Publications (231)

2022

  1. Classical and Next-Generation Vaccine Platforms to SARS-CoV-2: Biotechnological Strategies and Genomic Variants

    International Journal of Environmental Research and Public Health, Vol. 19, Núm. 4

  2. Enteric viruses in food safety: New threats for an old problem

    Advances in Food and Nutrition Research (Academic Press Inc.), pp. 265-286

  3. SARS-CoV-2 in Human Sewage and River Water from a Remote and Vulnerable Area as a Surveillance Tool in Brazil

    Food and Environmental Virology, Vol. 14, Núm. 4, pp. 417-420

  4. Risk assessment of enteric viruses along the food chain and in the population

    EFSA Journal, Vol. 20, Núm. S2

  5. Longitudinal study of the mcr-1 gene prevalence in Spanish food-producing pigs from 1998 to 2021 and its relationship with the use of polymyxins

    Porcine Health Management, Vol. 8, Núm. 1

  6. Listeria monocytogenes survives better at lower storage temperatures in regular and low-salt soft and cured cheeses

    Food Microbiology, Vol. 104

  7. Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre la equivalencia entre la desinfección de herramientas en mataderos y salas de despiece con agua caliente, a una temperatura no inferior a 82 °C, y varios sistemas de desinfección alternativos

    Revista del Comité Científico de la AESAN, Núm. 35, pp. 37-51

  8. Exploiting 16S rRNA-based metagenomics to reveal neglected microorganisms associated with infertility in breeding bulls in Spanish extensive herds

    Research in Veterinary Science, Vol. 150, pp. 52-57

  9. Characterization of Planktochlorella nurekis Extracts and Virucidal Activity against a Coronavirus Model, the Murine Coronavirus 3

    International Journal of Environmental Research and Public Health, Vol. 19, Núm. 23

2021

  1. Broad Spectrum Algae Compounds Against Viruses

    Frontiers in Microbiology, Vol. 12

  2. Bioactive compounds from mangrove endophytic fungus and their uses for microorganism control

    Journal of Fungi, Vol. 7, Núm. 6

  3. Editorial: New Advances in Identification and Quantification of Foodborne Pathogens

    Frontiers in Microbiology

  4. Biopreservation: Foodborne Virus Contamination and Control in Minimally Processed Food

    Sustainable Production Technology in Food (Elsevier), pp. 93-106

  5. Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre la seguridad alimentaria de alimentos secados al aire libre que se producen de acuerdo a métodos tradicionales de producción y que requieren una adaptación de los requisitos de higiene que deben cumplir

    Revista del Comité Científico de la AESAN, Núm. 34, pp. 71-88

  6. Informe del Comité Científico de la Agencia Española de Seguridad Alimentaria y Nutrición (AESAN) sobre el riesgo asociado al uso de tableros de fibras de madera de densidad media (MDF) como material en contacto con frutas y hortalizas frescas o refrigeradas, sin pelar ni cortar

    Revista del Comité Científico de la AESAN, Núm. 33, pp. 211-242

  7. In vitro antimicrobial susceptibilities of francisella tularensis subsp. Holarctica isolates from tularemia outbreaks that occurred from the end of the 20th century to the 2020s in Spain

    Antibiotics, Vol. 10, Núm. 8

  8. Evaluation of PCR assays for Campylobacter fetus detection and discrimination between C. fetus subspecies in bovine preputial wash samples

    Theriogenology, Vol. 172, pp. 300-306

  9. Detection of enteric viruses and core microbiome analysis in artisanal colonial salami-type dry-fermented sausages from santa catarina, brazil

    Foods, Vol. 10, Núm. 8

  10. Colistin selection of the mcr-1 gene in broiler chicken intestinal microbiota

    Antibiotics, Vol. 10, Núm. 6

  11. Application of essential oils as antimicrobial agents against spoilage and pathogenic microorganisms in meat products

    International Journal of Food Microbiology, Vol. 337