9 results on '"Alvarez‐Ordóñez, Avelino"'
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2. Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features
3. Sequencing-based analysis of the microbiomes of Spanish food processing facilities reveals environment-specific variation in the dominant taxa and antibiotic resistance genes
4. Susceptibility and transcriptomic response to plasma-activated water of Listeria monocytogenes planktonic and sessile cells
5. High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture
6. Evidence of virulence and antibiotic resistance genes from the microbiome mapping in minimally processed vegetables producing facilities
7. Plasma-activated water: A cutting-edge technology driving innovation in the food industry
8. Development and characterization of anti-biofilm coatings applied by Non-Equilibrium Atmospheric Plasma on stainless steel
9. Microbiological analysis of Greek Protected Designation of Origin cheeses and characterisation of the isolated lactic acid bacteria
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