• Mayo, B; Vázquez, L and Flórez, AB. Equol: a bacterial a metabolite from the daidzein isoflavone and its presumed beneficial health effects. Nutrients 11: 2231-2250 (2019). doi: 10.3390/nu11092231
• Delgado, S; Guadamuro, L; Flórez, A. B; Vázquez, L and Mayo, B. Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-galactosidase activity. Innovative Food Science and Emerging Technologies 51: 148-155 (2019). doi: 10.1016/j.ifset.2018.03.018
• Bednarek, M; Szwengiel, A; Flórez, AB; Czarnecki, Z and Mayo, B. Impact of different starter cultures on chemical and microbial parameters during buckwheat honey fermentation. Food Microbiology 82: 294-302. (2019). doi: 10.1016/j.fm.2019.03.006
• Flórez, AB; Vázquez, L; Rodríguez, J; Redruello, B and Mayo, B. Transcriptional regulation of the equol biosynthesis gene cluster in Adlercreutzia equolifaciens DSM19450T. Nutrients  11: 993 (2019). doi: 10.3390/nu11050993
• Guadamuro, L; Azcárate-Peril, MA; Tojo, R; Mayo, B and Delgado, S. Changes in the faecal microbiota of an equol-producing menopausal woman over six months of dietary supplementation with isoflavone. AIMS Microbiology 5: 102–116 (2019). doi: 10.3934/microbiol.2019.1.102
• Valenzuela, JA; Flórez, AB; Vázquez, L; Vasek, OM and Mayo B. Production of γ-aminobutyric acid (GABA) by lactic acid bacteria strains isolated from traditional, starter-free dairy products made of raw milk. Beneficial Microbes 24: 1-10 (2019). doi: 10.3920/BM2018.0176

• Delgado, S; Guadamuro, L;, Flórez, AB; Vázquez, L and Mayo, B. 2018. Fermentation of commercial soy beverages with lactobacilli and bifidobacteria strains featuring high β-galactosidase activity. Innovative Food Science and Emerging Technologies (doi: 10.1016/j.ifset.2018.03.018)
• Flórez, AB and Mayo, B. Genome analysis of Lactobacillus plantarum LL441 and genetic characterisation of the locus for the lantibiotic plantaricin C. Frontiers in Microbiology 9: 1916. (2018). doi: 10.3389/fmicb.2018.01916
• Thinbanmai, T; Lulitanond, V; Mayo, B; Lulitanond, A and Panya, M. Cloning and expression of enterovirus 71 capsid protein 1 in a probiotic Bifidobacterium pseudocatenulatum. Letters in Applied Microbiology 68: 9-16 (2018). doi: 10.1111/lam.13089

PUBLICACIONES EN REVISTAS CIENTÍFICAS NO SCI

• Felis, GE; Torriani, S; Flórez, AB and Mayo, B. Genomic Characterisation of Starter Cultures and Probiotic Bacteria. Probiotic Dairy Products, 2nd ed., A. Y. Tamime, L. Thomas Eds., Wiley-Blackwell, New Jersey, USA, ISBN: 978-1-119-21410-6, pp. 37-65

• Delgado, S.; Flórez, A. B.; Guadamuro, L. and Mayo, B. 2017. Genetic and biochemical characterization of an oligo-α-1,6-glucosidase from Lactobacillus plantarum. International Journal of Food Microbiology 246: 32-39.
• Guadamuro, L.; Dohrmann, A.B.; Tebbe, C.C.; Mayo, B.; and Delgado, S. 2017. Bacterial communities and metabolic activity of faecal cultures from equol producer and non-producer menopausal women under treatment with soy isoflavones. BMC Microbiology 17: 93.
• Flórez, A. B.; Vázquez, L. and Mayo, B. 2017. A functional metagenomic analysis of tetracycline resistance in cheese bacteria. Frontiers in Microbiology 8: 907.
• Vázquez, L.; Guadamuro, L.; Giganto, F.; Mayo, B. and Flórez, A. B. 2017. Development and application of a real-time quantitative PCR method for detecting and quantifying equol-producing bacteria in faecal samples and cultures. Frontiers in Microbiology 8: 1155.
• Vázquez, L.; Flórez, A. B.; Guadamuro, L. and Mayo, B. 2017. Effect of soy isoflavones on growth of representative bacterial species from the human gut. Nutrients 9: 727.
• Guadamuro, L. Flórez, A. B.; Vázquez, L. and Mayo, B. 2017. Characterization of Bifidobacterium pseudocatenulatum β-glucosidases involved in the release of aglycones from isoflavone-glycosides. Food Research International 100: 522-528.
• Flórez, A. B. and Mayo, B. 2017. Antibiotic resistance-susceptibility profiles of wild Streptococcus thermophilus strains isolated from raw milk and genome analysis of the genetic basis of adquired resistances. Frontiers in Microbiology 8: 2608.

• Cherif Antar, A., Moussaboudjemaa, B., Didouh, N., Khadidja, M., Mayo, B., and Flórez, A.B. 2106. Diversity and biofilm-forming capability of bacteria recovered from stainless steel pipes of a dairy plant at different points of the milk processing. Dairy Science and Technology 96: 27-38.
• Alegría, A., González, P., Delgado, S., Flórez, A. B., Hernández-Barranco, A., Rodríguez, A., and Mayo, B. 2106. Characterisation of the technological behaviour of mixtures of mesophilic lactic acid bacteria isolated from traditional cheeses made of raw milk without added starters. International Journal of Dairy Technology 69: 1-13.
• Hajimohammadi Farimani, R., Habibi Najafi, M. B., Fazly Bazzaz, B. S., Edalatian, M. R., Bahrami, A. R., Flórez, A. B., Mayo, B. 2106. Identification, typing and functional characterization of dominant lactic acid bacteria strains from Iranian traditional yoghurt. European Food Research and Technology 242: 517-526.
• Guadamuro, L., Jiménez-Girón, A., Delgado, S., Flórez, A. B., Martín-Álvarez, P. J., Suárez, A., Bartolomé, B., Moreno-Arribas, V., and Mayo, B. 2106. Profiling of phenolic metabolites in faeces from equol-producing and non-producing menopausal women after long-term isoflavone supplementation. Journal of Agriculture and Food Chemistry 64: 210-21.
• Flórez, A. B., I. Campedelli, S. Delgado, Á. Alegría, E. Salvetti, G. E. Felis, B. Mayo, and S. Torriani. 2106. Antibiotic susceptibility profiles of dairy Leuconostoc, analysis of the genetic basis of atypical resistances and transfer of genes in vitro and in a food matrix. PLoS One 11: e0145203.
• Suebwongsa, N., Lulitanond, V., Mayo, B., Yotpanya, P., and Panya, M. 2106. Development of an Escherichia coli-Lactobacillus casei shuttle vector for heterologous protein expression in Lactobacillus casei. SpringerPlus 5: 169.

• Guadamuro, L., Delgado, S., Redruello, B., Suárez, A., Martínez-Camblor, P., Flórez, A. B., and Mayo, B. 2105. Equol status and changes in faecal microbiota in postmenopausal women receiving long-term treatment for menopause symptoms with a soy-isoflavone concentrate. Frontiers in Microbiology 6: 777.
• Flórez, A. B., and Mayo, B. 2105. Diversity and dynamics of antibiotic-resistant bacteria in cheese, determined by PCR denaturing gradient gel electrophoresis. International Journal of Food Microbiology 214: 63-69.
• Ladero, V., Martín, M.C., Mayo, B., Flórez, A.B., Fernández, M., and Alvarez, M.A. 2015. Genetic and functional analysis of the amine production capacity among starter and non-starter lactic acid bacteria isolated from artisanal cheeses. European Food Research and Technology 241: 377–383.
• Redruello, B., Guadamuro, L., Cuesta, I., Álvarez-Buylla, J.R., Mayo, B., Delgado, S. 2105. An improved UHPLC method for the rapid and simultaneous determination of daidzein, genistein and equol in human urine. Chromatogr. B Analyt. Technol. Biomed. Life Sci. 1005:1-8
• Delgado S., Fernández E., Noriega A., Leite A., Ruas-Madiedo P., Mayo B. 2015. Probiotic and technological properties of Lactobacillus spp. strains from the human stomach in the search for potential candidates against gastric microbial dysbiosis. Frontiers in Microbiology 5: 766.
• Leite A., Miguel MAL; Peixoto, RS., Ruas-Madiedo P., Paschoalin, VMF., Mayo B, Delgado S. 2015. Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains. Journal of Dairy Science 98: 1-11
• Cárdenas N., Laiño J., Delgado S., Jiménez E., Juárez del Valle M., Savoy de Giori G., Sesma F., Mayo B., Fernández L., Leblanc JG., Rodríguez JM. 2015. Relationships between the genome and some phenotypical properties of Lactobacillus fermentum CECT 5716, a probiotic strain isolated from human milk. Applied Microbiology and Biotechnology 99: 4343-4353.
• Allali I., Delgado S., Marrón PI., Astudillo A., Yeh JJ., Ghazal H., Amzazi S., Keku T., Azcarate-Peril MA. 2015. Gut Microbiome Compositional and Functional Differences between Tumor and Non-tumor Adjacent Tissues from Cohorts from the US and Spain. GUT Microbes 6: 161-172.
• Flórez, A. B., and Mayo B. 2015. The plasmid complement of the cheese isolate Lactococcus garvieae IPLA 31405 revealed adaptation to the dairy environment. PLoS One 10: e0126101.
• Alonso, S., A. Laca, M. Rendueles, B. Mayo, and M. Díaz. 2015. Cider apple native microbiota characterization by PCR-DGGE. Journal of the Institute of Brewing 121: 287-289.
• Flórez, A. B., Álvarez, S., Zabala, D., Braña, A. F., Salas, J. A., and Méndez, C. 2015. Transcriptional regulation of mithramycin biosynthesis in Streptomyces argillaceus: dual role as activator and repressor of the PadR-like regulator MtrY. Microbiology 161: 272-284.

• Cárdenas, N.; Martín, V.; Delgado, S.; Rodríguez, J.M.; Fernández, L. 2014. Characterisation of Lactobacillus gastricus strains isolated from human milk. International Dairy Journal 39:167-177
• Mayo, B.; Rachid, C.T.C.C.; Alegría, Á.; Leite, A.M.O.; Peixoto, R.S.; Delgado, S. 2014. Impact of next generation sequencing techniques in food microbiology. Current Genomics 15:293-309
• Alegría, A.; Delgado, S.; Guadamuro, L.; Flórez, A.B.; Felis, G.E.; Torriani, S.; Mayo, B. 2014. The genome of Bifidobacterium pseudocatenulatum IPLA 36007, a human intestinal strain with isoflavone-activation activity. GUT PATHOG :-
• Flórez, A.B.; Alegría, A.; Rossi, F.; Delgado, S.; Felis, G.E.; Torriani, S.; Mayo, B. 2014. Molecular Identification and Quantification of Tetracycline and Erythromycin Resistance Genes in Spanish and Italian Retail Cheeses. BioMed Research International 2014:1-10
• Sancha, M.; A. Laca; A. Laca; B. Mayo; M. Díaz 2014. Approaching to microbiological characterization of a landfill leachate treatment. Journal of Residuals Science and Technology 11:39-44

• Alegría, A.; Delgado, S.; Flórez, A.B.; Mayo, B. 2013. Identification, typing, and functional characterization of Leuconostoc spp. strains from traditional, starter-free cheeses Dairy Science and Technology. 93: 657-673. 10.1007/s13594-013-0128-3
•  Álvarez-Martín, P.; Zycka-Krzesinska, J; Bardowski, J.; Mayo, B. 2013. Sequence analysis of plasmid pSP02 from Bifidobacterium longum M62 and construction of pSP02-derived cloning vectors. Plasmid. 69: 119-126. 10.1016/j.plasmid.2012.11.006
•  Delgado, S.; Cabrera-Rubio, R.; Mira, A.; Suárez, A.; Mayo, B. 2013. Microbiological survey of the human gastric ecosystem using culturing and pyrosequencing Microbial Ecology 65: 763-772. 10.1007/s00248-013-0192-5
• Delgado, S.; Rachid, C.T.C.C.; Fernández, E.; Rychlik, T.; Alegría, A.; Peixoto, R.S.; Mayo, B. 2013. Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing. Food Microbiology. 36: 103-111. 10.1016/j.fm.2013.04.015
•  Guglielmetti, S.; Mayo, B.; Álvarez-Martín, P. 2013. Mobilome and genetic modification of bifidobacteria. Beneficial Microbes. 1:143-166. 10.3920/BM2012.0031
• Kafili, T.; Emam Djomeh, Z.; Mayo, B. 2013. Physiological biodiversity of lactobacillus strains isolated during traditional iranian lighvan cheese manufacturing. International Journal of Food Properties. 16: 9-17 10.1080/10942912.2010.526276
• Losurdo, L.; Quintieri, L.; Caputo, L.; Gallerani, R.; Mayo, B.; De Leo, F. 2013. Cloning and expression of synthetic genes encoding angiotensin-I converting enzyme (ACE)-inhibitory bioactive peptides in Bifidobacterium pseudocatenulatum. FEMS Microbiology Letters. 340: 24-32. 10.1111/1574-6968.12068
• Suebwongsa, N.; Panya, M.; Namwat, W.; Sookprasert, S.; Redruello, B.; Mayo, B.; Álvarez, M.A.; Lulitanond, V. 2013. Cloning and expression of a codon-optimized gene encoding the influenza A virus nucleocapsid protein in Lactobacillus casei. International Microbiology. 16: 93-101. 10.2436/20.1501.01.184
• Zabala, D., Braña, A. F., Flórez, A. B., Salas, J. A., and Méndez, C. 2013. Engineering precursor metabolite pools for increasing production of antitumor mithramycins in Streptomyces argillaceus. Metabolic Engineering 20: 187–197

CAPÍTULOS DE LIBRO

• Mayo B.; Alonso L.; Alegría A. Blue Cheese. Páginas 277-288. En Handbook of Cheese in Health. Ed. Wageningen Academic Publishers. Países Bajos. ISBN: 978-90-8686-766-0.

• Alegría, A.; Szczesny, P.; Mayo, B.; Bardowski, J.; Kowalczyk, M. 2012. Biodiversity in Oscypek, a traditional Polish Cheese, determined by culture-dependent and -independent approaches. Applied and Environmental Microbiology 78: 1890-1898
• Edalatian, M.R.; Habibi Naja, M.B.; Mortazavi, S.A.; Alegría, A.; Delgado, S.; Bassami, M.R.; Mayo, B. 2012. Production of bacteriocins by Enterococcus spp. isolated from traditional, Iranian, raw milk cheeses, and detection of their encoding genes. European Food Research and Technology 234: 789-796
• Edalatian, M.R.; Habibi Najafi, M.B.; Mortazavi, A.; Mayo, B. 2012. The biodiversity and evolution of lactic flora during ripening of the Iranian semisoft Lighvan cheese. International Journal of Dairy Technology 65: 81-89
• Edalatian, M.R.; Habibi Najafi, M.B.; Mortazavi, S.A.; Alegría, A.; Nassiri, M.R.; Bassami, M.R.; Mayo, B. 2012. Microbial diversity of the traditional Iranian cheeses Lighvan and Koozeh, as revealed by polyphasic culturing and culture-independent approaches. Dairy Science and Technology 92: 75-90
• Ferreira, C.O.; Álvarez- Martín, P.; Flórez, A.B.; Díaz, M.; Mayo, B. 2012. Biochemical and technological properties of Penicillium roqueforti and Geotrichum candidum strains isolated from cabrales, a Spanish traditional, blue-veined, starterfree cheese. Italian Journal of Food Science 24: 115-124
• Flórez, A.B.; Reimundo, P.; Delgado, S.; Fernández, E.; Alegría, A.; Guijarro, J.A.; Mayo, B. 2012. Genome sequence of Lactococcus garvieae IPLA 31405, a bacteriocin-producing, tetracycline-resistant strain isolated from a raw-milk cheese. Journal of Bacteriology 194: 5118-5119
• Langa, S.; Maldonado, A.; Delgado, S.; Martín, R.;  Martín, V.; Jiménez, E.; Ruiz-Barba, J.L.; Mayo, B.; Connor, RI.; Suárez, E. ; Rodriguez, J.M. 2012. Probiotic-related properties of Lactobacillus salivarius CECT 5713, a strain isolated from human milk: from genome to phenotype. Applied Microbiology and Biotechnology 94:1279–1287
• Leite, A.M.O.; Mayo, B.; Rachid, C.T.C.C.; Peixoto, R.S.; Silva, J.T.; Paschoalin, V.M.F.; Delgado, S. 2012. Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis. Food Microbiology 31: 215-221
• Panya, M.; Lulitanond, V.; Tangphatsornruang, S.; Namwat, W.; Wannasutta, R.; Suebwongsa, N.; Mayo, B. 2012. Sequencing and analysis of three plasmids from Lactobacillus casei TISTR1341 and development of plasmid-derived Escherichia coli–L. casei shuttle vectors. Applied Microbiology and Biotechnology 93: 261-272
• Ruiz, L.; Álvarez-Martín, P.; Mayo, B.; de los Reyes-Gavilán, C.G.; Gueimonde, M.; Margolles, A. 2012. Controlled gene expression in bifidobacteria by use of a bile-responsive element. Applied and Environmental Microbiology 78: 581-585

CAPÍTULOS DE LIBRO

• Mayo B; Florez A.B; Ammor M.S; Delgado S. Acquired antibiotic resistance in starters and probiotics strains of lactic acid bacteria and bifidobacteria species. Páginas: 30-78. En: Encyclopedia of DNA Research. Ed.Nova Science Publishers. Estados Unidos. ISBN: 978-1-61324-305-3
•  Benama R; Ladero V; Fernández M;  Alvarez MA; Bensoltane A. Influence of lactose and sucrose on growth and acetaldehyde production by three strains of Streptococcus thermophilus. Páginas: 223-228. En International Conference on Applied Life Sciences. Ed. InTech. Croacia. ISBN: 978-953-51-0725-5. http://www.intechopen.com/books/international-conference-on-applied-life-sciences/influence-of-lactose-and-sucrose-on-growth-and-acetaldehyde-production-by-three-strains-of-streptoco
• Delgado S; Mayo B. Propiedades funcionales de probióticos. Páginas: 531-554. En Probióticos y Salud. Ed. Díaz de Santos. España  ISBN: 978-84-9969-051-3. http://www.editdiazdesantos.com/libros/ramos-cormenzana-alberto-probioticos-y-salud-L27000510101.html

• Delgado, S.; Fracchetti, F.; Mayo, B.; Torriani, S. 2011. Development and validation of a multiplex PCR-based DNA microarray hybridisation method for detecting bacterial antibiotic resistance genes in cheese. International Dairy Journal 21:149-157
• Alegría, Á.; González, R.; Díaz, M.; Mayo, B. 2011. Assessment of microbial populations dynamics in a blue cheese by culturing and denaturing gradient gel electrophoresis. Current Microbiology 62:888-893
• Angulo, S.; Morales, A.; Danese, S.; Llacuna, L.; Masamunt, M.C.; Pultz, N.; Cifone, M.G.; de Simone, C.; Delgado, S.; Vila, J.; Panés, J.; Donskey, C.; Fernández-Checa, J.C.; Fiocchi, C.; Sans, M. 2011. Probiotic sonicates selectively induce mucosal immune cells apoptosis through ceramide generation via neutral sphingomyelinase. PLoS ONE 6:-
• Delgado, S.; García, P.; Fernández, L.; Jiménez, E.; Rodríguez-Baños, M.; del Campo, R.; Rodríguez, J.M. 2011. Characterization of Staphylococcus aureus strains involved in human and bovine mastitis. FEMS Immunology and Medical Microbiology 62:225-235
• Delgado, S.; Suárez, A.; Mayo, B. 2011. Identification, typing and characterisation of Propionibacterium strains from healthy mucosa of the human stomach. International Journal of Food Microbiology 149:65-72
• Fernández, E.; Alegría, Á.; Delgado, S.; Martín, M.C.; Mayo, B. 2011. Comparative phenotypic and molecular genetic profiling of wild Lactococcus lactis subsp. lactis strains of the L. lactis subsp. lactis and L. lactis subsp. cremoris genotypes, isolated from starter-free cheeses made of raw milk. Applied and Environmental Microbiology 77:5324-5335
• Bosserman, M. A., Flórez, A. B., Shaaban, K. A., Braña, A. F., Salas, J. A., Méndez, C., and Rohr, J. 2011. Characterization of the terminal activation step catalyzed by oxygenase CmmOIV of the chromomycin biosynthetic pathway from Streptomyces griseus. Biochemistry 50: 1421-1428

• García-Martínez, M.C.; Rodríguez-Alcalá,; L.M.Marmesat, S.; Alonso, L; Fontecha,J.; Márquez-Ruiz, G. 2010. Lipid stability in powdered infant formula stored at ambient temperatures. International Journal of Food Microbiology 45:2337-2344
• Huys, G.; D’Haene, K.; Cnockaert, M.; Tosi, L.; Danielsen, M.; Flórez, A.B.; Mättö, J.; Axelsson, L.; Korhonen, J.; Mayrhofer, S.; Egervärn, M.; Giacomini, M.; Vandamme, P. 2010. Intra- and interlaboratory performances of two commercial antimicrobial susceptibility testing methods for bifidobacteria and nonenterococcal lactic acid bacteria. Antimicrobial Agents and Chemotherapy 54:2567-2574
• Flórez, A.B.; Belloch, C.; Álvarez-Martín, P.; Querol, A.; Mayo, B. 2010. Candida cabralensis sp. nov., a yeast species isolated from traditional Spanish blue-veined Cabrales cheese. International Journal of Systematic and Evolutionary Microbiology 60:2671-2674
• Alegría, Á.; Fernández, M.E.; Delgado, S.; Mayo, B. 2010. Microbial characterisation and stability of a farmhouse natural fermented milk from Spain. International Journal of Dairy Technology 63:423-430
• Alegría, Á.; Delgado, S.; Roces, C.; López, B.; Mayo, B. 2010. Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk. International Journal of Food Microbiology 143:61-66
• Fernández, E.; Alegria, A.; Delgado, S.; Mayo, B. 2010. Phenotypic, genetic and technological characterization of Lactococcus garvieae strains isolated from a raw milk cheese. International Dairy Journal 20:142-148
• Kafili, T.; Razavi, S. H.; Djomeh, Z. E.; Salehi, G. R.; Álvarez-Martín, P.; Mayo, B. 2010. Antibiotic resistance-susceptibility profiles of Lactobacillus strains from Lighvan, a traditional Iranian raw milk cheese. Milchwissenschaft 65:59-62
• Mayo, B 2010. Productos Lácteos del Siglo XXI: conjugando tradición e innovación. Asociación de Científicos y Tecnólogos de Alimentos de Castilla y León 41:12-17

• Cardelle-Cobas, A.; Fernández, M.; Salazar, N.; Martínez-Villaluenga, C.; Villamiel, M.; Ruas-Madiedo, P.; De Los Reyes-Gavilán, C.G. 2009. Bifidogenic effect and stimulation of short chain fatty acid production in human faecal slurry cultures by oligosaccharides derived from lactose and lactulose. Journal of Dairy Research 76:317-325
• Begovic, J.; Huys, G.; Mayo, B.; D’Haene, K.; Florez, A.B.; Lozo, J.; Kojic, M.; Strahinic, I.; Topisirovic, L. 2009. Human vaginal Lactobacillus rhamnosus harbor mutation in 23S rRNA associated with erythromycin resistance. Research in Microbiology 160:421-426
• Alegría, Á.; Álvarez-Martín, P.; Sacristán, N.; Fernández, E.; Delgado, S.; Mayo, B. 2009. Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow’s milk. International Journal of Food Microbiology 136:44-51
• Kafili, T.; Razavi, S.H.; Djomeh, Z.E.; Naghavi, M.R.; Álvarez-Martín, P.; Mayo, B. 2009. Microbial characterization of Iranian traditional Lighvan cheese over manufacturing and ripening via culturing and PCR-DGGE analysis: Identification and typing of dominant lactobacilli. European Food Research and Technology 229:83-92

• Alonso, L.; Fontecha, J. 2014. CIAL forum 2014 – Influencia de la ß-Ciclodextrina en la reducción del contenido en colesterol en productos lácteos, huevo y cárnicos. 90:36-36.
• Mayo, B.; Alonso, L.; Alegría, A. 2013. Handbook of Cheese in Health – Blue Cheese. 277-288.
• Juárez, M.; Fontecha, J.; Alonso, L.; Castillo, I.; Blasco, L. 2001. Normalización y mejora de queso semiduro, tradicional y con reducido contenido en grasa, de leche de cabra. 61:1-61.
• Alonso, L.; Juárez, M.; Fontecha, J.; Miembros de la UE. 1999. Europen Commision-BCR Chemical Analysis – Intercomparison of methods for the determination of trans fatty acids in edible oils and fats  and certification of three materials containing trans fatty acids. 47:1-47.
• Ramos, L.; Eljarrat, E.; Hernández, L.M.; Alonso, L.; Rivera, J.; González, M.J. 1996. Clorinated Dioxins and Related Compounds – Levels of pcdds and pcdfs in farm cow¿s milk located near potential contaminant sources in Asturias (Spain). Comparison with levels found in control point and commercial clorinated dioxins and related compounds. 4:304-307.
• Alonso, L.; Juárez, M.; Ramos, M. 1983. Euro Food Chem II – Studies on the physico-chemical characteristics of Cabrales cheese during ripening. 2nd. European conference on food  chemistry. 6:437-442.