PUBLICACIÓN

Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions

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ACCEDER A LA PUBLICACIÓN: Scopus Orcid

José M. Martín-Miguélez, Jurgen Robledo, Irene Martín, Cristina Castaño, Josué Delgado, Juan J. Córdoba

2024 Foods

CITAS

0

DOI

10.3390/foods13010172

EID

2-s2.0-85181915131

EISSN

2304-8158

AUTORES DE LA UEX

Juan José Córdoba Ramos
Irene Martín Tornero
Josué Delgado Perón

OTRAS PUBLICACIONES DE INTERÉS

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”
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
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir
Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions
Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir
Unravelling The Effect Of Control Agents On Gnomoniopsis Smithogilvyi On A Chestnut-Based Medium By Proteomics
Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir
Unravelling The Effect Of Control Agents On Gnomoniopsis Smithogilvyi On A Chestnut-Based Medium By Proteomics
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Unravelling The Effect Of Control Agents On Gnomoniopsis Smithogilvyi On A Chestnut-Based Medium By Proteomics
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-Fermented Sausages
Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence
Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-Fermented Sausages
Plant Extracts As Biopreservatives Against Penicillium Nordicum In Dry-Cured Sausages
Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-Fermented Sausages
Plant Extracts As Biopreservatives Against Penicillium Nordicum In Dry-Cured Sausages
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”
Plant Extracts As Biopreservatives Against Penicillium Nordicum In Dry-Cured Sausages
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”
Discovering Potential Biomarkers For Ochratoxin A Production By Penicillium Nordicum In Dry-Cured Meat Matrices Through Untargeted Metabolomics
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