Publikationen, an denen er mitarbeitet Félix Núñez Breña (18)

2024

  1. Unravelling the modes of action of autochthonous staphylococci against Aspergillus westerdijkiae and the antiochratoxigenic effect in dry-cured ham

    LWT, Vol. 191

2023

  1. 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

  2. Microbiota de los derivados cárnicos curados-madurados

    La microbiota en el ámbito veterinario y su modulación (Ergon), pp. 327-332

  3. Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality

    International Journal of Molecular Sciences, Vol. 24, Núm. 5

  4. Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium

    Food Control, Vol. 145

2022

  1. Biocontrol del peligro de ocratoxina A en embutidos curado-madurados

    Eurocarne: La revista internacional del sector cárnico, Núm. 309, pp. 59-68

  2. Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus

    International Journal of Food Microbiology, Vol. 375

  3. 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

  4. 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

  5. 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

  6. 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

  1. 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

  2. Proteomic analyses reveal mechanisms of action of biocontrol agents on ochratoxin A repression in Penicillium nordicum

    Food Control, Vol. 129

2020

  1. Effects of preservative agents on quality attributes of dry-cured fermented sausages

    Foods, Vol. 9, Núm. 10

  2. 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

  3. 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

  1. 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

  1. 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