Dr. Adolfo J. Martinez-Rodriguez
Institute of Food Science Research (CIAL)
+1
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Academic Career Length
28Years (1999-Present)
(Calculated once Scilit publication data is synced: current year − year of first publication + 1)
Representative Publications
View All Publications1 September 2008 in Food Control
Journal Article
ARAlmudena Garcia Ruiz
Almudena Garcia RuizBBBegoña Bartolome
Begoña BartolomeAdolfo J. Martinez-RodriguezEPE. Pueyo
E. Pueyo
PMP.J. Martín-Álvarez
P.J. Martín-Álvarez
MMM.Victoria MORENO-ARRIBAS
M.Victoria MORENO-ARRIBAS1 January 2013 in Food Control
Journal Article
Jose Manuel SilvanEMElisa Mingo
Elisa Mingo
MHMaria Hidalgo
Maria Hidalgo
Sonia de Pascual-TeresaACAlfonso V. Carrascosa
Alfonso V. Carrascosa
Adolfo J. Martinez-Rodriguez6 August 2005 in Journal of Agricultural and Food Chemistry
Journal Article
YNYolanda P. Nunez
Yolanda P. Nunez
ACAlfonso V. Carrascosa
Alfonso V. Carrascosa
RGRamon Gonzalez
Ramon GonzalezMPMaría C. Polo
María C. Polo
Adolfo J. Martinez-Rodriguez1 July 2009 in Trends in Food Science & Technology
Journal Article
Maria A. Del Pozo BayónAdolfo J. Martinez-RodriguezEPEncarnación Pueyo
Encarnación Pueyo
MMM.Victoria MORENO-ARRIBAS
M.Victoria MORENO-ARRIBAS24 March 2000 in Journal of Agricultural and Food Chemistry
Journal Article
Adolfo J. Martinez-RodriguezMPM. Carmen Polo
M. Carmen Polo
6 September 2006 in Journal of Agricultural and Food Chemistry
Journal Article
YNY. P. Núñez
Y. P. Núñez
ACA. V. Carrascosa
A. V. Carrascosa
RGRamon Gonzalez
Ramon GonzalezMPM. C. Polo
M. C. Polo
Adolfo J. Martinez-RodriguezAbout Me
Adolfo J. Martinez-Rodriguez is a senior scientist at the Institute of Food Science Research (CIAL) and is the head of the microbiology and biocatalysis group. He has a degree in biochemistry and a Ph.D. in chemical sciences from the Autonoma University, Madrid, Spain. He is the coauthor of 85 original scientific papers in the field of food microbiology and has 10 invention patents, five of which are licensed to food manufacturers. His current research interests are mainly focused on food safety and studies of virulence and natural alternatives for controlling foodborne pathogens and other human pathogens such as Campylobacter spp. and Helicobacter pylori.