Publicacions en què col·labora amb JESSICA GIL SERNA (21)

2019

  1. Significance of Aspergillus niger aggregate species as contaminants of food products in Spain regarding their occurrence and their ability to produce mycotoxins

    Food Microbiology, Vol. 82, pp. 240-248

2018

  1. Description of an orthologous cluster of ochratoxin A biosynthetic genes in Aspergillus and Penicillium species. A comparative analysis

    International Journal of Food Microbiology, Vol. 268, pp. 35-43

  2. Wine contamination with ochratoxins: A review

    Beverages, Vol. 4, Núm. 1

2017

  1. Evaluating aflatoxin gene expression in aspergillus section flavi

    Methods in Molecular Biology (Humana Press Inc.), pp. 237-247

  2. Targeting conserved genes in fusarium species

    Methods in Molecular Biology (Humana Press Inc.), pp. 141-147

2015

  1. Aspergillus steynii and Aspergillus westerdijkiae as potential risk of OTA contamination in food products in warm climates

    Food Microbiology, Vol. 46, pp. 168-175

  2. Clustered array of ochratoxin A biosynthetic genes in Aspergillus steynii and their expression patterns in permissive conditions

    International Journal of Food Microbiology, Vol. 214, pp. 102-108

2014

  1. Evaluation of growth and ochratoxin A production by Aspergillus steynii and Aspergillus westerdijkiae in green-coffee based medium under different environmental conditions

    Food Research International, Vol. 61, pp. 127-131

  2. Mycotoxins: Toxicology

    Encyclopedia of Food Microbiology: Second Edition (Elsevier Inc.), pp. 887-892

  3. Métodos alternativos al control químico de hongos toxígenos y micotoxinas en alimentos

    ANS. Alimentación, nutrición y salud, Vol. 21, Núm. 3, pp. 64-71

2013

  1. Contamination of barley seeds with Fusarium species and their toxins in Spain: An integrated approach

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 30, Núm. 2, pp. 372-380

2011

  1. Detection of potentially mycotoxigenic Aspergillus species in Capsicum powder by a highly sensitive PCR-based detection method

    Food Control, Vol. 22, Núm. 8, pp. 1363-1366

  2. Mechanisms involved in reduction of ochratoxin A produced by Aspergillus westerdijkiae using Debaryomyces hansenii CYC 1244

    International Journal of Food Microbiology, Vol. 151, Núm. 1, pp. 113-118

  3. Revision of ochratoxin a production capacity by the main species of Aspergillus section Circumdati. Aspergillus steynii revealed as the main risk of OTA contamination

    Food Control, Vol. 22, Núm. 2, pp. 343-345

  4. Specific detection and quantification of Aspergillus flavus and Aspergillus parasiticus in wheat flour by SYBR® Green quantitative PCR

    International Journal of Food Microbiology, Vol. 145, Núm. 1, pp. 121-125

2010

  1. Specific detection of aspergillus parasiticus in wheat flour using a highly sensitive PCR assay

    Food Additives and Contaminants - Part A Chemistry, Analysis, Control, Exposure and Risk Assessment, Vol. 27, Núm. 6, pp. 853-858

2009

  1. Discrimination of the main Ochratoxin A-producing species in Aspergillus section Circumdati by specific PCR assays

    International Journal of Food Microbiology, Vol. 136, Núm. 1, pp. 83-87

  2. ITS-based detection and quantification of Aspergillus ochraceus and Aspergillus westerdijkiae in grapes and green coffee beans by real-time quantitative PCR

    International Journal of Food Microbiology, Vol. 131, Núm. 2-3, pp. 162-167

  3. Specific detection of Aspergillus carbonarius by SYBR® Green and TaqMan® quantitative PCR assays based on the multicopy ITS2 region of the rRNA gene

    FEMS Microbiology Letters, Vol. 295, Núm. 1, pp. 57-66

2007

  1. Análisis de la expresión de dos genes (p450 y pks) y su relación con la sístesis de ocratoxina A en Aspergillus carbonarius

    SEG 2007: libro de resúmenes