HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
Departamento
University of Naples Federico II
Nápoles, ItaliaPublicaciones en colaboración con investigadores/as de University of Naples Federico II (6)
2024
2022
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Caracterización del microbioma y resistoma de industrias de productos cárnicos fermentados
Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones
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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
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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
2021
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Environmental microbiome mapping as a strategy to improve quality and safety in the food industry
Current Opinion in Food Science, Vol. 38, pp. 168-176
2018
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Different Lactobacillus populations dominate in “Chorizo de León” manufacturing performed in different production plants
Food Microbiology, Vol. 70, pp. 94-102