http://opendata.unex.es/recurso/educacion/universidad/personal/b33ff71e989f1a9ee3c3c36d354fcd5d-alicia-rodriguez-jimenez
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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
- Abatement of ochratoxin a from contaminated wine and grape juice by activated carbon adsorption
- Alternaria
- 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
- Antimicrobial Properties of Essential Oils Obtained from Autochthonous Aromatic Plants
- Análisis de rentabilidad en explotaciones de ovino de carne
- Aplicación de herramientas estadísticas para el desarrollo de competencias transversales en Evaluación de la Seguridad Alimentaria de 4º curso del Grado de Ciencia y Tecnología de los Alimentos
- Application of data mining techniques to predict the production of aflatoxin B<inf>1</inf> in dry-cured ham
- Application of selected lactic-acid bacteria to control Listeria monocytogenes in soft-ripened “Torta del Casar” cheese
- Aspergillus westerdijkiae as a major ochratoxin A risk in dry-cured ham based-media
- Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages
- Biocontrol of mycotoxins: dynamics and mechanisms of action
- Candida
- Carbon dioxide mediates the response to temperature and water activity levels in Aspergillus flavus during infection of Maize Kernels
- Changes in environmental factors driven by climate change: Effects on the ecophysiology of mycotoxigenic fungi
- Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages
- Characterization of autochthonal yeasts isolated from Spanish soft raw ewe milk protected designation of origin cheeses for technological application
- Climate change and mycotoxigenic fungi: Impacts on mycotoxin production
- Climate change factors and Aspergillus flavus: Effects on gene expression, growth and aflatoxin production
- Climate change, food security and mycotoxins: Do we know enough?
- 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
- Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions
- 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
- Control of toxigenic Aspergillus spp. in dried figs by volatile organic compounds (VOCs) from antagonistic yeasts
- Cuantificación de células viables de Escherichia coli O157:H7 en productos cárnicos listos para el consumo mediante PCR múltiple en tiempo real
- 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 y aplicación en jamón curado de un método de PCR en tiempo real para la cuantificación de mohos productores de ocratoxina a.
- Design of primers and probes for quantitative real-time PCR methods
- Detección de mohos toxigénicos en alimentos
- 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 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 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 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 a rapid procedure of real-time PCR to detect Listeria monocytogenes in cheese
- 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
- Development of real-time PCR methods for the quantification of Methanoculleus, Methanosarcina and Methanobacterium in anaerobic digestion
- Differential response to synthetic and natural antifungals by Alternaria tenuissima in wheat simulating media: Growth, mycotoxin production and expression of a gene related to cell wall integrity
- Diffusion of mycotoxins and secondary metabolites in dry-cured meat products
- Diversity and distribution of Listeria monocytogenes in meat processing plants
- Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods
- Editorial: Special Issue on environmental changes and mycotoxins
- Efecto de Penicillium nalgiovense como cultivo protector en la inhibición de mohos toxigénicos en embutidos crudos-curados
- 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 Penicillium nalgiovense as protective culture in processing of dry-fermented sausage salchichón
- Effect of Temperature during Drying and Storage of Dried Figs on Growth, Gene Expression and Aflatoxin Production
- 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 climate change on Aspergillus flavus and aflatoxin B<inf>1</inf> production
- Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production
- Effect of potassium sorbate (E-202) and the antifungal PgAFP protein on Aspergillus carbonarius growth and ochratoxin A production in raisin simulating media
- Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process
- Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems
- Effect of the dry-cured fermented sausage “salchichón” processing with a selected lactobacillus sakei in listeria monocytogenes and microbial population
- Efficacy of fungal and bacterial antagonists for controlling growth, FUM1 gene expression and fumonisin B<inf>1</inf> production by Fusarium verticillioides on maize cobs of different ripening stages
- Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages
- Evaluation of different RNA extraction methods of filamentous fungi in various food matrices
- Evaluation of fungal hazards associated with dried fig processing
- 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 the efficacy of Debaryomyces hansenii as protective culture for controlling Listeria monocytogenes in sliced dry-cured ham
- Evaluation of the risk of fungal spoilage when substituting sucrose with commercial purified Stevia glycosides in sweetened bakery products
- 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
- Fungal control in foods through biopreservation
- 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
- Gene expression as a good indicator of aflatoxin contamination in dry-cured ham
- Gene expression studies of reference genes for quantitative real-time PCR: an overview in insects
- Growth and expression of virulence genes of listeria monocytogenes during the processing of dry-cured fermented “salchichón” manufactured with a selected lactilactobacillus sakei
- Identification and control of moulds responsible for black spot spoilage in dry-cured ham
- Impact of bacterial biocontrol agents on aflatoxin biosynthetic genes, aflD and aflR expression, and phenotypic aflatoxin B<inf>1</inf> production by Aspergillus flavus under different environmental and nutritional regimes
- Impact of water activity on the inactivation and gene expression of listeria monocytogenes during refrigerated storage of pressurized dry-cured ham
- Impact of water management and geographic location on the physicochemical traits and fungal population of ‘Calabacita’ dried figs in Extremadura (Spain)
- Impacts of climate change interacting abiotic factors on growth, afld and aflr gene expression and aflatoxin b<inf>1</inf> production by aspergillus flavus strains in vitro and on pistachio nuts
- Impacts of environmental stress on growth, secondary metabolite biosynthetic gene clusters and metabolite production of xerotolerant/xerophilic fungi
- In vitro antifungal effects of spices on ochratoxin A production and related gene expression in Penicillium nordicum on a dry-cured fermented sausage medium
- In vitro biological control of aspergillus flavus by hanseniaspora opuntiae l479 and hanseniaspora uvarum l793, producers of antifungal volatile organic compounds
- Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum
- Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium
- Influence of temperature and substrate conditions on the omt-1 gene expression of Aspergillus parasiticus in relation to its aflatoxin production
- Influencia de las condiciones ecológicas sobre el crecimiento y producción de aflatoxinas de Aspergillus en sistemas modelos cárnicos
- Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products
- Inhibitory effect of pgafp and protective cultures on aspergillus parasiticus growth and aflatoxins production on dry-fermented sausage and cheese
- Insights into existing and future fungal and mycotoxin contamination of cured meats
- Interactions between water activity and temperature on the Aspergillus flavus transcriptome and aflatoxin B<inf>1</inf> production
- Listeria monocytogenes cell-to-cell spread
- Molecular mechanisms of the disturbance caused by malondialdehyde on probiotic Lactobacillus reuteri PL503
- Multiplex detection of toxigenic Penicillium species
- Mycotoxigenic fungi and mycotoxins associated with stored maize from different regions of Lesotho
- Occurrence of toxigenic fungi and mycotoxins during smoked paprika production
- Ochratoxin a and aflatoxins B1, B2, G1, G2 in grape juice: Simultaneous adsorption with activated carbon
- PCR en tiempo real para cuantificar mohos productores de aflatoxinas 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
- Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models
- 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
- 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
- Quantification of viable Escherichia coli O157: H7 in meat products by duplex real-time PCR assays
- Quantitative real-time PCR method with internal amplification control to quantify cyclopiazonic acid producing molds in foods
- 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
- 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
- Selección de mohos para cultivos iniciadores en jamones ibéricos “Valle de los Pedroches”
- 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
- Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC–MS/MS
- Spice and Herb Frauds: Types, Incidence, and Detection: The State of the Art
- Staphylococcus
- Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-To-Eat Meat-and Dairy-Ripened Products
- Study of lactic acid bacteria isolated from traditional ripened foods and partial characterization of their bacteriocins
- T-2, HT-2, and Diacetoxyscirpenol Toxins from Fusarium
- TRI12 based quantitative real-time PCR assays reveal the distribution of trichothecene genotypes of F. graminearum and F. culmorum isolates in Danish small grain cereals
- 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
- Trabajos dirigidos como herramienta para el desarrollo de competencias transversales y comparación entre alumnos de distintos cursos Grado de Ciencia y Tecnología de los Alimentos de la UEX
- Understanding the effect of postharvest tomato temperatures on two toxigenic Alternaria spp. strains: growth, mycotoxins and cell-wall integrity-related gene expression
- Uso de cultivos protectores en productos cárnicos
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