Literals
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- e36525612bebaa7a3084dc8bc7dcefe7
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- MARÍA MICAELA
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- 8
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- ÁLVAREZ RUBIO
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- MARÍA MICAELA ÁLVAREZ RUBIO
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- 0000000301880399
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- 57205206834
Typed Literals
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- Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin
- Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus
- Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions
- Development of a methodology for estimating the ergosterol in meat product-borne toxigenic moulds to evaluate antifungal agents
- Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry-cured fermented sausages
- 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
- Effects of preservative agents on quality attributes of dry-cured fermented sausages
- Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages
- Implementation of netting system for production of ‘Calabacita’ dried figs: Effects on pest incidence, fruit quality and mycotoxin occurrence
- In vitro antifungal effects of spices on ochratoxin A production and related gene expression in Penicillium nordicum on a dry-cured fermented sausage medium
- Mycotoxins and Other Secondary Metabolites Are Produced by Gnomoniopsis smithogilvyi When Confronted with Biological and Chemical Control Agents
- Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages
- 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
- Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium
- 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
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Inverse Relations
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