PUBLICACIÓN

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

Logo Open Access

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

Cebrian E., Nunez F., Rodriguez M., Grassi S., Gonzalez-Mohino A.

2021 Toxins

Health, Toxicology and Mutagenesis (Q1), Toxicology (Q1)

JCR: 5.075

SJR: 0.884

CITAS

9

DOI

10.3390/toxins13090620

EID

2-s2.0-85114621024

EISSN

2072-6651

AUTORES DE LA UEX

Eva Cebrián Cabezón
Félix Núñez Breña
Alberto González-Mohino Jiménez
María Mar Rodríguez Jovita

OTRAS PUBLICACIONES DE INTERÉS

Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
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
Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages
Untargeted Metabolomics To Relate Changes Produced By Biocontrol Agents Against Aspergillus Westerdijkiae And Penicillium Nordicum In Vitro On Dry-Cured Ham
Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Mycotoxins In Meat Products
Comparative Dynamic Sensory Profile Of Meat And Plant-Based Meat Analogs
Mycotoxins In Meat Products
The Impact Of Biocontrol Agents On The Metabolome Of Penicillium Nordicum Strains And Its Relation To Ochratoxin A Production On Dry-Cured Ham
Mycotoxins In Meat Products
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
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Debaryomyces Hansenii Reduces Ochratoxin A Production By Penicillium Nordicum On Dry-Cured Ham Agar Through Volatile Compounds
Sensory And Hedonic Perception Of Meat Versus Ultra-Processed Plant-Based Meat Analogs: A Comparative Study
Debaryomyces Hansenii Reduces Ochratoxin A Production By Penicillium Nordicum On Dry-Cured Ham Agar Through Volatile Compounds
Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir
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Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir
Evaluation Of The Efficacy Of Autochthonous Biocontrol Agents For Controlling Ochratoxin A Production In Simulated Ripening Of Dry-Cured Ham
Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir
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
Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis
Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38
Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
Discovering Potential Biomarkers For Ochratoxin A Production By Penicillium Nordicum In Dry-Cured Meat Matrices Through Untargeted Metabolomics
Use Of Ultrasound And Nirs As Tools For Monitoring Ice Formation In Superchilled Meat
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
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Microbiota De Los Derivados Cárnicos Curados-Madurados
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
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Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
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Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin
Influence Of Fat Reduction And Flavor Addition On The Temporal Sensory Profile In Potato Chips Using A Multiple-Intake Approach
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
Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System
Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-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
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
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Effect Of Selected Agents For Ochratoxin A Biocontrol On The Colour, Texture And Volatile Profile Of Dry-Cured Fermented Sausages
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium
Authentication Of Pure And Adulterated Edible Oils Using Non-Destructive Ultrasound
Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers
Emotional Response To Healthier Foods: Influence Of Culture And Health Consciousness
Acoustic Characterization Study Of Beef Loins Using Ultrasonic Transducers
Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
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Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
Mechanisms Of Antifungal Resistance
Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
Mechanisms Of Antifungal Resistance
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Mechanisms Of Antifungal Resistance
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Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Aplicación Del Aprendizaje Basado En Proyectos En El Máster Universitario En Ciencia Y Tecnología De La Carne
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Mri-Computer Vision On Fresh And Frozen-Thawed Beef: Optimization Of Methodology For Classification And Quality Prediction
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality
Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound
Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality
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
Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality
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
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Análisis De La Calidad De Las Pirámides Alimentarias: Un Recurso Mejorable Para El Conocimiento En Alimentación Y Nutrición
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Spectrophotometric Analysis Of Protein Carbonyls
Temperature Dependence Of Acoustic Parameters In Pure And Blended Edible Oils: Implications For Characterization And Authentication
Spectrophotometric Analysis Of Protein Carbonyls
Biocontrol Of Ochratoxigenic Penicillium Nordicum In Dry-Cured Fermented Sausages By Debaryomyces Hansenii And Staphylococcus Xylosus
Spectrophotometric Analysis Of Protein Carbonyls
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
Mecanismos De Acción De Antifúngicos Naturales Como Sustitutos De Aditivos Sintéticos En La Elaboración De Embutidos Curado-Madurados
Biocontrol Del Peligro De Ocratoxina A En Embutidos Curado-Madurados
Mecanismos De Acción De Antifúngicos Naturales Como Sustitutos De Aditivos Sintéticos En La Elaboración De Embutidos Curado-Madurados
Biocontrol Del Peligro De Ocratoxina A En Embutidos Curado-Madurados
Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters
Biocontrol Del Peligro De Ocratoxina A En Embutidos Curado-Madurados
Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters
Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems
Dry-Cured Loin Characterization By Ultrasound Physicochemical And Sensory Parameters
Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems
Efecto De Agentes De Biocontrol Sobre La Calidad De Los Embutidos Curado-Madurados
Ultrasound Parameters Used To Characterize Iberian Fresh Pork Loins Of Different Feeding Systems
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
Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought
Control De La Producción De Ocratoxina A De Aaspergillus Westerdijkiae En Jamón Curado Mediante Microorganismos Autóctonos
Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought
Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests
Newbie Consumers Try Pizzas In Which Bacon Is Replaced By Tenebrio Molitor L. Larvae: Not As Healthy As Expected And Not As Terrible As They Thought
Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
Consumer Behaviour Towards Chicken Breasts Affected With Myopathy (Wooden Breast): Face-To-Face Vs. Online Tests
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
New Findings Of Edible Oil Characterization By Ultrasonic Parameters
Impact Of Absence Of Lactose On The Dynamic Sensory Profile Of Yogurt: A Multiple-Intake Tds Approach
New Findings Of Edible Oil Characterization By Ultrasonic Parameters
Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
New Findings Of Edible Oil Characterization By Ultrasonic Parameters
Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium
Alternative Descriptive Methods Answered By Consumers For The Sensory Characterization Of Meat Products: Fundaments And Methods
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 Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage
Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium
Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage
Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum
Effect Of Adding Byproducts Of Chicken Slaughter On The Quality Of Sausage Over Storage
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
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
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
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
Molecular Identification And Subtyping Of Toxigenic And Pathogenic Penicillium And Talaromyces
Correlation Analysis Between Acoustic And Sensory Technique Data For Cooked Pork Loin Samples
Molecular Identification And Subtyping Of Toxigenic And Pathogenic Penicillium And Talaromyces
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Molecular Identification And Subtyping Of Toxigenic And Pathogenic Penicillium And Talaromyces
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Sensory Characterization Of Iberian Dry-Cured Loins By Using Check-All-That-Apply (Cata) Analysis And Multiple-Intake Temporal Dominance Of Sensations (Tds)
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Ultrasound Assessment Of Honey Using Fast Fourier Transform
Cross-Cultural Emotional Response To Food Stimuli: Influence Of Consumption Context
Ultrasound Assessment Of Honey Using Fast Fourier Transform
Influence Of An Industrial Dry-Fermented Sausage Processing On Ochratoxin A Production By Penicillium Nordicum
Ultrasound Assessment Of Honey Using Fast Fourier Transform
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
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, And Technologies
Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, And Technologies
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Meat Quality Analysis: Advanced Evaluation Methods, Techniques, And Technologies
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
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Micotoxinas En Rumiantes
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads
Monitoring The Processing Of Dry Fermented Sausages With A Portable Nirs Device
Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads
Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham
Fish Oil/lycopene Microcapsules As A Source Of Eicosapentaenoic And Docosahexaenoic Acids: A Case Study On Spreads
Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium
Impact Of ‘free-From’ And ‘healthy Choice’ Labeled Versions Of Chocolate And Coffee On Temporal Profile (Multiple-Intake Tds) And Liking
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
Innovation In Sensory Assessment Of Meat And Meat Products
Novel Approaches To Minimising Mycotoxin Contamination
Innovation In Sensory Assessment Of Meat And Meat Products
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
Innovation In Sensory Assessment Of Meat And Meat Products
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
Diffusion Of Mycotoxins And Secondary Metabolites In Dry-Cured Meat Products
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured 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
Diffusion Of Mycotoxins And Secondary Metabolites In Dry-Cured Meat Products
Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages
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
Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
Effcacy Of The Combined Protective Cultures Of Penicillium Chrysogenum And Debaryomyces Hansenii For The Control Of Ochratoxin A Hazard In Dry-Cured Ham
Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
Near Infrared Reflectance Spectroscopy To Analyse Texture Related Characteristics Of Sous Vide Pork Loin.
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey
Napping Combined With Ultra-Flash Profile (Ufp) Methodology For Sensory Assessment Of Cod And Pork Subjected To Different Cooking Methods And Conditions
New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey
A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes
New Contributions Of Ultrasound Inspection To The Characterization Of Different Varieties Of Honey
A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes
Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
A New Method To Assess The Ultrasonic Attenuation In Samples With Non-Distinguishable Echoes
Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Changes Of Ultrasonic Parameters As A Tool To Determine The Influence Of Cooking In Pork Loin Samples
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits
Benefits Of Wine-Based Marination Of Strip Steaks Prior To Roasting: Inhibition Of Protein Oxidation And Impact On Sensory Properties
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
Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida
Effect Of Cured Meat Product Ingredients On The Penicillium Verrucosum Growth And Ochratoxin A Production
Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Ensayos Acústicos Por Ultrasonidos En Elementos De Mármol Del Teatro Romano De Mérida
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Innovación En La Evaluación Sensorial De Productos Derivados Del Cerdo Ibérico.
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Selección De Agentes De Biocontrol Para Reducir El Ácido Ciclopiazónico En Derivados Cárnicos Curado-Madurados
Near-Infrared Spectroscopy-Based Analysis To Study Sensory Parameters On Pork Loins As Affected By Cooking Methods And Conditions
Selección De Agentes De Biocontrol Para Reducir El Ácido Ciclopiazónico En Derivados Cárnicos Curado-Madurados
Evaluación De La Capacidad De Competición De Debaryomyces Hansenii Frente A Penicillium Nordicum En Condiciones Ambientales Habituales Del Procesado De Derivados Cárnicos-Curado Madurados
Selección De Agentes De Biocontrol Para Reducir El Ácido Ciclopiazónico En Derivados Cárnicos Curado-Madurados
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
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices
Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium
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
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
Multiplex Detection Of Toxigenic Penicillium Species
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
La Experiencia Emocional Durante El Consumo De Jamón Curado (1)
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
Influencia De Las Condiciones Ecológicas Sobre El Crecimiento Y Producción De Aflatoxinas De Aspergillus En Sistemas Modelos Cárnicos
La Experiencia Emocional Durante El Consumo De Jamón Curado (2)
Influencia De Las Condiciones Ecológicas Sobre El Crecimiento Y Producción De Aflatoxinas De Aspergillus En Sistemas Modelos Cárnicos
Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese
Influencia De Las Condiciones Ecológicas Sobre El Crecimiento Y Producción De Aflatoxinas De Aspergillus En Sistemas Modelos Cárnicos
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
Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats
Influencia De La Temperatura Y La Actividad De Agua Sobre El Crecimiento, Expresión Génica Y Producción De Aflatoxinas En Jamón Curado
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
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems
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
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
Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados
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
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
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Escherichia Coli O157:h7 Viables En Productos Cárnicos
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
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
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium
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
Quantification Of Viable Escherichia Coli O157: H7 In Meat Products By Duplex Real-Time Pcr Assays
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
Quantification Of Viable Escherichia Coli O157: H7 In Meat Products By Duplex Real-Time Pcr Assays
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Quantification Of Viable Escherichia Coli O157: H7 In Meat Products By Duplex Real-Time Pcr Assays
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
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
Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados
Selección De Debaryomyces Hansenii Aisladas De Jamón Curado Para El Control De Mohos Toxigénicos
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
Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods
Pcr To Detect Patulin Producing Moulds Validated In 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 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 Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-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 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”
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 A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Toxigenic Microorganisms In Medicinal Plants Used For Ritual Protection Of Infants
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
Debaryomyces
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Debaryomyces
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Debaryomyces
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
Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum
Clostridium
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
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum
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
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
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
Debaryomyces
Debaryomyces
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
Production Of Secondary Metabolites By Some Terverticillate Penicillia On Carbohydrate-Rich And Meat Substrates
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
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.
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Utilización De Mohos Productuores De Proteínas Antifúngicas Para La Maduración Del Jamón Ibérico.
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'
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
Obtención De Mohos Productores De Péptidos Antifúngicos Para Su Utilización En Productos Cárnicos Madurados
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
Obtención De Mohos Productores De Péptidos Antifúngicos Para Su Utilización En Productos Cárnicos Madurados
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Obtención De Mohos Productores De Péptidos Antifúngicos Para Su Utilización En Productos Cárnicos Madurados
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures
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 The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
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
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
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
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
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
Gene Organization And Sequence Determination Of The Two Botulinum Neurotoxin Gene Clusters In Clostridium Botulinum Type A(B) Strain Nctc 2916
Utilización De Procesos De Cogeneración Para El Tratamiento Y Eliminación De Purines
Gene Organization And Sequence Determination Of The Two Botulinum Neurotoxin Gene Clusters In Clostridium Botulinum Type A(B) Strain Nctc 2916
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Gene Organization And Sequence Determination Of The Two Botulinum Neurotoxin Gene Clusters In Clostridium Botulinum Type A(B) Strain Nctc 2916
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
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
Población Fúngica En El Jamón Ibérico Y Su Importancia Tecnológica Y Sanitaria
Evaluación Tecnológica Y Sanitaria De Las Micrococáceas En La Maduración Del Jamón De Cerdo Ibérico
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
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
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
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