Publicaciones en colaboración con investigadores/as de Instituto de Productos Lácteos de Asturias (46)

2024

  1. New insights into the toxicological effects of dietary biogenic amines

    Food Chemistry, Vol. 435

  2. The gene cluster associated with strong biofilm-formation capacity by histamine-producing Lentilactobacillus parabuchneri encodes a sortase-mediated pilus and is located on a plasmid

    Food Research International, Vol. 175

2023

  1. Characterization of the Biofilms Formed by Histamine-Producing Lentilactobacillus parabuchneri Strains in the Dairy Environment

    Foods, Vol. 12, Núm. 7

  2. Enterococcus faecium Bacteriophage vB_EfaH_163, a New Member of the Herelleviridae Family, Reduces the Mortality Associated with an E. faecium vanR Clinical Isolate in a Galleria mellonella Animal Model

    Viruses, Vol. 15, Núm. 1

  3. Microbiological and physical-chemical characteristics of the Peruvian fermented beverage “Chicha de siete semillas”: Towards the selection of strains with acidifying properties

    International Journal of Food Microbiology, Vol. 406

2022

  1. Fecal Metabolome and Bacterial Composition in Severe Obesity: Impact of Diet and Bariatric Surgery

    Gut Microbes, Vol. 14, Núm. 1

2019

  1. Magnetic immunochromatographic test for histamine detection in wine

    Analytical and Bioanalytical Chemistry, Vol. 411, Núm. 25, pp. 6615-6624

2017

  1. A UHPLC method for the simultaneous analysis of biogenic amines, amino acids and ammonium ions in beer

    Food Chemistry, Vol. 217, pp. 117-124

  2. The dietary biogenic amines tyramine and histamine show synergistic toxicity towards intestinal cells in culture

    Food Chemistry, Vol. 218, pp. 249-255

2016

  1. A PCR-DGGE method for the identification of histamine-producing bacteria in cheese

    Food Control, Vol. 63, pp. 216-223

  2. Biofilm-forming capacity in biogenic amine-producing bacteria isolated from dairy products

    Frontiers in Microbiology, Vol. 7, Núm. MAY

  3. Biogenic Amines in Dairy Products

    Microbial Toxins in Dairy Products (Wiley Blackwell), pp. 94-131

  4. Comparative analysis of the in vitro cytotoxicity of the dietary biogenic amines tyramine and histamine

    Food Chemistry, Vol. 197, pp. 658-663

  5. Data on recovery of 21 amino acids, 9 biogenic amines and ammonium ions after spiking four different beers with five concentrations of these analytes

    Data in Brief

  6. Histamine-producing Lactobacillus parabuchneri strains isolated from grated cheese can form biofilms on stainless steel

    Food Microbiology, Vol. 59, pp. 85-91

  7. Mastitis modifies the biogenic amines profile in human milk, with significant changes in the presence of histamine, putrescine and spermine

    PLoS ONE, Vol. 11, Núm. 9

  8. Nucleotide sequence alignment of hdcA from Gram-positive bacteria

    Data in Brief

  9. Putrescine biosynthesis in Lactococcus lactis is transcriptionally activated at acidic pH and counteracts acidification of the cytosol

    International Journal of Food Microbiology, Vol. 236, pp. 83-89

  10. Putrescine production by Lactococcus lactis subsp. cremoris CECT 8666 is reduced by NaCl via a decrease in bacterial growth and the repression of the genes involved in putrescine production

    International Journal of Food Microbiology, Vol. 232, pp. 1-6

  11. Q69 (an E. faecalis-infecting bacteriophage) as a biocontrol agent for reducing tyramine in dairy products

    Frontiers in Microbiology, Vol. 7, Núm. APR