Martín I - Search Results

1

Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe's Milk Cheese "Torta del Casar" Maturated with Selected Protective Lactic Acid Bacteria.

Martín I, Rodríguez A, García C, Córdoba JJ. Martín I, et al. Foods. 2022 Sep 1;11(17):2658. doi: 10.3390/foods11172658. Foods. 2022. PMID: 36076843 Free PMC article.

2

Development of a multiplex real-time PCR to differentiate the four major Listeria monocytogenes serotypes in isolates from meat processing plants.

Alía A, Andrade MJ, Córdoba JJ, Martín I, Rodríguez A. Alía A, et al. Among authors: martin i. Food Microbiol. 2020 May;87:103367. doi: 10.1016/j.fm.2019.103367. Epub 2019 Nov 11. Food Microbiol. 2020. PMID: 31948615

3

Development and validation of a prediction model for 30-day mortality in hospitalised patients with COVID-19: the COVID-19 SEIMC score.

Berenguer J, Borobia AM, Ryan P, Rodríguez-Baño J, Bellón JM, Jarrín I, Carratalà J, Pachón J, Carcas AJ, Yllescas M, Arribas JR; COVID-19@Spain and COVID@HULP Study Groups. Berenguer J, et al. Thorax. 2021 Sep;76(9):920-929. doi: 10.1136/thoraxjnl-2020-216001. Epub 2021 Feb 25. Thorax. 2021. PMID: 33632764 Free PMC article.

4

Effect of the Dry-Cured Fermented Sausage "Salchichón" Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population.

Martín I, Rodríguez A, Sánchez-Montero L, Padilla P, Córdoba JJ. Martín I, et al. Foods. 2021 Apr 15;10(4):856. doi: 10.3390/foods10040856. Foods. 2021. PMID: 33920797 Free PMC article.

5

Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry-cured ham-based model.

Dos Santos LR, Alía A, Martin I, Gottardo FM, Rodrigues LB, Borges KA, Furian TQ, Córdoba JJ. Dos Santos LR, et al. Among authors: martin i. J Sci Food Agric. 2022 Mar 15;102(4):1729-1735. doi: 10.1002/jsfa.11475. Epub 2021 Aug 23. J Sci Food Agric. 2022. PMID: 34378213

6

Control of Listeria monocytogenes growth and virulence in a traditional soft cheese model system based on lactic acid bacteria and a whey protein hydrolysate with antimicrobial activity.

Martín I, Rodríguez A, Alía A, Martínez-Blanco M, Lozano-Ojalvo D, Córdoba JJ. Martín I, et al. Int J Food Microbiol. 2022 Jan 16;361:109444. doi: 10.1016/j.ijfoodmicro.2021.109444. Epub 2021 Oct 21. Int J Food Microbiol. 2022. PMID: 34749186

7

Growth and Expression of Virulence Genes of Listeria monocytogenes during the Processing of Dry-Cured Fermented "Salchichón" Manufactured with a Selected Lactilactobacillus sakei.

Martín I, Alía A, Rodríguez A, Gómez F, Córdoba JJ. Martín I, et al. Biology (Basel). 2021 Dec 2;10(12):1258. doi: 10.3390/biology10121258. Biology (Basel). 2021. PMID: 34943173 Free PMC article.

8

Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products.

Martín I, Rodríguez A, Delgado J, Córdoba JJ. Martín I, et al. Foods. 2022 Feb 14;11(4):542. doi: 10.3390/foods11040542. Foods. 2022. PMID: 35206018 Free PMC article. Review.

9

Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented "Salchichón".

Martín I, García C, Rodríguez A, Córdoba JJ. Martín I, et al. Biology (Basel). 2023 Jan 5;12(1):88. doi: 10.3390/biology12010088. Biology (Basel). 2023. PMID: 36671780 Free PMC article.

10

Effect of acidic conditions on the growth and expression of two virulence genes of Listeria monocytogenes serotype 4b.

Martín I, Córdoba JJ, Rodríguez A. Martín I, et al. Res Microbiol. 2023 May;174(4):104042. doi: 10.1016/j.resmic.2023.104042. Epub 2023 Feb 4. Res Microbiol. 2023. PMID: 36740027 Free article.

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