Publications in collaboration with researchers from Instituto de Investigacións Mariñas (146)

2024

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

    Food Chemistry, Vol. 448

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

    Frontiers in Microbiology

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

    Foods, Vol. 13, Núm. 11

  4. Evaluation of Lipid Damage, Microbial Spoilage and Sensory Acceptance of Chilled Pouting (Trisopterus luscus), an Underutilized Lean Fish Species

    Applied Sciences (Switzerland), Vol. 14, Núm. 16

  5. 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

  6. In vivo assessment of marine vs bovine origin collagen-based composite scaffolds promoting bone regeneration in a New Zealand rabbit model

    Biomaterials Advances, Vol. 159

  7. Metaproteomic Analysis of Microbial Communities Affecting Fishery Products

    Methods in molecular biology (Clifton, N.J.), Vol. 2820, pp. 89-98

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

    Current Research in Food Science, Vol. 8

  9. Optimal and sustainable production of tailored fish protein hydrolysates from tuna canning wastes and discarded blue whiting: Effect of protein molecular weight on chemical and bioactive properties

    Science of the Total Environment, Vol. 939

  10. Preservative Effect of a Gelatin-Based Film Including a Gelidium sp. Flour Extract on Refrigerated Atlantic Mackerel

    Applied Sciences (Switzerland), Vol. 14, Núm. 19

  11. Proteins and peptides: proteomics approaches for food authentication and allergen profiling

    Current Opinion in Food Science, Vol. 57

  12. Shotgun proteomic analyses of Pseudomonas species isolated from fish products

    Food Chemistry, Vol. 450

2023

  1. A common garden experiment supports a genetic component underlying the increased resilience of common cockle (Cerastoderma edule) to the parasite Marteilia cochillia

    Evolutionary Applications, Vol. 16, Núm. 11, pp. 1789-1804

  2. Antioxidant and Antimicrobial Effect of Biodegradable Films Containing Pitaya (Stenocereus thurberi) Extracts during the Refrigerated Storage of Fish

    Antioxidants, Vol. 12, Núm. 3

  3. Interlaboratory validation of a multiplex qPCR method for the detection of Listeria monocytogenes in a ready-to-eat seafood product

    Food Control, Vol. 150

  4. 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

  1. 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

  2. Antimicrobial and antioxidant effect of lyophilized Fucus spiralis addition on gelatin film during refrigerated storage of mackerel

    Food Control, Vol. 131

  3. Application of proteomics to the identification of foodborne pathogens

    Food Proteomics: Technological Advances, Current Applications and Future Perspectives (Elsevier), pp. 337-362

  4. 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