Publicaciones en las que colabora con RUBÉN PÉREZ PULIDO (22)

2018

  1. Transferencia de prácticas docentes de trabajo cooperativo del ámbito pre-universitario a la docencia práctica en la Universidad de Jaén

    Metodologías docentes innovadoras en la enseñanza universitaria (Servicio de Publicaciones), pp. 107-116

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. Antimicrobial resistance determinants in antibiotic and biocide-resistant gram-negative bacteria from organic foods

    Food Control, Vol. 37, Núm. 1, pp. 9-14

  2. Genetic determinants of antimicrobial resistance in Gram positive bacteria from organic foods

    International Journal of Food Microbiology, Vol. 172, pp. 49-56

  3. Preservation of Manzanilla Aloreña cracked green table olives by high hydrostatic pressure treatments singly or in combination with natural antimicrobials

    LWT - Food Science and Technology, Vol. 56, Núm. 2, pp. 427-431

  4. Synergistic activity of biocides and antibiotics on resistant bacteria from organically produced foods

    Microbial Drug Resistance, Vol. 20, Núm. 5, pp. 383-391

2013

  1. Biocide tolerance in bacteria

    International Journal of Food Microbiology, Vol. 162, Núm. 1, pp. 13-25

  2. Combined treatments of enterocin AS-48 with biocides to improve the inactivation of methicillin-sensitive and methicillin-resistant Staphylococcus aureus planktonic and sessile cells

    International Journal of Food Microbiology, Vol. 163, Núm. 2-3, pp. 96-100

  3. Effect of enterocin AS-48 singly or in combination with biocides on planktonic and sessile B. cereus

    Food Control, Vol. 34, Núm. 2, pp. 743-751

  4. Phenotypic and molecular antibiotic resistance profile of enterococcus faecalis and enterococcus faecium isolated from different traditional fermented foods

    Foodborne Pathogens and Disease, Vol. 10, Núm. 2, pp. 143-149

2012

  1. Bacteriocins

    Decontamination of Fresh and Minimally Processed Produce (Wiley-Blackwell), pp. 317-332

  2. 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

  3. Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives

    Food Microbiology, Vol. 32, Núm. 2, pp. 308-316

  4. Effect of enterocin AS-48 in combination with biocides on planktonic and sessile Listeria monocytogenes

    Food Microbiology, Vol. 30, Núm. 1, pp. 51-58

  5. Inactivation of Salmonella enterica cells in Spanish potato omelette by high hydrostatic pressure treatments

    Innovative Food Science and Emerging Technologies, Vol. 14, pp. 25-30

  6. Isolation and identification of bacteria from organic foods: Sensitivity to biocides and antibiotics

    Food Control, Vol. 26, Núm. 1, pp. 73-78

  7. Presencia de determinantes de restistencia en bacterias Gram positivas procedentes de alimentos ecológicos

    Avances en microbiología de los alimentos

  8. Prevalence of resistance to antibiotics and/or biocides in bacteria throughout meat chain production

    Avances en microbiología de los alimentos

2009

  1. Resistencia a antimicrobianos en enterococos aislados de alimentos de origen animal, pescado y mariscos

    Anales de la Real Academia de Ciencias Veterinarias de Andalucía Oriental, Vol. 22, pp. 51-62

2006

  1. Safety and potential risks of enterococci isolated from traditional fermented capers

    Food and Chemical Toxicology, Vol. 44, Núm. 12, pp. 2070-2077