Natalia Gómez‐Torres

发表

Administration of Ligilactobacillus salivarius MP101 in an Elderly Nursing Home during the COVID-19 Pandemic: Immunological and Nutritional Impact

J. M. Rodríguez, R. Arroyo, Claudio Alba, 2021, Foods.

Development of a specific fluorescent phage endolysin for in situ detection of Clostridium species associated with cheese spoilage

M. Mayer, A. Narbad, R. Meijers, 2017, Microbial biotechnology.

Spore‐forming bacteria in dairy products

Natalia Gómez‐Torres, S. López-Brea, Marta Ávila Arribas, 2017 .

Crystal Structure of the CTP1L Endolysin Reveals How Its Activity Is Regulated by a Secondary Translation Product*

J. Krijgsveld, D. Svergun, A. Thompson, 2015, The Journal of Biological Chemistry.

Administration of Ligilactobacillus salivarius CECT 30632 to elderly during the COVID-19 pandemic: Nasal and fecal metataxonomic analysis and fatty acid profiling

S. Delgado, J. M. Rodríguez, I. Gutiérrez-Díaz, 2022, Frontiers in Microbiology.

Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese.

M. Ávila, S. Garde, Natalia Gómez‐Torres, 2016, Journal of food microbiology.

Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors

M. Ávila, S. Garde, Á. Peirotén, 2015 .

Industrial-scale application of Lactobacillus reuteri coupled with glycerol as a biopreservation system for inhibiting Clostridium tyrobutyricum in semi-hard ewe milk cheese.

P. Gaya, M. Ávila, S. Garde, 2017, Food microbiology.

Influence of reuterin-producing Lactobacillus reuteri coupled with glycerol on biochemical, physical and sensory properties of semi-hard ewe milk cheese.

P. Gaya, M. Ávila, S. Garde, 2016, Food research international.

Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct.

P. Gaya, M. Ávila, S. Garde, 2014, Food microbiology.

Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species.

M. Ávila, S. Garde, Natalia Gómez‐Torres, 2014, International journal of food microbiology.

Effect of a nisin‐producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum

P. Gaya, M. Ávila, S. Garde, 2020 .

Metataxonomic Analysis of Milk Samples From SARS-CoV-2-Positive and SARS-CoV-2-Negative Women

J. M. Rodríguez, F. Cabañas, L. Sánchez-García, 2022, Frontiers in Nutrition.

Application of high pressure processing for controlling Clostridium tyrobutyricum and late blowing defect on semi-hard cheese.

P. Gaya, M. Ávila, S. Garde, 2016, Food microbiology.

Use of fluorescent CTP1L endolysin cell wall-binding domain to study the evolution of Clostridium tyrobutyricum during cheese ripening.

M. Mayer, A. Narbad, M. Ávila, 2019, Food microbiology.