Publicaciones en las que colabora con MARÍA COVADONGA INMACULADA VÁZQUEZ ESTÉVEZ (37)

2024

  1. The relevance of genomics in food mycology with a focus on food safety

    Current Opinion in Food Science, Vol. 59

2023

  1. @mycoorg, trabajando para conseguir alimentos libres de micotoxinas

    SEM@foro, Núm. 75, pp. 56-59

  2. Reconsidering the Co-Occurrence of Aspergillus flavus in Spanish Vineyards and Aflatoxins in Grapes

    Agriculture (Switzerland), Vol. 13, Núm. 10

  3. Reconsidering the co-occurrence of Aspergillus flavus in Spanish vineyards and aflatoxins in grapes

    SEM@foro, Núm. 76, pp. 76-76

2022

  1. Biocontrol of Mycotoxigenic Fungi Using Bacteria Isolated from Ecological Vineyard Soils

    Journal of Fungi, Vol. 8, Núm. 11

  2. Empleo de formatos innovadores para el desarrollo de debates en la asignatura de Microbiología

    Jornada «Aprendizaje Eficaz con TIC en la UCM» (Universidad Complutense de Madrid), pp. 199-209

  3. Nuevas especies de "fusarium" productoras de toxinas T-2 y HT-2 en campos de avena

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

  4. Searching for the Fusarium spp. Which Are Responsible for Trichothecene Contamination in Oats Using Metataxonomy to Compare the Distribution of Toxigenic Species in Fields from Spain and the UK

    Toxins, Vol. 14, Núm. 9

  5. ¿Supone Aspergillus flavus un riesgo en los viñedos?

    Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones

2021

  1. Diversity of mycobiota in spanish grape berries and selection of hanseniaspora uvarum u1 to prevent mycotoxin contamination

    Toxins, Vol. 13, Núm. 9

2020

  1. A comprehensive study on the occurrence of mycotoxins and their producing fungi during the Maize production cycle in Spain

    Microorganisms, Vol. 8, Núm. 1

  2. Genetic regulation of aflatoxin, ochratoxin A, trichothecene, and fumonisin biosynthesis: A review

    International microbiology: official journal of the Spanish Society for Microbiology, Vol. 23, Núm. 1, pp. 89-96

  3. Mycotoxins in functional beverages: A review

    Beverages, Vol. 6, Núm. 3, pp. 1-11

  4. The Genomic Regions That Contain Ochratoxin A Biosynthetic Genes Widely Differ in Aspergillus Section Circumdati Species

    Toxins, Vol. 12, Núm. 12

2019

  1. A novel niosome-encapsulated essential oil formulation to prevent aspergillus flavus growth and aflatoxin contamination of maize grains during storage

    Toxins, Vol. 11, Núm. 11

  2. 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. Educating in antimicrobial resistance awareness: Adaptation of the Small World Initiative program to service-learning

    FEMS Microbiology Letters, Vol. 365, Núm. 17

  3. Wine contamination with ochratoxins: A review

    Beverages, Vol. 4, Núm. 1

2017

  1. Control biológico con microorganismos antagónicos para reducir la contaminación por micotoxinas

    Control biológico de enfermedades vegetales (Phytoma-España), pp. 243-249