MARÍA MICAELA
ÁLVAREZ RUBIO
Profesora ayudante doctora
Publicacións (26) Publicacións de MARÍA MICAELA ÁLVAREZ RUBIO
2024
-
Implementation of netting system for production of ‘Calabacita’ dried figs: Effects on pest incidence, fruit quality and mycotoxin occurrence
Scientia Horticulturae, Vol. 331
-
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
-
Unravelling the modes of action of autochthonous staphylococci against Aspergillus westerdijkiae and the antiochratoxigenic effect in dry-cured ham
LWT, Vol. 191
2023
-
Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin
Microorganisms, Vol. 11, Núm. 6
-
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
-
Microbiota de los derivados cárnicos curados-madurados
La microbiota en el ámbito veterinario y su modulación (Ergon), pp. 327-332
-
Mycotoxins and Other Secondary Metabolites Are Produced by Gnomoniopsis smithogilvyi When Confronted with Biological and Chemical Control Agents
Agriculture (Switzerland), Vol. 13, Núm. 6
-
Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages
Microorganisms, Vol. 11, Núm. 7
-
Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality
International Journal of Molecular Sciences, Vol. 24, Núm. 5
-
Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium
Food Control, Vol. 145
2022
-
Biocontrol del peligro de ocratoxina A en embutidos curado-madurados
Eurocarne: La revista internacional del sector cárnico, Núm. 309, pp. 59-68
-
Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus
International Journal of Food Microbiology, Vol. 375
-
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
-
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
-
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
-
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
-
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
-
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
-
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
-
Proteomic analyses reveal mechanisms of action of biocontrol agents on ochratoxin A repression in Penicillium nordicum
Food Control, Vol. 129