Miguel A Alvarez
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Explore the profile of Miguel A Alvarez including associated specialties, affiliations and a list of published articles.
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104
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1378
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Recent Articles
1.
Arranz D, Fernandez E, Szekeres B, Carvalho A, Rio B, Redruello B, et al.
Food Res Int
. 2024 Dec;
199:115380.
PMID: 39658186
Few microorganisms are known to decarboxylate L-tryptophan, thereby producing tryptamine, a neuromodulator biogenic amine (BA) that can accumulate in cheese. Since lactic acid bacteria (LAB) are largely responsible for the...
2.
Casado A, Fernandez E, Sanchez-Llana E, Fernandez M, Ladero V, Alvarez M
Int J Food Microbiol
. 2024 Nov;
427:110970.
PMID: 39546898
Agmatine, the decarboxylation product of arginine, is the precursor of putrescine - a harmful biogenic amine (BA) - that can accumulate in dairy products via bacterial metabolism involving the agmatine...
3.
Do the biogenic amines ethylamine, ethanolamine and methylamine reach toxic concentrations in foods?
Sampedro L, Casado A, Redruello B, Rio B, Alvarez M
Food Chem Toxicol
. 2024 Aug;
192:114947.
PMID: 39179017
Ethylamine, ethanolamine and methylamine are biogenic amines (BA) - active metabolites that, despite having important biological functions, may accumulate at toxic concentrations in certain foods. Very little information exists on...
4.
Redruello B, Arranz D, Szekeres B, Rio B, Alvarez M
Food Chem
. 2024 Aug;
460(Pt 2):140622.
PMID: 39089014
Tryptamine is a neuromodulator of the central nervous system. It is also a biogenic amine, formed by the microbial decarboxylation of L-tryptophan. Tryptamine accumulation in cheese has been scarcely examined....
5.
Villarreal L, Ladero V, Sarquis A, Martinez B, Rio B, Alvarez M
J Dairy Sci
. 2024 Feb;
107(7):4277-4287.
PMID: 38395395
Cheese is a food in which toxic concentrations of biogenic amines (BA) may be reached, mainly as a consequence of the decarboxylation of determined amino acids by certain lactic acid...
6.
Sarquis A, Ladero V, Diaz M, Sanchez-Llana E, Fernandez M, Alvarez M
Food Res Int
. 2023 Dec;
175:113777.
PMID: 38129064
Histamine is a biogenic amine synthesized through the enzymatic decarboxylation of the amino acid histidine. It can accumulate at high concentrations in foods through the metabolism of certain bacteria, sometimes...
7.
Rio B, Fernandez M, Redruello B, Ladero V, Alvarez M
Food Chem
. 2023 Oct;
435:137558.
PMID: 37783126
Biogenic amines (BA) are molecules with biological functions, which can accumulate at toxic concentrations in foods. Several microorganisms have been identified as responsible for their accumulation at elevated concentrations. Histamine,...
8.
Sarquis A, Bajrami D, Mizaikoff B, Ladero V, Alvarez M, Fernandez M
Foods
. 2023 Apr;
12(7).
PMID: 37048324
, a lactic acid bacterium, is largely responsible for the production and accumulation of histamine, a toxic biogenic amine, in cheese. strains can form biofilms on the surface of industry...
9.
Pradal I, Casado A, Rio B, Rodriguez-Lucas C, Fernandez M, Alvarez M, et al.
Viruses
. 2023 Jan;
15(1).
PMID: 36680219
The rise of antimicrobial resistant (AMR) bacteria is a major health concern, especially with regard to members of the ESKAPE group, to which vancomycin-resistant (VRE) belongs. Phage therapy has emerged...
10.
Belarbi A, de Almeida O, Gatto V, Torriani S, Rio B, Ladero V, et al.
Arch Microbiol
. 2022 Mar;
204(4):220.
PMID: 35333989
Currently, consumption of spontaneously fermented milks is common in Algeria, making it a feasible source of diverse lactic acid bacteria (LAB) with the potential to be used as adjunct cultures...