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Libros y capitulos de libros

  • Rios-Covián, D; Nogacka, AM; Saturio, S; Gomez-Martin, M; González, S; de los Reyes-Gavilán, CG; Gueimonde, M; Arboleya, S and Salazar, N. Short-chain Fatty Acids and Human Nutrition (doi: 10.1039/9781839165078-00254; ISBN: 978-1-78801-885-2) Fats and Associated Compounds: Consumption and Human Health. The Royal Society of Chemistry (Ed. Jose Manuel Miranda Lopez, Alberto Cepeda Saez). Páginas 254-285.
  • Alvarado-Jasso, GM; Arboleya,S; González, S; de los Reyes-Gavilán, CG; Salazar, N and Gueimonde, M. Diet and Microbiota in the Elderly (doi: 10.1016/B978-0-12-819265-8.00088-7;ISBN: 9780128192658). Comprehensive Gut Microbiota (Reference Module in Food Science). Elsevier Ltd. (Ed.Glibeti M.) Páginas 55-68.
  • Salazar, N; González, S; de los Reyes-Gavilan, CG and Rios-Covian, D. Branched short-chain fatty acids as biological indicators of microbiota health and link with anthropometry (https://doi.org/10.1007/978-3-030-81304-8_4-1). Biomarkers in Nutrition (series Biomarkers in Disease: Methods, Discoveries and Applications). ISBN: 978-3-030-81304-8. Springer Nature (Ed. Vinood E. Patel, Victor R. Preedy).
  • Salazar, N; Saturio, S; Ríos-Covián, D; Nogacka, AM; Ruíz-Saavedra, S; Gómez-Martín, M; Gueimonde, M; González, S; Arboleya, S and de los Reyes-Gavilán, CG. Microbiota and Diabesity: Relationship and New Perspectives for the Treatment of Obesity (capítulo 8) (doi: 10.2174/9789815039801122010010) Diabesity: a multidisciplinary approach. ISBN: 978-981-5036-81-8 (Print). ISBN: 978-981-5039-80-1 (Online). Bentham Science Publishers (Editores: C. García-Viguera, J. Marhuenda, D. Villaño and P. Zafrilla). Páginas 147-170.
  • Salazar, N; González, S; Nogacka, AM; Rios-Covián, D; Arboleya, S; Gueimonde, M; de los Reyes-Gavilán,CG. 2019. Microbiome: Effects on ageing and Diet (capítulo 1). En Microbiota: Current Research and Emerging Trends. Matsumoto, T. and Yamaoka, Y (eds). Caister Academic Press, Haverhill, UK. ISBN : 978-1 -910190-93-7 (paperback), ISBN : 978-1-910 190-94-4 (ebook)       DOI: 10.21775/9781910190937. Páginas: 1-19.
  • Gueimonde, M; de los Reyes-Gavilán, CG; Sánchez, B; Salazar, N; Arboleya, S.2019. Stability of Lactic Acid Bacteria and Bifidobacteria in Foods and Supplements. Fifth Edition. En Lactic Acid Bacteria: Microbiological and Functional Aspects. Vinderola, G, Ouwehand, AC, Salminen, S, and von Wright, A (eds). Boca Raton,FL (USA). ISBN : 9780815366485.Páginas: 337-353.
  • Insight into microbe-microbe interactions in human intestinal ecosystems: strategies to be competitive. Frontiers Research Topic E-book. 2016. Editoras: CG de los Reyes-Gavilán, N Salazar. Frontiers Media S.A. Lausanne, Switzerland. ISSN 9782889450527
  • De los Reyes-Gavilán, C; González Solares, S; Ruas-Madiedo, P. 2016. Aplicaciones de probióticos y prebióticos dirigidas a la tercera edad. En Probióticos, Prebióticos y Salud. Evidencia Científica. Alvarez-Calatayud G, Marcos A, Margolles A (eds). Ergon Creación, S.A, Madrid, España. ISBN: 978-84-16732-09-8. Páginas: 301-307.
  • B. Sánchez García., N.Salazar Garzo., A. Margolles Barros. 2016. “La microbiota gastrointestinal”. En Probióticos, Prebióticos y Salud. Evidencia Científica. Alvarez-Calatayud G, Marcos A, Margolles A (eds). Ergon Creación, S.A, Madrid, España. ISBN: 978-84-16732-09-8. Páginas: 19-23.
  • Endo, A.; Gueimonde, M. 2015.  Isolation, Identification and Characterisation of Potential New Probiotics. En:  Advances in Probiotic Technology. Petra Forst, Chalat Santivarangkna (eds). CRC Press, Taylor & Francis Group. 2015. Páginas: 3-25.     ISBN: 9781498734530.
  • Hidalgo-Cantabrana, C.; Arboleya, S.; Sánchez, B.; Gueimonde, M.; de los Reyes-Gavilán,  C.G.; Margolles, A.; Ruas-Madiedo, P. 2015. Intestinal microbiota as a source of probiotic Bifidobacterium strains: challenges and opportunities for the development of functional foods. En: Beneficial Microbes in Fermented and Functional Foods. Ravishankar Rai V, Jamuna A. Bai  (eds). CRC Press, Taylor & Francis Group. 2015. Páginas: 309-322.     ISBN: 978-1-4822-0663-0
  • Sánchez, B.; González-Rodriguez, I.; de los Reyes-Gavilán, C.G.;  Ruas-Madiedo, P.; and Margolles, A. 2014. Bifidobacteria and their interactions with the gastrointestinal environment. IN: Interactive Probiotics. E. Pessione (ed.) CRC Press, Boca Ratón, FL, USA (ISBN: 978-1-4665-7555-4) Pp. 99-121
  • Ruas-Madiedo, P. 2014. Biosynthesis and bioactivity of exopolysaccharides produced by probiotic bacteria. IN: Food Oligosaccharides: Production, Analysis and Bioactivity. J. Moreno and M.L. Sanz (eds.) Wiley-Blackwell, Hoboken, NJ, USA. (ISBN: 978-1-118-42649-4) Pp. 118-133
  • Cuervo, A.; Gueimonde, M.; Margolles, A.; González, S. 2014. Pectin: dietary sources, properties and health benefits. IN: Chemical Properties, Uses and Health Benefits. P.L. Bush (ed.). Nova Science Publishers, Inc., Hauppauge, NY, USA (ISBN: 978-1-63321-438-5).
  • Gueimonde, M.; Salminen S. 2013. Encyclopedia of Human Nutrition, Third Edition – Microbiota of the Intestina: Probiotics. 2190:175-181.
  • Ruas-Madiedo, P.; Sánchez, B.; Hidalgo-Cantabrana, C.; Margolles, A.; Laws, A. 2012. Handbook of animal-based fermented food and beverage technology – Exopolysaccharides from lactic acid bacteria and bifidobacteria. 125-152.
  • Gueimonde, M.; Lahtinen, S.L. 2011. Probiotics and health claims – How to be met by SMEs? 360:263-270.
  • Gueimonde, M.; de los Reyes-Gavilán, C.G.; Sánchez, B. 2011. Lactic Acid Bacteria: microbiological and functional aspects – Stability of lactic acid bacteria in food and supplements. 798:361-383.
  • Ventura, M.; Margolles, A.; Turroni, F.; Zomer, A.; de los Reyes-Gavilán, C.G.; van Sinderen, D. 2011. Stress responses of Lactic Acid Bacteria – Stress response of bifidobacteria. 530:323-347.
  • Ferreira, C.L.; Magalhanes, M.; Gueimonde, M.; Salminen, S. 2011. Probiotics and health claims – Probiotics: from origin to labelling from a European and Brazilian perspective. 360:75-87.
  • Margolles, A.; Tokota, A. 2011. Lactic Acid Bacteria: current progress in advanced research – Bile acid stress in lactic acid bacteria and bifidobacteria. 286:111-142.
  • Margolles, A.; Ruas-Madiedo, P.; de los Reyes-Gavilán, C.G.; Sánchez, B.; Gueimonde, M. 2011. Molecular Detection of Humas Bacterial Pathogens – Bifidobacterium. 45-57.
  • Donohue, D.C.; Gueimonde, M. 2011. Lactic Acid Bacteria: microbiological and functional aspects – Chapter 21. Some Considerations for the Safety of Novel Probiotic Bacteria. 798:423-438.
  • Lahtinen, S.J.; Sánchez, B.; Forsten, S.; Ouwehand, A.C.; Gueimonde, M. 2011. Probiotic & Prebiotic Foods: Technology, Stability & Benefits to Human Health – Enumeration and viability assessment of probiotic bacteria.
  • Collado, M.C.; Gueimonde, M.; Salminen, S. 2010. Bioactive Foods in Promoting Health : Probiotics and Prebiotics – Probiotics in adhesion of pathogens: Mechanisms of action. 353-370.
  • Sanchez, B.; Ruiz, L.; van Sinderen, D.; Margolles, A.; Zomer, A. 2010. Bifidobacteria: Genomics and Molecular Aspects – Acid and bile resistance and stress response in bifidobacteria. 71-95.
  • Margolles, A.; Mayo, P.; Ruas-Madiedo, P. 2009. Handbook of probiotics and prebiotics – Screening, identification and characterization of Lactobacillus and Bifidobacterium strains. 596:4-43.
  • Ruas-Madiedo, P.; Salaza,r N.; de los Reyes-Gavilán, G.C. 2009. Bacterial polysaccharides: current innovations and future trends – Biosynthesis and chemical composition of exopolysaccharides produced by lactic acid bacteria. 358:279-310.
  • Ruas-Madiedo, P.; Salazar N.; de los Reyes-Gavilán, C.G. 2009. Microbial Glycobiology-Structures, Relevance and Applications – Exopolysaccharides produced by lactic acid bacteria in food and probiotic applications. 887-902.
  • Vinderola, G.; de los Reyes-Gavilán, C.G.; Reinheimer, J. 2009. Innovation in Food Engineering: New Techniques and Products – Probiotics and Prebiotics in Fermented Dairy Products. 601-633.
  • Gueimonde, M.; de los Reyes-Gavilan, C.G. 2009. Handbook of probiotics and prebiotics – Detection and enumeration of gastrointestinal microorganisms. 596:25-43.
  • Salminen, S.; Collado, M.C.; Isolauri, E.; Gueimonde, M. 2009. Nestlé Nutr Inst Workshop Ser Pediatr Program – Microbial host interactions: selecting the right probiotics and prebiotics for infants. 201-217.
  • Lahtinen, S.J.; Boyle, R.J.; Margolles, A.; Frías, R.; Gueimonde, M. 2009. Prebiotics and Probiotics Science and technology – Safety Assessment of Probiotics. 1193-1235.
  • Ruas-Madiedo, P.; Abraham, A.; Mozzi, F.; de los Reyes-Gavilán, C.G. 2008. Molecular aspects of lactic acid bacteria for traditional and new applications – Functionality of exopolysaccharides produced by lactic acid bacteria. 137-166.
  • Gueimonde, M.; Margolles, A.; Salminen, S. 2008. Molecular aspects of lactic acid bacteria for traditional and new applications – Functional Dairy Products for the Future. 317-344.
  • Margolles, A.; Ruas-Madiedo, P.; de los Reyes-Gavilán, C.G. 2006. Propiedades beneficiosas para la salud relacionadas con la resistencia a sales biliares y con la producción de exopolisacáridos en microorganismos probióticos y bacterias lácticas. 20:128-147.
  • de los Reyes-Gavilán, C.G.; Ruas-Madiedo, P.; Gueimonde, M.; Noriega, L. 2005. Application of low-pressure dissolved carbon dioxide to the manufacture and preservation of milk and dairy products – Application of low-pressure dissolved carbon dioxide to the manufacture and preservation of milk and dairy products. 18:133-152.