http://opendata.unex.es/recurso/educacion/universidad/personal/0f57158dbd723569a357dd53428679ff-juan-jose-cordoba-ramos
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- A comparative study of DNA extraction methods to be used in real-time PCR based quantification of ochratoxin A-producing molds in food products
- Alteraciones originadas por microorganismos, ácaros e insectos en jamones ibéricos
- Alternaria
- Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin
- Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry-cured ham-based model
- Aplicación de bacterias ácido-lácticas seleccionadas para el biocontrol de Listeria monocytogenes en quesos “Torta del Casar”
- Aplicación de compuestos orgánicos volátiles (VOCS) procedentes de levaduras para el control de penicillium expansum en manzana
- Application of selected lactic-acid bacteria to control Listeria monocytogenes in soft-ripened “Torta del Casar” cheese
- Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions
- Candida
- Caracterización fenotípica y por RAPD-PCR de levaduras aisladas durante el proceso de maduración de jamón ibérico
- Changes in intramuscular lipids during ripening of Iberian dry-cured ham
- Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages
- Characterisation of microbial deep spoilage in Iberian dry-cured ham
- Characterization and control of microbial black spot spoilage in dry-cured Iberian ham
- Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry-Cured Ham
- Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process
- Characterization of molds from dry-cured meat products and their metabolites by micellar electrokinetic capillary electroposis and random amplified polymorphic DNA PCR
- Clostridium
- Clostridium
- Clostridium (C. botulinum and C. perfringens)
- Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system
- Composition and toxigenic potential of the mould population on dry-cured Iberian ham
- Contribución de la población microbiana a la seguridad y calidad del jamón curado
- Contribution of a selected fungal population to the volatile compounds on dry-cured ham
- Contribution of a selected fungal population to proteolysis on dry-cured ham
- Control del proceso de elaboración del jamón ibérico. Aseguramiento de la calidad sensorial
- Control of Listeria monocytogenes growth and virulence in a traditional soft cheese model system based on lactic acid bacteria and a whey protein hydrolysate with antimicrobial activity
- DNA typing methods for differentiation of yeasts related to dry-cured meat products
- Debaryomyces
- Desarrollo de métodos de RT-qPCR para la detección de mohos viables productores de OTA en derivados cárnicos curado-madurados
- Desarrollo de métodos de PCR en tiempo real para la cuantificación de Escherichia coli O157:H7 viables en productos cárnicos
- Desarrollo de métodos PCR en tiempo real para la cuantificación de mohos productores de micotoxinas en productos cárnicos madurados
- Desarrollo de métodos de PCR en tiempo real para la cuantificación de mohos productores de aflatoxinas, ocratoxina A y patulina en productos cárnicos
- Desarrollo de una PCR convencional para detectar “E. coli” O157:H7
- Desarrollo y aplicación en jamón curado de un método de PCR en tiempo real para la cuantificación de mohos productores de ocratoxina a.
- Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products
- Design of primers and probes for quantitative real-time PCR methods
- Detección de microorganismos toxigénicos por técnicas de ácidos nucleicos
- Detección de mohos toxigénicos en alimentos
- Detection of Clostridium botulinum types A, B, E and F in foods by PCR and DNA probe
- Detection of filamentous fungi in foods
- Detection of mycotoxin-producing molds and mycotoxins in foods
- Development of PCR assays for detection of Escherichia coli O157:H7 in meat products
- Development of Two Quantitative Real-Time PCR Methods Based on SYBR Green and TaqMan to Quantify Sterigmatocystin-Producing Molds in Foods
- Development of a HOG-based real-time PCR method to detect stress response changes in mycotoxigenic moulds
- Development of a Multiplex PCR Method for the Detection of Patulin-, Ochratoxin A- and Aflatoxin-Producing Moulds in Foods
- Development of a PCR protocol to detect patulin producing moulds in food products
- Development of a PCR protocol to detect ochratoxin A producing moulds in food products
- Development of a Protocol for Efficient DNA Extraction of Patulin-Producing Molds from Food for Sensitive Detection by PCR
- Development of a multiplex real-time PCR to quantify aflatoxin, ochratoxin A and patulin producing molds in foods
- Development of a multiplex qPCR method for simultaneous quantification in dry-cured ham of an antifungal-peptide Penicillium chrysogenum strain used as protective culture and aflatoxin-producing moulds
- Development of a multiplex real-time PCR to differentiate the four major Listeria monocytogenes serotypes in isolates from meat processing plants
- Development of a pcr protocol to detect aflatoxigenic molds in food products
- Development of an efficient fungal DNA extraction method to be used in random amplified polymorphic DNA-PCR analysis to differentiate cyclopiazonic acid mold producers
- Development of an efficient real-time PCR assay to quantify enterotoxin-producing staphylococci in meat products
- Development of real-time PCR methods to quantify patulin-producing molds in food products
- Diferenciación de S. aureus, C. perfrigens y C. botulinum de aislamientos estafilococos y clostridios en alimentos mediante técnicas de ácidos nucleicos
- Differentiation of Clostridium perfringens and Clostridium botulinum from non-toxigenic clostridia, isolated from prepared and frozen foods by PCR-DAN based methods.
- Differentiation of Clostridium perfringens and Clostridium botulinum from non-toxigenic clostridia, isolated from prepared and frozen foods by PCR-DAN based methods
- Differentiation of toxigenic Staphylococcus aureus in staphylococcal isolates from prepared and frozen foods by combined arbitrarily primed polymerase chain reaction and DNA probe
- Differentiation of toxigenic Staphylococcus aureus in staphylococcal isolates from prepared and frozen foods by combined arbitrarily primed polymerase chain reaction and DNA probe.
- Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production
- Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods
- Efecto de Debaryomyces hansenii en el crecimiento y expresión de genes de virulencia de Listeria monocytogenes en jamón curado loncheado
- Efecto de Penicillium nalgiovense como cultivo protector en la inhibición de mohos toxigénicos en embutidos crudos-curados
- Effect of Penicillium chryso genum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins
- Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage salchichón
- Effect of Spanish smoked paprika “Pimentón de La Vera” on control of ochratoxin A and aflatoxins production on a dry-cured meat model system
- Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented “Salchichón”
- Effect of acidic conditions on the growth and expression of two virulence genes of Listeria monocytogenes serotype 4b
- Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations
- Effect of protease EPg222 obtained from Penicillium chrysogenum isolated from dry-cured ham in pieces of pork loins
- Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process
- Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage salchichón
- Effect of the dry-cured fermented sausage “salchichón” processing with a selected lactobacillus sakei in listeria monocytogenes and microbial population
- Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage 'salchichón'
- Effect of the fungal extracellular protease EPg222 on texture of whole pieces of pork loin
- Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage salchichón ripened with commercial starter cultures
- Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage `salchichon'
- Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products
- Effects of salt and temperature on proteolysis during ripening of Iberian ham
- Efficiency of mitochondrial DNA restriction analysis and RAPD-PCR to characterize yeasts growing on dry-cured Iberian ham at the different geographic areas of ripening
- El jamón curado de cerdo ibérico: descripción del proceso tradicional de elaboración
- El sistema ARCPC como medida de aseguramiento de la calidad alimentaria
- Evaluación de la supervivencia de Listeria monocytogenes en jamón curado mediante el análisis de la expresión génica
- Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production
- Evaluation of different RNA extraction methods of filamentous fungi in various food matrices
- Evaluation of hazard of aflatoxin B1, ochratoxin A and patulin production in dry-cured ham and early detection of producing moulds by qPCR
- Evaluation of microbial proteolysis in meat products by capillary electrophoresis
- Evaluation of microbial hazards during processing of spanish prepared Flamenquin
- Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham
- Evaluation of the efficacy of Debaryomyces hansenii as protective culture for controlling Listeria monocytogenes in sliced dry-cured ham
- Evaluation of the microbial hazards during cooling of the bechamel used to elaborate commercial croquettes
- Evaluation of the microbial hazards during cooling of the bechamel used to elaborate commmercial croquettes
- Evolution of Free Amino Acids and Amines during Ripening of Iberian Cured Ham
- Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria
- Free amino acids and other non-volatile compounds formed during processing of Iberian ham
- Gene Expression Analysis as a Method to Predict OTA Accumulation in Dry-Cured Meat Products
- Gene expression analysis to predict aflatoxins B<inf>1</inf> and G<inf>1</inf> contamination in some plant origin foods
- Generation of non-protein nitrogen and volatile compounds by Penicillium chrysogenum Pg222 activity on pork myofibrillar proteins
- Genetic characterization and expression of the novel fungal protease, EPg222 active in dry-cured meat products
- Gram-positive, catalase-positive cocci from dry cured Iberian ham and their enterotoxigenic potential
- Growth and expression of virulence genes of listeria monocytogenes during the processing of dry-cured fermented “salchichón” manufactured with a selected lactilactobacillus sakei
- Grupo de Higiene y Seguridad Alimentaria de la Universidad de Extremadura
- Higiene y Seguridad Alimentaria
- Hydrolysis and Maillard Reactions During Ripening of Iberian Ham
- Hydrolysis and loss of extractability of proteins during ripening of iberian ham
- Hydrolytic activity of Penicillium chrysogenum Pg222 on pork myofibrillar proteins
- Identification and control of moulds responsible for black spot spoilage in dry-cured ham
- Impact of water activity on the inactivation and gene expression of listeria monocytogenes during refrigerated storage of pressurized dry-cured ham
- Implantación del sistema ARICPC/HACCP en precocinados congelados. 2. Evaluación de peligros microbiológicos en el proceso de elaboración. Medidas preventivas, puntos críticos de control y sistemas de vigilancia y monitorización
- Implantación del sistema ARICPC/HACCP en precocinados congelados. 1. Evaluación de peligros microbiológicos en las materias primas
- Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage salchichón
- Influence of temperature and substrate conditions on the omt-1 gene expression of Aspergillus parasiticus in relation to its aflatoxin production
- Influence of the processing conditions of Iberian ham on proteolysis during ripening
- Influencia de las condiciones higiénicas de elaboración sobre la putrefacción profunda o cala del jamón curado
- Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products
- Interés del control de los mohos en el jamón curado
- Killer Activity of Yeasts Isolated from Spanish Dry-Cured Ham
- Liberación de ácidos grasos durante la maduración del jamón ibérico
- Lipid oxidative changes in the processing of Iberian pig hams
- Lipid- and protein-degrading processes during the maturation of ham
- Listeria monocytogenes cell-to-cell spread
- Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers Análisis de los riesgos microbiológicos durante el proceso de elaboración de varitas de merluza
- Microbial populations and volatile compounds in the 'bone taint' spoilage of dry cured ham
- Microbiological hazards during processing of croquettes
- Molecular cloning of verrucosidin-producing Penicillium polonicum genes by differential screening to obtain a DNA probe
- Multiplex detection of toxigenic Penicillium species
- Occurrence of toxigenic fungi and mycotoxins during smoked paprika production
- PCR en tiempo real para cuantificar mohos productores de aflatoxinas en productos cárnicos
- PCR en tiempo real para detectar estafilococos enterotoxigénicos en productos cárnicos
- PCR múltiple en tiempo real para detectar “E. coli” O157:H7 en productos cárnicos
- PCR múltiple en tiempo real para cuantificar “E. coli” O157:H7 en productos cárnicos
- PCR to detect patulin producing moulds validated in foods
- Pathogenesis of fungal infections
- Población de levaduras de jamón ibérico:: caracterización, distribución e influencia en el aroma
- Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage
- Prevalence and characterization of Listeria monocytogenes in deboning and slicing areas of Spanish dry-cured ham processing
- Prevalence of Listeria monocytogenes in RTE Meat Products of Quevedo (Ecuador)
- Production of cyclopiazonic acid by Penicillium commune isolated from dry-cured ham on a meat extract - Based substrate
- Productos cárnicos para el siglo XXI: seguros, nutritivos y saludables
- Productos cárnicos seguros, nutritivos y saludables: red de excelencia Consolider Procarse : Cáceres, 4-5 de octubre de 2017
- Productos derivados de la lipolisis y de la oxidación lipídica en jamones ibéricos y cruzados con duroc
- Proteolytic activity of penicillium chrysogenum and debaryomyces hansenii during controlled ripening of pork loins
- Purification and characterization of an extracellular protease from Penicillium chrysogenum Pg222 active against meat proteins
- Quantification of Penicillium nalgiovense on Dry-Cured Sausage ‘Salchichón’ Using a SYBR Green-Based Real-Time PCR
- Quantification of ochratoxin A-producing molds in food products by SYBR Green and TaqMan real-time PCR methods
- Quantitative real-time PCR method with internal amplification control to quantify cyclopiazonic acid producing molds in foods
- Rapid differentiation of Staphylococcus aureus from staphylococcal species by arbitrarily primed-polymerase chain reaction
- Real-time PCR assays for detection and quantification of aflatoxin-producing molds in foods
- Real-time PCR for the detection of pathogens in meat and meat products
- Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices
- Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions
- Respuesta del sistema ARICPC/HACCP en precocinados congelados. 1. Evaluación de peligros microbiológicos en la materias primas
- Respuesta del sistema ARICPC/HACCP en precocinados congelados. 2. Evaluación de los peligros microbiológicos en el proceso de elaboración. Medidas preventivas, puntos críticos de control y sistemas de vigilancia y monoterización
- Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage salchichón
- Selección de bacterias ácido lácticas con actividad anti-Listeria monocytogenes en alimentos madurados tradicionales
- Selección de cultivos iniciadores para jamón curado y ventajas de su aplicación
- Selección y diferenciación de levaduras aisladas de jamón ibérico productoras de compuestos volátiles de interés
- Selection and characterization of lactic acid bacteria with activity against Listeria monocytogenes from traditional RTE ripened foods
- Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham
- Staphylococcus
- Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-To-Eat Meat-and Dairy-Ripened Products
- Studies on the Genes Encoding Botulinum Neurotoxin Type A of Clostridium botulinum from a Variety of Sources
- Study of lactic acid bacteria isolated from traditional ripened foods and partial characterization of their bacteriocins
- Subproyecto Detrapat: incidencia, prevalencia y detección de patógenos por técnicas rápidas en la industria cárnica y productos cárnicos RTE
- T-2, HT-2, and Diacetoxyscirpenol Toxins from Fusarium
- Targeting other mycotoxin biosynthetic genes
- The influence of ecophysiological factors on growth, aflR gene expression and aflatoxin B<inf>1</inf> production by a type strain of Aspergillus flavus
- The influence of salt (NaCl) on ochratoxin A biosynthetic genes, growth and ochratoxin A production by three strains of Penicillium nordicum on a dry-cured ham-based medium
- The phylogeny of the genus Clostridium: Proposal of five new genera and eleven new species combinations
- Técnicas de PCR para detectar “E. coli” O157:H7 en productos cárnicos
- Técnicas de ácidos nucleicos para la detección de C. botulinum en alimentos
- Uso de cultivos protectores en productos cárnicos
- Volatile components of dry cured Iberian ham
- Yeast population during ripening of dry-cured Iberian ham
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