| Variation in consumption of human milk oligosaccharides by infant gut-associated strains of Bifidobacterium breve S Ruiz-Moyano, SM Totten, DA Garrido, JT Smilowitz, JB German, ... Applied and environmental microbiology 79 (19), 6040-6049, 2013 | 241 | 2013 |
| Comparative transcriptomics reveals key differences in the response to milk oligosaccharides of infant gut-associated bifidobacteria D Garrido, S Ruiz-Moyano, DG Lemay, DA Sela, JB German, DA Mills Scientific reports 5 (1), 13517, 2015 | 192 | 2015 |
| A novel gene cluster allows preferential utilization of fucosylated milk oligosaccharides in Bifidobacterium longum subsp. longum SC596 D Garrido, S Ruiz-Moyano, N Kirmiz, JC Davis, SM Totten, DG Lemay, ... Scientific reports 6 (1), 35045, 2016 | 178 | 2016 |
| Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages S Ruiz-Moyano, A Martín, MJ Benito, FP Nevado, M de Guía Córdoba Meat Science 80 (3), 715-721, 2008 | 175 | 2008 |
| Application of Lactobacillus fermentum HL57 and Pediococcus acidilactici SP979 as potential probiotics in the manufacture of traditional Iberian dry-fermented sausages S Ruiz-Moyano, A Martín, MJ Benito, A Hernández, R Casquete, ... Food Microbiology 28 (5), 839-847, 2011 | 172 | 2011 |
| Endo-β-N-acetylglucosaminidases from infant gut-associated bifidobacteria release complex N-glycans from human milk glycoproteins D Garrido, C Nwosu, S Ruiz-Moyano, D Aldredge, JB German, ... Molecular & Cellular Proteomics 11 (9), 775-785, 2012 | 155 | 2012 |
| Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry‐fermented salchichón and chorizo sausages MJ Benito, A Martín, E Aranda, F Pérez‐Nevado, S Ruiz‐Moyano, ... Journal of Food Science 72 (6), M193-M201, 2007 | 155 | 2007 |
| Utilization of galactooligosaccharides by Bifidobacterium longum subsp. infantis isolates D Garrido, S Ruiz-Moyano, R Jimenez-Espinoza, HJ Eom, DE Block, ... Food microbiology 33 (2), 262-270, 2013 | 154 | 2013 |
| Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels R Casquete, SM Castro, A Martín, S Ruiz-Moyano, JA Saraiva, ... Innovative Food Science & Emerging Technologies 31, 37-44, 2015 | 152 | 2015 |
| Physicochemical and sensorial characterisation of four sweet cherry cultivars grown in Jerte Valley (Spain) MJ Serradilla, A Martín, S Ruiz-Moyano, A Hernández, M López-Corrales, ... Food Chemistry 133 (4), 1551-1559, 2012 | 148 | 2012 |
| Spoilage yeasts: What are the sources of contamination of foods and beverages? A Hernández, F Pérez-Nevado, S Ruiz-Moyano, MJ Serradilla, ... International journal of food microbiology 286, 98-110, 2018 | 126 | 2018 |
| Effect of autochthonous starter cultures in the production of “salchichón”, a traditional Iberian dry-fermented sausage, with different ripening processes R Casquete, MJ Benito, A Martín, S Ruiz-Moyano, A Hernández, ... LWT-Food Science and Technology 44 (7), 1562-1571, 2011 | 117 | 2011 |
| Release and utilization of N-acetyl-D-glucosamine from human milk oligosaccharides by Bifidobacterium longum subsp. infantis D Garrido, S Ruiz-Moyano, DA Mills Anaerobe 18 (4), 430-435, 2012 | 110 | 2012 |
| Yeasts isolated from figs (Ficus carica L.) as biocontrol agents of postharvest fruit diseases S Ruiz-Moyano, A Martín, MC Villalobos, A Calle, MJ Serradilla, ... Food microbiology 57, 45-53, 2016 | 99 | 2016 |
| Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages S Ruiz-Moyano, A Martín, MJ Benito, R Casquete, MJ Serradilla, ... Meat science 83 (3), 460-467, 2009 | 86 | 2009 |
| Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures R Casquete, MJ Benito, A Martín, S Ruiz-Moyano, E Aranda, MG Córdoba Food Control 24 (1-2), 191-198, 2012 | 77 | 2012 |
| Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages MJ Benito, MJ Serradilla, S Ruiz-Moyano, A Martín, F Pérez-Nevado, ... Meat Science 80 (3), 656-661, 2008 | 75 | 2008 |
| Yeast community in traditional Portuguese Serpa cheese by culture-dependent and-independent DNA approaches MTPG Dos Santos, MJ Benito, M de Guía Córdoba, N Alvarenga, ... International journal of food microbiology 262, 63-70, 2017 | 72 | 2017 |
| Selection and application of antifungal VOCs-producing yeasts as biocontrol agents of grey mould in fruits S Ruiz-Moyano, A Hernández, AI Galvan, MG Córdoba, R Casquete, ... Food microbiology 92, 103556, 2020 | 69 | 2020 |
| Relatedness of medically important strains of Saccharomyces cerevisiae as revealed by phylogenetics and metabolomics DA MacKenzie, M Defernez, WB Dunn, M Brown, LJ Fuller, ... Yeast 25 (7), 501-512, 2008 | 67 | 2008 |
