JORGE
BARROS VELAZQUEZ
Catedrático de universidade
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Instituto de Investigacións Mariñas
Vigo, EspañaPublicacións en colaboración con investigadores/as de Instituto de Investigacións Mariñas (101)
2024
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Comprehensive shotgun proteomic characterization and virulence factors of seafood spoilage bacteria
Food Chemistry, Vol. 448
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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
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Metaproteomic Analysis of Microbial Communities Affecting Fishery Products
Methods in molecular biology (Clifton, N.J.), Vol. 2820, pp. 89-98
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Proteins and peptides: proteomics approaches for food authentication and allergen profiling
Current Opinion in Food Science, Vol. 57
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Shotgun proteomic analyses of Pseudomonas species isolated from fish products
Food Chemistry, Vol. 450
2023
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Antioxidant and Antimicrobial Effect of Biodegradable Films Containing Pitaya (Stenocereus thurberi) Extracts during the Refrigerated Storage of Fish
Antioxidants, Vol. 12, Núm. 3
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Shotgun Proteomics Analysis, Functional Networks, and Peptide Biomarkers for Seafood-Originating Biogenic-Amine-Producing Bacteria
International Journal of Molecular Sciences, Vol. 24, Núm. 9
2022
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Antimicrobial Activity of Red Alga Flour (Gelidium sp.) and Its Effect on Quality Retention of Scomber scombrus during Refrigerated Storage
Foods, Vol. 11, Núm. 7
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Antimicrobial and antioxidant effect of lyophilized Fucus spiralis addition on gelatin film during refrigerated storage of mackerel
Food Control, Vol. 131
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Application of proteomics to the identification of foodborne pathogens
Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 337-362
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Proteomic Characterization of Virulence Factors and Related Proteins in Enterococcus Strains from Dairy and Fermented Food Products
International Journal of Molecular Sciences, Vol. 23, Núm. 18
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Proteomics Characterization of Food-Derived Bioactive Peptides with Anti-Allergic and Anti-Inflammatory Properties
Nutrients, Vol. 14, Núm. 20
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Rapid Proteomic Characterization of Bacteriocin-Producing Enterococcus faecium Strains from Foodstuffs
International Journal of Molecular Sciences, Vol. 23, Núm. 22
2021
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Preservative effect of aqueous and ethanolic extracts of the macroalga bifurcaria bifurcata on the quality of chilled hake (Merluccius merluccius)
Molecules, Vol. 26, Núm. 12
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Proteomic characterization of antibiotic resistance in listeria and production of antimicrobial and virulence factors
International Journal of Molecular Sciences, Vol. 22, Núm. 15
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Proteomic characterization of bacteriophage peptides from the mastitis producer staphylococcus aureus by LC-ESI-MS/MS and the bacteriophage phylogenomic analysis
Foods, Vol. 10, Núm. 4
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Quality increase of refrigerated fish by employment of a gelatine biofilm including a protein hydrolysate obtained from alga fucus spiralis
Bulgarian Chemical Communications, Vol. 52, pp. 234-239
2020
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Characterization of Bacteriophage Peptides of Pathogenic Streptococcus by LC-ESI-MS/MS: Bacteriophage Phylogenomics and Their Relationship to Their Host
Frontiers in Microbiology, Vol. 11
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Proteomic characterization of antibiotic resistance, and production of antimicrobial and virulence factors in streptococcus species associated with bovine mastitis. Could enzybiotics represent novel therapeutic agents against these pathogens?
Antibiotics, Vol. 9, Núm. 6, pp. 1-24
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Quality Enhancement of Refrigerated Hake Muscle by Active Packaging with a Protein Concentrate from Spirulina platensis
Food and Bioprocess Technology, Vol. 13, Núm. 7, pp. 1110-1118