Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid Bacteria by José M. Martín Miguélez, Irene Martín, Jurgen Robledo, Sonia Ventanas, Juan J. Córdoba

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Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with <i>Lacticaseibacillus paracasei</i> by Jose M. Martín-Miguélez, Josué Delgado, Irene Martín, Alberto González-Mohino, Lary Souza Olegario

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Description of the Serological Response After Treatment of Chronic Imported Schistosomiasis by Marta González-Sanz, Irene Martín-Rubio, Oihane Martín, Alfonso Muriel, Sagrario de la Fuente-Hernanz, Clara Crespillo-Andújar, Sandra Chamorro-Tojeiro, Begoña Monge-Maíllo, Francesca F. Norman, José A. Pérez-Molina

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Genomic Analysis of a Serotype 5 Streptococcus pneumoniae Outbreak in British Columbia, Canada, 2005–2009 by Ruth R. Miller, Morgan G. I. Langille, Vincent Montoya, Anamaria Crisan, Aleksandra Stefanovic, Irene Martin, Linda Hoang, David M. Patrick, Marc Romney, Gregory Tyrrell, Steven J. M. Jones, Fiona S. L. Brinkman, Patrick Tang

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