المؤلفون: Núria Ferrer-Bustins, Claire Yvon, Belén Martín, Vincent Leclerc, Jean-Charles Leblanc, Laura Corominas, Sara Sabaté, Eva Tolosa-Muñoz, Carme Chacón-Villanueva, Sara Bover-Cid, Sabrina Cadel-Six, Anna Jofré

المصدر: Scientific Reports, Vol 14, Iss 1, Pp 1-14 (2024)

مصطلحات موضوعية: cgMLST, SNPs, Accessory genome analyses, Dry fermented sausages (DFS), Salmonella, Whole genome sequencing (WGS), Medicine, Science

وصف الملف: electronic resource

Relation: https://doaj.org/toc/2045-2322

URL الوصول: https://doaj.org/article/785111475e924dc6aac6dfc507e04a31

المؤلفون: Núria Ferrer-Bustins, Jean Carlos Correia Peres Costa, Fernando Pérez-Rodríguez, Belén Martín, Sara Bover-Cid, Anna Jofré

المصدر: Fermentation, Vol 10, Iss 6, p 326 (2024)

مصطلحات موضوعية: Listeria monocytogenes, starter culture, bioprotection, bacteriocin, meat fermentation, Fermentation industries. Beverages. Alcohol, TP500-660

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2311-5637/10/6/326; https://doaj.org/toc/2311-5637

URL الوصول: https://doaj.org/article/164744b68e8d4e4a894eabd10cd498ca

المؤلفون: Núria Ferrer-Bustins, Belén Martín, Mar Llauger, Ricard Bou, Sara Bover-Cid, Anna Jofré

المصدر: Fermentation, Vol 9, Iss 4, p 403 (2023)

مصطلحات موضوعية: metataxonomics, sodium reduction, meat fermentation, clean label, 16S rRNA, Zn(II)PPIX, Fermentation industries. Beverages. Alcohol, TP500-660

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2311-5637/9/4/403; https://doaj.org/toc/2311-5637

URL الوصول: https://doaj.org/article/6c924026569e40ffa6982ccf0618dd64

المؤلفون: Salvador Hernández-Macias, Alba Martín-Garcia, Núria Ferrer-Bustins, Oriol Comas-Basté, Montserrat Riu-Aumatell, Elvira López-Tamames, Anna Jofré, M. Luz Latorre-Moratalla, Sara Bover-Cid, M. Carmen Vidal-Carou

المصدر: Frontiers in Microbiology, Vol 12 (2022)

مصطلحات موضوعية: cava lees, food by-product, bread, fermented sausages, biogenic amines, cadaverine, Microbiology, QR1-502

وصف الملف: electronic resource

Relation: https://www.frontiersin.org/articles/10.3389/fmicb.2021.818565/full; https://doaj.org/toc/1664-302X

URL الوصول: https://doaj.org/article/87672ef14e654210990ebd6cddf8fd1e

المؤلفون: Salvador Hernández-Macias, Núria Ferrer-Bustins, Oriol Comas-Basté, Anna Jofré, Mariluz Latorre-Moratalla, Sara Bover-Cid, María del Carmen Vidal-Carou

المصدر: Foods, Vol 10, Iss 8, p 1916 (2021)

مصطلحات موضوعية: cava lees, phenolic extract, food by-product, lactic acid bacteria, fermented sausages, Salmonella spp., Chemical technology, TP1-1185

وصف الملف: electronic resource

Relation: https://www.mdpi.com/2304-8158/10/8/1916; https://doaj.org/toc/2304-8158

URL الوصول: https://doaj.org/article/2408c32585e14e1682c9200c43ef8559

المؤلفون: Margarita Martinez-Medina, Francesco Strozzi, Belén Ruiz Del Castillo, Natalia Serrano-Morillas, Nuria Ferrer Bustins, Luis Martínez-Martínez

المصدر: Antibiotics; Volume 9; Issue 5; Pages: 251

مصطلحات موضوعية: adherent invasive Escherichia coli, antimicrobial resistance, Crohn’s disease, β-lactams, AmpC β-lactamase

وصف الملف: application/pdf

Relation: Mechanism and Evolution of Antibiotic Resistance; https://dx.doi.org/10.3390/antibiotics9050251

الاتاحة: https://doi.org/10.3390/antibiotics9050251

المؤلفون: Núria Ferrer-Bustins, Sara Bover-Cid, Salvador Hernández-Macias, Anna Jofré, M.L. Latorre-Moratalla, M.C. Vidal-Carou, Oriol Comas-Basté

المساهمون: Indústries Alimentàries, Funcionalitat i Seguretat Alimentària

المصدر: Foods
IRTA Pubpro. Open Digital Archive
Institut de Recerca i Tecnologia Agroalimentàries (IRTA)
Volume 10
Issue 8
Dipòsit Digital de la UB
Universidad de Barcelona
Foods, Vol 10, Iss 1916, p 1916 (2021)

مصطلحات موضوعية: Salmonella, 663/664, Health (social science), Cava, TP1-1185, Plant Science, phenolic extract, fermented sausages, medicine.disease_cause, Health Professions (miscellaneous), Microbiology, Lees, Article, chemistry.chemical_compound, Ingredient, Starter, Phenols, Listeria monocytogenes, medicine, Food science, Cava (Wine), cava lees, Chemistry, Chemical technology, food and beverages, Ripening, Lactobacils, Lactic acid, lactic acid bacteria, Lactobacillus, revalorization, Salmonella spp, food by-product, Fermentation, Fenols, Food Science

وصف الملف: application/pdf

URL الوصول: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e3db3e8b9448f5651aec472053b4ed89
https://pubmed.ncbi.nlm.nih.gov/34441693