Portal Investigación UEx

REVISTA

FOOD CONTROL

ISSN

0956-7135

EISSN

1873-7129

JCR 2024: 6.3

Mejor cuartil: Q1

SJR 2024: 1.265

Mejor cuartil: Q1

PUBLICACIONES DE LA UEX

E-Nose Detection Of Changes In Volatile Profile Associated With Early Decay Of ‘golden Delicious’ Apple By Penicillium Expansum (2025)

Evaluation Of The Effect Of Clove Essential Oil As Antifungal Strategy In “salchichón”-Type Dry-Cured Fermented Sausages (2025)

Discovering Potential Biomarkers For Ochratoxin A Production By Penicillium Nordicum In Dry-Cured Meat Matrices Through Untargeted Metabolomics (2024)

Inactivation Of Trichinella Spp. In Naturally Infected Boar Meat After Pulsed Electric Field (Pef) Treatments (2024)

Machine Learning-Enabled Fatty Acid Quantification And Classification Of Pork From Autochthonous Breeds Using Low-Field 1h Nmr Spectroscopic Data (2024)

Machine Olfaction Discrimination Of Spanish-Style Green Olives Inoculated With Spoilage Mold Species (2023)

Non-Invasive Monitoring Of Potato Drying By Means Of Air-Coupled Ultrasound (2023)

Plant Extracts As Biopreservatives Against Penicillium Nordicum In Dry-Cured Sausages (2023)

Rosmarinus Officinalis Reduces The Ochratoxin A Production By Aspergillus Westerdijkiae In A Dry-Cured Fermented Sausage-Based Medium (2023)

Low-Frequency Ultrasound As A Tool For Quality Control Of Soft-Bodied Raw Ewe's Milk Cheeses (2022)

Proteomic Approach To Unveil The Ochratoxin A Repression By Debaryomyces Hansenii And Rosemary On Penicillium Nordicum During Dry-Cured Fermented Sausages Ripening (2022)

Control Of Listeria Monocytogenes In Sliced Dry-Cured Iberian Ham By High Pressure Processing In Combination With An Eco-Friendly Packaging Based On Chitosan, Nisin And Phytochemicals From Rice Bran (2021)

Proteomic Analyses Reveal Mechanisms Of Action Of Biocontrol Agents On Ochratoxin A Repression In Penicillium Nordicum (2021)

Untargeted Classification For Paprika Powder Authentication Using Visible – Near Infrared Spectroscopy (Vis-Nirs) (2021)

Acrylamide Reduction After Phenols Addition To Californian-Style Black Olives (2020)

Application Of Data Mining Techniques To Predict The Production Of Aflatoxin B1 In Dry-Cured Ham (2020)

In Vitro Antifungal Effects Of Spices On Ochratoxin A Production And Related Gene Expression In Penicillium Nordicum On A Dry-Cured Fermented Sausage Medium (2020)

Diffusion Of Mycotoxins And Secondary Metabolites In Dry-Cured Meat Products (2019)

Effect Of Cured Meat Product Ingredients On The Penicillium Verrucosum Growth And Ochratoxin A Production (2019)

Metataxonomic Analysis Of The Bacterial Diversity In Table Olive Dressing Components (2019)

Effect Of Different Baking Treatments On The Acrylamide Formation And Phenolic Compounds In Californian-Style Black Olives (2018)

Development Of An Efficient Real-Time Pcr Assay To Quantify Enterotoxin-Producing Staphylococci In Meat Products (2016)

Application Of Experimental Design And Response Surface Methodology To Optimize The Procedure To Obtain A Bactericide And Highly Antioxidant Aqueous Extract From Orange Peels (2014)

Development Of A Multiplex Qpcr Method For Simultaneous Quantification In Dry-Cured Ham Of An Antifungal-Peptide Penicillium Chrysogenum Strain Used As Protective Culture And Aflatoxin-Producing Moulds (2014)

Authentication Of 'cereza Del Jerte' Cherry Cultivars Using Real Time Pcr (2013)

Bacterial Communities Of The Traditional Raw Ewe's Milk Cheese Torta Del Casar Made Without The Addition Of A Starter (2013)

Development Of A Pcr Protocol To Detect Ochratoxin A Producing Moulds In Food Products (2013)

Effect Of Penicillium Nalgiovense As Protective Culture In Processing Of Dry-Fermented Sausage Salchichón (2013)

Retention Of Quality And Functional Values Of Broccoli 'parthenon' Stored In Modified Atmosphere Packaging (2013)

Tableolive Fermentation With Multifunctional Lactobacillus Pentosus Strains (2013)

A Comparative Study Of Dna Extraction Methods To Be Used In Real-Time Pcr Based Quantification Of Ochratoxin A-Producing Molds In Food Products (2012)

Characterization And Control Of Microbial Black Spot Spoilage In Dry-Cured Iberian Ham (2012)

Evaluation Of Hazard Of Aflatoxin B1, Ochratoxin A And Patulin Production In Dry-Cured Ham And Early Detection Of Producing Moulds By Qpcr (2012)

In Vitro Estimation Of The Antibacterial Activity And Antioxidant Capacity Of Aqueous Extracts From Grape-Seeds (Vitis Vinifera L.) (2012)

Microbiological Quality Of Salchichón And Chorizo, Traditional Iberian Dry-Fermented Sausages From Two Different Industries, Inoculated With Autochthonous Starter Cultures (2012)

Modeling The Inhibitory Effects Of Zinc Chloride On Table Olive Related Yeasts (2012)

Monitoring The Aging Of Beers Using A Bioelectronic Tongue (2012)

Pcr To Detect Patulin Producing Moulds Validated In Foods (2012)

Development Of A Pcr Protocol To Detect Patulin Producing Moulds In Food Products (2011)

The Development Of An Activated Carbon From Cherry Stones And Its Use In The Removal Of Ochratoxin A From Red Wine (2009)

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