A5000649295- Mycotoxins in Agriculture and Food
- Meat and Animal Product Quality
- Insect and Pesticide Research
- Plant Pathogens and Fungal Diseases
- Protein Hydrolysis and Bioactive Peptides
- Fungal Biology and Applications
- Probiotics and Fermented Foods
- Fermentation and Sensory Analysis
- Microbial Metabolism and Applications
- Identification and Quantification in Food
- Listeria monocytogenes in Food Safety
- Plant-Microbe Interactions and Immunity
- Liver Disease Diagnosis and Treatment
- Statistics Education and Methodologies
- Pediatric Urology and Nephrology Studies
- Hepatitis C virus research
- Pesticide Residue Analysis and Safety
- Liver Disease and Transplantation
- Microbial Natural Products and Biosynthesis
- Plant and fungal interactions
- Enzyme Production and Characterization
- Urological Disorders and Treatments
- Wheat and Barley Genetics and Pathology
- Hepatitis B Virus Studies
- Bee Products Chemical Analysis
Hospital Universitario Príncipe de Asturias
2024-2025
Universidad de Extremadura
2015-2024
Universidad Europea
2023
Hospital Italiano de Buenos Aires
1996-2017
Universidad de Costa Rica
2016
Instituto Tecnológico de Costa Rica
2015-2016
University of Chile
2011
University of Southern California
2009
Hospital Universitario Reina Sofía
2009
Centro de Investigación del Cáncer
2007
Journal Article Evaluation of proteolytic activity micro‐organisms isolated from dry cured ham Get access M. Rodríguez, Rodríguez Higiene y Tecnología de los Alimentos, Facultad Veterinaria, Universidad Extremadura, Cáceres, Spain Search for other works by this author on: Oxford Academic Google Scholar F. Núñez, Núñez J. Córdoba, Córdoba E. Bermúdez, Bermúdez A. Asensio Applied Microbiology, Volume 85, Issue 5, 1 November 1998, Pages 905–912, https://doi.org/10.1046/j.1365-2672.1998.00610.x...
[Introducción]: Tectona grandis L.f es la especie mayormente cultivada en Costa Rica por lo que selección de genotipos con características superiores suma importancia para maximizar el potencial genético y económico las plantaciones forestales teca Rica. [Objetivo]: Identificar los mejores determinar parámetros genéticos tres diferentes sitios a edad 24 meses. [Metodología]: La investigación se realizó cantones San Carlos, Nicoya Abangares cual establecieron ensayos bloques completos al...
The ecological conditions during the ripening of dry-cured ham favour development moulds on its surface, being frequently presence Penicillium nordicum, a producer ochratoxin A (OTA). Biocontrol using and yeasts usually found in is promising strategy to minimize this hazard. aim work evaluate effect previously selected Debaryomyces hansenii chrysogenum strains growth, OTA production, relative expression genes involved biosynthesis by P. nordicum. nordicum was inoculated against protective...
Iberian ham is an uncooked, cured meat product ripened under natural uncontrolled conditions for 18 to 24 months. Gram-positive, catalase-positive cocci are the main microbial population in most of ripening time. Since some these organisms able produce enterotoxins, adequate characterization and toxicological study needed. For this, 1,327 gram-positive, cocci, isolated from hams at different stages locations, were characterized by physiological biochemical tests. Selected isolates further...
The global burden of chronic liver disease is rising. Besides environmental, behavioral, viral and metabolic factors, genetic polymorphisms in patatin-like phospholipase-3 (PNPLA3) vitamin D receptor (VDR) genes have been related to the development progression towards cancer. Although their prevalence differs remarkably among ethnic groups, frequency these South American populations -whose background highly admixed- has poorly studied. Hence, aim this study was characterize association with...
Dry-cured Iberian ham is a meat product prone to be contaminated by ochratoxin A (OTA) because of colonisation OTA-producing Penicillia on the surface during its ripening. The ability non-toxigenic moulds control growth indigenous ochratoxigenic strains and OTA accumulation this was evaluated. Two protective cultures consisting antifungal protein-producing Penicillium chrysogenum RP42C mix selected autochthonous mould were spread 45 dry-cured hams at drying stage ripened up 9 additional...
Toxigenic moulds can develop on the surface of dry-cured meat products during ripening due to their ecological conditions, which constitutes a risk for consumers. A promising strategy control this hazard is use antifungal microorganisms usually found in these foods. However, date, effectiveness gram-positive catalase-positive cocci (GCC+) has not been explored. The aim work was select GCC+ isolates with activity study its ham model system at environmental conditions reached ripening....