Publicaciones (169) Publicaciones de HIKMATE ABRIOUEL HAYANI

2024

  1. Antimicrobial profile of the culturable olive sporobiota and its potential as a source of biocontrol agents for major phytopathogens in olive agriculture

    Pest Management Science, Vol. 80, Núm. 2, pp. 724-733

  2. Dual effects of a bacteriocin-producing Lactiplantibacillus pentosus CF-6HA, isolated from fermented aloreña table olives, as potential probiotic and antimicrobial agent

    Heliyon, Vol. 10, Núm. 7

2023

  1. Changes in resistome profile of potential probiotic Lactiplantibacillus pentosus in response to edible oil adaptation

    Food Microbiology, Vol. 109

  2. Characterization of the culturable sporobiota of spanish olive groves and its tolerance toward environmental challenges

    Microbiology Spectrum, Vol. 11, Núm. 2

  3. Corrigendum: In silico genomic analysis of the potential probiotic Lactiplantibacillus pentosus CF2-10N reveals promising beneficial effects with health promoting properties, (Front. Microbiol, (2022), 13, (989824), 10.3389/fmicb.2022.989824)

    Frontiers in Microbiology

  4. Introducción de supuestos prácticos para la aplicación de la regulación nacional e internacional en cursos de postgrado relacionados con la Seguridad Alimentaria

    Innovación docente y renovación pedagógica en Derecho: especial referencia a experiencias exitosas de proyectos de innovación docente y la utilización de herramientas y metodologías colaborativas (Dykinson), pp. 183-199

  5. La esporobiota del olivar español y caracterización de su tolerancia a los desafíos ambientales

    Tierras: Agricultura, Núm. 322, pp. 106-110

  6. Metagenomic insights into microbial contamination in critical healthcare environments and the efficacy of a novel “HLE” disinfectant

    Infection, Disease and Health, Vol. 28, Núm. 4, pp. 282-289

  7. Novel combination of nanoparticles and metallo-β-lactamase inhibitor/antimicrobial-based formulation to combat antibiotic resistant Enterococcus sp. and Pseudomonas sp. strains

    International Journal of Biological Macromolecules, Vol. 248

  8. Simply Versatile: The Use of Peribacillus simplex in Sustainable Agriculture

    Microorganisms, Vol. 11, Núm. 10

  9. Special Issue “Beneficial and Detrimental Microorganisms Occurring in Fermented Foods”: Editorial

    Microorganisms

2022

  1. Antibacterial and antibiofilm effects of essential oil components, EDTA and HLE disinfectant solution on Enterococcus, Pseudomonas and Staphylococcus sp. multiresistant strains isolated along the meat production chain

    Frontiers in Microbiology, Vol. 13

  2. Caracterización de organismos formadores de esporas del olivar español y su tolerancia a los desafíos ambientales

    Phytoma España: La revista profesional de sanidad vegetal, Núm. 343, pp. 122-124

  3. Efecto sinérgico de aceites esenciales y EDTA frente a cepas multirresistentes de "Pseudomonas" sp.

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

  4. In silico genomic analysis of the potential probiotic Lactiplantibacillus pentosus CF2-10N reveals promising beneficial effects with health promoting properties

    Frontiers in Microbiology, Vol. 13

  5. Indigenous probiotic microorganisms in fermented foods

    Probiotics for Human Nutrition in Health and Disease (Elsevier), pp. 75-114

  6. The integration of European Union Law and Policy in the teaching field of natural sciences

    La formación en derecho basada en competencias: especial referencia al método de casos (Dykinson), pp. 146-160

2021

  1. Molecular identification and antibiotic resistance of bacteriocinogenic lactic acid bacteria isolated from table olives

    Archives of Microbiology, Vol. 203, Núm. 2, pp. 597-607

  2. Transcriptomic Profile and Probiotic Properties of Lactiplantibacillus pentosus Pre-adapted to Edible Oils

    Frontiers in Microbiology, Vol. 12

2020

  1. In silico mapping of microbial communities and stress responses in a porcine slaughterhouse and pork products through its production chain, and the efficacy of HLE disinfectant

    Food Research International, Vol. 136