Personal information

Emails & domains

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Other IDs

ResearcherID: L-7770-2017
Scopus Author ID: 57201679066

Keywords

Bioinformatics, High Throughput Sequencing, Gut Microbiome, Food Microbiome, Soft-cheeses, Yeast, Bacteria

Countries

Spain, United Kingdom

Activities

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Employment (5)

University of Extremadura: Badajoz, ES

2024-01-01 to present | Postdoctoral Fellow (Animal Production and Food Science)
Employment
Source: Self-asserted source
Almudena V. Merchán

Wellcome Sanger Institute: Cambridge, GB

2023-01-01 to 2023-12-31 | Postdoctoral Fellow (Lawley Lab)
Employment
Source: Self-asserted source
Almudena V. Merchán

Universidad de Extremadura: Badajoz, Extremadura, ES

2022-03-01 to 2022-12-31 | Postdoctoral Fellow (Animal Production and Food Science)
Employment
Source: Self-asserted source
Almudena V. Merchán

University of Extremadura: Badajoz, ES

2018-02-01 to 2021-11-07 | PhD researcher (Animal Production and Food Science)
Employment
Source: Self-asserted source
Almudena V. Merchán

University of Burgos: Burgos, ES

2014-11-01 to 2015-11-30 | Associate Researcher (Chemical Engineering - BIOIND group)
Employment
Source: Self-asserted source
Almudena V. Merchán

Education and qualifications (3)

University of Extremadura: Badajoz, ES

2016-11-01 to 2021-11-26 | PhD in Food Science (Animal Production and Food Science)
Education
Source: Self-asserted source
Almudena V. Merchán

University of Burgos: Burgos, ES

2014-10-22 to 2015-07-22 | MPh în Biotechnology and Food Safety (Chemical Engineering)
Education
Source: Self-asserted source
Almudena V. Merchán

University of Extremadura: Badajoz, ES

2010-09-01 to 2014-07-17 | Bachelor degree in Food Science and Technology (Animal Production and Food Science)
Education
Source: Self-asserted source
Almudena V. Merchán

Professional activities (1)

Spanish Society of Microbiology: Madrid, ES

Membership
Source: Self-asserted source
Almudena V. Merchán

Funding (2)

Margarita Salas Postdoctoral Fellowship

2023-01 to 2024-12 | Contract
Ministerio de Universidades (Madrid, ES)
Source: Self-asserted source
Almudena V. Merchán

Isolation and selection of yeasts and enterobacteria for use in improving the technological and functional characteristics of traditional soft cheeses.

2018-02 to 2021-11 | Contract
Government of Extremadura (Badajoz, ES)
GRANT_NUMBER:

PD16026
Source: Self-asserted source
Almudena V. Merchán

Works (10)

Metabarcoding analysis reveals a differential bacterial community profile associated with ‘Torta del Casar’ and ‘Queso de la Serena’ PDO cheeses

Food Bioscience
2024-02 | Journal article | Author
DOI: 10.1016/j.fbio.2023.103491
Part of ISSN: 2212-4292
Contributors: Almudena V. Merchán; Santiago Ruiz-Moyano; MJ Benito; María Vázquez-Hernández; Catalina M. Cabañas; Ángel Carlos Román
Source: Self-asserted source
Almudena V. Merchán
grade
Preferred source (of 2)‎

Antifungal Effect of Autochthonous Aromatic Plant Extracts on Two Mycotoxigenic Strains of Aspergillus flavus

Foods
2023-04-27 | Journal article | Author
DOI: 10.3390/foods12091821
Part of ISSN: 2304-8158
Contributors: Francisco Ramiro Boy; Rocio Casquete; Iris Gudiño; Almudena V. Merchán; Belén Peromingo; MJ Benito
Source: Self-asserted source
Almudena V. Merchán
grade
Preferred source (of 3)‎

Characterization of autochthonal Hafnia spp. strains isolated from Spanish soft raw ewe's milk PDO cheeses to be used as adjunct culture

International Journal of Food Microbiology
2022-07 | Journal article
DOI: 10.1016/j.ijfoodmicro.2022.109703
Part of ISSN: 0168-1605
Source: Self-asserted source
Almudena V. Merchán

Characterization of autochthonal yeasts isolated from Spanish soft raw ewe milk protected designation of origin cheeses for technological application

Journal of Dairy Science
2022-04 | Journal article
DOI: 10.3168/jds.2021-21368
Part of ISSN: 0022-0302
Source: Self-asserted source
Almudena V. Merchán
grade
Preferred source (of 2)‎

Low-frequency ultrasound as a tool for quality control of soft-bodied raw ewe's milk cheeses

Food Control
2022-01 | Journal article
DOI: 10.1016/j.foodcont.2021.108405
Part of ISSN: 0956-7135
Source: Self-asserted source
Almudena V. Merchán

Improving the Viability and Metabolism of Intestinal Probiotic Bacteria Using Fibre Obtained from Vegetable By-Products

Foods
2021-09-07 | Journal article
DOI: 10.3390/foods10092113
Contributors: María Ángeles Rivas; María José Benito; Santiago Ruíz-Moyano; Alberto Martín; María de Guía Córdoba; Almudena V. Merchán; Rocío Casquete
Source: check_circle
Crossref
grade
Preferred source (of 2)‎

Anti-fungal activity of phenolic sweet orange peel extract for controlling fungi responsible for post-harvest fruit decay

Fungal Biology
2021-02 | Journal article
DOI: 10.1016/j.funbio.2020.05.005
Part of ISSN: 1878-6146
Source: Self-asserted source
Almudena V. Merchán

Identification and selection of yeast with functional properties for future application in soft paste cheese

LWT
2020 | Journal article
DOI: 10.1016/j.lwt.2020.109173
EID:

2-s2.0-85079624436

Part of ISBN:

00236438
Contributors: Merchán, A.V.; Benito, M.J.; Galván, A.I.; Ruiz-Moyano Seco de Herrera, S.
Source: Self-asserted source
Almudena V. Merchán via Scopus - Elsevier

Screening of autochthonous lactic acid bacteria strains from artisanal soft cheese: probiotic characteristics and prebiotic metabolism

LWT - Food Science and Technology
2019 | Journal article
DOI: 10.1016/J.LWT.2019.108388
WOSUID: WOS:000482245900021
Contributors: Ruiz-Moyanoa, Santiago; Goncalves dos Santos, Maria Teresa P.; Galvan, Ana, I; Merchan, Almudena, V; Gonzalez, Elena; de Guia Cordoba, Maria; Jose Benito, Maria
Source: check_circle
Web of Science Researcher Profile Sync
grade
Preferred source (of 2)‎

Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis

Journal of Food Science
2018-05-18 | Journal article
DOI: 10.1111/1750-3841.14141
Source: Self-asserted source
Almudena V. Merchán
grade
Preferred source (of 4)‎

Peer review (6 reviews for 2 publications/grants)

Review activity for Animals. (1)
Review activity for Foods. (5)
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