Publicaciones en las que colabora con MARÍA JOSÉ VALDERRAMA CONDE (11)

2018

  1. Educating in antimicrobial resistance awareness: Adaptation of the Small World Initiative program to service-learning

    FEMS Microbiology Letters, Vol. 365, Núm. 17

2006

  1. PCR-RFLP analysis of the IGS region of rDNA: A useful tool for the practical discrimination between species of the genus Debaryomyces

    Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology, Vol. 90, Núm. 3, pp. 211-219

2005

  1. A β-glucuronidase-based agar medium for the differential detection of the yeast Debaryomyces hansenii from foods

    Journal of Food Protection, Vol. 68, Núm. 4, pp. 808-814

  2. Differential detection of Debaryomyces hansenii isolated from intermediate-moisture foods by PCR-RFLP of the IGS region of rDNA

    FEMS Yeast Research, Vol. 5, Núm. 4-5, pp. 455-461

2004

  1. Alteración de embutidos por levaduras productoras de gas

    Alimentación, equipos y tecnología, Año 23, Núm. 193, pp. 72-78

2003

  1. Occurrence of yeasts in municipal wastes and their behaviour in presence of cadmium, copper and zinc

    Journal of Basic Microbiology, Vol. 43, Núm. 3, pp. 185-193

2002

  1. Feasibility of copper uptake by the yeast Pichia guilliermondii isolated from sewage sludge

    Research in Microbiology, Vol. 153, Núm. 3, pp. 173-180

2000

  1. A chromogenic medium for the detection of yeasts with β-galactosidase and β-glucosidase activities from intermediate moisture foods

    Journal of Food Protection, Vol. 63, Núm. 5, pp. 651-654

1999

  1. A differential medium for the isolation of Kluyveromyces marxianus and Kluyveromyces lactis from dairy products

    Journal of Food Protection, Vol. 62, Núm. 2, pp. 189-193

  2. Advances in the Development of a Methodology to Identify Common Yeast Contaminants of High Sugar Food Products

    Food Technology and Biotechnology, Vol. 37, Núm. 4, pp. 277-280

1997

  1. Incubation at low temperatures increases biomass yield in yeasts isolated from cold environments

    Food Technology and Biotechnology, Vol. 35, Núm. 4, pp. 249-253