SNII Área II MICROBIOLOGÍA 315 AVILA NOVOA, MARIA GUADALUPE
AVILA NOVOA, MARIA GUADALUPE

AVILA NOVOA, MARIA GUADALUPE

BIOTECNOLOGÍA · Nivel 1

Desde 2004 es Responsable de Laboratorio / Profesor en Universidad de Guadalajara - Centro Universitario de la Ciénega

Información*

Nombre MARIA GUADALUPE AVILA NOVOA
Área BIOLOGÍA Y QUÍMICA
Campo BIOTECNOLOGÍA
Disciplina MICROBIOLOGÍA
Especialidad INOCUIDAD
CVU 326204
Institución
Dependencia CENTRO UNIVERSITARIO DE LA CIENEGA
Entidad JALISCO
Nivel 1
Vigencia Inicio: 01/01/2022
Fin: 31/12/2026

* Información del primer trimestre de 2026.
Fuente: SECIHTI.

Publicaciones ORCID

2025
Genetic Profiling of MRSA and MSSA from Food Contact Surfaces: Antibiotic, Heavy Metal and Benzalkonium Chloride Resistance Life
A Newly Discovered <i>Obolenskvirus</i> Phage with Sustained Lytic Activity Against Multidrug-Resistant <i>Acinetobacter baumannii</i> Antibiotics
2024
<i>Listeria monocytogenes</i> in Fruits and Vegetables: Antimicrobial Resistance, Biofilm, and Genomic Insights Antibiotics
2023
Impact of the ABO and RhD Blood Groups on the Evaluation of the Erythroprotective Potential of Fucoxanthin, β-Carotene, Gallic Acid, Quercetin and Ascorbic Acid as Therapeutic Agents against Oxidative Stress Antioxidants
Genomic Insights into <i>Listeria monocytogenes:</i> Organic Acid Interventions for Biofilm Prevention and Control International Journal of Molecular Sciences
2022
Isolation and Characterization of <i>Trichoderma</i> spp. for Antagonistic Activity against Avocado (<i>Persea americana</i> Mill) Fruit Pathogens Horticulturae
2021
Combination of Sorbitol and Glycerol, as Plasticizers, and Oxidized Starch Improves the Physicochemical Characteristics of Films for Food Preservation Polymers
Conditions of In Vitro Biofilm Formation by Serogroups of <i>Listeria monocytogenes</i> Isolated from Hass Avocados Sold at Markets in Mexico Foods
Efficacy of Novel Bacteriophages against <i>Escherichia coli</i> Biofilms on Stainless Steel Antibiotics
Removal of Mixed-Species Biofilms Developed on Food Contact Surfaces with a Mixture of Enzymes and Chemical Agents Antibiotics