Beatriz del Río-rekin lankidetzan egindako argitalpenak (9)

2023

  1. 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

2020

  1. Histamine production in Lactobacillus vaginalis improves cell survival at low pH by counteracting the acidification of the cytosol

    International Journal of Food Microbiology, Vol. 321

2019

  1. Construction and characterization of a double mutant of Enterococcus faecalis that does not produce biogenic amines

    Scientific Reports, Vol. 9, Núm. 1

  2. The biogenic amines putrescine and cadaverine show in vitro cytotoxicity at concentrations that can be found in foods

    Scientific Reports, Vol. 9, Núm. 1

2018

  1. Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate

    International Journal of Food Science and Technology, Vol. 53, Núm. 10, pp. 2342-2348

  2. Spermine and spermidine are cytotoxic towards intestinal cell cultures, but are they a health hazard at concentrations found in foods?

    Food Chemistry, Vol. 269, pp. 321-326

2016

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

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

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

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

  3. 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