Marta Ávila - Concepedia

Author

Marta Ávila

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria ORCID

Also Known As

M. Ávila, Marta Ávila, Marta Ávila Arribas, Martaávila, Ávila M., Ávila, M.

Publications

1.8K

Citations

H-Index

Concepts

All Affiliations

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria Instituto Tecnológico Agrario de Castilla y León Quadram Institute Instituto de Investigación en Ciencias de la Alimentación Consejo Superior de Investigaciones Científicas

MÁ

About

Marta Ávila is an author at Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria specializing in microbiology, health sciences, and food microbiology.

Top Concepts

#	Concept	H-Index	Publications	Citations
1	Health Sciences	16	16	642
2	Public Health	11	11	475
3	Medicine	4	4	243
4	Engineering	1	1	202
5	Natural Sciences	1	1	15

Marta Ávila

Publications

1.7K

Citations

H-Index

Page 1

	Year	Citations
Bioconversion of anthocyanin glycosides by Bifidobacteria and Lactobacillus Marta Ávila, María Eugenia Hidalgo, Concepción Sánchez-Moreno, Food Research International Anthocyanin GlycosidesBiosynthesisEngineeringBiotransformationBiochemistry	2009	202
Galactooligosaccharides derived from lactose and lactulose: Influence of structure on Lactobacillus, Streptococcus and Bifidobacterium growth Alejandra Cardelle‐Cobas, Nieves Corzo, Agustı́n Olano, International Journal of Food Microbiology Lactic Acid BacteriaGlycobiologyBifidobacterium GrowthPolysaccharideMicrobiology	2011	139
Inhibitory activity of reuterin, nisin, lysozyme and nitrite against vegetative cells and spores of dairy-related Clostridium species Marta Ávila, Natalia Gómez‐Torres, Marta Hernández, International Journal of Food Microbiology	2013	120
Physiological and biochemical characterization of the two α-l-rhamnosidases of Lactobacillus plantarum NCC245 Marta Ávila, Muriel Jaquet, D Moine, Microbiology BacteriologyEscherichia ColiMicrobial PhysiologyEnzymatic ModificationBiosynthesis	2009	95
Prevention of late blowing defect by reuterin produced in cheese by a Lactobacillus reuteri adjunct Natalia Gómez‐Torres, Marta Ávila, Pilar Gaya, Food Microbiology Food SpoilageLactobacillus Reuteri AdjunctLate Blowing DefectBacteriologyFood Microbiology	2014	83
Impact of Clostridium spp. on cheese characteristics: Microbiology, color, formation of volatile compounds and off-flavors Natalia Gómez‐Torres, Sonia Garde, Ángela Peirotén, Food Control	2015	81
Effect of milk protein glycation and gastrointestinal digestion on the growth of bifidobacteria and lactic acid bacteria Marta Corzo‐Martínez, Marta Ávila, F. Javier Moreno, International Journal of Food Microbiology ProbioticGastrointestinal DigestionAnimal NutritionLactic Acid BacteriaBacteriology	2011	72
Influence of physicochemical characteristics and high pressure processing on the volatile fraction of Iberian dry-cured ham Nerea Martínez-Onandi, Ana Rivas-Cañedo, Marta Ávila, Meat Science Food ChemistryFood PhysicFood AnalysisHigh Pressure ProcessingIberian Dry-cured Ham	2017	64
Effect of single-cycle and multiple-cycle high-pressure treatments on the colour and texture of chicken breast fillets Ana del Olmo, Pilar Morales, Marta Ávila, Innovative Food Science & Emerging Technologies Multiple-cycle High-pressure TreatmentsPoultry ScienceChicken Breast Fillets	2010	58
Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese Sonia Garde, Marta Ávila, Ramón Arias Sánchez, International Journal of Food Microbiology Microbial ContaminationClostridium Beijerinckii SporesLactic Acid BacteriaBacteriologyFood Microbiology	2011	51

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