ANA BELÉN PEROMINGO ARÉVALO

Literals

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  • 00063-PROFESOR CONTRATADO DOCTOR
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  • 477ce0ad6d74e5a04ebe3155cdf7c91b
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  • TIEMPO COMPLETO
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  • ANA BELÉN
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  • 13
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  • PEROMINGO ARÉVALO
• foaf:name
  • ANA BELÉN PEROMINGO ARÉVALO
• vivo:orcidId
  • 0000000296846005
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  • http://orcid.org/0000000296846005
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  • 56328574000

Typed Literals

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Relations

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  • ANÁLISIS MICROBIOLÓGICO Y EVALUACIÓN TOXICOLÓGICA
  • ANÁLISIS MICROBIOLÓGICO Y EVALUACIÓN TOXICOLÓGICA
  • GESTIÓN DE LA SEGURIDAD Y DE LA CALIDAD EN LA INDUSTRIA ALIMENTARIA
  • HIGIENE DE LOS ALIMENTOS I
  • HIGIENE DE LOS ALIMENTOS I
  • HIGIENE Y SEGURIDAD ALIMENTARIA I
  • HIGIENE Y SEGURIDAD ALIMENTARIA I
  • HIGIENE Y SEGURIDAD ALIMENTARIA II
  • HIGIENE Y SEGURIDAD ALIMENTARIA II
  • LEGISLACIÓN Y GESTIÓN DE CALIDAD
  • MICROBIOLOGÍA
  • MICROBIOLOGÍA
  • TÉCNICAS RÁPIDAS DE ANÁLISIS MICROBIOLÓGICO
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• ou:tienePublicacion
  • Antifungal Effect of Autochthonous Aromatic Plant Extracts on Two Mycotoxigenic Strains of Aspergillus flavus
  • Application of data mining techniques to predict the production of aflatoxin B<inf>1</inf> in dry-cured ham
  • Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages
  • Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products
  • Diffusion of mycotoxins and secondary metabolites in dry-cured meat products
  • Effcacy of the combined protective cultures of penicillium chrysogenum and debaryomyces hansenii for the control of ochratoxin a hazard in dry-cured ham
  • 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 cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production
  • Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems
  • 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
  • Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages
  • Gene expression as a good indicator of aflatoxin contamination in dry-cured ham
  • Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models
  • Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions
  • Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages
  • Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC–MS/MS
  • The influence of ecophysiological factors on growth, aflR gene expression and aflatoxin B<inf>1</inf> production by a type strain of Aspergillus flavus
  • Use of molds and their antifungal proteins for biocontrol of toxigenic molds on dry-ripened cheese and meats
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• ou:perteneceAGrupoInvestigacion
  • Higiene y Seguridad Alimentaria
• ou:adscritoACentro
  • Facultad De Veterinaria
• ou:imparteDocenciaEnArea
  • NUTRICIÓN Y BROMATOLOGÍA
• ou:adscritoADepartamento
  • PRODUCCIÓN ANIMAL Y CIENCIA DE LOS ALIMENTOS

Inverse Relations

• Has related: ou:autorTesis
  • Estrategias Para El Control De Mohos Toxigénicos En Derivados Cárnicos Curado-Madurados Utilizando Microorganismos Y Factores Ambientales

Blank Nodes

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    • swrcfe:role Investigador
    • swrcfe:project AISLAMIENTO E IDENTIFICACIÓN DE MOHOS Y LEVADURAS CON CAPACIDAD PROTECTORA FRENTE A MOHOS TOXIGÉNICOS, Y EVALUACIÓN DE SU IMPLANTACIÓN Y EFECTIVIDAD FRENTE A MOHOS TOXIGÉNICOS EN PALETAS Y JAMONES.
    ]
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    • swrcfe:project IDENTIFICACIÓN DE FUENTES DE CONTAMINACIÓN POR LISTERIA MONOCYTOGENES EN QUESOS ARTESANOS DE LECHE CRUDA E IMPLANTACIÓN DE PROTOCOLOS DE HIGIENE, DE PROCESO Y DE BIOCONTROL
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    ]
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    • swrcfe:project CONTROL DE BACTERIAS PATÓGENAS Y EVALUACIÓN DE LA CALIDAD SENSORIAL DE PALETAS DE CERDO IBÉRICO ELABORADAS SIN SALES NITRIFICANTES
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    • swrcfe:role Investigador
    • swrcfe:project CONTROL DE MICOTOXINAS EN EMBUTIDOS TRADICIONALES MEDIANTE VEGETALES AUTÓCTONOS
    ]
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