| Instituciones estalladas AM Fernández Eudeba, 1999 | 266 | 1999 |
| Modifications in membrane fatty acid composition of Salmonella typhimurium in response to growth conditions and their effect on heat resistance A Álvarez-Ordóñez, A Fernández, M López, R Arenas, A Bernardo International journal of food microbiology 123 (3), 212-219, 2008 | 229 | 2008 |
| A review on non-thermal atmospheric plasma for food preservation: Mode of action, determinants of effectiveness, and applications M López, T Calvo, M Prieto, R Múgica-Vidal, I Muro-Fraguas, F Alba-Elías, ... Frontiers in microbiology 10, 432125, 2019 | 220 | 2019 |
| Fourier transform infrared spectroscopy as a tool to characterize molecular composition and stress response in foodborne pathogenic bacteria A Alvarez-Ordóñez, DJM Mouwen, M López, M Prieto Journal of microbiological methods 84 (3), 369-378, 2011 | 212 | 2011 |
| Salmonella spp. survival strategies within the host gastrointestinal tract A Álvarez-Ordóñez, M Begley, M Prieto, W Messens, M López, ... Microbiology 157 (12), 3268-3281, 2011 | 164 | 2011 |
| The effects of ripening stage and processing systems on vitamin C content in sweet peppers (Capsicum annuum L.) S Martínez, M López, M González-Raurich, A Bernardo Alvarez International journal of food sciences and nutrition 56 (1), 45-51, 2005 | 149 | 2005 |
| The acid tolerance response of Salmonella spp.: an adaptive strategy to survive in stressful environments prevailing in foods and the host A Álvarez-Ordóñez, M Prieto, A Bernardo, C Hill, M López Food Research International 45 (2), 482-492, 2012 | 144 | 2012 |
| Application of lactic acid bacteria for the biopreservation of meat products: A systematic review C Barcenilla, M Ducic, M López, M Prieto, A Álvarez-Ordónez Meat Science 183, 108661, 2022 | 135 | 2022 |
| Arginine and lysine decarboxylases and the Acid Tolerance Response of Salmonella Typhimurium A Álvarez-Ordóñez, A Fernández, A Bernardo, M López International journal of food microbiology 136 (3), 278-282, 2010 | 118 | 2010 |
| Acid tolerance in Salmonella typhimurium induced by culturing in the presence of organic acids at different growth temperatures A Álvarez-Ordóñez, A Fernández, A Bernardo, M López Food Microbiology 27 (1), 44-49, 2010 | 115 | 2010 |
| Comparison of acids on the induction of an acid tolerance response in Salmonella typhimurium, consequences for food safety A Álvarez-Ordóñez, A Fernández, A Bernardo, M López Meat Science 81 (1), 65-70, 2009 | 109 | 2009 |
| Thermal inactivation of Enterococcus faecium: effect of growth temperature and physiological state of microbial cells S Martínez, M López, A Bernardo Letters in applied microbiology 37 (6), 475-481, 2003 | 105 | 2003 |
| Food processing as a risk factor for antimicrobial resistance spread along the food chain EA Oniciuc, E Likotrafiti, A Alvarez-Molina, M Prieto, M López, ... Current Opinion in Food Science 30, 21-26, 2019 | 104 | 2019 |
| Study of the biochemical changes during the processing of Androlla, a Spanish dry-cured pork sausage I Fanco, B Prieto, JM Cruz, M López, J Carballo Food chemistry 78 (3), 339-345, 2002 | 102 | 2002 |
| Relationship between membrane fatty acid composition and heat resistance of acid and cold stressed Salmonella senftenberg CECT 4384 A Alvarez-Ordonez, A Fernandez, M Lopez, A Bernardo Food Microbiology 26 (3), 347-353, 2009 | 101 | 2009 |
| Biochemical changes during the ripening of Chorizo de cebolla, a Spanish traditional sausage. Effect of the system of manufacture (homemade or industrial) A Salgado, MCG Fontán, I Franco, M López, J Carballo Food Chemistry 92 (3), 413-424, 2005 | 98 | 2005 |
| Effects of sporulation media and strain on thermal resistance of Bacillus cereus spores M Mazas, I Gonzalez, M Lopez, J Gonzalez, RM Sarmiento International journal of food science & technology 30 (1), 71-78, 1995 | 98 | 1995 |
| Thermal inactivation of Bacillus cereus spores formed at different temperatures I González, M Lopez, S Martınez, A Bernardo, J González International Journal of Food Microbiology 51 (1), 81-84, 1999 | 81 | 1999 |
| Biochemical characteristics of two Spanish traditional dry-cured sausage varieties: Androlla and Botillo JM Lorenzo, M Michinel, M López, J Carballo Journal of food composition and analysis 13 (5), 809-817, 2000 | 73 | 2000 |
| Thermal inactivation of Bacillus cereus spores affected by the solutes used to control water activity of the heating medium M Mazas, S Martı́nez, M López, AB Alvarez, R Martin International Journal of Food Microbiology 53 (1), 61-67, 1999 | 70 | 1999 |
Avelino Álvarez OrdóñezInstitute of Food Science and Technology, Universidad de LeónVerified email at unileon.es
