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Olga María Bonilla‐Luque

Observed names: Bonilla Luque, Olga, Bonilla Luque, Olga María, Bonilla-Luque O., Bonilla-Luque, O., Bonilla-Luque, O.M., Bonilla-Luque, Olga María, Olga María Bonilla Luque, Olga María Bonilla-Luque, Olga Mª Bonilla Luque
ORCID: 0000-0003-4333-832X
Observed ORCID: 0000-0003-4333-832X
OpenAlex ID: A5016764237
From Cheese-Making to Consumption: Exploring the Microbial Safety of Cheeses through Predictive Microbiology Models
2021 · Arícia Possas, Olga María Bonilla-Luque, et al. · Foods · 85
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In vitro antimicrobial activity of extracts and essential oils of Cinnamomum , Salvia , and Mentha spp. against foodborne pathogens: A meta‐analysis study
2023 · Youssef Ezzaky, Abdelkhaleq Elmoslih, et al. · Comprehensive Reviews in Food Science and Food Safety · 21
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Tracking microbial quality, safety and environmental contamination sources in artisanal goat cheesemaking factories
2023 · Olga María Bonilla-Luque, Arícia Possas, et al. · Food Microbiology · 18
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Meta-analysis of antimicrobial activity of Allium, Ocimum, and Thymus spp. confirms their promising application for increasing food safety
2024 · Olga María Bonilla-Luque, Beatriz Nunes Silva, et al. · Food Research International · 10
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Meta-Analysis of In Vitro Antimicrobial Capacity of Extracts and Essential Oils of Syzygium aromaticum, Citrus L. and Origanum L.: Contrasting the Results of Different Antimicrobial Susceptibility Methods
2023 · Beatriz Nunes Silva, Olga María Bonilla-Luque, et al. · Foods · 10
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Microbiological and Physicochemical Profile of Traditionally Produced Chouriça de Carne Dry-Fermented Sausages: Towards Benchmarking of Products Against Established Quality Groups
2024 · Ana Sofia Faria, Olga María Bonilla-Luque, et al. · Foods · 8
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Exploring microbial diversity during the artisanal Salchichón production: Food safety in the consumer spotlight
2023 · Olga María Bonilla-Luque, Antonio Valero, et al. · LWT · 6
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Controlling Listeria monocytogenes contamination in fresh goat milk cheeses: Dynamic modelling during storage
2025 · Olga María Bonilla-Luque, Arícia Possas, et al. · Food Control · 4
Insight into the nutritional potential and the antioxidant, antibacterial, and cytotoxicity activities of the aerial edible part of halophytic plant Salicornia arabica L
2024 · Souhaieb Chrigui, Malek Ben Zid, et al. · Euro-Mediterranean Journal for Environmental Integration · 3
Application of novel predictive microbiology techniques to shelf‐life studies on Listeria monocytogenes in ready‐to‐eat foods (ListeriaPredict)
2023 · Francis Butler, Kevin Hunt, et al. · EFSA Supporting Publications · 3
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Describing the Fate of Autochthonous Lactic Acid Bacteria in Artisanal Goat’s Raw Milk Cheeses during Storage: An Omnibus Modelling Approach
2023 · Olga María Bonilla-Luque, Arícia Possas, et al. · 1
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Mathematical modeling of shelf-life prediction: Techniques and applications
2026 · Rosa María García-Gimeno, Guiomar Denisse Posada-Izquierdo, et al. · Elsevier eBooks
Contributors
2026 · Samiye Adal, Yogesh K. Ahlawat, et al. · Elsevier eBooks
Cuantificación y evaluación del riesgo de la transferencia de biofilms de listeria monocytogenes a alimentos listos para el consumo mediante risk ranger 2.0
2025 · Sánchez-Martín J., Serrano-Heredia S., et al.
Q4MRATools: Quantitative tools to microbial risk assessment
2024 · Olga María Bonilla Luque, Antonio Valero, et al. · EFSA Journal
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Preliminary Assessment of Microbiological and Physicochemical Properties of Artisanal “Chouriço de Carne” Fermented Sausages, Manufactured in Northern Portugal
2023 · Ana Sofia Faria, Gisela Rodrigues, et al.
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Calidad microbiológica del queso curado artesanal elaborado con leche cruda de cabra producido en España
2021 · Olga María Bonilla‐Luque, Arícia Possas, et al. · Avances de Investigación en Inocuidad de Alimentos
Evaluación de las Condiciones Higiénico-Sanitarias y Seguridad Microbiológica Durante la Elaboración de Quesos Artesanales de Leche Cruda
2021 · Bonilla-Luque, O. · Zenodo (CERN European Organization for Nuclear Research)
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Works count: 22
Citation count: 169
H-index: 6
I10-index: 5
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