ANA BELÉN PEROMINGO ARÉVALO

Literals

• ou:categoriaPDI
  • 00063-PROFESOR CONTRATADO DOCTOR
• foaf:firstName
  • ANA BELÉN
• aiiso:code
  • 477ce0ad6d74e5a04ebe3155cdf7c91b
• ou:dedicacionPDI
  • TIEMPO COMPLETO
• ou:indiceHscopus
  • 14
• foaf:lastName
  • PEROMINGO ARÉVALO
• foaf:name
  • ANA BELÉN PEROMINGO ARÉVALO
• ou:openalexId
  • A5029682433
• vivo:orcidId
  • 0000000296846005
• ou:orcidURL
  • http://orcid.org/0000000296846005
• vivo:scopusId
  • 56328574000

Typed Literals

• ou:esDoctor
  • True (xsd:boolean)
• ou:personalActual
  • True (xsd:boolean)

Relations

• teach:teacherOf
  • ANÁLISIS MICROBIOLÓGICO Y EVALUACIÓN TOXICOLÓGICA
  • ANÁLISIS MICROBIOLÓGICO Y EVALUACIÓN TOXICOLÓGICA
  • ANÁLISIS MICROBIOLÓGICO Y EVALUACIÓN TOXICOLÓGICA
  • GESTIÓN DE LA SEGURIDAD Y DE LA CALIDAD EN LA INDUSTRIA ALIMENTARIA
  • HIGIENE DE LOS ALIMENTOS I
  • HIGIENE DE LOS ALIMENTOS I
  • HIGIENE Y SEGURIDAD ALIMENTARIA I
  • HIGIENE Y SEGURIDAD ALIMENTARIA I
  • HIGIENE Y SEGURIDAD ALIMENTARIA I
  • HIGIENE Y SEGURIDAD ALIMENTARIA II
  • HIGIENE Y SEGURIDAD ALIMENTARIA II
  • HIGIENE Y SEGURIDAD ALIMENTARIA II
  • LEGISLACIÓN Y GESTIÓN DE CALIDAD
  • LEGISLACIÓN Y GESTIÓN DE CALIDAD
  • MICROBIOLOGÍA
  • MICROBIOLOGÍA
  • NUTRICIÓN Y DEPORTE
  • RECURSOS GANADEROS E HIGIENE Y TECNOLOGÍA DE LOS ALIMENTOS
  • TÉCNICAS RÁPIDAS DE ANÁLISIS MICROBIOLÓGICO
Show less
• ou:tienePublicacion
  • Antifungal Effect of Autochthonous Aromatic Plant Extracts on Two Mycotoxigenic Strains of Aspergillus flavus
  • Application of data mining techniques to predict the production of aflatoxin B1 in dry-cured ham
  • Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages
  • Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products
  • Diffusion of mycotoxins and secondary metabolites 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
  • Effect of Spanish smoked paprika “Pimentón de La Vera” on control of ochratoxin A and aflatoxins production on a dry-cured meat model system
  • Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production
  • Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems
  • 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
  • Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages
  • Evaluation of the efficacy of autochthonous biocontrol agents for controlling ochratoxin A production in simulated ripening of dry-cured ham
  • Evaluation of the effect of clove essential oil as antifungal strategy in “salchichón”-type dry-cured fermented sausages
  • Gene expression as a good indicator of aflatoxin contamination in dry-cured ham
  • Mycotoxins in meat products
  • Pathogen and Spoilage Microorganisms in Meat and Dairy Analogues: Occurrence and Control Strategies
  • Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models
  • Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions
  • Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages
  • Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC–MS/MS
  • The influence of ecophysiological factors on growth, aflR gene expression and aflatoxin B1 production by a type strain of Aspergillus flavus
  • Ultra-processed plant-based analogs: Addressing the challenging journey toward health and safety
  • Use of molds and their antifungal proteins for biocontrol of toxigenic molds on dry-ripened cheese and meats
Show less
• ou:adscritoACentro
  • Facultad De Veterinaria
• ou:perteneceAGrupoInvestigacion
  • Higiene y Seguridad Alimentaria
• ou:imparteDocenciaEnArea
  • NUTRICIÓN Y BROMATOLOGÍA
• ou:adscritoADepartamento
  • PRODUCCIÓN ANIMAL Y CIENCIA DE LOS ALIMENTOS

Inverse Relations

• Has related: ou:autorTesis
  • ESTRATEGIAS PARA EL CONTROL DE MOHOS TOXIGÉNICOS EN DERIVADOS CÁRNICOS CURADO-MADURADOS UTILIZANDO MICROORGANISMOS Y FACTORES AMBIENTALES.
• Has related: ou:directorTesis
  • Biocontrol de ocratoxina A en jamón curado utilizando cultivos protectores combinados

Inverse Blank Nodes

• Has related: org:member
  • [Anonymous resource (nodeID://b2548302)
    (org:Membership)
    • org:member ANA BELÉN PEROMINGO ARÉVALO
    • org:organization Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar)
    ]

Blank Nodes

• org:hasMembership
  • [Anonymous resource (nodeID://b3469816)
    (ou:PDI)
    • org:memberDuring Anonymous resource(nodeID://b3469817)
    • org:role Anonymous resource(nodeID://b3469818)
    ]
  • [Anonymous resource (nodeID://b3469822)
    (ou:PDI)
    • org:memberDuring Anonymous resource(nodeID://b3469823)
    • org:role Anonymous resource(nodeID://b3469824)
    ]
  • [Anonymous resource (nodeID://b3469807)
    (ou:PDI)
    • org:memberDuring Anonymous resource(nodeID://b3469808)
    • org:role Anonymous resource(nodeID://b3469809)
    ]
  • [Anonymous resource (nodeID://b3469813)
    (ou:PDI)
    • org:memberDuring Anonymous resource(nodeID://b3469814)
    • org:role Anonymous resource(nodeID://b3469815)
    ]
  • [Anonymous resource (nodeID://b3469819)
    (ou:PDI)
    • org:memberDuring Anonymous resource(nodeID://b3469820)
    • org:role Anonymous resource(nodeID://b3469821)
    ]
  • [Anonymous resource (nodeID://b3469825)
    (ou:PDI)
    • org:role Anonymous resource(nodeID://b3469827)
    • org:memberDuring Anonymous resource(nodeID://b3469826)
    ]
  • [Anonymous resource (nodeID://b3469810)
    (ou:PAS)
    • org:memberDuring Anonymous resource(nodeID://b3469811)
    • org:role Anonymous resource(nodeID://b3469812)
    ]
Show less
• swrcfe:assignedTo
  • [Anonymous resource (nodeID://b3433095)
    (swrcfe:AssignedPerson)
    • swrcfe:role Investigador
    • swrcfe:project BIOCONTROL DE ALIMENTOS MADURADOS.
    ]
  • [Anonymous resource (nodeID://b3433098)
    (swrcfe:AssignedPerson)
    • swrcfe:role Investigador
    • swrcfe:project MORE ON THE ADOPTION OF A HEALTHY MEDITERRANEAN DIET
    ]
  • [Anonymous resource (nodeID://b3433100)
    (swrcfe:AssignedPerson)
    • swrcfe:role Investigador principal
    • swrcfe:project EVALUACIÓN MICROBIOLÓGICA DE LIMPIEZA DE CABEZAS DE CERDO IBÉRICO
    ]
  • [Anonymous resource (nodeID://b3433097)
    (swrcfe:AssignedPerson)
    • swrcfe:role Investigador
    • swrcfe:project IDENTIFICACIÓN DE FUENTES DE CONTAMINACIÓN POR LISTERIA MONOCYTOGENES EN QUESOS ARTESANOS DE LECHE CRUDA E IMPLANTACIÓN DE PROTOCOLOS DE HIGIENE, DE PROCESO Y DE BIOCONTROL
    ]
  • [Anonymous resource (nodeID://b3433105)
    (swrcfe:AssignedPerson)
    • swrcfe:role Investigador
    • swrcfe:project ESTRATEGIAS METABOLÓMICAS Y PROTEÓMICAS PARA DETERMINAR LAS INTERACCIONES ENTRE AGENTES DE BIOCONTROL Y MOHOS PRODUCTORES DE OCRATOXINA A EN DERIVADOS CÁRNICOS CURADO-MADURADO
    ]
  • [Anonymous resource (nodeID://b3433099)
    (swrcfe:AssignedPerson)
    • swrcfe:role Investigador
    • swrcfe:project AISLAMIENTO E IDENTIFICACIÓN DE MOHOS Y LEVADURAS CON CAPACIDAD PROTECTORA FRENTE A MOHOS TOXIGÉNICOS, Y EVALUACIÓN DE SU IMPLANTACIÓN Y EFECTIVIDAD FRENTE A MOHOS TOXIGÉNICOS EN PALETAS Y JAMONES.
    ]
  • [Anonymous resource (nodeID://b3433101)
    (swrcfe:AssignedPerson)
    • swrcfe:role Investigador
    • swrcfe:project DETECCIÓN Y CONTROL DE MICROORGANISMOS PATÓGENOS EN ALIMENTOS MADURADOS
    ]
  • [Anonymous resource (nodeID://b3433103)
    (swrcfe:AssignedPerson)
    • swrcfe:role Investigador
    • swrcfe:project DETECCIÓN Y CONTROL DE MICROORGANISMOS CAUSANTES DE MANCHAS ANARANJADAS EN JAMÓN CURADO
    ]
  • [Anonymous resource (nodeID://b3433102)
    (swrcfe:AssignedPerson)
    • swrcfe:role Investigador
    • swrcfe:project EVALUACION DE SUPERVIVENCIA DE MICROORGANISMOS PATOGENOS Y ALTERANTES Y CALIDAD SENSORIAL DE JAMONES Y PALETAS CON Y SIN SALES NITRIFICANTES.
    ]
  • [Anonymous resource (nodeID://b3433106)
    (swrcfe:AssignedPerson)
    • swrcfe:role Investigador
    • swrcfe:project CONTROL DE BACTERIAS PATÓGENAS Y EVALUACIÓN DE LA CALIDAD SENSORIAL DE PALETAS DE CERDO IBÉRICO ELABORADAS SIN SALES NITRIFICANTES
    ]
  • [Anonymous resource (nodeID://b3433104)
    (swrcfe:AssignedPerson)
    • swrcfe:role Investigador
    • swrcfe:project CONTROL DE MICOTOXINAS EN EMBUTIDOS TRADICIONALES MEDIANTE VEGETALES AUTÓCTONOS
    ]
  • [Anonymous resource (nodeID://b3433096)
    (swrcfe:AssignedPerson)
    • swrcfe:role Investigador
    • swrcfe:project SELECCIÓN E IMPLANTACIÓN DE MOHOS COMO CULTIVOS PROTECTORES EN INDUSTRIAS DE JAMÓN IBÉRICO
    ]
Show less