Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Irene Bustos"'
Autor:
Teresa Requena, Luz P. Gómez de Cadiñanos, Ahmed M. Korany, Tomás García-Cayuela, Carmen Peláez, M. Carmen Martínez-Cuesta, Irene Bustos
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Bacterial aggregation phenotype and cell surface hydrophobicity of dairy Lactobacillus plantarum strains were screened in order to assess a correlation with their adhesion and pathogen competitive exclusion abilities. Lactobacilli strains showing an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a762ba3c7b0ee5b3d7986cce4bebe428
https://doi.org/10.1016/j.foodres.2014.01.010
https://doi.org/10.1016/j.foodres.2014.01.010
Autor:
Irene Muñoz-González, S. Mingo, Begoña Bartolomé, M.V. Moreno-Arribas, P.J. Martín-Álvarez, Irene Bustos, Carolina Cueva, Teresa Requena, R. del Campo
Publikováno v:
Letters in Applied Microbiology. 54:557-563
Aims: To investigate the effect of seven wine phenolic compounds and six oenological phenolic extracts on the growth of pathogenic bacteria associated with respiratory diseases (Pseudomonas aeruginosa, Staphylococcus aureus, Moraxella catarrhalis, En
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78ebccaaac114c2df2172ff00f54db79
https://doi.org/10.1111/j.1472-765x.2012.03248.x
https://doi.org/10.1111/j.1472-765x.2012.03248.x
Autor:
Carmen Peláez, Irene Bustos, Teresa Requena, F. Achemchem, M. Carmen Martínez-Cuesta, Miguel Ángel Martínez-Bartolomé
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Volatile sulphur compounds (VSCs) are of prime importance in the overall aroma of cheese and make a significant contribution to their typical flavours. Thus, the control of VSCs formation offers considerable potential for industrial applications. Her
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::90caf6e25e0fc68005b136e7f0bdef80
https://doi.org/10.1016/j.ijfoodmicro.2011.05.011
https://doi.org/10.1016/j.ijfoodmicro.2011.05.011
Autor:
Teresa Requena, Carmen Peláez, Beatriz Rodríguez, José Bengoechea, Irene Bustos, M. Carmen Martínez-Cuesta
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
7 páginas, 5 figuras, 2 tablas.
Bacteriocins produced by lactic acid bacteria offer potential as tools for ensuring food safety and quality. Lacticin 3147 is a two-peptide lantibiotic previously shown to inhibit a broad range of food spoilage a
Bacteriocins produced by lactic acid bacteria offer potential as tools for ensuring food safety and quality. Lacticin 3147 is a two-peptide lantibiotic previously shown to inhibit a broad range of food spoilage a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b284602b9e1666fe79a5160de2f37a16
https://doi.org/10.1016/j.idairyj.2009.07.005
https://doi.org/10.1016/j.idairyj.2009.07.005
Autor:
Teresa Requena, Tomás García-Cayuela, Carmen Peláez, M. Carmen Martínez-Cuesta, Irene Bustos, Blanca Hernández-Ledesma
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The effect of dietary flavan-3-ols on the adhesion of potential probiotic lactobacilli strains to intestinal cells was unraveled. The inhibitory activity of these compounds on intestinal cells was highlighted. The cytotoxic effect was shown to depend
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f9d736751c49da9c15da96f6647a1cf6
https://pubmed.ncbi.nlm.nih.gov/22889010
https://pubmed.ncbi.nlm.nih.gov/22889010