Publicaciones en las que colabora con MAGDALENA MARTÍNEZ CAÑAMERO (41)

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. 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

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

2014

  1. Effect of virgin and refined olive oil consumption on gut microbiota. Comparison to butter

    Food Research International, Vol. 64, pp. 553-559

2013

  1. Biocide and copper tolerance in enterococci from different sources

    Journal of Food Protection, Vol. 76, Núm. 10, pp. 1806-1809

2012

  1. Characterization of Enterococcus faecalis and Enterococcus faecium from wild flowers

    Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology, Vol. 101, Núm. 4, pp. 701-711

2011

  1. Annotated genome sequence of Lactobacillus pentosus MP-10, which has probiotic potential, from naturally fermented Aloreña green table olives

    Journal of Bacteriology

2010

  1. A quantitative real-time PCR Assay for quantification of viable listeria monocytogenes cells after bacteriocin injury in food-first insights

    Current Microbiology, Vol. 61, Núm. 6, pp. 515-519

  2. Antimicrobial activity, safety aspects, and some technological properties of bacteriocinogenic Enterococcus faecium from artisanal Tunisian fermented meat

    Food Control, Vol. 21, Núm. 4, pp. 462-470

  3. Estudio microbiológico de los alcaparrones fermentados producidos en la provincia de Jaén

    Proyectos de investigación [Recurso electrónico]: 2007-08 (Universidad de Jaén), pp. 79-118

  4. Isolation and identification of Enterococcus faecium from seafoods: Antimicrobial resistance and production of bacteriocin-like substances

    Food Microbiology, Vol. 27, Núm. 7, pp. 955-961

2009

  1. Virulence factors, antibiotic resistance, and bacteriocins in enterococci from artisan foods of animal origin

    Food Control, Vol. 20, Núm. 4, pp. 381-385

2008

  1. Bacteriocin-producing Lactobacillus strains isolated from poto poto, a Congolese fermented maize product, and genetic fingerprinting of their plantaricin operons

    International Journal of Food Microbiology, Vol. 127, Núm. 1-2, pp. 18-25

  2. Characterization of a bacteriocin-producing strain of Enterococcus faecalis from cow's milk used in the production of Moroccan traditional dairy foods

    World Journal of Microbiology and Biotechnology, Vol. 24, Núm. 7, pp. 997-1001

  3. Comparative analysis of genetic diversity and incidence of virulence factors and antibiotic resistance among enterococcal populations from raw fruit and vegetable foods, water and soil, and clinical samples

    International Journal of Food Microbiology, Vol. 123, Núm. 1-2, pp. 38-49

  4. Inhibition of food poisoning and pathogenic bacteria by Lactobacillus plantarum strain 2.9 isolated from ben saalga, both in a culture medium and in food

    Food Control, Vol. 19, Núm. 9, pp. 842-848

  5. Risk factors in enterococci isolated from foods in Morocco: Determination of antimicrobial resistance and incidence of virulence traits

    Food and Chemical Toxicology, Vol. 46, Núm. 8, pp. 2648-2652

2007

  1. Characterization of lactobacilli isolated from caper berry fermentations

    Journal of Applied Microbiology, Vol. 102, Núm. 2, pp. 583-590

  2. Differentiation and characterization by molecular techniques of Bacillus cereus group isolates from poto poto and dégué, two traditional cereal-based fermented foods of Burkina Faso and Republic of Congo

    Journal of Food Protection, Vol. 70, Núm. 5, pp. 1165-1173

  3. Efficacy of enterocin AS-48 against bacilli in ready-to-eat vegetable soups and purees

    Journal of Food Protection, Vol. 70, Núm. 10, pp. 2339-2345