PUBLICACIÓN

Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry-cured ham-based model

ACCEDER A LA PUBLICACIÓN: Scopus Orcid

dos Santos L.R.; Alia A.; Martin I.; Gottardo F.M.; Rodrigues L.B.; Borges K.A.; Furian T.Q.; Cordoba J.J.

2022 JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Agronomy and Crop Science (Q1), Biotechnology (Q2), Food Science (Q1), Nutrition and Dietetics (Q2)

JCR: 4.1

SJR: 0.747

CITAS

26

DOI

10.1002/jsfa.11475

EID

2-s2.0-85113242354

ISSN

0022-5142

EISSN

1097-0010

BIBTEX

@article{Santos_2021, doi = {10.1002/jsfa.11475}, url = {https://doi.org/10.1002%2Fjsfa.11475}, year = 2021, month = {aug}, publisher = {Wiley}, author = {Luciana R Santos and Alberto Al{\'{\i}}a and Irene Martin and Franciele M Gottardo and Laura B Rodrigues and Karen A Borges and Thales Q Furian and Juan J C{\'{o}}rdoba}, title = {Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry-cured ham-based model}, journal = {Journal of the Science of Food and Agriculture}}

AUTORES DE LA UEX

Juan José Córdoba Ramos

OTRAS PUBLICACIONES DE INTERÉS

Volatile Components Of Dry Cured Iberian Ham
Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin
Mycotoxins In Meat Products
Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin
Mycotoxins In Meat Products
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Mycotoxins In Meat Products
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Effect Of Artisanal Processing On Volatile Compounds And Sensory Characteristics Of Traditional Soft-Ripened Cheeses Matured With Selected Lactic Acid Bacteria
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Lactic Acid Bacteria Isolated From Traditional Dry-Cured Fermented Foods With Probiotic Effect: Selection, Mechanisms Of Action And Applications
Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus
Lactic Acid Bacteria Isolated From Traditional Dry-Cured Fermented Foods With Probiotic Effect: Selection, Mechanisms Of Action And Applications
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Lactic Acid Bacteria Isolated From Traditional Dry-Cured Fermented Foods With Probiotic Effect: Selection, Mechanisms Of Action And Applications
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety
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Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin
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Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin
Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)
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Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)
Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
Prevalence Of Listeria Monocytogenes In Rte Meat Products Of Quevedo (Ecuador)
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Listeria Monocytogenes Cell-To-Cell Spread
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Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
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Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Effect Of A Selected Protective Culture Of Lactilactobacillus Sakei On The Evolution Of Volatile Compounds And On The Final Sensorial Characteristics Of Traditional Dry-Cured Fermented “salchichón”
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
Effect Of Acidic Conditions On The Growth And Expression Of Two Virulence Genes Of Listeria Monocytogenes Serotype 4b
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Application Of Selected Lactic-Acid Bacteria To Control Listeria Monocytogenes In Soft-Ripened “torta Del Casar” Cheese
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Evolution Of Volatile Compounds During Ripening And Final Sensory Changes Of Traditional Raw Ewe’s Milk Cheese “torta Del Casar” Maturated With Selected Protective Lactic Acid Bacteria
Selection And Characterization Of Lactic Acid Bacteria With Activity Against Listeria Monocytogenes From Traditional Rte Ripened Foods
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry-Cured Ham-Based Model
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Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry-Cured Ham-Based Model
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry-Cured Ham-Based Model
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
Control Of Listeria Monocytogenes Growth And Virulence In A Traditional Soft Cheese Model System Based On Lactic Acid Bacteria And A Whey Protein Hydrolysate With Antimicrobial Activity
Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products
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Growth And Expression Of Virulence Genes Of Listeria Monocytogenes During The Processing Of Dry-Cured Fermented “salchichón” Manufactured With A Selected Lactilactobacillus Sakei
Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics
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Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
Growth And Expression Of Virulence Genes Of Listeria Monocytogenes During The Processing Of Dry-Cured Fermented “salchichón” Manufactured With A Selected Lactilactobacillus Sakei
Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
Effect Of E-Beam Treatment On Expression Of Virulence And Stress-Response Genes Of Listeria Monocytogenes In Dry-Cured Ham
Effect Of The Dry-Cured Fermented Sausage “salchichón” Processing With A Selected Lactobacillus Sakei In Listeria Monocytogenes And Microbial Population
Effect Of E-Beam Treatment On Expression Of Virulence And Stress-Response Genes Of Listeria Monocytogenes In Dry-Cured Ham
Impacto De La Actividad De Agua En La Inactivación De Listeria Monocytogenes En Jamón Curado
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Peligros Microbiológicos En Alimentos Madurados Listos Para El Consumo: Listeria Monocytogenes.
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Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry‐cured Ham‐based Model
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Antimicrobial Activity Of Essential Oils And Natural Plant Extracts Against Listeria Monocytogenes In A Dry‐cured Ham‐based Model
Impact Of Water Activity On The Inactivation And Gene Expression Of Listeria Monocytogenes During Refrigerated Storage Of Pressurized Dry-Cured Ham
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Impact Of Water Activity On The Inactivation And Gene Expression Of Listeria Monocytogenes During Refrigerated Storage Of Pressurized Dry-Cured Ham
Prevalence And Characterization Of Listeria Monocytogenes In Deboning And Slicing Areas Of Spanish Dry-Cured Ham Processing
Impact Of Water Activity On The Inactivation And Gene Expression Of Listeria Monocytogenes During Refrigerated Storage Of Pressurized Dry-Cured Ham
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Development Of A Multiplex Real-Time Pcr To Differentiate The Four Major Listeria Monocytogenes Serotypes In Isolates From Meat Processing Plants
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Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Development Of A Multiplex Real-Time Pcr To Differentiate The Four Major Listeria Monocytogenes Serotypes In Isolates From Meat Processing Plants
Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
Evaluation Of The Efficacy Of Debaryomyces Hansenii As Protective Culture For Controlling Listeria Monocytogenes In Sliced Dry-Cured Ham
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
Combined Effect Of Temperature, Water Activity And Salt Content On The Growth And Gene Expression Of Listeria Monocytogenes In A Dry-Cured Ham Model System
Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions
Combined Effect Of Temperature, Water Activity And Salt Content On The Growth And Gene Expression Of Listeria Monocytogenes In A Dry-Cured Ham Model System
Effects Of Environmental Conditions And Substrate On Growth And Ochratoxin A Production By Penicillium Verrucosum And Penicillium Nordicum: Relative Risk Assessment Of Ota In Dry-Cured Meat Products
Combined Effect Of Temperature, Water Activity And Salt Content On The Growth And Gene Expression Of Listeria Monocytogenes In A Dry-Cured Ham Model System
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Efecto De "debaryomyces Hansenii" En El Crecimiento Y Expresión De Genes De Virulencia De "listeria Monocytogenes En Jamón Curado Loncheado
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Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models
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Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models
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Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
Occurrence Of Toxigenic Fungi And Mycotoxins During Smoked Paprika Production
Selection Of Reference Genes To Quantify Relative Expression Of Ochratoxin A-Related Genes By Penicillium Nordicum In Dry-Cured Ham
The Influence Of Ecophysiological Factors On Growth, Aflr Gene Expression And Aflatoxin B1 Production By A Type Strain Of Aspergillus Flavus
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Candida
Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices
Candida
Staphylococcus
Candida
Staphylococcus
Clostridium
Staphylococcus
Clostridium
Alternaria
Clostridium
Alternaria
Real-Time Pcr For The Detection Of Pathogens In Meat And Meat Products
Alternaria
Real-Time Pcr For The Detection Of Pathogens In Meat And Meat Products
Targeting Other Mycotoxin Biosynthetic Genes
Real-Time Pcr For The Detection Of Pathogens In Meat And Meat Products
Targeting Other Mycotoxin Biosynthetic Genes
Multiplex Detection Of Toxigenic Penicillium Species
Targeting Other Mycotoxin Biosynthetic Genes
Multiplex Detection Of Toxigenic Penicillium Species
Caracterización Y Control De Mjhos Productores De Manchas Negras En El Jamón Curado.
Multiplex Detection Of Toxigenic Penicillium Species
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Higiene Y Seguridad Alimentaria
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Higiene Y Seguridad Alimentaria
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Uso De Cultivos Protectores En Productos Cárnicos
Estudio De La Expresión Génica Como Estrategia De Evaluación Y Control De Mohos Ocratoxigénicos En Derivados Cárnicos Curado-Madurados
Uso De Cultivos Protectores En Productos Cárnicos
Evaluación De La Supervivencia De "listeria Monocytogenes" En Jamón Curado Mediante El Análisis De La Expresión Génica
Uso De Cultivos Protectores En Productos Cárnicos
Evaluación De La Supervivencia De "listeria Monocytogenes" En Jamón Curado Mediante El Análisis De La Expresión Génica
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Evaluación De La Supervivencia De "listeria Monocytogenes" En Jamón Curado Mediante El Análisis De La Expresión Génica
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Development Of A Hog-Based Real-Time Pcr Method To Detect Stress Response Changes In Mycotoxigenic Moulds
Identification And Control Of Moulds Responsible For Black Spot Spoilage In Dry-Cured Ham
Development Of A Hog-Based Real-Time Pcr Method To Detect Stress Response Changes In Mycotoxigenic Moulds
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Development Of A Hog-Based Real-Time Pcr Method To Detect Stress Response Changes In Mycotoxigenic Moulds
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products
Influence Of Starter Culture And A Protease On The Generation Of Ace-Inhibitory And Antioxidant Bioactive Nitrogen Compounds In Iberian Dry-Fermented Sausage Salchichón
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
Detection Of Filamentous Fungi In Foods
Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados
Detection Of Filamentous Fungi In Foods
Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr
Detection Of Filamentous Fungi In Foods
Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices
Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages
Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices
Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Characterisation And Detection Of Spoilage Mould Responsible For Black Spot In Dry-Cured Fermented Sausages
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Escherichia Coli O157:h7 Viables En Productos Cárnicos
Design Of Primers And Probes For Quantitative Real-Time Pcr Methods
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)
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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
Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds
T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium
Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
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Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
The Influence Of Salt (Nacl) On Ochratoxin A Biosynthetic Genes, Growth And Ochratoxin A Production By Three Strains Of Penicillium Nordicum On A Dry-Cured Ham-Based Medium
Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations
The Influence Of Salt (Nacl) On Ochratoxin A Biosynthetic Genes, Growth And Ochratoxin A Production By Three Strains Of Penicillium Nordicum On A Dry-Cured Ham-Based Medium
Cuantificación De La Expresión Génica De Mohos Productores De Ota En Productos Cárnicos Crudos-Curados Mediante Pcr En Tiempo Real
The Influence Of Salt (Nacl) On Ochratoxin A Biosynthetic Genes, Growth And Ochratoxin A Production By Three Strains Of Penicillium Nordicum On A Dry-Cured Ham-Based Medium
Cuantificación De La Expresión Génica De Mohos Productores De Ota En Productos Cárnicos Crudos-Curados Mediante Pcr En Tiempo Real
Evaluación De La Producción De Ocratoxina A Por P. Nordicum Y P. Verrucosum En Diferentes Condiciones Ambientales
Cuantificación De La Expresión Génica De Mohos Productores De Ota En Productos Cárnicos Crudos-Curados Mediante Pcr En Tiempo Real
Evaluación De La Producción De Ocratoxina A Por P. Nordicum Y P. Verrucosum En Diferentes Condiciones Ambientales
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Evaluación De La Producción De Ocratoxina A Por P. Nordicum Y P. Verrucosum En Diferentes Condiciones Ambientales
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
Development Of A Multiplex Pcr Method For The Detection Of Patulin-, Ochratoxin A- And Aflatoxin-Producing Moulds In Foods
Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón
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
Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
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
Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage
Detección De Mohos Toxigénicos En Alimentos
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 A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Characterization And Control Of Microbial Black Spot Spoilage In Dry-Cured Iberian Ham
Development Of A Pcr Protocol To Detect Aflatoxigenic Molds In Food Products
Characterization And Control Of Microbial Black Spot Spoilage In Dry-Cured Iberian Ham
Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods
Characterization And Control Of Microbial Black Spot Spoilage In Dry-Cured Iberian Ham
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
Productos Cárnicos Para El Siglo Xxi: Seguros, Nutritivos Y Saludables
Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods
Productos Cárnicos Para El Siglo Xxi: Seguros, Nutritivos Y Saludables
Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos
Productos Cárnicos Para El Siglo Xxi: Seguros, Nutritivos Y Saludables
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.
Subproyecto Detrapat: Incidencia, Prevalencia Y Detección De Patógenos Por Técnicas Rápidas En La Industria Cárnica Y Productos Cárnicos Rte
Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.
Subproyecto Detrapat: Incidencia, Prevalencia Y Detección De Patógenos Por Técnicas Rápidas En La Industria Cárnica Y Productos Cárnicos Rte
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Subproyecto Detrapat: Incidencia, Prevalencia Y Detección De Patógenos Por Técnicas Rápidas En La Industria Cárnica Y Productos Cárnicos Rte
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
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Role Of An Autochthonous Starter Culture And The Protease Epg222 On The Sensory And Safety Properties Of A Traditional Iberian Dry-Fermented Sausage Salchichón
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods
Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products
Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Clostridium
Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products
Clostridium
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Clostridium
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón
Characterization By Volatile Compounds Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
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
Influencia De Las Condiciones Higiénicas De Elaboración Sobre La Putrefacción Profunda O "cala" Del Jamón Curado
Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma
Influencia De Las Condiciones Higiénicas De Elaboración Sobre La Putrefacción Profunda O "cala" Del Jamón Curado
Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production
Influencia De Las Condiciones Higiénicas De Elaboración Sobre La Putrefacción Profunda O "cala" Del Jamón Curado
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
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Debaryomyces
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Characterisation Of Microbial Deep Spoilage In Iberian Dry-Cured Ham
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Killer Activity Of Yeasts Isolated From Spanish Dry-Cured Ham
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Genetic Characterization And Expression Of The Novel Fungal Protease, Epg222 Active In Dry-Cured Meat Products
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Contribution Of A Selected Fungal Population To The Volatile Compounds On Dry-Cured Ham
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage `salchichon'
Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products
Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage `salchichon'
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 `salchichon'
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
Interés Del Control De Los Mohos En El Jamón Curado
Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico
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
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 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
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe
Effect Of Penicillium Chryso Genum And Debaryomyces Hansenii On The Volatile Compounds During Controlled Ripening Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe
Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe
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
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe.
Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe.
Proteolytic Activity Of Penicillium Chrysogenum And Debaryomyces Hansenii During Controlled Ripening Of Pork Loins
Differentiation Of Toxigenic Staphylococcus Aureus In Staphylococcal Isolates From Prepared And Frozen Foods By Combined Arbitrarily Primed Polymerase Chain Reaction And Dna Probe.
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
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
El Jamón Curado De Cerdo Ibérico: Descripción Del Proceso Tradicional De Elaboración
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
Control Del Proceso De Elaboración Del Jamón Ibérico. Aseguramiento De La Calidad Sensorial
Alteraciones Originadas Por Microorganismos, Ácaros E Insectos En Jamones Ibéricos
Control Del Proceso De Elaboración Del Jamón Ibérico. Aseguramiento De La Calidad Sensorial
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Control Del Proceso De Elaboración Del Jamón Ibérico. Aseguramiento De La Calidad Sensorial
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Free Amino Acids And Other Non-Volatile Compounds Formed During Processing Of Iberian Ham
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Differentiation Of Clostridium Perfringens And Clostridium Botulinum From Non-Toxigenic Clostridia, Isolated From Prepared And Frozen Foods By Pcr-Dan Based Methods.
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
Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza
Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction
Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Microbial Hazards Analysis In Commercial Processing Of Prepared And Frozen Hake Fish Fingers Análisis De Los Riesgos Microbiológicos Durante El Proceso De Elaboración De Varitas De Merluza
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Microbial Populations And Volatile Compounds In The 'bone Taint' Spoilage Of Dry Cured Ham
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Microbiological Hazards During Processing Of Croquettes
Changes In Intramuscular Lipids During Ripening Of Iberian Dry-Cured Ham
Microbiological Hazards During Processing Of Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
Microbiological Hazards During Processing Of Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commmercial Croquettes
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Evaluation Of The Microbial Hazards During Cooling Of The Bechamel Used To Elaborate Commercial Croquettes
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Influence Of The Processing Conditions Of Iberian Ham On Proteolysis During Ripening
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Effects Of Salt And Temperature On Proteolysis During Ripening Of Iberian Ham
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Evaluation Of Microbial Hazards During Processing Of Spanish Prepared Flamenquin
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Diferenciación De "s. Aureus, C. Perfrigens Y C. Botulinum" De "aislamientos Estafilococos Y Clostridios" En Alimentos Mediante Técnicas De Ácidos Nucleicos
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Diferenciación De "s. Aureus, C. Perfrigens Y C. Botulinum" De "aislamientos Estafilococos Y Clostridios" En Alimentos Mediante Técnicas De Ácidos Nucleicos
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monitorización
Diferenciación De "s. Aureus, C. Perfrigens Y C. Botulinum" De "aislamientos Estafilococos Y Clostridios" En Alimentos Mediante Técnicas De Ácidos Nucleicos
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monitorización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Los Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monoterización
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monitorización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Los Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monoterización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En La Materias Primas
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 2. Evaluación De Los Peligros Microbiológicos En El Proceso De Elaboración. Medidas Preventivas, Puntos Críticos De Control Y Sistemas De Vigilancia Y Monoterización
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En La Materias Primas
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En Las Materias Primas
Respuesta Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En La Materias Primas
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En Las Materias Primas
El Sistema Arcpc Como Medida De Aseguramiento De La Calidad Alimentaria
Implantación Del Sistema Aricpc/haccp En Precocinados Congelados. 1. Evaluación De Peligros Microbiológicos En Las Materias Primas
El Sistema Arcpc Como Medida De Aseguramiento De La Calidad Alimentaria
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
El Sistema Arcpc Como Medida De Aseguramiento De La Calidad Alimentaria
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
Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham
Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe
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
Studies On The Genes Encoding Botulinum Neurotoxin Type A Of Clostridium Botulinum From A Variety Of Sources
Yeast Population During Ripening Of Dry-Cured Iberian Ham
Studies On The Genes Encoding Botulinum Neurotoxin Type A Of Clostridium Botulinum From A Variety Of Sources
Evolution Of Free Amino Acids And Amines During Ripening Of Iberian Cured Ham
Studies On The Genes Encoding Botulinum Neurotoxin Type A Of Clostridium Botulinum From A Variety Of Sources
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
The Phylogeny Of The Genus Clostridium: Proposal Of Five New Genera And Eleven New Species Combinations
Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
The Phylogeny Of The Genus Clostridium: Proposal Of Five New Genera And Eleven New Species Combinations
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
The Phylogeny Of The Genus Clostridium: Proposal Of Five New Genera And Eleven New Species Combinations
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Lipid- And Protein-Degrading Processes During The Maturation Of Ham
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Liberación De Ácidos Grasos Durante La Maduración Del Jamón Ibérico
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
Lipid Oxidative Changes In The Processing Of Iberian Pig Hams
Productos Derivados De La Lipolisis Y De La Oxidación Lipídica En Jamones Ibéricos Y Cruzados Con Duroc
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
Volatile Components Of Dry Cured Iberian Ham
Hydrolysis And Maillard Reactions During Ripening Of Iberian Ham
Volatile Components Of Dry Cured Iberian Ham
Antilisterial Activity Of Cinnamon Essential Oil, Pomegranate Extract, Or Strawberry Tree Extract Against Listeria Monocytogenes In Slices Of Dry-Cured Ham And Pork Loin
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