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List of works by Alberto Martín

Antioxidant and antimicrobial activity of natural phenolic extract from defatted soybean flour by-product for stone fruit postharvest application

scientific article published on 28 July 2015

Application of ISSR-PCR for rapid strain typing of Debaryomyces hansenii isolated from dry-cured Iberian ham.

scientific article published on 4 April 2014

Authentication of "Cereza del Jerte" sweet cherry varieties by free zone capillary electrophoresis (FZCE)

scientific article published on 06 April 2008

Bacterial communities of fresh goat meat packaged in modified atmosphere.

scientific article

Characterisation of microbial deep spoilage in Iberian dry-cured ham

scientific article published on 21 July 2007

Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.

scientific article published in August 2007

Characterization by volatile compounds of microbial deep spoilage in Iberian dry-cured ham.

scientific article published on August 2010

Characterization of Micrococcaceae isolated from Iberian dry-cured sausages ⬇️

scientific article published on November 28, 2006

Characterization of microbial population of breba and main crops (Ficus carica) during cold storage: Influence of passive modified atmospheres (MAP) and antimicrobial extract application.

scientific article published on 27 October 2016

Characterization of molds isolated from smoked paprika by PCR-RFLP and micellar electrokinetic capillary electrophoresis

scientific article published on 13 May 2009

Contribution of a selected fungal population to proteolysis on dry-cured ham.

scientific article published in July 2004

Contribution of a selected fungal population to the volatile compounds on dry-cured ham

scientific article published on 06 March 2006

Control of <i>Penicillium glabrum</i> by Indigenous Antagonistic Yeast from Vineyards

scientific article published on 14 December 2020

Detection of smoked paprika "Pimentón de La Vera" adulteration by free zone capillary electrophoresis (FZCE)

scientific article published on 01 June 2006

Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives.

scientific article published on 22 November 2007

Development of a PCR Protocol To Detect Aflatoxigenic Molds in Food Products

article

Development of a multiplex qPCR method for simultaneous quantification in dry-cured ham of an antifungal-peptide Penicillium chrysogenum strain used as protective culture and aflatoxin-producing moulds

article

Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting.

scientific article

Effect of Omega-3 Microcapsules Addition on the Profile of Volatile Compounds in Enriched Dry-Cured and Cooked Sausages

scientific article published on 18 November 2020

Effect of Penicillium chrysogenum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins

scientific article published on 01 August 2003

Effect of Protease EPg222 Obtained from Penicillium chrysogenum Isolated from Dry-Cured Ham in Pieces of Pork Loins

scientific article published on 01 January 2003

Effect of different temperature-time combinations on physicochemical, microbiological, textural and structural features of sous-vide cooked lamb loins

scientific article published on 16 November 2012

Effect of plant density and harvesting type on yield and quality of fresh and dried peppers and paprika

scientific article published on 30 July 2018

Effect of the commercial ripening stage and postharvest storage on microbial and aroma changes of 'Ambrunés' sweet cherries

scientific article published on 26 July 2010

Efficiency of DNA typing methods for detection of smoked paprika "pimenton de la vera" adulteration used in the elaboration of dry-cured Iberian pork sausages.

scientific article

Evaluation of hazard of aflatoxin B1, ochratoxin A and patulin production in dry-cured ham and early detection of producing moulds by qPCR

article

Evaluation of microbial proteolysis in meat products by capillary electrophoresis

article

Evaluation of the effect of high pressure on total phenolic content, antioxidant and antimicrobial activity of citrus peels

Gene expression of Aspergillus flavus strains on a cheese model system to control aflatoxin production

scientific article published on 10 July 2019

Identification and characterization of yeast isolated from the elaboration of seasoned green table olives

scientific article published on 24 October 2006

Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes

scientific article published on 01 November 2011

Impact of volatile composition on the sensorial attributes of dried paprikas

scientific article published on 2 August 2017

Implantation ability of the potential probiotic strain, Lactobacillus reuteri PL519, in "Salchichón," a traditional Iberian dry fermented sausage

scientific article published on 09 May 2011

Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage "salchichón"

scientific article published on 31 March 2016

Occurrence of Toxigenic Fungi and Mycotoxins during Smoked Paprika Production.

scientific article

Physicochemical and Nutritional Characterization of Brebas for Fresh Consumption from Nine Fig Varieties (Ficus caricaL.) Grown in Extremadura (Spain)

article

Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages

scientific article published on 26 April 2016

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

Preservation of different fig cultivars (Ficus carica L.) under modified atmosphere packaging during cold storage.

scientific article published on 7 August 2015

Proteolytic activity of Penicillium chrysogenum and Debaryomyces hansenii during controlled ripening of pork loins ⬇️

scientific article published on September 1, 2002

Proteolytic effect of Cynara cardunculus rennet for use in the elaboration of 'Torta del Casar' cheese

scientific article published on 24 September 2013

Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages.

scientific article

Real-time PCR assays for detection and quantification of aflatoxin-producing molds in foods

scientific article published on 23 February 2012

Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage “salchichón”

article

Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.

scientific article published on 5 July 2013

Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages.

scientific article published on 21 June 2009

Safety and functional aspects of preselected enterococci for probiotic use in Iberian dry-fermented sausages

scientific article published in September 2009

Screening of lactic acid bacteria and bifidobacteria for potential probiotic use in Iberian dry fermented sausages

scientific article published on 16 March 2008

Selection of antifungal protein-producing molds from dry-cured meat products.

scientific article published on 28 July 2009

Spoilage yeasts: What are the sources of contamination of foods and beverages?

scientific article published on 25 July 2018

Study of microbiological quality of controlled atmosphere packaged 'Ambrunés' sweet cherries and subsequent shelf-life.

scientific article

The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors.

scientific article published on 12 July 2017

Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries

scientific article published on 10 November 2011

Yeasts isolated from figs (Ficus carica L.) as biocontrol agents of postharvest fruit diseases.

scientific article

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