Publicaciones en colaboración con investigadoras/es de AZTI Centro Tecnológico de Investigación Marina y Alimentaria (36)

2023

  1. Apoptosis and autophagy-related gene transcription during ovarian follicular atresia in European hake (Merluccius merluccius)

    Marine Environmental Research, Vol. 183

  2. Optimization of Modified Atmosphere Packaging for Sheep’s Milk Semi-Hard Cheese Wedges during Refrigerated Storage: Physicochemical and Sensory Properties

    Foods, Vol. 12, Núm. 4

2022

  1. Sustainable, carbonated, non-alcoholic beverages using leftover bread

    International Journal of Gastronomy and Food Science, Vol. 30

  2. The Role of Microplastics in Marine Pathogen Transmission: Retrospective Regression Analysis, Experimental Design, and Disease Modelling

    Journal of Marine Science and Engineering, Vol. 10, Núm. 12

2021

  1. A review of the preservation of hard and semi-hard cheeses: Quality and safety

    International Journal of Environmental Research and Public Health, Vol. 18, Núm. 18

  2. Prevalence, molecular typing and antimicrobial susceptibility of Campylobacter spp. isolates in northern Spain

    Journal of Applied Microbiology, Vol. 130, Núm. 4, pp. 1368-1379

  3. Valorisation of fruit and vegetable discards by fungal submerged and solid-state fermentation for alternative feed ingredients production

    Journal of Environmental Management, Vol. 281

2020

  1. Efficient isolation of Campylobacter bacteriophages from chicken skin, analysis of several isolation protocols

    Food Microbiology, Vol. 90

  2. Novel Vibrio spp. Strains producing omega-3 fatty acids isolated from coastal seawater

    Marine Drugs, Vol. 18, Núm. 2

  3. Response of copepod communities to ocean warming in three time-series across the north atlantic and mediterranean sea

    Marine Ecology Progress Series, Vol. 636, pp. 47-61

2019

  1. Host-microbiome interactions in response to a high-saturated fat diet and fish-oil supplementation in zebrafish adult

    Journal of Functional Foods, Vol. 60

  2. Solid State Fermentation of Brewer’s Spent Grain Using Rhizopus sp. to Enhance Nutritional Value

    Waste and Biomass Valorization, Vol. 10, Núm. 12, pp. 3687-3700

  3. Valorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp.

    Bioprocess and Biosystems Engineering, Vol. 42, Núm. 8, pp. 1285-1300

2018

  1. High-Fat Diet Consumption Induces Microbiota Dysbiosis and Intestinal Inflammation in Zebrafish

    Microbial Ecology, Vol. 76, Núm. 4, pp. 1089-1101

  2. Rhizopus oryzae as Fermentation Agent in Food Derived Sub-products

    Waste and Biomass Valorization, Vol. 9, Núm. 11, pp. 2107-2115

2017

  1. Bacteriophages against Serratia as fish spoilage control technology

    Frontiers in Microbiology, Vol. 8, Núm. APR

  2. Diet variability in European anchovy: a comparative analysis between larval populations of the inner Bay of Biscay and the NW Mediterranean

    Hydrobiologia, Vol. 790, Núm. 1, pp. 49-65

  3. Wine lees modulate lipid metabolism and induce fatty acid remodelling in zebrafish

    Food and Function, Vol. 8, Núm. 4, pp. 1652-1659

2016

  1. Zebrafish dives into food research: Effectiveness assessment of bioactive compounds

    Food and Function, Vol. 7, Núm. 6, pp. 2615-2623

2015

  1. Uses of Rhizopus oryzae in the kitchen

    International Journal of Gastronomy and Food Science, Vol. 2, Núm. 2, pp. 103-111