Álvarez M - Search Results

1

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin.

Delgado J, Álvarez M, Cebrián E, Martín I, Roncero E, Rodríguez M. Delgado J, et al. Among authors: alvarez m. Microorganisms. 2023 Jun 14;11(6):1578. doi: 10.3390/microorganisms11061578. Microorganisms. 2023. PMID: 37375080 Free PMC article. Review.

2

Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages.

Álvarez M, Rodríguez A, Peromingo B, Núñez F, Rodríguez M. Álvarez M, et al. Mycotoxin Res. 2020 May;36(2):137-145. doi: 10.1007/s12550-019-00376-6. Epub 2019 Nov 11. Mycotoxin Res. 2020. PMID: 31712978

3

Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions.

Álvarez M, Núñez F, Delgado J, Andrade MJ, Rodríguez M, Rodríguez A. Álvarez M, et al. Fungal Biol. 2021 Feb;125(2):134-142. doi: 10.1016/j.funbio.2020.03.006. Epub 2020 Mar 26. Fungal Biol. 2021. PMID: 33518203

4

Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents.

Álvarez M, Rodríguez A, Bermúdez E, Roncero E, Andrade MJ. Álvarez M, et al. Foods. 2021 Feb 17;10(2):438. doi: 10.3390/foods10020438. Foods. 2021. PMID: 33671272 Free PMC article.

5

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

Cebrián E, Núñez F, Álvarez M, Roncero E, Rodríguez M. Cebrián E, et al. Among authors: alvarez m. Int J Food Microbiol. 2022 Aug 16;375:109744. doi: 10.1016/j.ijfoodmicro.2022.109744. Epub 2022 May 26. Int J Food Microbiol. 2022. PMID: 35660256 Free article.

6

Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium.

Álvarez M, Núñez F, Delgado J, Andrade MJ, Rodrigues P. Álvarez M, et al. Int J Food Microbiol. 2022 Oct 16;379:109858. doi: 10.1016/j.ijfoodmicro.2022.109858. Epub 2022 Jul 29. Int J Food Microbiol. 2022. PMID: 35933920

7

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

Álvarez M, Andrade MJ, Núñez F, Rodríguez M, Delgado J. Álvarez M, et al. Int J Mol Sci. 2023 Mar 1;24(5):4709. doi: 10.3390/ijms24054709. Int J Mol Sci. 2023. PMID: 36902140 Free PMC article. Review.

8

Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry-cured fermented sausages.

Álvarez M, Núñez F, Cebrián E, Roncero E, Andrade MJ. Álvarez M, et al. J Sci Food Agric. 2023 Dec;103(15):7862-7868. doi: 10.1002/jsfa.12868. Epub 2023 Jul 31. J Sci Food Agric. 2023. PMID: 37467398

9

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

Álvarez M, Andrade MJ, Cebrián E, Roncero E, Delgado J. Álvarez M, et al. Microorganisms. 2023 Jul 4;11(7):1746. doi: 10.3390/microorganisms11071746. Microorganisms. 2023. PMID: 37512918 Free PMC article. Review.

10

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

Álvarez M, Agostini I, Sampaio A, Román Á, Delgado J, Rodrigues P. Álvarez M, et al. Pest Manag Sci. 2024 Apr;80(4):1895-1903. doi: 10.1002/ps.7920. Epub 2023 Dec 15. Pest Manag Sci. 2024. PMID: 38053437

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