| Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus M Ávila, M Hidalgo, C Sánchez-Moreno, C Pelaez, T Requena, ... Food research international 42 (10), 1453-1461, 2009 | 254 | 2009 |
| Handbook of animal-based fermented food and beverage technology YH Hui, EÖ Evranuz CRC press, 2016 | 192 | 2016 |
| Galactooligosaccharides derived from lactose and lactulose: influence of structure on Lactobacillus, Streptococcus and Bifidobacterium growth A Cardelle-Cobas, N Corzo, A Olano, C Peláez, T Requena, M Ávila International journal of food microbiology 149 (1), 81-87, 2011 | 183 | 2011 |
| Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species M Ávila, N Gómez-Torres, M Hernández, S Garde International journal of food microbiology 172, 70-75, 2014 | 139 | 2014 |
| Perspectives of the potential implications of wine polyphenols on human oral and gut microbiota T Requena, M Monagas, MA Pozo-Bayón, PJ Martín-Álvarez, B Bartolomé, ... Trends in Food Science & Technology 21 (7), 332-344, 2010 | 138 | 2010 |
| Physiological and biochemical characterization of the two α-l-rhamnosidases of Lactobacillus plantarum NCC245 M Avila, M Jaquet, D Moine, T Requena, C Pelaez, F Arigoni, I Jankovic Microbiology 155 (8), 2739-2749, 2009 | 113 | 2009 |
| Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors N Gómez-Torres, S Garde, Á Peirotén, M Ávila Food Control 56, 186-194, 2015 | 89 | 2015 |
| Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct N Gómez-Torres, M Ávila, P Gaya, S Garde Food microbiology 42, 82-88, 2014 | 85 | 2014 |
| Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets A Del Olmo, P Morales, M Ávila, J Calzada, M Nuñez Innovative food science & emerging technologies 11 (3), 441-444, 2010 | 75 | 2010 |
| Effect of milk protein glycation and gastrointestinal digestion on the growth of bifidobacteria and lactic acid bacteria M Corzo-Martínez, M Ávila, FJ Moreno, T Requena, M Villamiel International journal of food microbiology 153 (3), 420-427, 2012 | 72 | 2012 |
| Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese S Garde, M Ávila, R Arias, P Gaya, M Nuñez International journal of food microbiology 150 (1), 59-65, 2011 | 69 | 2011 |
| Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham N Martínez-Onandi, A Rivas-Cañedo, M Ávila, S Garde, M Nuñez, A Picon Meat Science 131, 40-47, 2017 | 65 | 2017 |
| Inactivation of Escherichia coli O157: H7 in ground beef by single-cycle and multiple-cycle high-pressure treatments P Morales, J Calzada, M Ávila, M Nunez Journal of Food Protection 71 (4), 811-815, 2008 | 64 | 2008 |
| Microbiota dynamics and lactic acid bacteria biodiversity in raw goat milk cheeses A Picon, S Garde, M Ávila, M Nuñez International Dairy Journal 58, 14-22, 2016 | 57 | 2016 |
| Proteolysis of Hispanico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639 S Garde, M Ávila, P Gaya, M Medina, M Nuñez Journal of dairy science 89 (3), 840-849, 2006 | 57 | 2006 |
| Sugars and organic acids in raw and pasteurized milk Manchego cheeses with different degrees of late blowing defect S Garde, M Ávila, P Gaya, R Arias, M Nuñez International Dairy Journal 25 (2), 87-91, 2012 | 55 | 2012 |
| Influence of a bacteriocin-producing lactic culture on the volatile compounds, odour and aroma of Hispánico cheese S Garde, M Ávila, M Medina, M Nuñez International Dairy Journal 15 (10), 1034-1043, 2005 | 47 | 2005 |
| Fast induction of nisin resistance in Streptococcus thermophilus INIA 463 during growth in milk S Garde, M Ávila, M Medina, M Nuñez International Journal of Food Microbiology 96 (2), 165-172, 2004 | 46 | 2004 |
| Influence of a bacteriocin-producing lactic culture on proteolysis and texture of Hispánico cheese M Ávila, S Garde, P Gaya, M Medina, M Nuñez International Dairy Journal 15 (2), 145-153, 2005 | 43 | 2005 |
| Effect of reuterin-producing Lactobacillus reuteri coupled with glycerol on the volatile fraction, odour and aroma of semi-hard ewe milk cheese N Gómez-Torres, M Ávila, D Delgado, S Garde International Journal of Food Microbiology 232, 103-110, 2016 | 41 | 2016 |
