Publications in collaboration with researchers from Universidad de Buenos Aires (11)

2024

  1. Argentinian Rose Petals as a Source of Antioxidant and Antimicrobial Compounds

    Foods, Vol. 13, Núm. 7

2023

  1. Author Correction: Genomic analysis of sewage from 101 countries reveals global landscape of antimicrobial resistance (Nature Communications, (2022), 13, 1, (7251), 10.1038/s41467-022-34312-7)

    Nature Communications

  2. Effect of the Drying Method and Optimization of Extraction on Antioxidant Activity and Phenolic of Rose Petals

    Antioxidants, Vol. 12, Núm. 3

2022

  1. Genomic analysis of sewage from 101 countries reveals global landscape of antimicrobial resistance

    Nature Communications, Vol. 13, Núm. 1

2019

  1. Effect of alga Undaria pinnatifida (“wakame”) extract on the quality evolution of chilled megrim (Lepidorhombus whiffiagonis)

    Bulgarian Chemical Communications, Vol. 51, pp. 137-143

2016

  1. Antimicrobial Packaging for Seafood

    Antimicrobial Food Packaging (Elsevier Inc.), pp. 269-280

2012

  1. Novel technologies for the preservation of chilled aquatic food products

    Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment (Springer New York), pp. 299-323

  2. Use of natural preservatives in seafood

    Novel Technologies in Food Science: Their Impact on Products, Consumer Trends and the Environment (Springer New York), pp. 325-360

2006

  1. Evaluation of an ozone-slurry ice combined refrigeration system for the storage of farmed turbot (Psetta maxima)

    Food Chemistry, Vol. 97, Núm. 2, pp. 223-230

  2. Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)

    Food Research International, Vol. 39, Núm. 3, pp. 356-364

2005

  1. Effects of storage in ozonised slurry ice on the sensory and microbial quality of sardine (Sardina pilchardus)

    International Journal of Food Microbiology, Vol. 103, Núm. 2, pp. 121-130