Portal Investigación UEx

Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process

Evaluation Of The Effect Of Clove Essential Oil As Antifungal Strategy In “salchichón”-Type Dry-Cured Fermented Sausages

The Impact Of Biocontrol Agents On The Metabolome Of Penicillium Nordicum Strains And Its Relation To Ochratoxin A Production On Dry-Cured Ham

Evaluation Of The Effect Of Clove Essential Oil As Antifungal Strategy In “salchichón”-Type Dry-Cured Fermented Sausages

The Impact Of Biocontrol Agents On The Metabolome Of Penicillium Nordicum Strains And Its Relation To Ochratoxin A Production On Dry-Cured Ham

Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages

The Impact Of Biocontrol Agents On The Metabolome Of Penicillium Nordicum Strains And Its Relation To Ochratoxin A Production On Dry-Cured Ham

Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages

Mycotoxins In Meat Products

Protective Effect Of Lactic Acid Bacteria Isolated From Ripened Foods Against Listeria Monocytogenes In Plant-Based Fermented Dry-Cured Sausages

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

Debaryomyces Hansenii Alone And In Combination With Plant Extracts Reduce Ochratoxin A In Dry-Cured “chorizo”

Pathogen And Spoilage Microorganisms In Meat And Dairy Analogues: Occurrence And Control Strategies

Debaryomyces Hansenii Alone And In Combination With Plant Extracts Reduce Ochratoxin A In Dry-Cured “chorizo”

Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei

Debaryomyces Hansenii Alone And In Combination With Plant Extracts Reduce Ochratoxin A In Dry-Cured “chorizo”

Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei

Untargeted Metabolomics To Relate Changes Produced By Biocontrol Agents Against Aspergillus Westerdijkiae And Penicillium Nordicum In Vitro On Dry-Cured Ham

Safety And Quality Improvement Of Nacl-Reduced Banana And Apple Fermented With Lacticaseibacillus Paracasei

Untargeted Metabolomics To Relate Changes Produced By Biocontrol Agents Against Aspergillus Westerdijkiae And Penicillium Nordicum In Vitro On Dry-Cured Ham

Review: Rhizopus Sp. Beyond Tempeh. An Occidental Approach To Mold-Based Fermentations

Untargeted Metabolomics To Relate Changes Produced By Biocontrol Agents Against Aspergillus Westerdijkiae And Penicillium Nordicum In Vitro On Dry-Cured Ham

Review: Rhizopus Sp. Beyond Tempeh. An Occidental Approach To Mold-Based Fermentations

Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds

Review: Rhizopus Sp. Beyond Tempeh. An Occidental Approach To Mold-Based Fermentations

Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds

Talaromyces Pinophilus Strain Hd25g2 As A Novel Biocontrol Agent Of Fusarium Culmorum, The Causal Agent Of Root And Crown Rot Of Soft Wheat

Physicochemical And Sensory Properties Of Dry-Fermented Sausages As Influenced By The Surface Inoculation With Non-Traditional Molds

Talaromyces Pinophilus Strain Hd25g2 As A Novel Biocontrol Agent Of Fusarium Culmorum, The Causal Agent Of Root And Crown Rot Of Soft Wheat

Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus

Talaromyces Pinophilus Strain Hd25g2 As A Novel Biocontrol Agent Of Fusarium Culmorum, The Causal Agent Of Root And Crown Rot Of Soft Wheat

Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus

Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages

Design Of A Nitrite-Free Dry-Cured Fermented “salchichón” Process Preventing Growth Of Salmonella, Listeria Monocytogenes, And Staphylococcus Aureus

Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages

Editorial: Microbial Safety Of Animal-Based Food Products

Mechanisms Of Action Of Bioprotective Plant Extracts Against The Ochratoxigenic Penicillium Nordicum In Dry-Cured Sausages

Editorial: Microbial Safety Of Animal-Based Food Products

Lactic Acid Bacteria Isolated From Traditional Dry-Cured Fermented Foods With Probiotic Effect: Selection, Mechanisms Of Action And Applications

Editorial: Microbial Safety Of Animal-Based Food Products

Lactic Acid Bacteria Isolated From Traditional Dry-Cured Fermented Foods With Probiotic Effect: Selection, Mechanisms Of Action And Applications

Microbial Diversity In Dry-Cured Iberian Ham: An Approach To The Concept Of Microbial Terroir

Lactic Acid Bacteria Isolated From Traditional Dry-Cured Fermented Foods With Probiotic Effect: Selection, Mechanisms Of Action And Applications

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

Evaluation Of The Efficacy Of Autochthonous Biocontrol Agents For Controlling Ochratoxin A Production In Simulated Ripening Of Dry-Cured Ham

Implementation Of Netting System For Production Of ‘calabacita’ Dried Figs: Effects On Pest Incidence, Fruit Quality And Mycotoxin Occurrence

Evaluation Of The Efficacy Of Autochthonous Biocontrol Agents For Controlling Ochratoxin A Production In Simulated Ripening Of Dry-Cured Ham

Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38

Evaluation Of The Efficacy Of Autochthonous Biocontrol Agents For Controlling Ochratoxin A Production In Simulated Ripening Of Dry-Cured Ham

Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38

Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm

Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition And Proteomic Changes In Lacticaseibacillus Paracasei M38

Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm

Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis

Hepatoprotective Mechanisms Of Pomegranate Bioactives On A Murine Models Affected By Nafld As Analysed By Ms-Based Proteomics: The Mitochondria In The Eye Of The Storm

Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis

New Perspectives In Proteomics As A Significant Tool To Evaluate Mould Metabolism In Foods

Deciphering The Antiochratoxigenic Activity Of Plant Extracts And Debaryomyces Hansenii Against Penicillium Nordicum In A “chorizo”-Based Medium By Proteomic Analysis

New Perspectives In Proteomics As A Significant Tool To Evaluate Mould Metabolism In Foods

Exploring A Cheese Ripening Process That Hinders Ochratoxin A Production By Penicillium Nordicum And Penicillium Verrucosum

New Perspectives In Proteomics As A Significant Tool To Evaluate Mould Metabolism In Foods

Exploring A Cheese Ripening Process That Hinders Ochratoxin A Production By Penicillium Nordicum And Penicillium Verrucosum

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog

Exploring A Cheese Ripening Process That Hinders Ochratoxin A Production By Penicillium Nordicum And Penicillium Verrucosum

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog

Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions

Physicochemical, Sensory, And Safety Evaluation Of Dry-Cured Fermented Sausages And Its Plant-Based Meat Analog

Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions

Debaryomyces Hansenii Reduces Ochratoxin A Production By Penicillium Nordicum On Dry-Cured Ham Agar Through Volatile Compounds

Biocontrol Of L. Monocytogenes With Selected Autochthonous Lactic Acid Bacteria In Raw Milk Soft-Ripened Cheese Under Different Water Activity Conditions

Debaryomyces Hansenii Reduces Ochratoxin A Production By Penicillium Nordicum On Dry-Cured Ham Agar Through Volatile Compounds

Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety

Debaryomyces Hansenii Reduces Ochratoxin A Production By Penicillium Nordicum On Dry-Cured Ham Agar Through Volatile Compounds

Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety

Discovering Potential Biomarkers For Ochratoxin A Production By Penicillium Nordicum In Dry-Cured Meat Matrices Through Untargeted Metabolomics

Ultra-Processed Plant-Based Analogs: Addressing The Challenging Journey Toward Health And Safety

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

Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions

Unravelling The Modes Of Action Of Autochthonous Staphylococci Against Aspergillus Westerdijkiae And The Antiochratoxigenic Effect In Dry-Cured Ham

Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions

Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics

Proteomic Analyses Of Bacteroides Ovatus And Bifidobacterium Longum In Xylan Bidirectional Culture Shows Sugar Cross-Feeding Interactions

Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics

Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin

Deciphering The Underlying Mechanisms Of The Oxidative Perturbations And Impaired Meat Quality In Wooden Breast Myopathy By Label-Free Quantitative Ms-Based Proteomics

Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin

Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-Fermented Sausages

Biocontrol Of Pathogen Microorganisms In Ripened Foods Of Animal Origin

Perspectives On The Probiotic Potential Of Indigenous Moulds And Yeasts In Dry-Fermented Sausages

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

Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System

Plant Extracts As Biopreservatives Against Penicillium Nordicum In Dry-Cured Sausages

Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System

Effect Of Selected Agents For Ochratoxin A Biocontrol On The Colour, Texture And Volatile Profile Of Dry-Cured Fermented Sausages

Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System

Effect Of Selected Agents For Ochratoxin A Biocontrol On The Colour, Texture And Volatile Profile Of Dry-Cured Fermented Sausages

Mycotoxins And Other Secondary Metabolites Are Produced By Gnomoniopsis Smithogilvyi When Confronted With Biological And Chemical Control Agents

Effect Of Selected Agents For Ochratoxin A Biocontrol On The Colour, Texture And Volatile Profile Of Dry-Cured Fermented Sausages

Mycotoxins And Other Secondary Metabolites Are Produced By Gnomoniopsis Smithogilvyi When Confronted With Biological And Chemical Control Agents

Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice

Mycotoxins And Other Secondary Metabolites Are Produced By Gnomoniopsis Smithogilvyi When Confronted With Biological And Chemical Control Agents

Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice

Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium

Multi-Omics Approach Reveals Prebiotic And Potential Antioxidant Effects Of Essential Oils From The Mediterranean Diet On Cardiometabolic Disorder Using Humanized Gnotobiotic Mice

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

Microbiota De Los Derivados Cárnicos Curados-Madurados

Mechanisms Of Antifungal Resistance

Microbiota De Los Derivados Cárnicos Curados-Madurados

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

Microbiota De Los Derivados Cárnicos Curados-Madurados

Avances En La Reducción De Ocratoxina A En Derivados Cárnicos Curado-Madurados: Se Propone La Utilización De Estrategias Naturales, Como La Adición De Microorganismos Aislados De Secaderos Y Bodegas, Y De Especias

Análisis De La Calidad De Las Pirámides Alimentarias: Un Recurso Mejorable Para El Conocimiento En Alimentación Y Nutrición

Avances En La Reducción De Ocratoxina A En Derivados Cárnicos Curado-Madurados: Se Propone La Utilización De Estrategias Naturales, Como La Adición De Microorganismos Aislados De Secaderos Y Bodegas, Y De Especias

Análisis De La Calidad De Las Pirámides Alimentarias: Un Recurso Mejorable Para El Conocimiento En Alimentación Y Nutrición

Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality

Análisis De La Calidad De Las Pirámides Alimentarias: Un Recurso Mejorable Para El Conocimiento En Alimentación Y Nutrición

Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality

Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products

Proteomics As A New-Generation Tool For Studying Moulds Related To Food Safety And Quality

Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products

Choroidal Thickness And Granulocyte Colony-Stimulating Factor In Tears Improve The Prediction Model For Coronary Artery Disease

Strategies For Biocontrol Of Listeria Monocytogenes Using Lactic Acid Bacteria And Their Metabolites In Ready-To-Eat Meat-And Dairy-Ripened Products

Choroidal Thickness And Granulocyte Colony-Stimulating Factor In Tears Improve The Prediction Model For Coronary Artery Disease

Biocontrol Of Ochratoxigenic Penicillium Nordicum In Dry-Cured Fermented Sausages By Debaryomyces Hansenii And Staphylococcus Xylosus

Choroidal Thickness And Granulocyte Colony-Stimulating Factor In Tears Improve The Prediction Model For Coronary Artery Disease

Biocontrol Of Ochratoxigenic Penicillium Nordicum In Dry-Cured Fermented Sausages By Debaryomyces Hansenii And Staphylococcus Xylosus

Mecanismos De Acción De Antifúngicos Naturales Como Sustitutos De Aditivos Sintéticos En La Elaboración De Embutidos Curado-Madurados

Biocontrol Of Ochratoxigenic Penicillium Nordicum In Dry-Cured Fermented Sausages By Debaryomyces Hansenii And Staphylococcus Xylosus

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

Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study

Biocontrol Del Peligro De Ocratoxina A En Embutidos Curado-Madurados

Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study

Efecto De Agentes De Biocontrol Sobre La Calidad De Los Embutidos Curado-Madurados

Ellagic Acid Triggers The Necrosis Of Differentiated Human Enterocytes Exposed To 3-Nitro-Tyrosine: An Ms-Based Proteomic Study

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

Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus

Control De La Producción De Ocratoxina A De "aaspergillus Westerdijkiae" En Jamón Curado Mediante Microorganismos Autóctonos

Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus

Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms

Beneficial Effects Of Essential Oils From The Mediterranean Diet On Gut Microbiota And Their Metabolites In Ischemic Heart Disease And Type-2 Diabetes Mellitus

Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms

Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment

Protein Oxidation Marker, Α-Amino Adipic Acid, Impairs Proteome Of Differentiated Human Enterocytes: Underlying Toxicological Mechanisms

Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment

Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics

Proteomics Reveal The Protective Effects Of Chlorogenic Acid On Enterococcus Faecium Q233 In A Simulated Pro-Oxidant Colonic Environment

Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics

Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium

Biodegradation Of Punicalagin Into Ellagic Acid By Selected Probiotic Bacteria: A Study Of The Underlying Mechanisms By Ms-Based Proteomics

Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium

Proteomic Approach To Unveil The Ochratoxin A Repression By Debaryomyces Hansenii And Rosemary On Penicillium Nordicum During Dry-Cured Fermented Sausages Ripening

Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium

Proteomic Approach To Unveil The Ochratoxin A Repression By Debaryomyces Hansenii And Rosemary On Penicillium Nordicum During Dry-Cured Fermented Sausages Ripening

Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium

Proteomic Approach To Unveil The Ochratoxin A Repression By Debaryomyces Hansenii And Rosemary On Penicillium Nordicum During Dry-Cured Fermented Sausages Ripening

Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium

Effect Of Debaryomyces Hansenii And The Antifungal Pgafp Protein On Alternaria Spp. Growth, Toxin Production, And Rho1 Gene Expression In A Tomato-Based Medium

Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium

Effect Of Debaryomyces Hansenii And The Antifungal Pgafp Protein On Alternaria Spp. Growth, Toxin Production, And Rho1 Gene Expression In A Tomato-Based Medium

Development Of A Methodology For Estimating The Ergosterol In Meat Product-Borne Toxigenic Moulds To Evaluate Antifungal Agents

Effect Of Debaryomyces Hansenii And The Antifungal Pgafp Protein On Alternaria Spp. Growth, Toxin Production, And Rho1 Gene Expression In A Tomato-Based Medium

Development Of A Methodology For Estimating The Ergosterol In Meat Product-Borne Toxigenic Moulds To Evaluate Antifungal Agents

Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum

Development Of A Methodology For Estimating The Ergosterol In Meat Product-Borne Toxigenic Moulds To Evaluate Antifungal Agents

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

Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis

Molecular Identification And Subtyping Of Toxigenic And Pathogenic Penicillium And Talaromyces

Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis

Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review

Pinpointing Oxidative Stress Behind The White Striping Myopathy: Depletion Of Antioxidant Defenses, Accretion Of Oxidized Proteins And Impaired Proteostasis

Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review

Influence Of An Industrial Dry-Fermented Sausage Processing On Ochratoxin A Production By Penicillium Nordicum

Meat Lipids, Nacl And Carnitine: Do They Unveil The Conundrum Of The Association Between Red And Processed Meat Intake And Cardiovascular Diseases?_invited Review

Influence Of An Industrial Dry-Fermented Sausage Processing On Ochratoxin A Production By Penicillium Nordicum

Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions

Influence Of An Industrial Dry-Fermented Sausage Processing On Ochratoxin A Production By Penicillium Nordicum

Competitiveness Of Three Biocontrol Candidates Against Ochratoxigenic Penicillium Nordicum Under Dry-Cured Meat Environmental And Nutritional Conditions

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

Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham

Micotoxinas En Rumiantes

Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham

Novel Approaches To Minimising Mycotoxin Contamination

Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham

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

Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review

Effects Of Preservative Agents On Quality Attributes Of Dry-Cured Fermented Sausages

Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review

In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium

Sulphur Amino Acids, Muscle Redox Status And Meat Quality: More Than Building Blocks – Invited Review

In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium

Enterococcus Faecium: A Promising Protective Culture To Control Growth Of Ochratoxigenic Moulds And Mycotoxin Production In Dry-Fermented Sausages

In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium

Enterococcus Faecium: A Promising Protective Culture To Control Growth Of Ochratoxigenic Moulds And Mycotoxin Production In Dry-Fermented Sausages

Novel Approaches To Minimizing Mycotoxin Contamination

Enterococcus Faecium: A Promising Protective Culture To Control Growth Of Ochratoxigenic Moulds And Mycotoxin Production In Dry-Fermented Sausages

Novel Approaches To Minimizing Mycotoxin Contamination

Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression

Novel Approaches To Minimizing Mycotoxin Contamination

Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression

Diffusion Of Mycotoxins And Secondary Metabolites In Dry-Cured Meat Products

Understanding The Effect Of Postharvest Tomato Temperatures On Two Toxigenic Alternaria Spp. Strains: Growth, Mycotoxins And Cell-Wall Integrity-Related Gene Expression

Diffusion Of Mycotoxins And Secondary Metabolites In Dry-Cured Meat Products

Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages

Diffusion Of Mycotoxins And Secondary Metabolites In Dry-Cured Meat Products

Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages

Differential Response To Synthetic And Natural Antifungals By Alternaria Tenuissima In Wheat Simulating Media: Growth, Mycotoxin Production And Expression Of A Gene Related To Cell Wall Integrity

Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages

Differential Response To Synthetic And Natural Antifungals By Alternaria Tenuissima In Wheat Simulating Media: Growth, Mycotoxin Production And Expression Of A Gene Related To Cell Wall Integrity

Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System

Differential Response To Synthetic And Natural Antifungals By Alternaria Tenuissima In Wheat Simulating Media: Growth, Mycotoxin Production And Expression Of A Gene Related To Cell Wall Integrity

Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System

Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions

Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System

Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions

Effects Of Environmental Conditions And Substrate On Growth And Ochratoxin A Production By Penicillium Verrucosum And Penicillium Nordicum: Relative Risk Assessment Of Ota In Dry-Cured Meat Products

Relationship Between Cyclopiazonic Acid Production And Gene Expression In Penicillium Griseofulvum Under Dry-Cured Ham Processing Environmental Conditions

Effects Of Environmental Conditions And Substrate On Growth And Ochratoxin A Production By Penicillium Verrucosum And Penicillium Nordicum: Relative Risk Assessment Of Ota In Dry-Cured Meat Products

Effcacy Of The Combined Protective Cultures Of Penicillium Chrysogenum And Debaryomyces Hansenii For The Control Of Ochratoxin A Hazard In Dry-Cured Ham

Effects Of Environmental Conditions And Substrate On Growth And Ochratoxin A Production By Penicillium Verrucosum And Penicillium Nordicum: Relative Risk Assessment Of Ota In Dry-Cured Meat Products

Effcacy Of The Combined Protective Cultures Of Penicillium Chrysogenum And Debaryomyces Hansenii For The Control Of Ochratoxin A Hazard In Dry-Cured Ham

Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins

Effcacy Of The Combined Protective Cultures Of Penicillium Chrysogenum And Debaryomyces Hansenii For The Control Of Ochratoxin A Hazard In Dry-Cured Ham

Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins

Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits

Malondialdehyde Interferes With The Formation And Detection Of Primary Carbonyls In Oxidized Proteins

Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits

Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures

Evaluation Of The Activity Of The Antifungal Pgafp Protein And Its Producer Mould Against Penicillium Spp Postharvest Pathogens Of Citrus And Pome Fruits

Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures

Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products

Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures

Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products

Effect Of Cured Meat Product Ingredients On The Penicillium Verrucosum Growth And Ochratoxin A Production

Biocontrol Of Aflatoxigenic Aspergillus Parasiticus By Native Debaryomyces Hansenii In Dry-Cured Meat Products

Effect Of Cured Meat Product Ingredients On The Penicillium Verrucosum Growth And Ochratoxin A Production

Selección De Agentes De Biocontrol Para Reducir El Ácido Ciclopiazónico En Derivados Cárnicos Curado-Madurados

Effect Of Cured Meat Product Ingredients On The Penicillium Verrucosum Growth And Ochratoxin A Production

Selección De Agentes De Biocontrol Para Reducir El Ácido Ciclopiazónico En Derivados Cárnicos Curado-Madurados

Evaluación De La Capacidad De Competición De "debaryomyces Hansenii" Frente A "penicillium Nordicum" En Condiciones Ambientales Habituales Del Procesado De Derivados Cárnicos-Curado Madurados

Selección De Agentes De Biocontrol Para Reducir El Ácido Ciclopiazónico En Derivados Cárnicos Curado-Madurados

Evaluación De La Capacidad De Competición De "debaryomyces Hansenii" Frente A "penicillium Nordicum" En Condiciones Ambientales Habituales Del Procesado De Derivados Cárnicos-Curado Madurados

Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms

Evaluación De La Capacidad De Competición De "debaryomyces Hansenii" Frente A "penicillium Nordicum" En Condiciones Ambientales Habituales Del Procesado De Derivados Cárnicos-Curado Madurados

Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms

Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models

Sensitive Determination Of Cyclopiazonic Acid In Dry-Cured Ham Using A Quechers Method And Uhplc–ms/ms

Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models

Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese

Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models

Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese

Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method

Inhibitory Effect Of Pgafp And Protective Cultures On Aspergillus Parasiticus Growth And Aflatoxins Production On Dry-Fermented Sausage And Cheese

Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method

Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products

Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method

Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products

Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods

Gene Expression Analysis As A Method To Predict Ota Accumulation In Dry-Cured Meat Products

Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods

Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media

Gene Expression Analysis To Predict Aflatoxins B1 And G1 Contamination In Some Plant Origin Foods

Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media

Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium

Effect Of Potassium Sorbate (E-202) And The Antifungal Pgafp Protein On Aspergillus Carbonarius Growth And Ochratoxin A Production In Raisin Simulating Media

Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium

Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices

Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium

Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices

Candida

Evaluation Of Different Rna Extraction Methods Of Filamentous Fungi In Various Food Matrices

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

Influencia De Las Condiciones Ecológicas Sobre El Crecimiento Y Producción De Aflatoxinas De Aspergillus En Sistemas Modelos Cárnicos

Multiplex Detection Of Toxigenic Penicillium Species

Influencia De Las Condiciones Ecológicas Sobre El Crecimiento Y Producción De Aflatoxinas De Aspergillus En Sistemas Modelos Cárnicos

Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese

Influencia De Las Condiciones Ecológicas Sobre El Crecimiento Y Producción De Aflatoxinas De Aspergillus En Sistemas Modelos Cárnicos

Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese

Penicillium And Talaromyces

Quantitative Proteomics Reveals New Insights Into Calcium-Mediated Resistance Mechanisms In Aspergillus Flavus Against The Antifungal Protein Pgafp In Cheese

Penicillium And Talaromyces

Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham

Penicillium And Talaromyces

Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham

Higiene Y Seguridad Alimentaria

Gene Expression As A Good Indicator Of Aflatoxin Contamination In Dry-Cured Ham

Higiene Y Seguridad Alimentaria

Influencia De La Temperatura Y La Actividad De Agua Sobre El Crecimiento, Expresión Génica Y Producción De Aflatoxinas En Jamón Curado

Higiene Y Seguridad Alimentaria

Influencia De La Temperatura Y La Actividad De Agua Sobre El Crecimiento, Expresión Génica Y Producción De Aflatoxinas En Jamón Curado

Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats

Influencia De La Temperatura Y La Actividad De Agua Sobre El Crecimiento, Expresión Génica Y Producción De Aflatoxinas En Jamón Curado

Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats

Manuscript Title: Antifungal Proteins From Moulds: Analytical Tools And Potential Application To Dry-Ripened Foods

Use Of Molds And Their Antifungal Proteins For Biocontrol Of Toxigenic Molds On Dry-Ripened Cheese And Meats

Manuscript Title: Antifungal Proteins From Moulds: Analytical Tools And Potential Application To Dry-Ripened Foods

Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp

Manuscript Title: Antifungal Proteins From Moulds: Analytical Tools And Potential Application To Dry-Ripened Foods

Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp

Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems

Increased Chitin Biosynthesis Contributes To The Resistance Of Penicillium Polonicum Against The Antifungal Protein Pgafp

Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems

Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products

Effect Of Temperature And Water Activity On Growth And Aflatoxin Production By Aspergillus Flavus And Aspergillus Parasiticus On Cured Meat Model Systems

Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products

Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados

Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products

Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados

Efecto De La Proteína Antifúngica Pgafp Sobre Aspergillus Flavus En Alimentos Y Estudio Proteómico De La Respuesta Frente A Pgafp En Un Medio Con Calcio

Desarrollo De Métodos De Rt-Qpcr Para La Detección De Mohos Viables Productores De Ota En Derivados Cárnicos Curado-Madurados

Efecto De La Proteína Antifúngica Pgafp Sobre Aspergillus Flavus En Alimentos Y Estudio Proteómico De La Respuesta Frente A Pgafp En Un Medio Con Calcio

Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus

Efecto De La Proteína Antifúngica Pgafp Sobre Aspergillus Flavus En Alimentos Y Estudio Proteómico De La Respuesta Frente A Pgafp En Un Medio Con Calcio

Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus

Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products

Impact Of The Antifungal Protein Pgafp From Penicillium Chrysogenum On The Protein Profile In Aspergillus Flavus

Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products

Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages

Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products

Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages

Detection Of Filamentous Fungi In Foods

Selection And Evaluation Of Debaryomyces Hansenii Isolates As Potential Bioprotective Agents Against Toxigenic Penicillia In Dry-Fermented Sausages

Detection Of Filamentous Fungi In Foods

Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr

Detection Of Filamentous Fungi In Foods

Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr

Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process

Quantification Of Penicillium Nalgiovense On Dry-Cured Sausage ‘salchichón’ Using A Sybr Green-Based Real-Time Pcr

Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process

Design Of Primers And Probes For Quantitative Real-Time Pcr Methods

Effect Of Selected Protective Cultures On Ochratoxin A Accumulation In Dry-Cured Iberian Ham During Its Ripening Process

Design Of Primers And Probes For Quantitative Real-Time Pcr Methods

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)

Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Escherichia Coli O157:h7 Viables En Productos Cárnicos

Clostridium (C. Botulinum And C. Perfringens)

T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium

Clostridium (C. Botulinum And C. Perfringens)

T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium

Control Of Toxigenic Molds In Food Processing

T-2, Ht-2, And Diacetoxyscirpenol Toxins From Fusarium

Control Of Toxigenic Molds In Food Processing

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

Control Of Toxigenic Molds In Food Processing

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

Detection Of Mycotoxin-Producing Molds And Mycotoxins In Foods

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

Quantification Of Viable Escherichia Coli O157: H7 In Meat Products By Duplex Real-Time Pcr Assays

Effect Of Muscle Type And Frozen Storage On The Quality Parameters Of Iberian Restructured Meat Preparations

Quantification Of Viable Escherichia Coli O157: H7 In Meat Products By Duplex Real-Time Pcr Assays

Efecto De Mohos Seleccionados Sobre La Población De Ácaros En Jamón Curado

Quantification Of Viable Escherichia Coli O157: H7 In Meat Products By Duplex Real-Time Pcr Assays

Efecto De Mohos Seleccionados Sobre La Población De Ácaros En Jamón Curado

Efecto Sobre La Síntesis De Proteínas Y Mecanismo De Acción De La Proteína Antifúngica Pgafp En Aspergillus Flavus

Efecto De Mohos Seleccionados Sobre La Población De Ácaros En Jamón Curado

Efecto Sobre La Síntesis De Proteínas Y Mecanismo De Acción De La Proteína Antifúngica Pgafp En Aspergillus Flavus

Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production

Efecto Sobre La Síntesis De Proteínas Y Mecanismo De Acción De La Proteína Antifúngica Pgafp En Aspergillus Flavus

Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production

Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón

Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production

Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón

Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products

Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón

Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products

Selección De "debaryomyces Hansenii" Aisladas De Jamón Curado Para El Control De Mohos Toxigénicos

Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products

Selección De "debaryomyces Hansenii" Aisladas De Jamón Curado Para El Control De Mohos Toxigénicos

Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados

Selección De "debaryomyces Hansenii" Aisladas De Jamón Curado Para El Control De Mohos Toxigénicos

Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados

Efecto De "penicillium Nalgiovense" Como Cultivo Protector En La Inhibición De Mohos Toxigénicos En Embutidos Crudos-Curados

Desarrollo De Métodos Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Micotoxinas En Productos Cárnicos Madurados

Efecto De "penicillium Nalgiovense" Como Cultivo Protector En La Inhibición De Mohos Toxigénicos En Embutidos Crudos-Curados

Detección De Mohos Toxigénicos En Alimentos

Efecto De "penicillium Nalgiovense" Como Cultivo Protector En La Inhibición De Mohos Toxigénicos En Embutidos Crudos-Curados

Detección De Mohos Toxigénicos En Alimentos

Cuantificación De Células Viables De "escherichia Coli" O157:h7 En Productos Cárnicos Listos Para El Consumo Mediante Pcr Múltiple En Tiempo Real

Detección De Mohos Toxigénicos En Alimentos

Cuantificación De Células Viables De "escherichia Coli" O157:h7 En Productos Cárnicos Listos Para El Consumo Mediante Pcr Múltiple En Tiempo Real

Development Of A Rapid Procedure Of Real-Time Pcr To Detect Listeria Monocytogenes In Cheese

Cuantificación De Células Viables De "escherichia Coli" O157:h7 En Productos Cárnicos Listos Para El Consumo Mediante Pcr Múltiple En Tiempo Real

Development Of A Rapid Procedure Of Real-Time Pcr To Detect Listeria Monocytogenes In Cheese

Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage

Development Of A Rapid Procedure Of Real-Time Pcr To Detect Listeria Monocytogenes In Cheese

Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage

Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr

Presence Of Ochratoxin A On The Surface Of Dry-Cured Iberian Ham After Initial Fungal Growth In The Drying Stage

Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr

Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr

Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr

Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr

Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods

Development Of A Protocol For Efficient Dna Extraction Of Patulin-Producing Molds From Food For Sensitive Detection By Pcr

Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods

A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products

Real-Time Pcr Assays For Detection And Quantification Of Aflatoxin-Producing Molds In Foods

A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products

Pcr To Detect Patulin Producing Moulds Validated In Foods

A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products

Pcr To Detect Patulin Producing Moulds Validated In Foods

Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods

Pcr To Detect Patulin Producing Moulds Validated In Foods

Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods

Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods

Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods

Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods

Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods

Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods

Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods

Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods

Development Of Two Quantitative Real-Time Pcr Methods Based On Sybr Green And Taqman To Quantify Sterigmatocystin-Producing Molds In Foods

Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods

Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos

Quantitative Real-Time Pcr Method With Internal Amplification Control To Quantify Cyclopiazonic Acid Producing Molds In Foods

Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos

Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos

Desarrollo De Métodos De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Aflatoxinas, Ocratoxina A Y Patulina En Productos Cárnicos

Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos

Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas En Productos Cárnicos

Pcr En Tiempo Real Para Detectar Estafilococos Enterotoxigénicos En Productos Cárnicos

Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas En Productos Cárnicos

Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.

Pcr En Tiempo Real Para Cuantificar Mohos Productores De Aflatoxinas En Productos Cárnicos

Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.

Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos

Desarrollo Y Aplicación En Jamón Curado De Un Método De Pcr En Tiempo Real Para La Cuantificación De Mohos Productores De Ocratoxina A.

Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos

Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos

Técnicas De Pcr Para Detectar “e. Coli” O157:h7 En Productos Cárnicos

Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos

Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7

Pcr Múltiple En Tiempo Real Para Detectar “e. Coli” O157:h7 En Productos Cárnicos

Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7

Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos

Desarrollo De Una Pcr Convencional Para Detectar “e. Coli” O157:h7

Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos

Selección De Mohos Para Cultivos Iniciadores En Jamones Ibéricos “valle De Los Pedroches”

Pcr Múltiple En Tiempo Real Para Cuantificar “e. Coli” O157:h7 En Productos Cárnicos

Selección De Mohos Para Cultivos Iniciadores En Jamones Ibéricos “valle De Los Pedroches”

Toxigenic Microorganisms In Medicinal Plants Used For Ritual Protection Of Infants

Selección De Mohos Para Cultivos Iniciadores En Jamones Ibéricos “valle De Los Pedroches”

Toxigenic Microorganisms In Medicinal Plants Used For Ritual Protection Of Infants

Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products

Toxigenic Microorganisms In Medicinal Plants Used For Ritual Protection Of Infants

Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products

Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods

Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products

Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods

Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products

Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods

Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products

Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products

Development Of Real-Time Pcr Methods To Quantify Patulin-Producing Molds In Food Products

Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products

Debaryomyces

Development Of Pcr Assays For Detection Of Escherichia Coli O157:h7 In Meat Products

Debaryomyces

Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products

Debaryomyces

Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products

Clostridium

Design Of A Method To Evaluate Yeasts To Be Used As Starter Cultures In Dry-Cured Meat Products

Clostridium

Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum

Clostridium

Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum

Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum

Characterization Of The Novel Antifungal Protein Pgafp And The Encoding Gene Of Penicillium Chrysogenum

Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum

Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón

Characterization Of The Novel Antifungal Chitosanase Pgchp And The Encoding Gene From Penicillium Chrysogenum

Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón

Efficiency Of Mitochondrial Dna Restriction Analysis And Rapd-Pcr To Characterize Yeasts Growing On Dry-Cured Iberian Ham At The Different Geographic Areas Of Ripening

Effect Of Selected Strains Of Debaryomyces Hansenii On The Volatile Compound Production Of Dry Fermented Sausage Salchichón

Efficiency Of Mitochondrial Dna Restriction Analysis And Rapd-Pcr To Characterize Yeasts Growing On Dry-Cured Iberian Ham At The Different Geographic Areas Of Ripening

Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma

Efficiency Of Mitochondrial Dna Restriction Analysis And Rapd-Pcr To Characterize Yeasts Growing On Dry-Cured Iberian Ham At The Different Geographic Areas Of Ripening

Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma

Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products

Población De Levaduras De Jamón Ibérico:: Caracterización, Distribución E Influencia En El Aroma

Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products

Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production

Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products

Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production

Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production

Differentiation Of Yeasts Growing On Dry-Cured Iberian Ham By Mitochondrial Dna Restriction Analysis, Rapd-Pcr And Their Volatile Compounds Production

Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production

Debaryomyces

Evaluation And Selection Of Yeasts Isolated From Dry-Cured Iberian Ham By Their Volatile Compound Production

Debaryomyces

Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers

Debaryomyces

Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers

Production Of Secondary Metabolites By Some Terverticillate Penicillia On Carbohydrate-Rich And Meat Substrates

Development Of An Efficient Fungal Dna Extraction Method To Be Used In Random Amplified Polymorphic Dna-Pcr Analysis To Differentiate Cyclopiazonic Acid Mold Producers

Production Of Secondary Metabolites By Some Terverticillate Penicillia On Carbohydrate-Rich And Meat Substrates

Utilización De Mohos Productuores De Proteínas Antifúngicas Para La Maduración Del Jamón Ibérico.

Production Of Secondary Metabolites By Some Terverticillate Penicillia On Carbohydrate-Rich And Meat Substrates

Utilización De Mohos Productuores De Proteínas Antifúngicas Para La Maduración Del Jamón Ibérico.

Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products

Utilización De Mohos Productuores De Proteínas Antifúngicas Para La Maduración Del Jamón Ibérico.

Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products

Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés

Dna Typing Methods For Differentiation Of Yeasts Related To Dry-Cured Meat Products

Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés

Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'

Selección Y Diferenciación De Levaduras Aisladas De Jamón Ibérico Productoras De Compuestos Volátiles De Interés

Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'

Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins

Effect Of The Fungal Protease Epg222 On Proteolysis And Texture In The Dry Fermented Sausage 'salchichón'

Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins

Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico

Generation Of Non-Protein Nitrogen And Volatile Compounds By Penicillium Chrysogenum Pg222 Activity On Pork Myofibrillar Proteins

Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico

Obtención De Mohos Productores De Péptidos Antifúngicos Para Su Utilización En Productos Cárnicos Madurados

Caracterización Fenotípica Y Por Rapd-Pcr De Levaduras Aisladas Durante El Proceso De Maduración De Jamón Ibérico

Obtención De Mohos Productores De Péptidos Antifúngicos Para Su Utilización En Productos Cárnicos Madurados

Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham

Obtención De Mohos Productores De Péptidos Antifúngicos Para Su Utilización En Productos Cárnicos Madurados

Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham

Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures

Contribution Of A Selected Fungal Population To Proteolysis On Dry-Cured Ham

Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures

Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr

Effect Of The Fungal Protease Epg222 On The Sensory Characteristics Of Dry Fermented Sausage Salchichón Ripened With Commercial Starter Cultures

Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr

Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins

Characterization Of Molds From Dry-Cured Meat Products And Their Metabolites By Micellar Electrokinetic Capillary Electroposis And Random Amplified Polymorphic Dna Pcr

Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins

Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin

Hydrolytic Activity Of Penicillium Chrysogenum Pg222 On Pork Myofibrillar Proteins

Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin

Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins

Effect Of The Fungal Extracellular Protease Epg222 On Texture Of Whole Pieces Of Pork Loin

Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins

Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins

Effect Of Protease Epg222 Obtained From Penicillium Chrysogenum Isolated From Dry-Cured Ham In Pieces Of Pork Loins

Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins

Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe

Purification And Characterization Of An Extracellular Protease From Penicillium Chrysogenum Pg222 Active Against Meat Proteins

Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe

Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate

Molecular Cloning Of Verrucosidin-Producing Penicillium Polonicum Genes By Differential Screening To Obtain A Dna Probe

Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate

Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores

Production Of Cyclopiazonic Acid By Penicillium Commune Isolated From Dry-Cured Ham On A Meat Extract - Based Substrate

Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores

Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis

Población Microbiana Del Jamón Ibérico Y Su Contribución En La Maduración: Cultivos Iniciadores

Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis

Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham

Evaluation Of Microbial Proteolysis In Meat Products By Capillary Electrophoresis

Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham

Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado

Effects Of Substrate, Water Activity, And Temperature On Growth And Verrucosidin Production By Penicillium Polonicum Isolated From Dry-Cured Ham

Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado

Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction

Contribución De La Población Microbiana A La Seguridad Y Calidad Del Jamón Curado

Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction

Characterization Of A Gemella-Like Organism From The Oral Cavity Of A Dog: Description Of Gemella Palaticanis Sp. Nov.

Rapid Differentiation Of Staphylococcus Aureus From Staphylococcal Species By Arbitrarily Primed-Polymerase Chain Reaction

Characterization Of A Gemella-Like Organism From The Oral Cavity Of A Dog: Description Of Gemella Palaticanis Sp. Nov.

Dolosicoccus Paucivorans Gen. Nov., Sp. Nov., Isolated From Human Blood

Characterization Of A Gemella-Like Organism From The Oral Cavity Of A Dog: Description Of Gemella Palaticanis Sp. Nov.

Dolosicoccus Paucivorans Gen. Nov., Sp. Nov., Isolated From Human Blood

Characterization Of A Novel Gram-Positive, Catalase-Negative Coccus From Horses: Description Of Eremococcus Coleocola Gen. Nov., Sp. Nov.

Dolosicoccus Paucivorans Gen. Nov., Sp. Nov., Isolated From Human Blood

Characterization Of A Novel Gram-Positive, Catalase-Negative Coccus From Horses: Description Of Eremococcus Coleocola Gen. Nov., Sp. Nov.

Characterization Of A Novel Atopobium Isolate From The Human Vagina: Description Of Atopobium Vaginae Sp. Nov.

Characterization Of A Novel Gram-Positive, Catalase-Negative Coccus From Horses: Description Of Eremococcus Coleocola Gen. Nov., Sp. Nov.

Characterization Of A Novel Atopobium Isolate From The Human Vagina: Description Of Atopobium Vaginae Sp. Nov.

Aerococcus Christensenii Sp. Nov., From The Human Vagina

Characterization Of A Novel Atopobium Isolate From The Human Vagina: Description Of Atopobium Vaginae Sp. Nov.

Aerococcus Christensenii Sp. Nov., From The Human Vagina

Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos

Aerococcus Christensenii Sp. Nov., From The Human Vagina

Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos

Utilización De Procesos De Cogeneración Para El Tratamiento Y Eliminación De Purines

Técnicas De Ácidos Nucleicos Para La Detección De C. Botulinum En Alimentos

Utilización De Procesos De Cogeneración Para El Tratamiento Y Eliminación De Purines

Gene Organization And Sequence Determination Of The Two Botulinum Neurotoxin Gene Clusters In Clostridium Botulinum Type A(B) Strain Nctc 2916

Utilización De Procesos De Cogeneración Para El Tratamiento Y Eliminación De Purines

Gene Organization And Sequence Determination Of The Two Botulinum Neurotoxin Gene Clusters In Clostridium Botulinum Type A(B) Strain Nctc 2916

Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación

Gene Organization And Sequence Determination Of The Two Botulinum Neurotoxin Gene Clusters In Clostridium Botulinum Type A(B) Strain Nctc 2916

Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación

Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos

Selección De Cultivos Iniciadores Para Jamón Curado Y Ventajas De Su Aplicación

Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos

Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham

Detección De Microorganismos Toxigénicos Por Técnicas De Ácidos Nucleicos

Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham

Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe

Evaluation Of Proteolytic Activity Of Micro-Organisms Isolated From Dry Cured Ham

Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe

Evaluación Tecnológica Y Sanitaria De Las Micrococáceas En La Maduración Del Jamón De Cerdo Ibérico

Detection Of Clostridium Botulinum Types A, B, E And F In Foods By Pcr And Dna Probe

Evaluación Tecnológica Y Sanitaria De Las Micrococáceas En La Maduración Del Jamón De Cerdo Ibérico

Población Fúngica En El Jamón Ibérico Y Su Importancia Tecnológica Y Sanitaria

Evaluación Tecnológica Y Sanitaria De Las Micrococáceas En La Maduración Del Jamón De Cerdo Ibérico

Población Fúngica En El Jamón Ibérico Y Su Importancia Tecnológica Y Sanitaria

Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham

Población Fúngica En El Jamón Ibérico Y Su Importancia Tecnológica Y Sanitaria

Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham

Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential

Composition And Toxigenic Potential Of The Mould Population On Dry-Cured Iberian Ham

Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential

Yeast Population During Ripening Of Dry-Cured Iberian Ham

Gram-Positive, Catalase-Positive Cocci From Dry Cured Iberian Ham And Their Enterotoxigenic Potential

Yeast Population During Ripening Of Dry-Cured Iberian Ham

Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process

Yeast Population During Ripening Of Dry-Cured Iberian Ham

Characterization Of Staphylococcus Spp. And Micrococcus Spp. Isolated From Iberian Ham Throughout The Ripening Process

Evaluation Of The Effect Of Clove Essential Oil As Antifungal Strategy In “salchichón”-Type Dry-Cured Fermented Sausages