Argitalpenak (26) MARÍA MICAELA ÁLVAREZ RUBIO argitalpenak

2024

  1. Implementation of netting system for production of ‘Calabacita’ dried figs: Effects on pest incidence, fruit quality and mycotoxin occurrence

    Scientia Horticulturae, Vol. 331

  2. Unravelling the effect of control agents on Gnomoniopsis smithogilvyi on a chestnut-based medium by proteomics

    Pest Management Science, Vol. 80, Núm. 4, pp. 1895-1903

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

    LWT, Vol. 191

2023

  1. Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

    Microorganisms, Vol. 11, Núm. 6

  2. 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

  3. Microbiota de los derivados cárnicos curados-madurados

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

  4. Mycotoxins and Other Secondary Metabolites Are Produced by Gnomoniopsis smithogilvyi When Confronted with Biological and Chemical Control Agents

    Agriculture (Switzerland), Vol. 13, Núm. 6

  5. Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages

    Microorganisms, Vol. 11, Núm. 7

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

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

  7. 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. Elia RonceroEvaluación del efecto antiocratoxigénico de "Debaryomyces hansenii" y "Staphylococcus xylosus" frente a "Penicillium nordicum" en jamón curado

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

  5. 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

  6. 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

  7. 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. Development of a methodology for estimating the ergosterol in meat product-borne toxigenic moulds to evaluate antifungal agents

    Foods, Vol. 10, Núm. 2, pp. 1-14

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

    Food Control, Vol. 129