Literals
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- 3724910
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- ALBERTO
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- ALÍA MUÑOZ
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- ALBERTO ALÍA MUÑOZ
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- 0000000234167939
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- 57190303972
Typed Literals
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Relations
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- Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin
- Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry-cured ham-based model
- Caracterización y control de mjhos productores de manchas negras en el jamón curado.
- 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
- 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
- Desarrollo de métodos de RT-qPCR para la detección de mohos viables productores de OTA en derivados cárnicos curado-madurados
- Development of a multiplex real-time PCR to differentiate the four major Listeria monocytogenes serotypes in isolates from meat processing plants
- Efecto de Debaryomyces hansenii en el crecimiento y expresión de genes de virulencia de Listeria monocytogenes en jamón curado loncheado
- Effect of E-beam treatment on expression of virulence and stress-response genes of Listeria monocytogenes in dry-cured ham
- Effect of Spanish smoked paprika “Pimentón de La Vera” on control of ochratoxin A and aflatoxins production on a dry-cured meat model system
- Estudio de la expresión génica como estrategia de evaluación y control de mohos ocratoxigénicos en derivados cárnicos curado-madurados
- Evaluación de la supervivencia de Listeria monocytogenes en jamón curado mediante el análisis de la expresión génica
- Evaluation of the efficacy of Debaryomyces hansenii as protective culture for controlling Listeria monocytogenes in sliced dry-cured ham
- Growth and expression of virulence genes of listeria monocytogenes during the processing of dry-cured fermented “salchichón” manufactured with a selected lactilactobacillus sakei
- Higiene y Seguridad Alimentaria
- Identification and control of moulds responsible for black spot spoilage in dry-cured ham
- Impact of water activity on the inactivation and gene expression of listeria monocytogenes during refrigerated storage of pressurized dry-cured ham
- Impacto de la actividad de agua en la inactivación de Listeria monocytogenes en jamón curado
- Listeria monocytogenes cell-to-cell spread
- Peligros microbiológicos en alimentos madurados listos para el consumo: Listeria monocytogenes.
- 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
- Selección de bacterias ácido lácticas con actividad anti-Listeria monocytogenes en alimentos madurados tradicionales
- 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
- Uso de cultivos protectores en productos cárnicos
Inverse Relations
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