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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
- Aerococcus christensenii sp. nov., from the human vagina
- Alternaria
- Application of data mining techniques to predict the production of aflatoxin B<inf>1</inf> in dry-cured ham
- 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 ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus
- Candida
- Caracterización fenotípica y por RAPD-PCR de levaduras aisladas durante el proceso de maduración de jamón ibérico
- Characterization of a novel Atopobium isolate from the human vagina: Description of Atopobium vaginae sp. nov.
- Characterization of a Gemella-like organism from the oral cavity of a dog: Description of Gemella palaticanis sp. nov.
- Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process
- Characterization of a novel Gram-positive, catalase-negative coccus from horses: Description of Eremococcus coleocola gen. nov., sp. nov.
- Clostridium
- Clostridium (C. botulinum and C. perfringens)
- Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions
- Composition and toxigenic potential of the mould population on dry-cured Iberian ham
- Control de la producción de ocratoxina a de aAspergillus westerdijkiae en jamón curado mediante microorganismos autóctonos
- Cuantificación de células viables de Escherichia coli O157:H7 en productos cárnicos listos para el consumo mediante PCR múltiple en tiempo real
- DNA typing methods for differentiation of yeasts related to dry-cured meat products
- Debaryomyces
- Deciphering Staphylococcus xylosus and Staphylococcus equorum mode of action against Penicillium nordicum in a dry-cured ham model system
- 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 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 Two Quantitative Real-Time PCR Methods Based on SYBR Green and TaqMan to Quantify Sterigmatocystin-Producing Molds in Foods
- Development of a PCR protocol to detect patulin 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 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
- Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production
- Diffusion of mycotoxins and secondary metabolites in dry-cured meat products
- Dolosicoccus paucivorans gen. nov., sp. nov., isolated from human blood
- Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods
- Efecto de Penicillium nalgiovense como cultivo protector en la inhibición de mohos toxigénicos en embutidos crudos-curados
- Efecto de agentes de biocontrol sobre la calidad de los embutidos curado-madurados
- 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 Penicillium nalgiovense as protective culture in processing of dry-fermented sausage salchichón
- Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production
- 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 temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems
- 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
- Effects of substrate, water activity, and temperature on growth and verrucosidin production by Penicillium polonicum isolated from dry-cured 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
- Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages
- Evaluación tecnológica y sanitaria de las micrococáceas en la maduración del jamón de cerdo ibérico
- 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 proteolytic activity of micro-organisms isolated from dry cured ham
- Gene expression as a good indicator of aflatoxin contamination in dry-cured ham
- Gene organization and sequence determination of the two botulinum neurotoxin gene clusters in Clostridium botulinum type A(B) strain NCTC 2916
- Gram-positive, catalase-positive cocci from dry cured Iberian ham and their enterotoxigenic potential
- Grupo de Higiene y Seguridad Alimentaria de la Universidad de Extremadura
- 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 la temperatura y la actividad de agua sobre el crecimiento, expresión génica y producción de aflatoxinas en jamón curado
- Influencia de las condiciones ecológicas sobre el crecimiento y producción de aflatoxinas de Aspergillus en sistemas modelos cárnicos
- Molecular cloning of verrucosidin-producing Penicillium polonicum genes by differential screening to obtain a DNA probe
- Multiplex detection of toxigenic Penicillium species
- Novel approaches to minimizing mycotoxin contamination
- 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
- Población de levaduras de jamón ibérico:: caracterización, distribución e influencia en el aroma
- Población microbiana del jamón ibérico y su contribución en la maduración: cultivos iniciadores
- Potential of near infrared spectroscopy as a rapid method to discriminate ota and non-ota-producing mould species in a dry-cured ham model system
- Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage
- Production of cyclopiazonic acid by Penicillium commune isolated from dry-cured ham on a meat extract - Based substrate
- Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality
- Purification and characterization of an extracellular protease from Penicillium chrysogenum Pg222 active against meat proteins
- Quality analysis of the food pyramid: An improved resource for knowledge in food and nutrition
- 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
- 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 cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions
- Selección de agentes de biocontrol para reducir el ácido ciclopiazónico en derivados cárnicos curado-madurados
- Selección y diferenciación de levaduras aisladas de jamón ibérico productoras de compuestos volátiles de interés
- Selection and evaluation of staphylococcus xylosus as a biocontrol agent against toxigenic moulds in a dry-cured ham model system
- Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC–MS/MS
- Staphylococcus
- T-2, HT-2, and Diacetoxyscirpenol Toxins from Fusarium
- Targeting other mycotoxin biosynthetic genes
- Técnicas de PCR para detectar “E. coli” O157:H7 en productos cárnicos
- Técnicas de ácidos nucleicos para la detección de C. botulinum en alimentos
- Unravelling the modes of action of autochthonous staphylococci against Aspergillus westerdijkiae and the antiochratoxigenic effect in dry-cured ham
- Yeast population during ripening of dry-cured Iberian ham
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