Ángel Alegría

Impact of Next Generation Sequencing Techniques in Food Microbiology

Baltasar Mayo, Caio Tavora Coelho da Costa Rachid, Ángel Alegría et al. · Current Genomics · 2014 · 186 citations · Full text

Biology, Microbial Diversity, Food Microbiota +14

Biodiversity in Oscypek, a Traditional Polish Cheese, Determined by Culture-Dependent and -Independent Approaches

Ángel Alegría, Paweł Szczęsny, Baltasar Mayo et al. · Applied and Environmental Microbiology · 2012 · 147 citations · Full text

Diversity and evolution of the microbial populations during manufacture and ripening of Casín, a traditional Spanish, starter-free cheese made from cow's milk

Ángel Alegría, Pablo Álvarez‐Martín, Noelia Sacristán et al. · International Journal of Food Microbiology · 2009 · 118 citations · Full text

Food Fermentation, Food Spoilage, Starter-free Cheese +6

Bacteriocins produced by wild Lactococcus lactis strains isolated from traditional, starter-free cheeses made of raw milk

Ángel Alegría, Susana Delgado, Clara Roces et al. · International Journal of Food Microbiology · 2010 · 115 citations · Full text

Antimicrobial Susceptibility, Lactic Acid Bacteria, Bacteriology +7

Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing

Susana Delgado, Caio Tavora Coelho da Costa Rachid, Elena Fernández et al. · Food Microbiology · 2013 · 89 citations

Selectively-cultured Milk, Food Fermentation, Health Sciences +9