LHICA-USC

2024

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

   Foods, Vol. 13, Núm. 7

2. Assessment of the presence of Acinetobacter spp. resistant to β-lactams in commercial ready-to-eat salad samples

   Food Microbiology, Vol. 118

3. Circadian Rhythm Perturbation Aggravates Gut Microbiota Dysbiosis in Dextran Sulfate Sodium-Induced Colitis in Mice

   Nutrients, Vol. 16, Núm. 2

4. Comparative performance of two different detection chemistries of qPCR for their implementation in a same-day detection method to determine the presence of Shiga toxin–producing Escherichia coli in ready-to-eat salads

   LWT, Vol. 193

5. Comparison of IncK-blaCMY-2 Plasmids in Extended-Spectrum Cephalosporin-Resistant Escherichia coli Isolated from Poultry and Humans in Denmark, Finland, and Germany

   Antibiotics, Vol. 13, Núm. 4

6. Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteria

   Food Chemistry, Vol. 448

7. Development, synthesis, and application of magnetic layered double hydroxides (Fe3O4@SiO-LDH/DS−) as an efficient adsorbent for the removal of tetracyclines from milk samples

   Journal of Chromatography A, Vol. 1729

8. Editorial: Next generation sequencing: applications in foodborne pathogens

   Frontiers in Microbiology

9. Enhancing the Efficacy of Chloramphenicol Therapy for Escherichia coli by Targeting the Secondary Resistome

   Antibiotics, Vol. 13, Núm. 1

10. Evaluating Commercial Loop-Mediated Isothermal Amplification Master Mixes for Enhanced Detection of Foodborne Pathogens

    Foods, Vol. 13, Núm. 11

11. Evaluation of the Novel mTA10 Selective Broth, MSB, for the Co-Enrichment and Detection of Salmonella spp., Escherichia coli O157 and Listeria monocytogenes in Ready-to-Eat Salad Samples

    Foods, Vol. 13, Núm. 1

12. Food Environment and Its Effects on Human Nutrition and Health

    Nutrients

13. Genome-wide identification of fitness-genes in aminoglycoside-resistant Escherichia coli during antibiotic stress

    Scientific Reports, Vol. 14, Núm. 1

14. High-Resolution Comparative and Quantitative Proteomics of Biogenic-Amine-Producing Bacteria and Virulence Factors Present in Seafood

    Journal of Agricultural and Food Chemistry, Vol. 72, Núm. 8, pp. 4448-4463

15. Influence of Different Starter Cultures on Physical–Chemical, Microbiological, and Sensory Characteristics of Typical Italian Dry-Cured “Salame Napoli”

    Applied Sciences (Switzerland), Vol. 14, Núm. 7

16. Microfluidic paper-based analytical aptasensor for fluorometric β-lactoglobulin determination

    Microchemical Journal, Vol. 198

17. Moving towards on-site detection of Shiga toxin-producing Escherichia coli in ready-to-eat leafy greens

    Current Research in Food Science, Vol. 8

18. Nutritional Ergogenic Aids in Cycling: A Systematic Review

    Nutrients, Vol. 16, Núm. 11

19. Obtaining an Oily Ingredient Rich in PUFAS and Tocopherols and a High-Nutritional-Value Flour from Beans (Phaseolus vulgaris L.) by Supercritical CO2 Extraction

    Foods, Vol. 13, Núm. 1

20. Protective Effect of Betulin on Streptozotocin–Nicotinamide-Induced Diabetes in Female Rats

    International Journal of Molecular Sciences, Vol. 25, Núm. 4