HIKMATE ABRIOUEL HAYANI-rekin lankidetzan egindako argitalpenak (129)

2024

  1. Corrigendum to “Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin” [Food Control 20 Issue 4 (2009) 381–385, (S0956713508001710), (10.1016/j.foodcont.2008.06.004)]

    Food Control

2018

  1. Changes in Gut Microbiota Linked to a Reduction in Systolic Blood Pressure in Spontaneously Hypertensive Rats Fed an Extra Virgin Olive Oil-Enriched Diet

    Plant Foods for Human Nutrition, Vol. 73, Núm. 1

  2. Deciphering resistome and virulome diversity in a porcine slaughterhouse and pork products through its production chain

    Frontiers in Microbiology, Vol. 9, Núm. SEP

  3. Efficacy of “HLE”—a multidrug efflux-pump inhibitor—as a disinfectant against surface bacteria

    Environmental Research, Vol. 165, pp. 133-139

  4. Influence of a diet enriched with virgin olive oil or butter on mouse gut microbiota and its correlation to physiological and biochemical parameters related to metabolic syndrome

    PLoS ONE, Vol. 13, Núm. 1

  5. Proteomic analysis of Lactobacillus pentosus for the identification of potential markers involved in acid resistance and their influence on other probiotic features

    Food Microbiology, Vol. 72, pp. 31-38

  6. Proteomic analysis of Lactobacillus pentosus for the identification of potential markers of adhesion and other probiotic features

    Food Research International, Vol. 111, pp. 58-66

2017

  1. Antibiotic Resistance Profile of Microbes From Traditional Fermented Foods

    Fermented Foods in Health and Disease Prevention (Elsevier Inc.), pp. 675-704

  2. In silico genomic insights into aspects of food safety and defense mechanisms of a potentially probiotic Lactobacillus pentosus MP-10 isolated from brines of naturally fermented Aloreña green table olives

    PLoS ONE, Vol. 12, Núm. 6

  3. Insight into potential probiotic markers predicted in Lactobacillus pentosus MP-10 genome sequence

    Frontiers in Microbiology, Vol. 8, Núm. MAY

2016

  1. Biocide tolerance, phenotypic and molecular response of lactic acid bacteria isolated from naturally-fermented Aloreña table to different physico-chemical stresses

    Food Microbiology, Vol. 60, pp. 1-12

  2. Comparative proteomic analysis of a potentially probiotic Lactobacillus pentosus MP-10 for the identification of key proteins involved in antibiotic resistance and biocide tolerance

    International Journal of Food Microbiology, Vol. 222, pp. 8-15

  3. Complete genome sequence of a potential probiotic, Lactobacillus pentosus MP-10, isolated from fermented Aloreña table olives

    Genome Announcements, Vol. 4, Núm. 5

  4. Fermented aloreña table olives as a source of potential probiotic Lactobacillus pentosus strains

    Frontiers in Microbiology, Vol. 7, Núm. OCT

  5. Produce from Africa's gardens: Potential for leafy vegetable and fruit fermentations

    Frontiers in Microbiology, Vol. 7, Núm. JUL

2015

  1. Application of Lactobacillus plantarum Lb9 as starter culture in caper berry fermentation

    LWT - Food Science and Technology, Vol. 60, Núm. 2, pp. 788-794

  2. Correlation between antibiotic and biocide resistance in mesophilic and psychrotrophic Pseudomonas spp. isolated from slaughterhouse surfaces throughout meat chain production

    Food Microbiology, Vol. 51, pp. 33-44

  3. New insights in antibiotic resistance of Lactobacillus species from fermented foods

    Food Research International, Vol. 78, pp. 465-481

  4. The controversial nature of the Weissella genus: Technological and functional aspects versus whole genome analysis-based pathogenic potential for their application in food and health

    Frontiers in Microbiology, Vol. 6, Núm. OCT

2014

  1. African fermented foods and probiotics

    International Journal of Food Microbiology, Vol. 190, pp. 84-96