Publicacions en què col·labora amb MARÍA FERNANDA FERNÁNDEZ ÁLVAREZ (74)

2024

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

    Food Chemistry, Vol. 435

  2. Rapid discrimination of Lentilactobacillus parabuchneri biofilms via in situ infrared spectroscopy

    Spectrochimica Acta - Part A: Molecular and Biomolecular Spectroscopy, Vol. 304

  3. 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

  2. In situ monitoring of Lentilactobacillus parabuchneri biofilm formation via real-time infrared spectroscopy

    npj Biofilms and Microbiomes, Vol. 8, 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

  2. Isolation and Characterization of Enterococcus faecalis-Infecting Bacteriophages From Different Cheese Types

    Frontiers in Microbiology, Vol. 11

  3. The biogenic amine tryptamine, unlike β-phenylethylamine, shows in vitro cytotoxicity at concentrations that have been found in foods

    Food Chemistry, Vol. 331

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. Enterococcus faecalisbacteriophage 156 is an effective biotechnological tool for reducing the presence of tyramine and putrescine in an experimental cheese model

    Frontiers in Microbiology, Vol. 10, Núm. MAR

  3. Lactic acid bacteria as a live delivery system for the in situ production of nanobodies in the human gastrointestinal tract

    Frontiers in Microbiology, Vol. 9

  4. Magnetic immunochromatographic test for histamine detection in wine

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

  5. 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. Lactobacillus rossiae strain isolated from sourdough produces putrescine from arginine article

    Scientific Reports, Vol. 8, Núm. 1

  3. 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

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