PUBLICACIÓN

Mecanismos de acción de antifúngicos naturales como sustitutos de aditivos sintéticos en la elaboración de embutidos curado-madurados

ACCEDER A LA PUBLICACIÓN: Dialnet

María Micaela Álvarez Rubio, María Jesús Andrade Gracia, Félix Núñez Breña

2022 Badajoz Veterinaria

ISSN

2605-2156

AUTORES DE LA UEX

Félix Núñez Breña

OTRAS PUBLICACIONES DE INTERÉS

Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process
Untargeted Metabolomics To Relate Changes Produced By Biocontrol Agents Against Aspergillus Westerdijkiae And Penicillium Nordicum In Vitro On Dry-Cured Ham
Mycotoxins In Meat Products
Untargeted Metabolomics To Relate Changes Produced By Biocontrol Agents Against Aspergillus Westerdijkiae And Penicillium Nordicum In Vitro 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
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
Evaluation Of The Efficacy Of Autochthonous Biocontrol Agents For Controlling Ochratoxin A Production In Simulated Ripening Of Dry-Cured Ham
The Impact Of Biocontrol Agents On The Metabolome Of Penicillium Nordicum Strains And Its Relation To Ochratoxin A Production On Dry-Cured Ham
Evaluation Of The Efficacy Of Autochthonous Biocontrol Agents For Controlling Ochratoxin A Production In Simulated Ripening Of Dry-Cured Ham
Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham
Evaluation Of The Efficacy Of Autochthonous Biocontrol Agents For Controlling Ochratoxin A Production In Simulated Ripening Of Dry-Cured Ham
Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham
Microbiota De Los Derivados Cárnicos Curados-Madurados
Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham
Microbiota De Los Derivados Cárnicos Curados-Madurados
Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System
Microbiota De Los Derivados Cárnicos Curados-Madurados
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
Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium
Effect Of Selected Agents For Ochratoxin A Biocontrol On The Colour, Texture And Volatile Profile Of Dry-Cured Fermented Sausages
Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium
Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium
Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
Mechanisms Of Antifungal Resistance
Grupo De Higiene Y Seguridad Alimentaria De La Universidad De Extremadura
Mechanisms Of Antifungal Resistance
Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality
Mechanisms Of Antifungal Resistance
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
Biocontrol Of Ochratoxigenic Penicillium Nordicum In Dry-Cured Fermented Sausages By Debaryomyces Hansenii And Staphylococcus Xylosus
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
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
Efecto De Agentes De Biocontrol Sobre La Calidad De Los Embutidos Curado-Madurados
Biocontrol Del Peligro De Ocratoxina A En Embutidos Curado-Madurados
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
Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium
Control De La Producción De Ocratoxina A De Aaspergillus Westerdijkiae En Jamón Curado Mediante Microorganismos Autóctonos
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
Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum
Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium
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
Molecular Identification And Subtyping Of Toxigenic And Pathogenic Penicillium And Talaromyces
Potential Of Near Infrared Spectroscopy As A Rapid Method To Discriminate Ota And Non-Ota-Producing Mould Species In A Dry-Cured Ham Model System
Molecular Identification And Subtyping Of Toxigenic And Pathogenic Penicillium And Talaromyces
Influence Of An Industrial Dry-Fermented Sausage Processing On Ochratoxin A Production By Penicillium Nordicum
Molecular Identification And Subtyping Of Toxigenic And Pathogenic Penicillium And Talaromyces
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
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Micotoxinas En Rumiantes
Selection And Evaluation Of Staphylococcus Xylosus As A Biocontrol Agent Against Toxigenic Moulds In A Dry-Cured Ham Model System
Micotoxinas En Rumiantes
In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium
Micotoxinas En Rumiantes
In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium
Enterococcus Faecium: A Promising Protective Culture To Control Growth Of Ochratoxigenic Moulds And Mycotoxin Production In Dry-Fermented Sausages
In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium
Enterococcus Faecium: A Promising Protective Culture To Control Growth Of Ochratoxigenic Moulds And Mycotoxin Production In Dry-Fermented Sausages
Novel Approaches To Minimizing Mycotoxin Contamination
Enterococcus Faecium: A Promising Protective Culture To Control Growth Of Ochratoxigenic Moulds And Mycotoxin Production In Dry-Fermented Sausages
Novel Approaches To Minimizing Mycotoxin Contamination
Novel Approaches To Minimising Mycotoxin Contamination
Novel Approaches To Minimizing Mycotoxin Contamination
Novel Approaches To Minimising Mycotoxin Contamination
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
Novel Approaches To Minimising Mycotoxin Contamination
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
Effects Of Preservative Agents On Quality Attributes Of Dry-Cured 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
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
Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System
Effects Of Environmental Conditions And Substrate On Growth And Ochratoxin A Production By Penicillium Verrucosum And Penicillium Nordicum: Relative Risk Assessment Of Ota In Dry-Cured Meat Products
Effcacy Of The Combined Protective Cultures Of Penicillium Chrysogenum And Debaryomyces Hansenii For The Control Of Ochratoxin A Hazard In Dry-Cured Ham
Effects Of Environmental Conditions And Substrate On Growth And Ochratoxin A Production By Penicillium Verrucosum And Penicillium Nordicum: Relative Risk Assessment Of Ota In Dry-Cured Meat Products
Effcacy Of The Combined Protective Cultures Of Penicillium Chrysogenum And Debaryomyces Hansenii For The Control Of Ochratoxin A Hazard In Dry-Cured Ham
Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits
Effcacy Of The Combined Protective Cultures Of Penicillium Chrysogenum And Debaryomyces Hansenii For The Control Of Ochratoxin A Hazard In Dry-Cured Ham
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
Selección De Agentes De Biocontrol Para Reducir El Ácido Ciclopiazónico En Derivados Cárnicos Curado-Madurados
Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products
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
Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese
Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese
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
Higiene Y Seguridad Alimentaria
Penicillium And Talaromyces
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
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
Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp
Efecto De La Proteína Antifúngica Pgafp Sobre Aspergillus Flavus En Alimentos Y Estudio Proteómico De La Respuesta Frente A Pgafp En Un Medio Con Calcio
Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus
Efecto De La Proteína Antifúngica Pgafp Sobre Aspergillus Flavus En Alimentos Y Estudio Proteómico De La Respuesta Frente A Pgafp En Un Medio Con Calcio
Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus
Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products
Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus
Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products
Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages
Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products
Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Selección De Debaryomyces Hansenii Aisladas De Jamón Curado Para El Control De Mohos Toxigénicos
Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products
Selección De Debaryomyces Hansenii Aisladas De Jamón Curado Para El Control De Mohos Toxigénicos
Development Of A Rapid Procedure Of Real-Time Pcr To Detect Listeria Monocytogenes In Cheese
Selección De Debaryomyces Hansenii Aisladas De Jamón Curado Para El Control De Mohos Toxigénicos
Development Of A Rapid Procedure Of Real-Time Pcr To Detect Listeria Monocytogenes In Cheese
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 Rapid Procedure Of Real-Time Pcr To Detect Listeria Monocytogenes In Cheese
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos
Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr
Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos
Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas En Productos Cárnicos
Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos
Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas En Productos Cárnicos
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas En Productos Cárnicos
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7
Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos
Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Selección De Mohos Para Cultivos Iniciadores En Jamones Ibéricos “valle De Los Pedroches”
Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos
Selección De Mohos Para Cultivos Iniciadores En Jamones Ibéricos “valle De Los Pedroches”
Toxigenic Microorganisms In Medicinal Plants Used For Ritual Protection Of Infants
Selección De Mohos Para Cultivos Iniciadores En Jamones Ibéricos “valle De Los Pedroches”
Toxigenic Microorganisms In Medicinal Plants Used For Ritual Protection Of Infants
Debaryomyces
Toxigenic Microorganisms In Medicinal Plants Used For Ritual Protection Of Infants
Debaryomyces
Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum
Debaryomyces
Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum
Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum
Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum
Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Debaryomyces
Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products
Debaryomyces
Debaryomyces
Debaryomyces
Debaryomyces
Production Of Secondary Metabolites By Some Terverticillate Penicillia On Carbohydrate-Rich And Meat Substrates
Debaryomyces
Production Of Secondary Metabolites By Some Terverticillate Penicillia On Carbohydrate-Rich And Meat Substrates
Utilización De Mohos Productuores De Proteínas Antifúngicas Para La Maduración Del Jamón Ibérico.
Production Of Secondary Metabolites By Some Terverticillate Penicillia On Carbohydrate-Rich And Meat Substrates
Utilización De Mohos Productuores De Proteínas Antifúngicas Para La Maduración Del Jamón Ibérico.
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Utilización De Mohos Productuores De Proteínas Antifúngicas Para La Maduración Del Jamón Ibérico.
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Obtención De Mohos Productores De Péptidos Antifúngicos Para Su Utilización En Productos Cárnicos Madurados
Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins
Obtención De Mohos Productores De Péptidos Antifúngicos Para Su Utilización En Productos Cárnicos Madurados
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
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate
Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins
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
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Utilización De Procesos De Cogeneración Para El Tratamiento Y Eliminación De Purines
Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos
Utilización De Procesos De Cogeneración Para El Tratamiento Y Eliminación De Purines
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Utilización De Procesos De Cogeneración Para El Tratamiento Y Eliminación De Purines
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham
Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos
Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham
Población Fúngica En El Jamón Ibérico Y Su Importancia Tecnológica Y Sanitaria
Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured 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
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
Untargeted Metabolomics To Relate Changes Produced By Biocontrol Agents Against Aspergillus Westerdijkiae And Penicillium Nordicum In Vitro On Dry-Cured Ham
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