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Publicaciones Año 2018

  • del Rio, B, Álvarez-Sieiro; P, Redruello; B, Martín, MC; Fernández M; Ladero, V and Álvarez, MA. 2018. Lactobacillus rossiae strain isolated from sourdough produces putrescine from arginine. Scientific Reports 8: 3989 DOI: 10.1038/s41598-018-22309-6
  • del Rio, B; Redruello, B; Linares, DM; Ladero, V; Ruas-Madiedo, P; Fernández, M; Martín, MC and Álvarez, MA. 2018. Spermine and spermidine are cytotoxic towards intestinal cell cultures, but are they a health hazard at concentrations found in foods? Food Chemistry 269: 321-326. DOI: 10.1016/j.foodchem.2018.06.148
  • Díaz, M; del Rio, B; Ladero, V; Redruello, B; Sánchez-Llana, E; Fernández M; Martín, MC and Álvarez, MA. 2018. Lactobacillus parabuchneri produces histamine in refrigerated cheese at a temperature-dependent rate. International Journal of Food Science & Technology 53:2342-2348. DOI: 10.1111/ijfs.13826
  • del Rio, B; Redruello, B; Ladero, V; Cal, S; Obaya, A.J and Álvarez, MA. 2018. An altered gene expression profile in tyramine-exposed intestinal cell cultures supports the genotoxicity of this biogenic amine at dietary concentrations. Scientific Reports 8: Art n17038 DOI: 10.1038/s41598-018-35125-9
  • Guerra, P; Herrero-Fresno, A; Ladero, V; Redruello, B; Pires dos Santos, T; Spiegelhauer, M; Jelsbak, L and Olsen, J. 2018. Putrescine biosynthesis and export systems are essential for normal in vitro growth of avian pathogenic Escherichia coli. BMC Microbiology 18:226       DOI: 10.1186/s12866-018-1355-9