Publicacions en què col·labora amb DOLORES MOLINA FERNÁNDEZ (8)

2019

  1. Differential Cleaving of Specific Substrates for Cathepsin-Like Activity Shows Cysteine and Serine Protease Activities and a Differential Profile Between Anisakis simplex s.s. and Anisakis pegreffii, Sibling Species Major Etiologic Agents of Anisakiasis

    Foodborne Pathogens and Disease, Vol. 16, Núm. 11, pp. 744-751

  2. Differential proteolytic activity in Anisakis simplex s.s. and Anisakis pegreffii, two sibling species from the complex Anisakis simplex s.l., major etiological agents of anisakiasis

    Acta Tropica, Vol. 195, pp. 44-50

2018

  1. A scanning electron microscopy study of Anisakis physeteris molecularly identified: from third stage larvae from fish to fourth stage larvae obtained in vitro

    Parasitology Research, Vol. 117, Núm. 7, pp. 2095-2103

  2. Epidemiología molecular y desarrollo de anisákidos. Expresión diferencial de la actividad proteolítica en especies gemelas de anisakis simplex S.L

    Epidemiología molecular y desarrollo de anisákidos. Expresión diferencial de la actividad proteolítica en especies gemelas de anisakis simplex S.L

  3. Molecular epidemiology of Anisakis spp. in blue whiting Micromesistius poutassou in eastern waters of Spain, western Mediterranean Sea

    International Journal of Food Microbiology, Vol. 282, pp. 49-56

2017

  1. A scanning electron microscopy study of early development in vitro of Contracaecum multipapillatum s.l. (Nematoda: Anisakidae) from a brown pelican (Pelecanus occidentalis) from the Gulf of California, Mexico

    Parasitology Research, Vol. 116, Núm. 10, pp. 2733-2740

  2. Early development and life cycle of Contracaecum multipapillatum from a brown pelican Pelecanus occidentalis in the Gulf of California, Mexico

    Diseases of Aquatic Organisms, Vol. 125, Núm. 3, pp. 167-178

2015

  1. Fishing area and fish size as risk factors of Anisakis infection in sardines (Sardina pilchardus) from Iberian waters, southwestern Europe

    International Journal of Food Microbiology, Vol. 203, pp. 27-34