| Guidance on the characterisation of microorganisms used as feed additives or as production organisms EPAPSAF FEEDAP), G Rychen, G Aquilina, G Azimonti, V Bampidis, ... EFSA Journal 16 (3), e05206, 2018 | 1065* | 2018 |
| Selection criteria for lactic acid bacteria to be used as functional starter cultures in dry sausage production: An update MS Ammor, B Mayo Meat science 76 (1), 138-146, 2007 | 676 | 2007 |
| Antibiotic resistance in non-enterococcal lactic acid bacteria and bifidobacteria MS Ammor, AB Flórez, B Mayo Food microbiology 24 (6), 559-570, 2007 | 662 | 2007 |
| Guidance on the assessment of the safety of feed additives for the target species EP on Additives, G Rychen, G Aquilina, G Azimonti, V Bampidis, ... EFSA Journal 15 (10), 2017 | 549* | 2017 |
| Fermented foods in a global age: East meets West JP Tamang, PD Cotter, A Endo, NS Han, R Kort, SQ Liu, B Mayo, ... Comprehensive Reviews in Food Science and Food Safety 19 (1), 184-217, 2020 | 504 | 2020 |
| Guidance on the identity, characterisation and conditions of use of feed additives EP on Additives, G Rychen, G Aquilina, G Azimonti, V Bampidis, ... EFSA Journal 15 (10), 2017 | 426 | 2017 |
| Guidance on the assessment of the safety of feed additives for the environment EFSA Panel on Additives and Products or Substances used in Animal Feed (EFSA ... EFSA Journal 17 (4), e05648, 2019 | 343 | 2019 |
| Equol: a bacterial metabolite from the daidzein isoflavone and its presumed beneficial health effects B Mayo, L Vázquez, AB Flórez Nutrients 11 (9), 2231, 2019 | 329 | 2019 |
| Viability and diversity of probiotic Lactobacillus and Bifidobacterium populations included in commercial fermented milks M Gueimonde, S Delgado, B Mayo, P Ruas-Madiedo, A Margolles, ... Food Research International 37 (9), 839-850, 2004 | 323 | 2004 |
| Assessment of the microbial diversity of Brazilian kefir grains by PCR-DGGE and pyrosequencing analysis AMO Leite, B Mayo, CTCC Rachid, RS Peixoto, JT Silva, VMF Paschoalin, ... Food microbiology 31 (2), 215-221, 2012 | 296 | 2012 |
| Probiotic potential of selected lactic acid bacteria strains isolated from Brazilian kefir grains AMO Leite, MAL Miguel, RS Peixoto, P Ruas-Madiedo, VMF Paschoalin, ... Journal of dairy science 98 (6), 3622-3632, 2015 | 281 | 2015 |
| Microbiological survey of the human gastric ecosystem using culturing and pyrosequencing methods S Delgado, R Cabrera-Rubio, A Mira, A Suárez, B Mayo Microbial ecology 65, 763-772, 2013 | 258 | 2013 |
| Molecular characterization of intrinsic and acquired antibiotic resistance in lactic acid bacteria and bifidobacteria MS Ammor, AB Flórez, AHAM Van Hoek, CG De Los Reyes-gavilán, ... Journal of molecular microbiology and biotechnology 14 (1-3), 6-15, 2008 | 257 | 2008 |
| Impact of next generation sequencing techniques in food microbiology B Mayo, C TCC Rachid, Á Alegría, A MO Leite, R S Peixoto, S Delgado Current genomics 15 (4), 293-309, 2014 | 256 | 2014 |
| Antibiotic Susceptibility of Lactobacillus and Bifidobacterium Species from the Human Gastrointestinal Tract S Delgado, AB Flórez, B Mayo Current microbiology 50, 202-207, 2005 | 252 | 2005 |
| Detection, purification, and partial characterization of plantaricin C, a bacteriocin produced by a Lactobacillus plantarum strain of dairy origin B Gonzalez, P Arca, B Mayo, JE Suárez Applied and environmental microbiology 60 (6), 2158-2163, 1994 | 249 | 1994 |
| Antimicrobial susceptibility of lactic acid bacteria isolated from a cheese environment AB Flórez, S Delgado, B Mayo Canadian journal of microbiology 51 (1), 51-58, 2005 | 216 | 2005 |
| Biodiversity in Oscypek, a traditional Polish cheese, determined by culture-dependent and-independent approaches Á Alegría, P Szczesny, B Mayo, J Bardowski, M Kowalczyk Applied and environmental microbiology 78 (6), 1890-1898, 2012 | 204 | 2012 |
| Updates in the metabolism of lactic acid bacteria B Mayo, T Aleksandrzak‐Piekarczyk, M Fernández, M Kowalczyk, ... Biotechnology of lactic acid bacteria: Novel applications, 3-33, 2010 | 191 | 2010 |
| Microbial diversity and succession during the manufacture and ripening of traditional, Spanish, blue-veined Cabrales cheese, as determined by PCR-DGGE AB Flórez, B Mayo International Journal of Food Microbiology 110 (2), 165-171, 2006 | 186 | 2006 |