Portal Investigación UEx

REVISTA

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ISSN

0168-1605

EISSN

1879-3460

JCR 2023: 5.0

Mejor cuartil: Q1

SJR 2023: 1.026

Mejor cuartil: Q1

PUBLICACIONES DE LA UEX

Improving Wine Fermentation Efficiency Of Torulaspora Delbrueckii By Increasing The Ploidy Of Yeast Inocula (2024)

Deciphering Staphylococcus Xylosus And Staphylococcus Equorum Mode Of Action Against Penicillium Nordicum In A Dry-Cured Ham Model System (2023)

Biocontrol Of Ochratoxigenic Penicillium Nordicum In Dry-Cured Fermented Sausages By Debaryomyces Hansenii And Staphylococcus Xylosus (2022)

Characterization Of Autochthonal Hafnia Spp. Strains Isolated From Spanish Soft Raw Ewe's Milk Pdo Cheeses To Be Used As Adjunct Culture (2022)

Control Of Listeria Monocytogenes Growth And Virulence In A Traditional Soft Cheese Model System Based On Lactic Acid Bacteria And A Whey Protein Hydrolysate With Antimicrobial Activity (2022)

Control Of Toxigenic Aspergillus Spp. In Dried Figs By Volatile Organic Compounds (Vocs) From Antagonistic Yeasts (2022)

Evaluation Of Fungal Hazards Associated With Dried Fig Processing (2022)

Impact Of The Antifungal Protein Pgafp On The Proteome And Patulin Production Of Penicillium Expansum On Apple-Based Medium (2022)

Proteomic Evaluation Of The Effect Of Antifungal Agents On Aspergillus Westerdijkiae Ochratoxin A Production In A Dry-Cured Fermented Sausage-Based Medium (2022)

Effect Of E-Beam Treatment On Expression Of Virulence And Stress-Response Genes Of Listeria Monocytogenes In Dry-Cured Ham (2021)

Influence Of An Industrial Dry-Fermented Sausage Processing On Ochratoxin A Production By Penicillium Nordicum (2021)

Biocontrol Of Penicillium Griseofulvum To Reduce Cyclopiazonic Acid Contamination In Dry-Fermented Sausages (2019)

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 (2019)

Effect Of Spanish Smoked Paprika “pimentón De La Vera” On Control Of Ochratoxin A And Aflatoxins Production On A Dry-Cured Meat Model System (2019)

Quantitative Proteomic Profiling Of Ochratoxin A Repression In Penicillium Nordicum By Protective Cultures (2019)

Using Torulaspora Delbrueckii Killer Yeasts In The Elaboration Of Base Wine And Traditional Sparkling Wine (2019)

Detection Of Changes In Mould Cell Wall Stress-Related Gene Expression By A Novel Reverse Transcription Real-Time Pcr Method (2018)

Influence Of Ochratoxin A On Adaptation Of Penicillium Nordicum On A Nacl-Rich Dry-Cured Ham-Based Medium (2018)

Potential Of Yeasts Isolated From Dry-Cured Ham To Control Ochratoxin A Production In Meat Models (2018)

Spoilage Yeasts: What Are The Sources Of Contamination Of Foods And Beverages? (2018)

Aspergillus Westerdijkiae As A Major Ochratoxin A Risk In Dry-Cured Ham Based-Media (2017)

Combined Effect Of Antagonistic Yeast And Modified Atmosphere To Control Penicillium Expansum Infection In Sweet Cherries Cv. Ambrunés (2017)

Efficacy Of Fungal And Bacterial Antagonists For Controlling Growth, Fum1 Gene Expression And Fumonisin B1 Production By Fusarium Verticillioides On Maize Cobs Of Different Ripening Stages (2017)

Interactions Between Water Activity And Temperature On The Aspergillus Flavus Transcriptome And Aflatoxin B1 Production (2017)

Prevalence And Antimicrobial Susceptibility Of Acinetobacter Spp. Isolated From Meat (2017)

Yeast Community In Traditional Portuguese Serpa Cheese By Culture-Dependent And -Independent Dna Approaches (2017)

Evaluation Of The Risk Of Fungal Spoilage When Substituting Sucrose With Commercial Purified Stevia Glycosides In Sweetened Bakery Products (2016)

Impact Of Bacterial Biocontrol Agents On Aflatoxin Biosynthetic Genes, Afld And Aflr Expression, And Phenotypic Aflatoxin B1 Production By Aspergillus Flavus Under Different Environmental And Nutritional Regimes (2016)

Influence Of The Dominance Of Must Fermentation By Torulaspora Delbrueckii On The Malolactic Fermentation And Organoleptic Quality Of Red Table Wine (2016)

Growth Inhibition And Stability Of Pgafp From Penicillium Chrysogenum Against Fungi Common On Dry-Ripened Meat Products (2015)

Relationship Between Ecophysiological Factors, Growth And Ochratoxin A Contamination Of Dry-Cured Sausage Based Matrices (2015)

Diversity And Functional Characterization Of Lactobacillus Spp. Isolated Throughout The Ripening Of A Hard Cheese (2014)

Inhibition Of Ochratoxigenic Moulds By Debaryomyces Hansenii Strains For Biopreservation Of Dry-Cured Meat Products (2014)

The Influence Of Salt (Nacl) On Ochratoxin A Biosynthetic Genes, Growth And Ochratoxin A Production By Three Strains Of Penicillium Nordicum On A Dry-Cured Ham-Based Medium (2014)

Influence Of Temperature And Substrate Conditions On The Omt-1 Gene Expression Of Aspergillus Parasiticus In Relation To Its Aflatoxin Production (2013)

Study Of Microbiological Quality Of Controlled Atmosphere Packaged 'ambrunés' Sweet Cherries And Subsequent Shelf-Life (2013)

Biofilm Formation On Abiotic And Biotic Surfaces During Spanish Style Green Table Olive Fermentation (2012)

Corrigendum To Biofilm Formation On Abiotic And Biotic Surfaces During The Spanish Style Green Table Olive Fermentation. [Int.j. Food Microbiol. 157 (2012) 230-238]. (2012)

Development Of A Multiplex Real-Time Pcr To Quantify Aflatoxin, Ochratoxin A And Patulin Producing Molds In Foods (2012)

Duplex Real-Time Pcr Method With Internal Amplification Control For Quantification Of Verrucosidin Producing Molds In Dry-Ripened Foods (2012)

Growth/no Growth Interfaces Of Table Olive Related Yeasts For Natamycin, Citric Acid And Sodium Chloride (2012)

Tri12 Based Quantitative Real-Time Pcr Assays Reveal The Distribution Of Trichothecene Genotypes Of F. Graminearum And F. Culmorum Isolates In Danish Small Grain Cereals (2012)

Yeasts In Table Olive Processing: Desirable Or Spoilage Microorganisms? (2012)

Exploring The Yeast Biodiversity Of Green Table Olive Industrial Fermentations For Technological Applications (2011)

Quantification Of Ochratoxin A-Producing Molds In Food Products By Sybr Green And Taqman Real-Time Pcr Methods (2011)

Modelling The Effect Of Ascorbic Acid, Sodium Metabisulphite And Sodium Chloride On The Kinetic Responses Of Lactic Acid Bacteria And Yeasts In Table Olive Storage Using A Specifically Implemented Quasi-Chemical Primary Model (2010)

Selection Of Antifungal Protein-Producing Molds From Dry-Cured Meat Products (2009)

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