Publicaciones (23) Publicaciones de NATALIA GÓMEZ TORRES

2024

  1. Preface

    Novel approaches in Biopreservation for Food and Clinical Purposes

2023

  1. Influence of SARS-CoV-2 Status and Aging on the Nasal and Fecal Immunological Profiles of Elderly Individuals Living in Nursing Homes

    Viruses, Vol. 15, Núm. 6

  2. Perfilando la idea de mártir y martirio en la Antigüedad a través de la Passio Seruandi et Germani

    Nuevas letras con antigua caligrafía. Mártires romanos en altares barrocos (Enredars Publicaciones), pp. 99-118

2022

  1. Administration of Ligilactobacillus salivarius CECT 30632 to elderly during the COVID-19 pandemic: Nasal and fecal metataxonomic analysis and fatty acid profiling

    Frontiers in Microbiology, Vol. 13

  2. Metataxonomic Analysis of Milk Samples From SARS-CoV-2-Positive and SARS-CoV-2-Negative Women

    Frontiers in Nutrition, Vol. 9

2021

  1. Administration of ligilactobacillus salivarius mp101 in an elderly nursing home during the COVID-19 pandemic: Immunological and nutritional impact

    Foods, Vol. 10, Núm. 9

  2. Immediate Pre-Partum SARS-CoV-2 Status and Immune Profiling of Breastmilk: A Case-Control Study

    Frontiers in Immunology, Vol. 12

2020

  1. Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum

    International Journal of Food Science and Technology, Vol. 55, Núm. 10, pp. 3343-3349

2019

  1. Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening

    Food Microbiology, Vol. 78, pp. 11-17

2018

  1. Development of a specific fluorescent phage endolysin for in situ detection of Clostridium species associated with cheese spoilage

    Microbial Biotechnology, Vol. 11, Núm. 2, pp. 332-345

2017

  1. Effect of high-pressure treatments on proteolysis, volatile compounds, texture, colour, and sensory characteristics of semi-hard raw ewe milk cheese

    Food Research International, Vol. 100, pp. 595-602

  2. Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese

    Food Microbiology, Vol. 66, pp. 104-109

  3. Spore-forming bacteria in dairy products

    Microbiological Opportunities and Challenges in the Dairy Industry (wiley), pp. 12-36

2016

  1. Aplicación de altas presiones para el control de "Clostridium tyrobutyricum" y prevención de hinchazón tardía en queso Castellano

    Retos y avances en microbiología de los alimentos 2016: XX Congreso Nacional de Microbiología de los Alimentos, León, 14-16 de septiembre de 2016

  2. Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese

    Food Microbiology, Vol. 60, pp. 165-173

  3. Crystal structure of the CTP1L endolysin reveals how its activity is regulated by a secondary translation product

    Journal of Biological Chemistry, Vol. 291, Núm. 10, pp. 4882-4893

  4. Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese

    International Journal of Food Microbiology, Vol. 232, pp. 103-110

  5. Influence of reuterin-producing Lactobacillus reuteri coupled with glycerol on biochemical, physical and sensory properties of semi-hard ewe milk cheese

    Food Research International, Vol. 90, pp. 177-185

2015

  1. Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors

    Food Control, Vol. 56, pp. 186-194

  2. Prevención de hinchazón tardía en queso por la reuterina producida in situ por "Lactobacillus reuteri" INIA P572: estudio de la fracción volátil

    Avances en microbiología