MARÍA MICAELA
ÁLVAREZ RUBIO
Profesora ayudante doctora
Félix
Núñez Breña
Publicaciones en las que colabora con Félix Núñez Breña (18)
2024
2023
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Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry-cured fermented sausages
Journal of the Science of Food and Agriculture, Vol. 103, Núm. 15, pp. 7862-7868
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Microbiota de los derivados cárnicos curados-madurados
La microbiota en el ámbito veterinario y su modulación (Ergon), pp. 327-332
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Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality
International Journal of Molecular Sciences, Vol. 24, Núm. 5
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Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium
Food Control, Vol. 145
2022
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Biocontrol del peligro de ocratoxina A en embutidos curado-madurados
Eurocarne: La revista internacional del sector cárnico, Núm. 309, pp. 59-68
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Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus
International Journal of Food Microbiology, Vol. 375
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Efecto de agentes de biocontrol sobre la calidad de los embutidos curado-madurados
Microbiología de los alimentos bajo el concepto de One Health: libro de comunicaciones
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Mecanismos de acción de antifúngicos naturales como sustitutos de aditivos sintéticos en la elaboración de embutidos curado-madurados
Badajoz Veterinaria, Núm. 26, pp. 14-19
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Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening
Food Control, Vol. 137
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Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium
International Journal of Food Microbiology, Vol. 379
2021
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Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions
Fungal Biology, Vol. 125, Núm. 2, pp. 134-142
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Proteomic analyses reveal mechanisms of action of biocontrol agents on ochratoxin A repression in Penicillium nordicum
Food Control, Vol. 129
2020
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Effects of preservative agents on quality attributes of dry-cured fermented sausages
Foods, Vol. 9, Núm. 10
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Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages
Mycotoxin Research, Vol. 36, Núm. 2, pp. 137-145
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In vitro antifungal effects of spices on ochratoxin A production and related gene expression in Penicillium nordicum on a dry-cured fermented sausage medium
Food Control, Vol. 114
2019
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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
Food Research International, Vol. 121, pp. 604-611
2018
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Evaluación de la capacidad de competición de "Debaryomyces hansenii" frente a "Penicillium nordicum" en condiciones ambientales habituales del procesado de derivados cárnicos-curado madurados
Nuevas tendencias en microbiología de alimentos: XXI Congreso Nacional de Microbiología de los Alimentos, Tarragona 2018