Publicaciones en colaboración con investigadores/as de University College Cork (15)

2021

  1. Connecting the data landscape of long-term ecological studies: The SPI-Birds data hub

    Journal of Animal Ecology, Vol. 90, Núm. 9, pp. 2147-2160

2018

  1. Plantaricyclin A, a novel circular bacteriocin produced by Lactobacillus plantarum NI326: Purification, characterization, and heterologous production

    Applied and Environmental Microbiology, Vol. 84, Núm. 1

2017

  1. Building Bridges through Science

    Neuron

2016

  1. Draft genome sequence of the bacteriocinogenic strain Enterococcus faecalis DBH18, isolated from mallard ducks (Anas platyrhynchos)

    Genome Announcements, Vol. 4, Núm. 4

2015

  1. Microbes Central to Human Reproduction

    American Journal of Reproductive Immunology, Vol. 73, Núm. 1, pp. 1-11

  2. The composition of the gut microbiota throughout life, with an emphasis on early life

    MICROBIAL ECOLOGY IN HEALTH AND DISEASE, Vol. 26

2004

  1. Effect of feed on cholesterol concentration and oxidation products development of longissimus dorsi muscle from Iberian pigs

    Irish Journal of Agricultural and Food Research, Vol. 43, Núm. 1, pp. 69-83

  2. Modification of lipid composition and oxidation in porcine muscle and muscle microsomes as affected by dietary supplementation of n-3 with either n-9 or n-6 fatty acids and α-tocopheryl acetate

    Animal Feed Science and Technology, Vol. 113, Núm. 1-4, pp. 223-238

2001

  1. Use of high pressure liquid chromatography (HPLC) for the determination of cda-tocopherol levels in forage (silage/grass) samples collected from different regions in Ireland

    Food Chemistry, Vol. 72, Núm. 4, pp. 521-524

1998

  1. Fractionation of low molecular mass peptides in cheese

    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, Vol. 53, Núm. 1, pp. 25-28

  2. Fractionation of low molecular mass peptides in cheese

    Milchwissenschaft, Vol. 53, Núm. 1, pp. 25-28

  3. Isolation and Identification of Peptides from the Diafiltration Permeate of the Water-Soluble Fraction of Cheddar Cheese

    Journal of Agricultural and Food Chemistry, Vol. 46, Núm. 11, pp. 4512-4517

1997

  1. Dietary vegetable oils and α-tocopherol reduce lipid oxidation in rabbit muscle

    Journal of Nutrition, Vol. 127, Núm. 6, pp. 1176-1182

  2. Fractionation of cheese nitrogen using chitosan

    Food Chemistry, Vol. 58, Núm. 4, pp. 319-322

1991

  1. Study of proteolysis during the processing of a dry fermented pork sausage

    Meat Science, Vol. 30, Núm. 4, pp. 367-383