PUBLICACIÓN

Quantitative proteomic profiling of ochratoxin A repression in Penicillium nordicum by protective cultures

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Delgado J., Nunez F., Asensio M.A., Owens R.A.

2019 INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Food Science (Q1), Medicine (miscellaneous) (Q1), Microbiology (Q1), Safety, Risk, Reliability and Quality (Q1)

JCR: 4.187

SJR: 1.364

CITAS

43

DOI

10.1016/j.ijfoodmicro.2019.108243

EID

2-s2.0-85067063998

ISSN

0168-1605

EISSN

1879-3460

BIBTEX

@article{Delgado2019,title = {Quantitative proteomic profiling of ochratoxin A repression in Penicillium nordicum by protective cultures},journal = {International Journal of Food Microbiology},year = {2019},volume = {305},author = {Delgado, J. and N{\'u}{\~n}ez, F. and Asensio, M.A. and Owens, R.A.}}

AUTORES DE LA UEX

Félix Núñez Breña
Josué Delgado Perón

OTRAS PUBLICACIONES DE INTERÉS

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Untargeted Metabolomics To Relate Changes Produced By Biocontrol Agents Against Aspergillus Westerdijkiae And Penicillium Nordicum In Vitro On Dry-Cured Ham
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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
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Review: Rhizopus Sp. Beyond Tempeh. An Occidental Approach To Mold-Based Fermentations
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
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Mycotoxins In Meat Products
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
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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”
Evaluation Of The Effect Of Clove Essential Oil As Antifungal Strategy In “salchichón”-Type Dry-Cured Fermented Sausages
Debaryomyces Hansenii Alone And In Combination With Plant Extracts Reduce Ochratoxin A In Dry-Cured “chorizo”
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
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Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
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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
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Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-Fermented Sausages
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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
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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
Effect Of Selected Agents For Ochratoxin A Biocontrol On The Colour, Texture And Volatile Profile Of Dry-Cured Fermented Sausages
Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System
Effect Of Selected Agents For Ochratoxin A Biocontrol On The Colour, Texture And Volatile Profile Of Dry-Cured Fermented Sausages
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Mechanisms Of Antifungal Resistance
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Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality
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Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
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Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
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
Mecanismos De Acción De Antifúngicos Naturales Como Sustitutos De Aditivos Sintéticos En La Elaboración De Embutidos Curado-Madurados
Biocontrol Of Ochratoxigenic Penicillium Nordicum In Dry-Cured Fermented Sausages By Debaryomyces Hansenii And Staphylococcus Xylosus
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Biocontrol Del Peligro De Ocratoxina A En Embutidos Curado-Madurados
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Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus
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Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus
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
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment
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
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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
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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
Molecular Identification And Subtyping Of Toxigenic And Pathogenic Penicillium And Talaromyces
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Molecular Identification And Subtyping Of Toxigenic And Pathogenic Penicillium And Talaromyces
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Molecular Identification And Subtyping Of Toxigenic And Pathogenic Penicillium And Talaromyces
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Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review
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Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review
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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
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Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Micotoxinas En Rumiantes
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Micotoxinas En Rumiantes
Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review
Micotoxinas En Rumiantes
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
Novel Approaches To Minimising Mycotoxin Contamination
Novel Approaches To Minimizing Mycotoxin Contamination
Novel Approaches To Minimising Mycotoxin Contamination
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
Novel Approaches To Minimising Mycotoxin Contamination
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
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Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression
Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages
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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
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
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
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
Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits
Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins
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
Classifying Different Iberian Pig Genetic Lines By Applying Chemical–instrumental Parameters Of Dry-Cured Iberian Shoulders
Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products
Classifying Different Iberian Pig Genetic Lines By Applying Chemical–instrumental Parameters Of Dry-Cured Iberian Shoulders
Selección De Agentes De Biocontrol Para Reducir El Ácido Ciclopiazónico En Derivados Cárnicos Curado-Madurados
Classifying Different Iberian Pig Genetic Lines By Applying Chemical–instrumental Parameters Of Dry-Cured Iberian Shoulders
Selección De Agentes De Biocontrol Para Reducir El Ácido Ciclopiazónico En Derivados Cárnicos Curado-Madurados
Efecto Del Orégano En El Crecimiento Y La Expresión Génica De Penicillium Nordicum En Un Sistema Modelo De Salchichón
Selección De Agentes De Biocontrol Para Reducir El Ácido Ciclopiazónico En Derivados Cárnicos Curado-Madurados
Efecto Del Orégano En El Crecimiento Y La Expresión Génica De Penicillium Nordicum En Un Sistema Modelo De Salchichón
Evaluación De La Capacidad De Competición De Debaryomyces Hansenii Frente A Penicillium Nordicum En Condiciones Ambientales Habituales Del Procesado De Derivados Cárnicos-Curado Madurados
Efecto Del Orégano En El Crecimiento Y La Expresión Génica De Penicillium Nordicum En Un Sistema Modelo De Salchichón
Evaluación De La Capacidad De Competición De Debaryomyces Hansenii Frente A Penicillium Nordicum En Condiciones Ambientales Habituales Del Procesado De Derivados Cárnicos-Curado Madurados
Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms
Evaluación De La Capacidad De Competición De Debaryomyces Hansenii Frente A Penicillium Nordicum En Condiciones Ambientales Habituales Del Procesado De Derivados Cárnicos-Curado Madurados
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
Los Mohos Del Jamón Curado: ¿amigos O Enenmigos?
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
Los Mohos Del Jamón Curado: ¿amigos O Enenmigos?
Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese
Los Mohos Del Jamón Curado: ¿amigos O Enenmigos?
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
Higiene Y Seguridad Alimentaria
Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham
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
Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats
Estudio De La Expresión Génica Como Estrategia De Evaluación Y Control De Mohos Ocratoxigénicos En Derivados Cárnicos Curado-Madurados
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
Efecto De La Proteína Antifúngica Pgafp Sobre Aspergillus Flavus En Alimentos Y Estudio Proteómico De La Respuesta Frente A Pgafp En Un Medio Con Calcio
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
Efecto De La Proteína Antifúngica Pgafp Sobre Aspergillus Flavus En Alimentos Y Estudio Proteómico De La Respuesta Frente A Pgafp En Un Medio Con Calcio
Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus
Efecto De La Proteína Antifúngica Pgafp Sobre Aspergillus Flavus En Alimentos Y Estudio Proteómico De La Respuesta Frente A Pgafp En Un Medio Con Calcio
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
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Control Of Toxigenic Molds In Food Processing
Lo Que Desearíamos Hacer Para La Gestión Y Evaluación De La Docencia En Grupos Y No Sabemos Cómo Hacerlo
Control Of Toxigenic Molds In Food Processing
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Control Of Toxigenic Molds In Food Processing
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Selección De Debaryomyces Hansenii Aisladas De Jamón Curado Para El Control De Mohos Toxigénicos
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Selección De Debaryomyces Hansenii Aisladas De Jamón Curado Para El Control De Mohos Toxigénicos
Efecto De La Incorporación De Penicillum Aislados De Jamones Soble Las Características Sensoriales De Productos Cárnicos Curados
Selección De Debaryomyces Hansenii Aisladas De Jamón Curado Para El Control De Mohos Toxigénicos
Efecto De La Incorporación De Penicillum Aislados De Jamones Soble Las Características Sensoriales De Productos Cárnicos Curados
Development Of A Rapid Procedure Of Real-Time Pcr To Detect Listeria Monocytogenes In Cheese
Efecto De La Incorporación De Penicillum Aislados De Jamones Soble Las Características Sensoriales De Productos Cárnicos Curados
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
Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
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
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas 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
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”
Toxigenic Microorganisms In Medicinal Plants Used For Ritual Protection Of Infants
Selección De Mohos Para Cultivos Iniciadores En Jamones Ibéricos “valle De Los Pedroches”
Toxigenic Microorganisms In Medicinal Plants Used For Ritual Protection Of Infants
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Toxigenic Microorganisms In Medicinal Plants Used For Ritual Protection Of Infants
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Debaryomyces
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Debaryomyces
Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum
Debaryomyces
Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum
Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum
Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum
Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Debaryomyces
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Debaryomyces
Debaryomyces
Debaryomyces
Debaryomyces
Production Of Secondary Metabolites By Some Terverticillate Penicillia On Carbohydrate-Rich And Meat Substrates
Debaryomyces
Production Of Secondary Metabolites By Some Terverticillate Penicillia On Carbohydrate-Rich And Meat Substrates
Utilización De Mohos Productuores De Proteínas Antifúngicas Para La Maduración Del Jamón Ibérico.
Production Of Secondary Metabolites By Some Terverticillate Penicillia On Carbohydrate-Rich And Meat Substrates
Utilización De Mohos Productuores De Proteínas Antifúngicas Para La Maduración Del Jamón Ibérico.
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Utilización De Mohos Productuores De Proteínas Antifúngicas Para La Maduración Del Jamón Ibérico.
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Obtención De Mohos Productores De Péptidos Antifúngicos Para Su Utilización En Productos Cárnicos Madurados
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Obtención De Mohos Productores De Péptidos Antifúngicos Para Su Utilización En Productos Cárnicos Madurados
Interés Del Control De Los Mohos En El Jamón Curado
Obtención De Mohos Productores De Péptidos Antifúngicos Para Su Utilización En Productos Cárnicos Madurados
Interés Del Control De Los Mohos En El Jamón Curado
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Interés Del Control De Los Mohos En El Jamón Curado
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening 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
La Estabilización Del Pernil Desde La Perspectiva Microbiológica: Un Concepto Ecológico Dinámico
Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores
La Estabilización Del Pernil Desde La Perspectiva Microbiológica: Un Concepto Ecológico Dinámico
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
La Estabilización Del Pernil Desde La Perspectiva Microbiológica: Un Concepto Ecológico Dinámico
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
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Utilización De Procesos De Cogeneración Para El Tratamiento Y Eliminación De Purines
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Utilización De Procesos De Cogeneración Para El Tratamiento Y Eliminación De Purines
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Utilización De Procesos De Cogeneración Para El Tratamiento Y Eliminación De Purines
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
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
Población Fúngica En El Jamón Ibérico Y Su Importancia Tecnológica Y Sanitaria
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
Población Fúngica En El Jamón Ibérico Y Su Importancia Tecnológica Y Sanitaria
Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham
Población Fúngica En El Jamón Ibérico Y Su Importancia Tecnológica Y Sanitaria
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
Envasado De Alimentos En Atmósferas Controladas, Modificadas Y A Vacío
Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential
Envasado De Alimentos En Atmósferas Controladas, Modificadas Y A Vacío
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Envasado De Alimentos En Atmósferas Controladas, Modificadas Y A Vacío
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Evolution Of Free Amino Acids And Amines During Ripening Of Iberian Cured Ham
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Evolution Of Free Amino Acids And Amines During Ripening Of Iberian Cured Ham
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Evolution Of Free Amino Acids And Amines During Ripening Of Iberian Cured Ham
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
Hydrolysis And Loss Of Extractability Of Proteins During Ripening Of Iberian Ham
Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Selected Chemical And Microbiological Changes In Refrigerated Pork Stored In Carbon Dioxide And Oxygen Enriched Atmospheres
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Selected Chemical And Microbiological Changes In Refrigerated Pork Stored In Carbon Dioxide And Oxygen Enriched Atmospheres
Phospholipids And Their Fatty Acid Composition In The Muscle Of Trout Fed On Diets Supplemented With Olive Oil Bagasse Or Technical Rendered Fat
Selected Chemical And Microbiological Changes In Refrigerated Pork Stored In Carbon Dioxide And Oxygen Enriched Atmospheres
Phospholipids And Their Fatty Acid Composition In The Muscle Of Trout Fed On Diets Supplemented With Olive Oil Bagasse Or Technical Rendered Fat
The D(‐)lactic Acid And Acetoin/diacetyl As Potential Indicators Of The Microbial Quality Of Vacuum‐packed Pork And Meat Products
Phospholipids And Their Fatty Acid Composition In The Muscle Of Trout Fed On Diets Supplemented With Olive Oil Bagasse Or Technical Rendered Fat
The D(‐)lactic Acid And Acetoin/diacetyl As Potential Indicators Of The Microbial Quality Of Vacuum‐packed Pork And Meat Products
Heat Stable Proteinase From Pseudomonas Fluorescens Ah-70: Purification By Affinity Chromatography On Cyclopeptide Antibiotics
The D(‐)lactic Acid And Acetoin/diacetyl As Potential Indicators Of The Microbial Quality Of Vacuum‐packed Pork And Meat Products
Heat Stable Proteinase From Pseudomonas Fluorescens Ah-70: Purification By Affinity Chromatography On Cyclopeptide Antibiotics
A Method To Assess The Bacterial Content Of Refrigerated Meat
Heat Stable Proteinase From Pseudomonas Fluorescens Ah-70: Purification By Affinity Chromatography On Cyclopeptide Antibiotics
A Method To Assess The Bacterial Content Of Refrigerated Meat
Conservación De La Carne De Cerdo Refrigerada En Atmósferas Controladas Enriquecidas En Dióxido De Carbono Y Oxígeno
A Method To Assess The Bacterial Content Of Refrigerated Meat
Conservación De La Carne De Cerdo Refrigerada En Atmósferas Controladas Enriquecidas En Dióxido De Carbono Y Oxígeno
Effects Of Diets Supplemented With Olive Oil Bagasse Or Technical Rendered Fat On The Apolar Lipids And Their Fatty Acid Composition Of Trout (Salmo Gairdneri) Muscle
Conservación De La Carne De Cerdo Refrigerada En Atmósferas Controladas Enriquecidas En Dióxido De Carbono Y Oxígeno
Effects Of Diets Supplemented With Olive Oil Bagasse Or Technical Rendered Fat On The Apolar Lipids And Their Fatty Acid Composition Of Trout (Salmo Gairdneri) Muscle
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
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