She has been Supervisor of several undergraduate, master and doctoral theses, responsible for research projects and author or co-author of several national and international publications. She develops research on pathogenic food-borne bacteria. Some of these studies involve proteomic, transcriptomic and phenotypic analysis of planktonic and biofilm cells. The use of lactic acid bacteria, with probiotic characteristics, in the attenuation of the virulence of these pathogens, is another area of research. This area is related with the development of new and healthier food based on the fermentation of underexplored fruit and vegetables materials, like commercial misshapen or under-sized items as well as by-products of fruit and vegetable industry, with high content in functional compounds.