Publicacions en què col·labora amb Antonio Gálvez del Postigo Ruiz (100)

2024

  1. The Prevalence of Antibiotic Resistance Phenotypes and Genotypes in Multidrug-Resistant Bacterial Isolates from the Academic Hospital of Jaén, Spain

    Antibiotics, Vol. 13, Núm. 5

2023

  1. Evidence Supporting the Involvement of the Minority Compounds of Extra Virgin Olive Oil, through Gut Microbiota Modulation, in Some of the Dietary Benefits Related to Metabolic Syndrome in Comparison to Butter

    Molecules, Vol. 28, Núm. 5

  2. Intestinal microbiota modulation at the strain level by the olive oil polyphenols in the diet

    Frontiers in Nutrition, Vol. 10

2022

  1. Estudio de bacterias lácticas procedentes de la mucosa intestinal murina tras la ingesta de dietas ricas en grasas

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  2. Estudio del efecto antimicrobiano "in vitro" de polifenoles del aceite de oliva sobre enterococos intestinales aislados de ratones alimentados con diferentes dietas altas en grasa

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  3. High fat diets induce early changes in gut microbiota that may serve as markers of ulterior altered physiological and biochemical parameters related to metabolic syndrome. Effect of virgin olive oil in comparison to butter

    PLoS ONE, Vol. 17, Núm. 8 August

  4. Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

    Universidad de Jaén

  5. Microbiota intestinal murina y su relación con variables fisiológicas tras seis semanas de dieta enriquecida en aceite de oliva virgen o mantequilla

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

2020

  1. Prevalence of an intestinal st40 enterococcus faecalis over other E. Faecalis strains in the gut environment of mice fed different high fat diets

    International Journal of Molecular Sciences, Vol. 21, Núm. 12, pp. 1-13

2019

  1. Influence of the type of diet on the incidence of pathogenic factors and antibiotic resistance in enterococci isolated from faeces in mice

    International Journal of Molecular Sciences, Vol. 20, Núm. 17

  2. Refined versus extra virgin olive oil high-fat diet impact on intestinal microbiota of mice and its relation to different physiological variables

    Microorganisms, Vol. 7, Núm. 2

2018

  1. Changes in Gut Microbiota Linked to a Reduction in Systolic Blood Pressure in Spontaneously Hypertensive Rats Fed an Extra Virgin Olive Oil-Enriched Diet

    Plant Foods for Human Nutrition, Vol. 73, Núm. 1

  2. Influence of a diet enriched with virgin olive oil or butter on mouse gut microbiota and its correlation to physiological and biochemical parameters related to metabolic syndrome

    PLoS ONE, Vol. 13, Núm. 1

2014

  1. Diversity, distribution and quantification of antibiotic resistance genes in goat and lamb slaughterhouse surfaces and meat products

    PLoS ONE, Vol. 9, Núm. 12

  2. Effect of virgin and refined olive oil consumption on gut microbiota. Comparison to butter

    Food Research International, Vol. 64, pp. 553-559

  3. The impact of enterocin AS-48 on the shelf-life and safety of sardines (Sardina pilchardus) under different storage conditions

    Food Microbiology, Vol. 44, pp. 185-195

2012

  1. Characterization of lactic acid bacteria from naturally-fermented Manzanilla Aloreña green table olives

    Food Microbiology, Vol. 32, Núm. 2, pp. 308-316

  2. Prevention of spoilage by enterocin AS-48 combined with chemical preservatives, under vacuum, or modified atmosphere in a cooked ham model

    Food Control, Vol. 24, Núm. 1-2, pp. 15-22

2010

  1. Combined effect of enterocin AS-48 and high hydrostatic pressure to control food-borne pathogens inoculated in low acid fermented sausages

    Meat Science, Vol. 84, Núm. 4, pp. 594-600

  2. Effect of combined physico-chemical treatments based on enterocin AS-48 on the control of Listeria monocytogenes and Staphylococcus aureus in a model cooked ham

    Food Control, Vol. 21, Núm. 4, pp. 478-486