A5087248185- Meat and Animal Product Quality
- Mycotoxins in Agriculture and Food
- Listeria monocytogenes in Food Safety
- Protein Hydrolysis and Bioactive Peptides
- Probiotics and Fermented Foods
- Plant Pathogens and Fungal Diseases
- Insect and Pesticide Research
- Identification and Quantification in Food
- Microbial Inactivation Methods
- Plant Disease Resistance and Genetics
- Fermentation and Sensory Analysis
- Molecular Biology Techniques and Applications
- Food Safety and Hygiene
- Essential Oils and Antimicrobial Activity
- Microbial Metabolism and Applications
- Salmonella and Campylobacter epidemiology
- Muscle metabolism and nutrition
- Botulinum Toxin and Related Neurological Disorders
- Insect Utilization and Effects
- Wheat and Barley Genetics and Pathology
- Pharmacological Effects and Assays
- Bee Products Chemical Analysis
- Indoor Air Quality and Microbial Exposure
- Food Quality and Safety Studies
- Enzyme Production and Characterization
Universidad de Extremadura
2016-2025
Universidade de Passo Fundo
2021
Hospital Universitari i Politècnic La Fe
1999
University of Reading
1995
Complejo Hospitalario de Cáceres
1992-1994
The 16S rRNA gene sequences of 34 named and unnamed clostridial strains were determined by PCR direct sequencing compared with more than 80 previously the published representative species other low- G+C-content gram-positive genera, thereby providing an almost complete picture genealogical interrelationships clostridia. results our phylogenetic analysis corroborate extend previous findings in showing that genus Clostridium is extremely heterogeneous, many phylogenetically intermixed...
The present research evaluated the effect of selected Lacticaseibacillus casei strains with anti-Listeria monocytogenes properties on characteristics traditional soft-ripened cheeses produced in two different seasons. Physicochemical, microbiological, texture, volatile compound, and sensory evaluations were performed after 60 days ripening. inoculation protective cultures LAB did not negatively affect physicochemical parameters cheeses. Thirty-two compounds identified, including acids,...
ABSTRACT Thirty‐eight hams from Iberian breed were processed by the traditional dry‐curing procedure. Active proteolysis and autooxidation occur during first period, as revealed accumulation of peptide, nitrogen carbonyl compounds. In second step a strong increase in amino acid was observed, whereas content all aldehydes studied decreased notably. This could be due to condensations between carbonyls free acids summer period. While kept cellar, overall contrast slow rate some individual...
ADVERTISEMENT RETURN TO ISSUEPREVArticleNEXTEvolution of free amino acids and amines during ripening Iberian cured hamJuan J. Cordoba, T. Antequera, C. Garcia, Ventanas, Lopez Bote, Miguel A. AsensioCite this: Agric. Food Chem. 1994, 42, 10, 2296–2301Publication Date (Print):October 1, 1994Publication History Published online1 May 2002Published inissue 1 October 1994https://pubs.acs.org/doi/10.1021/jf00046a040https://doi.org/10.1021/jf00046a040research-articleACS PublicationsRequest reuse...
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...