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- An in vitro assay of the effect of lysine oxidation end-product, α-aminoadipic acid, on the redox status and gene expression in probiotic Lactobacillus reuteri PL503
- Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties
- Bioactivities of wine components on marinated beef during aging
- Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products
- Candida
- Characterization and control of microbial black spot spoilage in dry-cured Iberian ham
- 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
- Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions
- DNA typing methods for differentiation of yeasts related to dry-cured meat products
- Debaryomyces
- 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
- Detection of changes in mould cell wall stress-related gene expression by a novel reverse transcription real-time PCR method
- 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 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 methodology for estimating the ergosterol in meat product-borne toxigenic moulds to evaluate antifungal agents
- Development of a multiplex real-time PCR to quantify aflatoxin, ochratoxin A and patulin producing molds in foods
- 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 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
- Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production
- Discovering potential biomarkers for Ochratoxin A production by Penicillium nordicum in dry-cured meat matrices through untargeted metabolomics
- Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods
- Effect of Debaryomyces hansenii and the antifungal PgAFP protein on Alternaria spp. growth, toxin production, and RHO1 gene expression in a tomato-based medium
- Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production
- Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry-cured fermented sausages
- 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 fungal protease EPg222 on proteolysis and texture in the dry fermented sausage 'salchichón'
- Effects of preservative agents on quality attributes of dry-cured fermented sausages
- 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
- Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production
- Evaluation of the efficacy of Debaryomyces hansenii as protective culture for controlling Listeria monocytogenes in sliced dry-cured ham
- Gene expression as a good indicator of aflatoxin contamination in dry-cured ham
- Identification and control of moulds responsible for black spot spoilage in dry-cured ham
- In vitro antifungal effects of spices on ochratoxin A production and related gene expression in Penicillium nordicum on a dry-cured fermented sausage medium
- Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products
- Killer Activity of Yeasts Isolated from Spanish Dry-Cured Ham
- Listeria monocytogenes cell-to-cell spread
- Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir
- Molecular mechanisms of the disturbance caused by malondialdehyde on probiotic Lactobacillus reuteri PL503
- Multiplex detection of toxigenic Penicillium species
- PCR to detect patulin producing moulds validated in foods
- Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages
- Plant extracts as biopreservatives against Penicillium nordicum in dry-cured sausages
- Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models
- Prevalence and characterization of Listeria monocytogenes in deboning and slicing areas of Spanish dry-cured ham processing
- Prolonging shelf life of lamb cutlets packed under high-oxygen modified atmosphere by spraying essential oils from North-African plants
- Proteomic analyses reveal mechanisms of action of biocontrol agents on ochratoxin A repression in Penicillium nordicum
- Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening
- Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium
- Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality
- Proteomics reveal the protective effects of chlorogenic acid on Enterococcus faecium Q233 in a simulated pro-oxidant colonic environment
- Quality Characteristics of Fresh Meat from Pigs of the Gascon Breed
- Real-time PCR for the detection of pathogens in meat and meat products
- Resveratrol protects Lactobacillus reuteri against H <inf>2</inf> O <inf>2</inf> - induced oxidative stress and stimulates antioxidant defenses through upregulation of the dhaT gene
- Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium
- Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages
- Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham
- Staphylococcus
- Targeting other mycotoxin biosynthetic genes
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