

    International Journal of Food Microbiology, Vol. 161, Núm. 3, pp. 172-181