JOSÉ LUIS BLANCO CANCELO-rekin lankidetzan egindako argitalpenak (17)

1994

  1. Double‐sandwich Enzyme‐linked Immunosorbent Assay (ELISA) with Murine Monoclonal Antibodies for Detection of Staphylococcal Enterotoxin B

    Journal of Veterinary Medicine, Series B, Vol. 41, Núm. 1-10, pp. 639-644

1993

  1. Repair and enterotoxin synthesis by Staphylococcus aureus after thermal shock

    Applied and Environmental Microbiology, Vol. 59, Núm. 5, pp. 1515-1519

1992

  1. Determination of the reactivities and cross‐reactivities of monoclonal antibodies against staphylococcal enterotoxin A by indirect ELISA and immunoblot including a semiautomated electrophoresis system

    Letters in Applied Microbiology, Vol. 14, Núm. 5, pp. 217-220

  2. Growth of Staphylococcus aureus and Synthesis of Enterotoxin During Ripening of Experimental Manchego-Type Cheese

    Journal of Dairy Science, Vol. 75, Núm. 1, pp. 19-26

  3. MURINE MONOCLONAL-ANTIBODIES AGAINST STAPHYLOCOCCAL ENTEROTOXIN-B - PRODUCTION AND CHARACTERIZATION

    FEMS MICROBIOLOGY IMMUNOLOGY, Vol. 89, Núm. 5, pp. 247-254

  4. Murine monoclonal antibodies against staphylococcal enterotoxin B: production and characterization

    FEMS Microbiology Letters, Vol. 89, Núm. 5, pp. 247-254

  5. Principales enfermedades infecciosas con importancia económica

    Bovinotecnia (Gestora de Estudios e Información), pp. 38-89

1991

  1. REACTIVITY OF STAPHYLOCOCCAL ENTEROTOXIN-B MONOCLONAL-ANTIBODIES

    STAPHYLOCOCCI

1989

  1. Growth of Staphylococcus aureus and synthesis of enterotoxins in home-made yoghurt

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 189, Núm. 1, pp. 16-20

  2. Production of enterotoxin A by supposedly nonenterotoxigenic Staphylococcus aureus strains

    Applied and Environmental Microbiology, Vol. 55, Núm. 6, pp. 1447-1451

1988

  1. Behavior of Aflatoxin during the Manufacture, Ripening and Storage of Manchego‐type Cheese

    Journal of Food Science, Vol. 53, Núm. 5, pp. 1373-1388

  2. Experimental aflatoxin production in Manchego‐type cheese

    Journal of Applied Bacteriology, Vol. 64, Núm. 1, pp. 17-26

  3. Experimental aflatoxin production in commercial yoghurt

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 186, Núm. 3, pp. 218-222

  4. Experimental aflatoxin production in home-made yoghurt

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 186, Núm. 4, pp. 323-326

1987

  1. Growth of Staphylococcus aureus and Enterotoxin Production in Homemade Mayonnaise Prepared with Different pH Values

    Journal of Food Protection, Vol. 50, Núm. 10, pp. 872-875

  2. Staphylococcus aureus growth and survival during curding of Manchego type cheese produced with normal and subnormal starter activity

    Zeitschrift für Lebensmittel-Untersuchung und -Forschung, Vol. 184, Núm. 4, pp. 304-307

1986

  1. Growth and enterotoxin A production by Staphylococcus aureus S6 in Manchego type cheese

    Journal of Applied Bacteriology, Vol. 61, Núm. 6, pp. 499-503