PUBLICACIÓN

Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Belén Peromingo; Alicia Rodríguez; Victoria Bernáldez; Josué Delgado; Mar Rodríguez

2016 MEAT SCIENCE

Food Science (Q1)

JCR: 3.126

SJR: 1.792

CITAS

57

DOI

10.1016/j.meatsci.2016.07.024

EID

2-s2.0-84982682313

ISSN

0309-1740

BIBTEX

@article{Rodríguez2016,title = {Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems},journal = {Meat Science},year = {2016},volume = {122},pages = {76-83},author = {Peromingo, B. and Rodr{\'i}guez, A. and Bern{\'a}ldez, V. and Delgado, J. and Rodr{\'i}guez, M.}}

AUTORES DE LA UEX

Ana Belén Peromingo Arévalo
Alicia Rodríguez Jiménez
Josué Delgado Perón
María Mar Rodríguez Jovita

OTRAS PUBLICACIONES DE INTERÉS

Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
Evaluation Of The Effect Of Clove Essential Oil As Antifungal Strategy In “salchichón”-Type Dry-Cured Fermented Sausages
The Impact Of Biocontrol Agents On The Metabolome Of Penicillium Nordicum Strains And Its Relation To Ochratoxin A Production On Dry-Cured Ham
Evaluation Of The Effect Of Clove Essential Oil As Antifungal Strategy In “salchichón”-Type Dry-Cured Fermented Sausages
The Impact Of Biocontrol Agents On The Metabolome Of Penicillium Nordicum Strains And Its Relation To Ochratoxin A Production On Dry-Cured Ham
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
The Impact Of Biocontrol Agents On The Metabolome Of Penicillium Nordicum Strains And Its Relation To Ochratoxin A Production On Dry-Cured Ham
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
Cacao Mucilage Valorisation To Produce Craft Beers: A Case Study Towards The Sustainability Of The Cocoa Industry In Los Ríos Province
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
Cacao Mucilage Valorisation To Produce Craft Beers: A Case Study Towards The Sustainability Of The Cocoa Industry In Los Ríos Province
Mycotoxins In Meat Products
Cacao Mucilage Valorisation To Produce Craft Beers: A Case Study Towards The Sustainability Of The Cocoa Industry In Los Ríos Province
Mycotoxins In Meat Products
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Mycotoxins In Meat Products
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Debaryomyces Hansenii Alone And In Combination With Plant Extracts Reduce Ochratoxin A In Dry-Cured “chorizo”
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Debaryomyces Hansenii Alone And In Combination With Plant Extracts Reduce Ochratoxin A In Dry-Cured “chorizo”
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Debaryomyces Hansenii Alone And In Combination With Plant Extracts Reduce Ochratoxin A In Dry-Cured “chorizo”
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Untargeted Metabolomics To Relate Changes Produced By Biocontrol Agents Against Aspergillus Westerdijkiae And Penicillium Nordicum In Vitro On Dry-Cured Ham
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Untargeted Metabolomics To Relate Changes Produced By Biocontrol Agents Against Aspergillus Westerdijkiae And Penicillium Nordicum In Vitro On Dry-Cured Ham
Review: Rhizopus Sp. Beyond Tempeh. An Occidental Approach To Mold-Based Fermentations
Untargeted Metabolomics To Relate Changes Produced By Biocontrol Agents Against Aspergillus Westerdijkiae And Penicillium Nordicum In Vitro On Dry-Cured Ham
Review: Rhizopus Sp. Beyond Tempeh. An Occidental Approach To Mold-Based Fermentations
Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds
Review: Rhizopus Sp. Beyond Tempeh. An Occidental Approach To Mold-Based Fermentations
Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds
Talaromyces Pinophilus Strain Hd25g2 As A Novel Biocontrol Agent Of Fusarium Culmorum, The Causal Agent Of Root And Crown Rot Of Soft Wheat
Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds
Talaromyces Pinophilus Strain Hd25g2 As A Novel Biocontrol Agent Of Fusarium Culmorum, The Causal Agent Of Root And Crown Rot Of Soft Wheat
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Talaromyces Pinophilus Strain Hd25g2 As A Novel Biocontrol Agent Of Fusarium Culmorum, The Causal Agent Of Root And Crown Rot Of Soft Wheat
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages
From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety
Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages
From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety
Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage
From Field To Fork: The Benefits Of Trichoderma Spp. In Food Quality And Safety
Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage
Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits
Effects On Quality Of Application Of Two Antagonistic Yeasts On Plums (Prunus Salicina) During Postharvest Cold Storage
Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits
Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir
Antagonistic Activity Of Two Yeasts Against Penicillium Expansum In Stone Fruits
Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir
Unravelling The Effect Of Control Agents On Gnomoniopsis Smithogilvyi On A Chestnut-Based Medium By Proteomics
Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir
Unravelling The Effect Of Control Agents On Gnomoniopsis Smithogilvyi On A Chestnut-Based Medium By Proteomics
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Unravelling The Effect Of Control Agents On Gnomoniopsis Smithogilvyi On A Chestnut-Based Medium By Proteomics
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Evaluation Of The Efficacy Of Autochthonous Biocontrol Agents For Controlling Ochratoxin A Production In Simulated Ripening Of Dry-Cured Ham
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Evaluation Of The Efficacy Of Autochthonous Biocontrol Agents For Controlling Ochratoxin A Production In Simulated Ripening Of Dry-Cured Ham
Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38
Evaluation Of The Efficacy Of Autochthonous Biocontrol Agents For Controlling Ochratoxin A Production In Simulated Ripening Of Dry-Cured Ham
Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38
Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm
Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38
Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm
Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis
Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm
Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis
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New Perspectives In Proteomics As A Significant Tool To Evaluate Mould Metabolism In Foods
Exploring A Cheese Ripening Process That Hinders Ochratoxin A Production By Penicillium Nordicum And Penicillium Verrucosum
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Exploring A Cheese Ripening Process That Hinders Ochratoxin A Production By Penicillium Nordicum And Penicillium Verrucosum
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Exploring A Cheese Ripening Process That Hinders Ochratoxin A Production By Penicillium Nordicum And Penicillium Verrucosum
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Effect Of Cocoa Mucilage On The Biopreservation Of Meats
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Effect Of Cocoa Mucilage On The Biopreservation Of Meats
Elicitors: Impact On The Fungal Pathogenicity And Colonization In Fruits
Effect Of Cocoa Mucilage On The Biopreservation Of Meats
Elicitors: Impact On The Fungal Pathogenicity And Colonization In Fruits
Debaryomyces Hansenii Reduces Ochratoxin A Production By Penicillium Nordicum On Dry-Cured Ham Agar Through Volatile Compounds
Elicitors: Impact On The Fungal Pathogenicity And Colonization In Fruits
Debaryomyces Hansenii Reduces Ochratoxin A Production By Penicillium Nordicum On Dry-Cured Ham Agar Through Volatile Compounds
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Debaryomyces Hansenii Reduces Ochratoxin A Production By Penicillium Nordicum On Dry-Cured Ham Agar Through Volatile Compounds
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia
Discovering Potential Biomarkers For Ochratoxin A Production By Penicillium Nordicum In Dry-Cured Meat Matrices Through Untargeted Metabolomics
Desarrollo De Competencias Transversales Promoviendo La Sostenibilidad Como Parte De La Dietoterapia
Discovering Potential Biomarkers For Ochratoxin A Production By Penicillium Nordicum In Dry-Cured Meat Matrices Through Untargeted Metabolomics
Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham
Discovering Potential Biomarkers For Ochratoxin A Production By Penicillium Nordicum In Dry-Cured Meat Matrices Through Untargeted Metabolomics
Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions
Impact Of Water Management And Geographic Location On The Physicochemical Traits And Fungal Population Of ‘calabacita’ Dried Figs In Extremadura (Spain)
Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions
Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus
Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions
Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus
Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics
Antifungal Effect Of Autochthonous Aromatic Plant Extracts On Two Mycotoxigenic Strains Of Aspergillus Flavus
Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics
Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin
Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics
Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin
Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-Fermented Sausages
Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin
Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-Fermented Sausages
Plant Extracts As Biopreservatives Against Penicillium Nordicum In Dry-Cured Sausages
Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-Fermented Sausages
Plant Extracts As Biopreservatives Against Penicillium Nordicum In Dry-Cured Sausages
Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System
Plant Extracts As Biopreservatives Against Penicillium Nordicum In Dry-Cured Sausages
Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System
Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice
Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System
Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium
Spice And Herb Frauds: Types, Incidence, And Detection: The State Of The Art
Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium
Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium
Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
Study Of Lactic Acid Bacteria Isolated From Traditional Ripened Foods And Partial Characterization Of Their Bacteriocins
Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
Study Of Lactic Acid Bacteria Isolated From Traditional Ripened Foods And Partial Characterization Of Their Bacteriocins
Pathogenesis Of Fungal Infections
Study Of Lactic Acid Bacteria Isolated From Traditional Ripened Foods And Partial Characterization Of Their Bacteriocins
Pathogenesis Of Fungal Infections
Listeria Monocytogenes Cell-To-Cell Spread
Pathogenesis Of Fungal Infections
Listeria Monocytogenes Cell-To-Cell Spread
Mechanisms Of Antifungal Resistance
Listeria Monocytogenes Cell-To-Cell Spread
Mechanisms Of Antifungal Resistance
Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants
Mechanisms Of Antifungal Resistance
Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants
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”
Antimicrobial Properties Of Essential Oils Obtained From Autochthonous Aromatic Plants
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”
Avances En La Reducción De Ocratoxina A En Derivados Cárnicos Curado-Madurados: Se Propone La Utilización De Estrategias Naturales, Como La Adición De Microorganismos Aislados De Secaderos Y Bodegas, Y De Especias
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”
Avances En La Reducción De Ocratoxina A En Derivados Cárnicos Curado-Madurados: Se Propone La Utilización De Estrategias Naturales, Como La Adición De Microorganismos Aislados De Secaderos Y Bodegas, Y De Especias
Análisis De La Calidad De Las Pirámides Alimentarias: Un Recurso Mejorable Para El Conocimiento En Alimentación Y Nutrición
Avances En La Reducción De Ocratoxina A En Derivados Cárnicos Curado-Madurados: Se Propone La Utilización De Estrategias Naturales, Como La Adición De Microorganismos Aislados De Secaderos Y Bodegas, Y De Especias
Análisis De La Calidad De Las Pirámides Alimentarias: Un Recurso Mejorable Para El Conocimiento En Alimentación Y Nutrición
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Análisis De La Calidad De Las Pirámides Alimentarias: Un Recurso Mejorable Para El Conocimiento En Alimentación Y Nutrición
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality
Fungal Control In Foods Through Biopreservation
Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality
Fungal Control In Foods Through Biopreservation
Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion
Fungal Control In Foods Through Biopreservation
Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Development Of Real-Time Pcr Methods For The Quantification Of Methanoculleus, Methanosarcina And Methanobacterium In Anaerobic Digestion
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Evaluation Of Fungal Hazards Associated With Dried Fig Processing
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
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
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
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
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
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
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
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
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
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
Choroidal Thickness And Granulocyte Colony-Stimulating Factor In Tears Improve The Prediction Model For Coronary Artery Disease
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
Choroidal Thickness And Granulocyte Colony-Stimulating Factor In Tears Improve The Prediction Model For Coronary Artery Disease
Biocontrol Of Ochratoxigenic Penicillium Nordicum In Dry-Cured Fermented Sausages By Debaryomyces Hansenii And Staphylococcus Xylosus
Choroidal Thickness And Granulocyte Colony-Stimulating Factor In Tears Improve The Prediction Model For Coronary Artery Disease
Biocontrol Of Ochratoxigenic Penicillium Nordicum In Dry-Cured Fermented Sausages By Debaryomyces Hansenii And Staphylococcus Xylosus
Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study
Biocontrol Of Ochratoxigenic Penicillium Nordicum In Dry-Cured Fermented Sausages By Debaryomyces Hansenii And Staphylococcus Xylosus
Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study
Efecto De Agentes De Biocontrol Sobre La Calidad De Los Embutidos Curado-Madurados
Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study
Efecto De Agentes De Biocontrol Sobre La Calidad De Los Embutidos Curado-Madurados
Control De La Producción De Ocratoxina A De "aaspergillus Westerdijkiae" En Jamón Curado Mediante Microorganismos Autóctonos
Efecto De Agentes De Biocontrol Sobre La Calidad De Los Embutidos Curado-Madurados
Control De La Producción De Ocratoxina A De "aaspergillus Westerdijkiae" En Jamón Curado Mediante Microorganismos Autóctonos
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
Control De La Producción De Ocratoxina A De "aaspergillus Westerdijkiae" En Jamón Curado Mediante Microorganismos Autóctonos
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
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
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
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
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
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
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus
Characterization Of Autochthonal Yeasts Isolated From Spanish Soft Raw Ewe Milk Protected Designation Of Origin Cheeses For Technological Application
Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus
Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms
Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus
Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms
Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment
Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms
Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment
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
Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment
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
Molecular Mechanisms Of The Disturbance Caused By Malondialdehyde On Probiotic Lactobacillus Reuteri Pl503
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
Molecular Mechanisms Of The Disturbance Caused By Malondialdehyde On Probiotic Lactobacillus Reuteri Pl503
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Molecular Mechanisms Of The Disturbance Caused By Malondialdehyde On Probiotic Lactobacillus Reuteri Pl503
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium
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
Proteomic Approach To Unveil The Ochratoxin A Repression By Debaryomyces Hansenii And Rosemary On Penicillium Nordicum During Dry-Cured Fermented Sausages Ripening
Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium
Proteomic Approach To Unveil The Ochratoxin A Repression By Debaryomyces Hansenii And Rosemary On Penicillium Nordicum During Dry-Cured Fermented Sausages Ripening
Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium
Effect Of Debaryomyces Hansenii And The Antifungal Pgafp Protein On Alternaria Spp. Growth, Toxin Production, And Rho1 Gene Expression In A Tomato-Based Medium
Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium
Effect Of Debaryomyces Hansenii And The Antifungal Pgafp Protein On Alternaria Spp. Growth, Toxin Production, And Rho1 Gene Expression In A Tomato-Based Medium
Development Of A Methodology For Estimating The Ergosterol In Meat Product-Borne Toxigenic Moulds To Evaluate Antifungal Agents
Effect Of Debaryomyces Hansenii And The Antifungal Pgafp Protein On Alternaria Spp. Growth, Toxin Production, And Rho1 Gene Expression In A Tomato-Based Medium
Development Of A Methodology For Estimating The Ergosterol In Meat Product-Borne Toxigenic Moulds To Evaluate Antifungal Agents
Growth And Expression Of Virulence Genes Of Listeria Monocytogenes During The Processing Of Dry-Cured Fermented “salchichón” Manufactured With A Selected Lactilactobacillus Sakei
Development Of A Methodology For Estimating The Ergosterol In Meat Product-Borne Toxigenic Moulds To Evaluate Antifungal Agents
Growth And Expression Of Virulence Genes Of Listeria Monocytogenes During The Processing Of Dry-Cured Fermented “salchichón” Manufactured With A Selected Lactilactobacillus Sakei
Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
Growth And Expression Of Virulence Genes Of Listeria Monocytogenes During The Processing Of Dry-Cured Fermented “salchichón” Manufactured With A Selected Lactilactobacillus Sakei
Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Impacts Of Climate Change Interacting Abiotic Factors On Growth, Afld And Aflr Gene Expression And Aflatoxin B1 Production By Aspergillus Flavus Strains In Vitro And On Pistachio Nuts
In Vitro Biological Control Of Aspergillus Flavus By Hanseniaspora Opuntiae L479 And Hanseniaspora Uvarum L793, Producers Of Antifungal Volatile Organic Compounds
Impacts Of Climate Change Interacting Abiotic Factors On Growth, Afld And Aflr Gene Expression And Aflatoxin B1 Production By Aspergillus Flavus Strains In Vitro And On Pistachio Nuts
Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production
Impacts Of Climate Change Interacting Abiotic Factors On Growth, Afld And Aflr Gene Expression And Aflatoxin B1 Production By Aspergillus Flavus Strains In Vitro And On Pistachio Nuts
Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production
Editorial: Special Issue On Environmental Changes And Mycotoxins
Effect Of Temperature During Drying And Storage Of Dried Figs On Growth, Gene Expression And Aflatoxin Production
Editorial: Special Issue On Environmental Changes And Mycotoxins
Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum
Editorial: Special Issue On Environmental Changes And Mycotoxins
Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum
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
Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum
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
Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis
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
Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis
Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review
Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis
Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review
Influence Of An Industrial Dry-Fermented Sausage Processing On Ochratoxin A Production By Penicillium Nordicum
Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review
Influence Of An Industrial Dry-Fermented Sausage Processing On Ochratoxin A Production By Penicillium Nordicum
Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions
Influence Of An Industrial Dry-Fermented Sausage Processing On Ochratoxin A Production By Penicillium Nordicum
Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions
Impact Of Water Activity On The Inactivation And Gene Expression Of Listeria Monocytogenes During Refrigerated Storage Of Pressurized Dry-Cured Ham
Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions
Impact Of Water Activity On The Inactivation And Gene Expression Of Listeria Monocytogenes During Refrigerated Storage Of Pressurized Dry-Cured Ham
Prevalence And Characterization Of Listeria Monocytogenes In Deboning And Slicing Areas Of Spanish Dry-Cured Ham Processing
Impact Of Water Activity On The Inactivation And Gene Expression Of Listeria Monocytogenes During Refrigerated Storage Of Pressurized Dry-Cured Ham
Prevalence And Characterization Of Listeria Monocytogenes In Deboning And Slicing Areas Of Spanish Dry-Cured Ham Processing
Development Of A Multiplex Real-Time Pcr To Differentiate The Four Major Listeria Monocytogenes Serotypes In Isolates From Meat Processing Plants
Prevalence And Characterization Of Listeria Monocytogenes In Deboning And Slicing Areas Of Spanish Dry-Cured Ham Processing
Development Of A Multiplex Real-Time Pcr To Differentiate The Four Major Listeria Monocytogenes Serotypes In Isolates From Meat Processing Plants
Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Development Of A Multiplex Real-Time Pcr To Differentiate The Four Major Listeria Monocytogenes Serotypes In Isolates From Meat Processing Plants
Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium
Enterococcus Faecium: A Promising Protective Culture To Control Growth Of Ochratoxigenic Moulds And Mycotoxin Production In Dry-Fermented Sausages
In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium
Enterococcus Faecium: A Promising Protective Culture To Control Growth Of Ochratoxigenic Moulds And Mycotoxin Production In Dry-Fermented Sausages
Novel Approaches To Minimizing Mycotoxin Contamination
Enterococcus Faecium: A Promising Protective Culture To Control Growth Of Ochratoxigenic Moulds And Mycotoxin Production In Dry-Fermented Sausages
Novel Approaches To Minimizing Mycotoxin Contamination
Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression
Novel Approaches To Minimizing Mycotoxin Contamination
Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression
Insights Into Existing And Future Fungal And Mycotoxin Contamination Of Cured Meats
Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression
Insights Into Existing And Future Fungal And Mycotoxin Contamination Of Cured Meats
Diffusion Of Mycotoxins And Secondary Metabolites In Dry-Cured Meat Products
Insights Into Existing And Future Fungal And Mycotoxin Contamination Of Cured Meats
Diffusion Of Mycotoxins And Secondary Metabolites In Dry-Cured Meat Products
Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages
Diffusion Of Mycotoxins And Secondary Metabolites In Dry-Cured Meat Products
Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages
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
Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages
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
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
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
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
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
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
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
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
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
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
Effcacy Of The Combined Protective Cultures Of Penicillium Chrysogenum And Debaryomyces Hansenii For The Control Of Ochratoxin A Hazard In Dry-Cured Ham
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
Effcacy Of The Combined Protective Cultures Of Penicillium Chrysogenum And Debaryomyces Hansenii For The Control Of Ochratoxin A Hazard In Dry-Cured Ham
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Effcacy Of The Combined Protective Cultures Of Penicillium Chrysogenum And Debaryomyces Hansenii For The Control Of Ochratoxin A Hazard In Dry-Cured Ham
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Resveratrol Protects Lactobacillus Reuteri Against H 2 O 2 - Induced Oxidative Stress And Stimulates Antioxidant Defenses Through Upregulation Of The Dhat Gene
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
Resveratrol Protects Lactobacillus Reuteri Against H 2 O 2 - Induced Oxidative Stress And Stimulates Antioxidant Defenses Through Upregulation Of The Dhat Gene
Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits
Resveratrol Protects Lactobacillus Reuteri Against H 2 O 2 - Induced Oxidative Stress And Stimulates Antioxidant Defenses Through Upregulation Of The Dhat Gene
Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits
Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures
Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits
Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures
Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products
Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures
Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products
Effect Of Cured Meat Product Ingredients On The Penicillium Verrucosum Growth And Ochratoxin A Production
Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products
Effect Of Cured Meat Product Ingredients On The Penicillium Verrucosum Growth And Ochratoxin A Production
Selección De Agentes De Biocontrol Para Reducir El Ácido Ciclopiazónico En Derivados Cárnicos Curado-Madurados
Effect Of Cured Meat Product Ingredients On The Penicillium Verrucosum Growth And Ochratoxin A Production
Selección De Agentes De Biocontrol Para Reducir El Ácido Ciclopiazónico En Derivados Cárnicos Curado-Madurados
Selección De Bacterias Ácido Lácticas Con Actividad Anti-"listeria Monocytogenes" En Alimentos Madurados Tradicionales
Selección De Agentes De Biocontrol Para Reducir El Ácido Ciclopiazónico En Derivados Cárnicos Curado-Madurados
Selección De Bacterias Ácido Lácticas Con Actividad Anti-"listeria Monocytogenes" En Alimentos Madurados Tradicionales
Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms
Selección De Bacterias Ácido Lácticas Con Actividad Anti-"listeria Monocytogenes" En Alimentos Madurados Tradicionales
Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms
Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models
Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms
Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models
Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese
Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models
Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese
Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method
Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese
Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-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
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
Gene Expression Studies Of Reference Genes For Quantitative Real-Time Pcr: An Overview In Insects
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
Gene Expression Studies Of Reference Genes For Quantitative Real-Time Pcr: An Overview In Insects
Carbon Dioxide Mediates The Response To Temperature And Water Activity Levels In Aspergillus Flavus During Infection Of Maize Kernels
Gene Expression Studies Of Reference Genes For Quantitative Real-Time Pcr: An Overview In Insects
Carbon Dioxide Mediates The Response To Temperature And Water Activity Levels In Aspergillus Flavus During Infection Of Maize Kernels
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Carbon Dioxide Mediates The Response To Temperature And Water Activity Levels In Aspergillus Flavus During Infection Of Maize Kernels
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices
Candida
Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices
Candida
Staphylococcus
Candida
Staphylococcus
Alternaria
Staphylococcus
Alternaria
Real-Time Pcr For The Detection Of Pathogens In Meat And Meat Products
Alternaria
Real-Time Pcr For The Detection Of Pathogens In Meat And Meat Products
Targeting Other Mycotoxin Biosynthetic Genes
Real-Time Pcr For The Detection Of Pathogens In Meat And Meat Products
Targeting Other Mycotoxin Biosynthetic Genes
Multiplex Detection Of Toxigenic Penicillium Species
Targeting Other Mycotoxin Biosynthetic Genes
Multiplex Detection Of Toxigenic Penicillium Species
Caracterización Y Control De Mjhos Productores De Manchas Negras En El Jamón Curado.
Multiplex Detection Of Toxigenic Penicillium Species
Caracterización Y Control De Mjhos Productores De Manchas Negras En El Jamón Curado.
Influencia De Las Condiciones Ecológicas Sobre El Crecimiento Y Producción De Aflatoxinas De Aspergillus En Sistemas Modelos Cárnicos
Caracterización Y Control De Mjhos Productores De Manchas Negras En El Jamón Curado.
Influencia De Las Condiciones Ecológicas Sobre El Crecimiento Y Producción De Aflatoxinas De Aspergillus En Sistemas Modelos Cárnicos
Ochratoxin A And Aflatoxins B1, B2, G1, G2 In Grape Juice: Simultaneous Adsorption With Activated Carbon
Influencia De Las Condiciones Ecológicas Sobre El Crecimiento Y Producción De Aflatoxinas De Aspergillus En Sistemas Modelos Cárnicos
Ochratoxin A And Aflatoxins B1, B2, G1, G2 In Grape Juice: Simultaneous Adsorption With Activated Carbon
Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese
Ochratoxin A And Aflatoxins B1, B2, G1, G2 In Grape Juice: Simultaneous Adsorption With Activated Carbon
Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese
Penicillium And Talaromyces
Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese
Penicillium And Talaromyces
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
Penicillium And Talaromyces
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
Biocontrol Of Mycotoxins: Dynamics And Mechanisms Of Action
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
Biocontrol Of Mycotoxins: Dynamics And Mechanisms Of Action
Interactions Between Water Activity And Temperature On The Aspergillus Flavus Transcriptome And Aflatoxin B1 Production
Biocontrol Of Mycotoxins: Dynamics And Mechanisms Of Action
Interactions Between Water Activity And Temperature On The Aspergillus Flavus Transcriptome And Aflatoxin B1 Production
Climate Change, Food Security And Mycotoxins: Do We Know Enough?
Interactions Between Water Activity And Temperature On The Aspergillus Flavus Transcriptome And Aflatoxin B1 Production
Climate Change, Food Security And Mycotoxins: Do We Know Enough?
Efficacy Of Fungal And Bacterial Antagonists For Controlling Growth, Fum1 Gene Expression And Fumonisin B1 Production By Fusarium Verticillioides On Maize Cobs Of Different Ripening Stages
Climate Change, Food Security And Mycotoxins: Do We Know Enough?
Efficacy Of Fungal And Bacterial Antagonists For Controlling Growth, Fum1 Gene Expression And Fumonisin B1 Production By Fusarium Verticillioides On Maize Cobs Of Different Ripening Stages
Aspergillus Westerdijkiae As A Major Ochratoxin A Risk In Dry-Cured Ham Based-Media
Efficacy Of Fungal And Bacterial Antagonists For Controlling Growth, Fum1 Gene Expression And Fumonisin B1 Production By Fusarium Verticillioides On Maize Cobs Of Different Ripening Stages
Aspergillus Westerdijkiae As A Major Ochratoxin A Risk In Dry-Cured Ham Based-Media
Higiene Y Seguridad Alimentaria
Aspergillus Westerdijkiae As A Major Ochratoxin A Risk In Dry-Cured Ham Based-Media
Higiene Y Seguridad Alimentaria
Influencia De La Temperatura Y La Actividad De Agua Sobre El Crecimiento, Expresión Génica Y Producción De Aflatoxinas En Jamón Curado
Higiene Y Seguridad Alimentaria
Influencia De La Temperatura Y La Actividad De Agua Sobre El Crecimiento, Expresión Génica Y Producción De Aflatoxinas En Jamón Curado
Estudio De La Expresión Génica Como Estrategia De Evaluación Y Control De Mohos Ocratoxigénicos En Derivados Cárnicos Curado-Madurados
Influencia De La Temperatura Y La Actividad De Agua Sobre El Crecimiento, Expresión Génica Y Producción De Aflatoxinas En Jamón Curado
Estudio De La Expresión Génica Como Estrategia De Evaluación Y Control De Mohos Ocratoxigénicos En Derivados Cárnicos Curado-Madurados
Uso De Cultivos Protectores En Productos Cárnicos
Estudio De La Expresión Génica Como Estrategia De Evaluación Y Control De Mohos Ocratoxigénicos En Derivados Cárnicos Curado-Madurados
Uso De Cultivos Protectores En Productos Cárnicos
Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats
Uso De Cultivos Protectores En Productos Cárnicos
Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats
Manuscript Title: Antifungal Proteins From Moulds: Analytical Tools And Potential Application To Dry-Ripened Foods
Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats
Manuscript Title: Antifungal Proteins From Moulds: Analytical Tools And Potential Application To Dry-Ripened Foods
Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp
Manuscript Title: Antifungal Proteins From Moulds: Analytical Tools And Potential Application To Dry-Ripened Foods
Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Development Of A Hog-Based Real-Time Pcr Method To Detect Stress Response Changes In Mycotoxigenic Moulds
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Development Of A Hog-Based Real-Time Pcr Method To Detect Stress Response Changes In Mycotoxigenic Moulds
Evaluation Of The Risk Of Fungal Spoilage When Substituting Sucrose With Commercial Purified Stevia Glycosides In Sweetened Bakery Products
Development Of A Hog-Based Real-Time Pcr Method To Detect Stress Response Changes In Mycotoxigenic Moulds
Evaluation Of The Risk Of Fungal Spoilage When Substituting Sucrose With Commercial Purified Stevia Glycosides In Sweetened Bakery Products
Impact Of Bacterial Biocontrol Agents On Aflatoxin Biosynthetic Genes, Afld And Aflr Expression, And Phenotypic Aflatoxin B1 Production By Aspergillus Flavus Under Different Environmental And Nutritional Regimes
Evaluation Of The Risk Of Fungal Spoilage When Substituting Sucrose With Commercial Purified Stevia Glycosides In Sweetened Bakery Products
Impact Of Bacterial Biocontrol Agents On Aflatoxin Biosynthetic Genes, Afld And Aflr Expression, And Phenotypic Aflatoxin B1 Production By Aspergillus Flavus Under Different Environmental And Nutritional Regimes
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Impact Of Bacterial Biocontrol Agents On Aflatoxin Biosynthetic Genes, Afld And Aflr Expression, And Phenotypic Aflatoxin B1 Production By Aspergillus Flavus Under Different Environmental And Nutritional Regimes
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados
Abatement Of Ochratoxin A From Contaminated Wine And Grape Juice By Activated Carbon Adsorption
Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados
Abatement Of Ochratoxin A From Contaminated Wine And Grape Juice By Activated Carbon Adsorption
Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus
Abatement Of Ochratoxin A From Contaminated Wine And Grape Juice By Activated Carbon Adsorption
Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus
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
Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products
Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages
Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products
Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages
Detection Of Filamentous Fungi In Foods
Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages
Detection Of Filamentous Fungi In Foods
Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr
Detection Of Filamentous Fungi In Foods
Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices
Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages
Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices
Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Climate Change And Mycotoxigenic Fungi: Impacts On Mycotoxin Production
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Climate Change And Mycotoxigenic Fungi: Impacts On Mycotoxin Production
Impacts Of Environmental Stress On Growth, Secondary Metabolite Biosynthetic Gene Clusters And Metabolite Production Of Xerotolerant/xerophilic Fungi
Climate Change And Mycotoxigenic Fungi: Impacts On Mycotoxin Production
Impacts Of Environmental Stress On Growth, Secondary Metabolite Biosynthetic Gene Clusters And Metabolite Production Of Xerotolerant/xerophilic Fungi
Changes In Environmental Factors Driven By Climate Change: Effects On The Ecophysiology Of Mycotoxigenic Fungi
Impacts Of Environmental Stress On Growth, Secondary Metabolite Biosynthetic Gene Clusters And Metabolite Production Of Xerotolerant/xerophilic Fungi
Changes In Environmental Factors Driven By Climate Change: Effects On The Ecophysiology Of Mycotoxigenic Fungi
Climate Change Factors And Aspergillus Flavus: Effects On Gene Expression, Growth And Aflatoxin Production
Changes In Environmental Factors Driven By Climate Change: Effects On The Ecophysiology Of Mycotoxigenic Fungi
Climate Change Factors And Aspergillus Flavus: Effects On Gene Expression, Growth And Aflatoxin Production
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Escherichia Coli O157:h7 Viables En Productos Cárnicos
Climate Change Factors And Aspergillus Flavus: Effects On Gene Expression, Growth And Aflatoxin Production
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Escherichia Coli O157:h7 Viables En Productos Cárnicos
Clostridium (C. Botulinum And C. Perfringens)
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Escherichia Coli O157:h7 Viables En Productos Cárnicos
Clostridium (C. Botulinum And C. Perfringens)
T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium
Clostridium (C. Botulinum And C. Perfringens)
T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium
Control Of Toxigenic Molds In Food Processing
T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium
Control Of Toxigenic Molds In Food Processing
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Control Of Toxigenic Molds In Food Processing
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
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
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
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
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
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
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
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
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
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
Effect Of Climate Change On Aspergillus Flavus And Aflatoxin B1 Production
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
Effect Of Climate Change On Aspergillus Flavus And Aflatoxin B1 Production
Diversity And Distribution Of Listeria Monocytogenes In Meat Processing Plants
Effect Of Climate Change On Aspergillus Flavus And Aflatoxin B1 Production
Diversity And Distribution Of Listeria Monocytogenes In Meat Processing Plants
Quantification Of Viable Escherichia Coli O157: H7 In Meat Products By Duplex Real-Time Pcr Assays
Diversity And Distribution Of Listeria Monocytogenes In Meat Processing Plants
Quantification Of Viable Escherichia Coli O157: H7 In Meat Products By Duplex Real-Time Pcr Assays
Cuantificación De La Expresión Génica De Mohos Productores De Ota En Productos Cárnicos Crudos-Curados Mediante Pcr En Tiempo Real
Quantification Of Viable Escherichia Coli O157: H7 In Meat Products By Duplex Real-Time Pcr Assays
Cuantificación De La Expresión Génica De Mohos Productores De Ota En Productos Cárnicos Crudos-Curados Mediante Pcr En Tiempo Real
Desarrollo De Un Método De Extracción De Arn Fúngico En Alimentos Para Detectar Mohos Viables Mediante Pcr
Cuantificación De La Expresión Génica De Mohos Productores De Ota En Productos Cárnicos Crudos-Curados Mediante Pcr En Tiempo Real
Desarrollo De Un Método De Extracción De Arn Fúngico En Alimentos Para Detectar Mohos Viables Mediante Pcr
Análisis De Rentabilidad En Explotaciones De Ovino De Carne
Desarrollo De Un Método De Extracción De Arn Fúngico En Alimentos Para Detectar Mohos Viables Mediante Pcr
Análisis De Rentabilidad En Explotaciones De Ovino De Carne
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Análisis De Rentabilidad En Explotaciones De Ovino De Carne
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
Mycotoxigenic Fungi And Mycotoxins Associated With Stored Maize From Different Regions Of Lesotho
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
Mycotoxigenic Fungi And Mycotoxins Associated With Stored Maize From Different Regions Of Lesotho
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Mycotoxigenic Fungi And Mycotoxins Associated With Stored Maize From Different Regions Of Lesotho
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Efecto De La Incorporación De "penicillum" Aislados De Jamones Soble Las Características Sensoriales De Productos Cárnicos Curados
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Efecto De La Incorporación De "penicillum" Aislados De Jamones Soble Las Características Sensoriales De Productos Cárnicos Curados
Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados
Efecto De La Incorporación De "penicillum" Aislados De Jamones Soble Las Características Sensoriales De Productos Cárnicos Curados
Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados
Efecto De "penicillium Nalgiovense" Como Cultivo Protector En La Inhibición De Mohos Toxigénicos En Embutidos Crudos-Curados
Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados
Efecto De "penicillium Nalgiovense" Como Cultivo Protector En La Inhibición De Mohos Toxigénicos En Embutidos Crudos-Curados
Detección De Mohos Toxigénicos En Alimentos
Efecto De "penicillium Nalgiovense" Como Cultivo Protector En La Inhibición De Mohos Toxigénicos En Embutidos Crudos-Curados
Detección De Mohos Toxigénicos En Alimentos
Cuantificación De Células Viables De "escherichia Coli" O157:h7 En Productos Cárnicos Listos Para El Consumo Mediante Pcr Múltiple En Tiempo Real
Detección De Mohos Toxigénicos En Alimentos
Cuantificación De Células Viables De "escherichia Coli" O157:h7 En Productos Cárnicos Listos Para El Consumo Mediante Pcr Múltiple En Tiempo Real
Development Of A Rapid Procedure Of Real-Time Pcr To Detect Listeria Monocytogenes In Cheese
Cuantificación De Células Viables De "escherichia Coli" O157:h7 En Productos Cárnicos Listos Para El Consumo Mediante Pcr Múltiple En Tiempo Real
Development Of A Rapid Procedure Of Real-Time Pcr To Detect Listeria Monocytogenes In Cheese
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Development Of A Rapid Procedure Of Real-Time Pcr To Detect Listeria Monocytogenes In Cheese
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products
Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods
A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products
Pcr To Detect Patulin Producing Moulds Validated In Foods
A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products
Pcr To Detect Patulin Producing Moulds Validated In Foods
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
Pcr To Detect Patulin Producing Moulds Validated In Foods
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
Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods
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
Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods
Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods
Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods
Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food 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 Aflatoxigenic Molds In Food Products
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos
Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos
Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos
Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos
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 En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas 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.
Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas 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.
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 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.
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7
Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Selección De Mohos Para Cultivos Iniciadores En Jamones Ibéricos “valle De Los Pedroches”
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Selección De Mohos Para Cultivos Iniciadores En Jamones Ibéricos “valle De Los Pedroches”
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Selección De Mohos Para Cultivos Iniciadores En Jamones Ibéricos “valle De Los Pedroches”
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Clostridium
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Clostridium
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Clostridium
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
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
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
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
Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma
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
Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma
Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production
Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma
Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production
Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production
Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production
Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production
Debaryomyces
Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production
Debaryomyces
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Debaryomyces
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
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
Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate
Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe
Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Characterization Of A Gemella-Like Organism From The Oral Cavity Of A Dog: Description Of Gemella Palaticanis Sp. Nov.
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Characterization Of A Gemella-Like Organism From The Oral Cavity Of A Dog: Description Of Gemella Palaticanis Sp. Nov.
Dolosicoccus Paucivorans Gen. Nov., Sp. Nov., Isolated From Human Blood
Characterization Of A Gemella-Like Organism From The Oral Cavity Of A Dog: Description Of Gemella Palaticanis Sp. Nov.
Dolosicoccus Paucivorans Gen. Nov., Sp. Nov., Isolated From Human Blood
Characterization Of A Novel Gram-Positive, Catalase-Negative Coccus From Horses: Description Of Eremococcus Coleocola Gen. Nov., Sp. Nov.
Dolosicoccus Paucivorans Gen. Nov., Sp. Nov., Isolated From Human Blood
Characterization Of A Novel Gram-Positive, Catalase-Negative Coccus From Horses: Description Of Eremococcus Coleocola Gen. Nov., Sp. Nov.
Characterization Of A Novel Atopobium Isolate From The Human Vagina: Description Of Atopobium Vaginae Sp. Nov.
Characterization Of A Novel Gram-Positive, Catalase-Negative Coccus From Horses: Description Of Eremococcus Coleocola Gen. Nov., Sp. Nov.
Characterization Of A Novel Atopobium Isolate From The Human Vagina: Description Of Atopobium Vaginae Sp. Nov.
Aerococcus Christensenii Sp. Nov., From The Human Vagina
Characterization Of A Novel Atopobium Isolate From The Human Vagina: Description Of Atopobium Vaginae Sp. Nov.
Aerococcus Christensenii Sp. Nov., From The Human Vagina
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Aerococcus Christensenii Sp. Nov., From The Human Vagina
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Gene Organization And Sequence Determination Of The Two Botulinum Neurotoxin Gene Clusters In Clostridium Botulinum Type A(B) Strain Nctc 2916
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Gene Organization And Sequence Determination Of The Two Botulinum Neurotoxin Gene Clusters In Clostridium Botulinum Type A(B) Strain Nctc 2916
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Gene Organization And Sequence Determination Of The Two Botulinum Neurotoxin Gene Clusters In Clostridium Botulinum Type A(B) Strain Nctc 2916
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Evaluación Tecnológica Y Sanitaria De Las Micrococáceas En La Maduración Del Jamón De Cerdo Ibérico
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Evaluación Tecnológica Y Sanitaria De Las Micrococáceas En La Maduración Del Jamón De Cerdo Ibérico
Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham
Evaluación Tecnológica Y Sanitaria De Las Micrococáceas En La Maduración Del Jamón De Cerdo Ibérico
Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham
Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential
Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham
Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
Evaluation Of The Effect Of Clove Essential Oil As Antifungal Strategy In “salchichón”-Type Dry-Cured Fermented Sausages
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