Area of research
Food Science · Nutrition and Dietetics
Research interest
Research interests include Probiotics and Fermented Foods, Microbial Metabolites in Food Biotechnology, Microbial Inactivation Methods, and Food composition and properties.
Contribution to the ongoing discussion on fluoride toxicity
How multiple farming conditions correlate with the composition of the raw cow's milk lactic microbiome
Proof of concept: predicting the onset of meat spoilage by an integrated oxygen sensor spot in MAP packages
Toxicity of fluoride: critical evaluation of evidence for human developmental neurotoxicity in epidemiological studies, animal experiments and in vitro analyses
Metatranscriptomic analysis of modified atmosphere packaged poultry meat enables prediction of Brochothrix thermosphacta and Carnobacterium divergens in situ metabolism
Genomic and physiological insights into the lifestyle of Bifidobacterium species from water kefir
Exploring the potential of comparative de novo transcriptomics to classify Saccharomyces brewing yeasts
Diversity and anaerobic growth of<i>Pseudomonas</i>spp. isolated from modified atmosphere packaged minced beef
Acid stress response of<i>Staphylococcus xylosus</i>elicits changes in the proteome and cellular membrane
Monitoring of assertive Lactobacillus sakei and Lactobacillus curvatus strains using an industrial ring trial experiment.
Phosphotransferase systems in Enterococcus faecalis OG1RF enhance anti-stress capacity in vitro and in vivo
Nitrate and nitrite in the diet: How to assess their benefit and risk for human health
Impact of actin on adhesion and translocation of Enterococcus faecalis