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List of works by Emilio Aranda

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

scientific article published on 06 April 2008

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 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 the volatile compounds on dry-cured ham

scientific article published on 06 March 2006

DNA typing methods for differentiation of yeasts related to dry-cured meat products.

scientific article

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

Differentiation of Clostridium perfringens and Clostridium botulinum from non-toxigenic clostridia, isolated from prepared and frozen foods by PCR-DAN based methods

scientific article published on 01 April 2001

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

scientific article

Differentiation of toxigenic Staphylococcus aureus in staphylococcal isolates from prepared and frozen foods by combined arbitrarily primed polymerase chain reaction and DNA probe

scientific article published in June 2003

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

scientific article published on 01 August 2003

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

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

scientific article published on 24 October 2006

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

Molecular cloning of verrucosidin-producing Penicillium polonicum genes by differential screening to obtain a DNA probe.

scientific article

Rapid differentiation of Staphylococcus aureus from staphylococcal species by arbitrarily primed-polymerase chain reaction

scientific article published on 01 November 2000

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

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