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- Beneficial Effects of Essential Oils from the Mediterranean Diet on Gut Microbiota and Their Metabolites in Ischemic Heart Disease and Type-2 Diabetes Mellitus
- Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions
- Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin
- 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
- Biodegradation of Punicalagin into Ellagic Acid by Selected Probiotic Bacteria: A Study of the Underlying Mechanisms by MS-Based Proteomics
- Choroidal thickness and granulocyte colony-stimulating factor in tears improve the prediction model for coronary artery disease
- Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions
- Deciphering Staphylococcus xylosus and Staphylococcus equorum mode of action against Penicillium nordicum in a dry-cured ham model system
- Deciphering the underlying mechanisms of the oxidative perturbations and impaired meat quality in Wooden breast myopathy by label-free quantitative MS-based proteomics
- Detection of changes in mould cell wall stress-related gene expression by a novel reverse transcription real-time PCR method
- Detection of mycotoxin-producing molds and mycotoxins in foods
- 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
- Discovering potential biomarkers for Ochratoxin A production by Penicillium nordicum in dry-cured meat matrices through untargeted metabolomics
- 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 potassium sorbate (E-202) and the antifungal PgAFP protein on Aspergillus carbonarius growth and ochratoxin A production in raisin simulating media
- Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems
- Ellagic Acid Triggers the Necrosis of Differentiated Human Enterocytes Exposed to 3-Nitro-Tyrosine: An MS-Based Proteomic Study
- Evaluation of the activity of the antifungal PgAFP protein and its producer mould against Penicillium spp postharvest pathogens of citrus and pome fruits
- 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
- Growth inhibition and stability of PgAFP from Penicillium chrysogenum against fungi common on dry-ripened meat products
- Impact of the antifungal protein PgAFP from Penicillium chrysogenum on the protein profile in Aspergillus flavus
- Impact of the antifungal protein PgAFP on the proteome and patulin production of Penicillium expansum on apple-based medium
- Implementation of netting system for production of ‘Calabacita’ dried figs: Effects on pest incidence, fruit quality and mycotoxin occurrence
- Increased chitin biosynthesis contributes to the resistance of Penicillium polonicum against the antifungal protein PgAFP
- 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
- Inhibitory effect of pgafp and protective cultures on aspergillus parasiticus growth and aflatoxins production on dry-fermented sausage and cheese
- Malondialdehyde interferes with the formation and detection of primary carbonyls in oxidized proteins
- Manuscript title: antifungal proteins from moulds: analytical tools and potential application to dry-ripened foods
- Meat lipids, NaCl and carnitine: Do they unveil the conundrum of the association between red and processed meat intake and cardiovascular diseases?_Invited Review
- Mechanisms of antifungal resistance
- Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir
- Multi-Omics Approach Reveals Prebiotic and Potential Antioxidant Effects of Essential Oils from the Mediterranean Diet on Cardiometabolic Disorder Using Humanized Gnotobiotic Mice
- Penicillium and Talaromyces
- Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages
- Pinpointing oxidative stress behind the white striping myopathy: depletion of antioxidant defenses, accretion of oxidized proteins and impaired proteostasis
- Plant extracts as biopreservatives against Penicillium nordicum in dry-cured sausages
- Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage
- Protein oxidation marker, α-amino adipic acid, impairs proteome of differentiated human enterocytes: Underlying toxicological mechanisms
- Proteomic analyses of Bacteroides ovatus and Bifidobacterium longum in xylan bidirectional culture shows sugar cross-feeding interactions
- 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
- Quantitative proteomics reveals new insights into calcium-mediated resistance mechanisms in Aspergillus flavus against the antifungal protein PgAFP in cheese
- Quantitative proteomic profiling of ochratoxin A repression in Penicillium nordicum by protective cultures
- Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions
- Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium
- Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition and Proteomic Changes in Lacticaseibacillus paracasei M38
- Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages
- Selection and evaluation of staphylococcus xylosus as a biocontrol agent against toxigenic moulds in a dry-cured ham model system
- Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-To-Eat Meat-and Dairy-Ripened Products
- Sulphur amino acids, muscle redox status and meat quality: More than building blocks – Invited review
- Understanding the effect of postharvest tomato temperatures on two toxigenic Alternaria spp. strains: growth, mycotoxins and cell-wall integrity-related gene expression
- Unravelling the effect of control agents on Gnomoniopsis smithogilvyi on a chestnut-based medium by proteomics
- Unravelling the modes of action of autochthonous staphylococci against Aspergillus westerdijkiae and the antiochratoxigenic effect in dry-cured ham
- Use of molds and their antifungal proteins for biocontrol of toxigenic molds on dry-ripened cheese and meats
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