Rodríguez 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: rodriguez m. Microorganisms. 2023 Jun 14;11(6):1578. doi: 10.3390/microorganisms11061578. Microorganisms. 2023. PMID: 37375080 Free PMC article. Review.

2

Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage.

Rodríguez A, Rodríguez M, Martín A, Delgado J, Córdoba JJ. Rodríguez A, et al. Among authors: rodriguez m. Meat Sci. 2012 Dec;92(4):728-34. doi: 10.1016/j.meatsci.2012.06.029. Epub 2012 Jun 27. Meat Sci. 2012. PMID: 22795662

3

Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems.

Peromingo B, Rodríguez A, Bernáldez V, Delgado J, Rodríguez M. Peromingo B, et al. Among authors: rodriguez a, rodriguez m. Meat Sci. 2016 Dec;122:76-83. doi: 10.1016/j.meatsci.2016.07.024. Epub 2016 Jul 30. Meat Sci. 2016. PMID: 27498402

4

Gene expression as a good indicator of aflatoxin contamination in dry-cured ham.

Peromingo B, Rodríguez M, Delgado J, Andrade MJ, Rodríguez A. Peromingo B, et al. Among authors: rodriguez a, rodriguez m. Food Microbiol. 2017 Oct;67:31-40. doi: 10.1016/j.fm.2017.05.008. Epub 2017 May 26. Food Microbiol. 2017. PMID: 28648291

5

Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium.

Delgado J, da Cruz Cabral L, Rodríguez M, Rodríguez A. Delgado J, et al. Among authors: rodriguez a, rodriguez m. Int J Food Microbiol. 2018 May 2;272:22-28. doi: 10.1016/j.ijfoodmicro.2018.02.020. Epub 2018 Feb 21. Int J Food Microbiol. 2018. PMID: 29505956

6

Detection of changes in mould cell wall stress-related gene expression by a novel reverse transcription real-time PCR method.

da Cruz Cabral L, Delgado J, Andrade MJ, Rodríguez M, Rodríguez A. da Cruz Cabral L, et al. Among authors: rodriguez a, rodriguez m. Int J Food Microbiol. 2018 Jun 20;275:17-23. doi: 10.1016/j.ijfoodmicro.2018.03.020. Epub 2018 Mar 24. Int J Food Microbiol. 2018. PMID: 29604490

7

Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages.

Delgado J, Peromingo B, Rodríguez A, Rodríguez M. Delgado J, et al. Among authors: rodriguez a, rodriguez m. Int J Food Microbiol. 2019 Mar 16;293:1-6. doi: 10.1016/j.ijfoodmicro.2018.12.027. Epub 2018 Dec 27. Int J Food Microbiol. 2019. PMID: 30616199

8

Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions.

Peromingo B, Rodríguez A, Delgado J, Córdoba JJ, Rodríguez M. Peromingo B, et al. Among authors: rodriguez a, rodriguez m. Mycotoxin Res. 2019 Nov;35(4):353-361. doi: 10.1007/s12550-019-00357-9. Epub 2019 Apr 10. Mycotoxin Res. 2019. PMID: 30972701

9

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. Among authors: rodriguez a, rodriguez m. Mycotoxin Res. 2020 May;36(2):137-145. doi: 10.1007/s12550-019-00376-6. Epub 2019 Nov 11. Mycotoxin Res. 2020. PMID: 31712978

10

Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazards in Dry-Cured Ham.

Cebrián E, Rodríguez M, Peromingo B, Bermúdez E, Núñez F. Cebrián E, et al. Among authors: rodriguez m. Toxins (Basel). 2019 Dec 5;11(12):710. doi: 10.3390/toxins11120710. Toxins (Basel). 2019. PMID: 31817538 Free PMC article.

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