about
Biotechnological applications of functional metagenomics in the food and pharmaceutical industriesNew Weapons to Fight Old Enemies: Novel Strategies for the (Bio)control of Bacterial Biofilms in the Food IndustryAntimicrobial resistance and virulence characterization of Staphylococcus aureus and coagulase-negative staphylococci from imported beef meat.Investigation of the Antimicrobial Activity of Bacillus licheniformis Strains Isolated from Retail Powdered Infant Milk Formulae.Structure-activity relationship of synthetic variants of the milk-derived antimicrobial peptide αs2-casein f(183-207).Fourier transform infrared spectroscopy as a tool to characterize molecular composition and stress response in foodborne pathogenic bacteria.Salmonella spp. survival strategies within the host gastrointestinal tract.Swine dysentery: aetiology, pathogenicity, determinants of transmission and the fight against the disease.Examination of Listeria monocytogenes in Seafood Processing Facilities and Smoked Salmon in the Republic of Ireland.The adaptive response of bacterial food-borne pathogens in the environment, host and food: Implications for food safety.The challenge of challenge testing to monitor Listeria monocytogenes growth on ready-to-eat foods in Europe by following the European Commission (2014) Technical Guidance document.Diversity of Survival Patterns among Escherichia coli O157:H7 Genotypes Subjected to Food-Related Stress Conditions.Epidemiology, Detection, and Control of Foodborne Microbial Pathogens.Putative Cross-Contamination Routes of Listeria monocytogenes in a Meat Processing Facility in Romania.Polymorphisms in rpoS and stress tolerance heterogeneity in natural isolates of Cronobacter sakazakii.Occurrence, Persistence, and Virulence Potential of Listeria ivanovii in Foods and Food Processing Environments in the Republic of Ireland.Antibacterial activity and mode of action of a commercial citrus fruit extract.Editorial: Industrial and Host Associated Stress Responses in Food Microbes. Implications for Food Technology and Food Safety.Editorial: Biofilms from a Food Microbiology Perspective: Structures, Functions, and Control StrategiesChanges in ultrastructure and Fourier transform infrared spectrum of Salmonella enterica serovar typhimurium cells after exposure to stress conditions.Editorial: About the Foodborne Pathogen Campylobacter.Monitoring occurrence and persistence of Listeria monocytogenes in foods and food processing environments in the Republic of IrelandAcid tolerance in Salmonella typhimurium induced by culturing in the presence of organic acids at different growth temperatures.Arginine and lysine decarboxylases and the acid tolerance response of Salmonella Typhimurium.A comparative study of thermal and acid inactivation kinetics in fruit juices of Salmonella enterica serovar Typhimurium and Salmonella enterica serovar Senftenberg grown at acidic conditions.Survival of acid adapted and non-acid adapted Salmonella Typhimurium in pasteurized orange juice and yogurt under different storage temperatures.Modifications in membrane fatty acid composition of Salmonella typhimurium in response to growth conditions and their effect on heat resistance.Influence of processing parameters and stress adaptation on the inactivation of Listeria monocytogenes by Non-Thermal Atmospheric Plasma (NTAP).Dynamics of Listeria monocytogenes colonisation in a newly-opened meat processing facility.Effects of organic acids on thermal inactivation of acid and cold stressed Enterococcus faecium.Relationship between membrane fatty acid composition and heat resistance of acid and cold stressed Salmonella senftenberg CECT 4384.Stress adaptation has a minor impact on the effectivity of Non-Thermal Atmospheric Plasma (NTAP) against Salmonella spp.Changes in Fourier transform infrared spectra of Salmonella enterica serovars Typhimurium and Enteritidis after adaptation to stressful growth conditions.A 3-year multi-food study of the presence and persistence of Listeria monocytogenes in 54 small food businesses in Ireland.Microbiological, physicochemical and sensory parameters of dry fermented sausages manufactured with high hydrostatic pressure processed raw meat.Orthogonal typing methods identify genetic diversity among Belgian Campylobacter jejuni strains isolated over a decade from poultry and cases of sporadic human illness.Effects of high hydrostatic pressure on Escherichia coli ultrastructure, membrane integrity and molecular composition as assessed by FTIR spectroscopy and microscopic imaging techniques.Heterogeneity in resistance to food-related stresses and biofilm formation ability among verocytotoxigenic Escherichia coli strains.The Present and Future of Whole Genome Sequencing (WGS) and Whole Metagenome Sequencing (WMS) for Surveillance of Antimicrobial Resistant Microorganisms and Antimicrobial Resistance Genes across the Food Chain.Genetic Basis and Clonal Population Structure of Antibiotic Resistance in Campylobacter jejuni Isolated From Broiler Carcasses in Belgium.
P50
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P50
description
hulumtues
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researcher
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wetenschapper
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հետազոտող
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name
Avelino Alvarez-Ordóñez
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Avelino Alvarez-Ordóñez
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Avelino Alvarez-Ordóñez
@nl
Avelino Alvarez-Ordóñez
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Avelino Álvarez-Ordóñez
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Avelino Alvarez-Ordóñez
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Avelino Alvarez-Ordóñez
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Avelino Alvarez-Ordóñez
@nl
Avelino Alvarez-Ordóñez
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Avelino Álvarez-Ordóñez
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prefLabel
Avelino Alvarez-Ordóñez
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Avelino Alvarez-Ordóñez
@en
Avelino Alvarez-Ordóñez
@nl
Avelino Alvarez-Ordóñez
@sl
Avelino Álvarez-Ordóñez
@es
P108
P1053
A-3205-2015
P106
P1153
23666201200
P21
P31
P3762
P3829
P496
0000-0002-9951-4786