Search filters

List of works by Félix Núñez

Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products

scientific article published on 22 February 2019

Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process

scientific article published on 01 December 1994

Characterization of the novel antifungal protein PgAFP and the encoding gene of Penicillium chrysogenum.

scientific article published on 13 November 2009

Composition and toxigenic potential of the mould population on dry-cured Iberian ham.

scientific article published in September 1996

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

scientific article published in July 2004

Development of a PCR protocol to detect ochratoxin A producing moulds in food products

article

Development of a rapid procedure of real-time PCR to detect Listeria monocytogenes in cheese

article

Effect of Spanish smoked paprika "Pimentón de La Vera" on control of ochratoxin A and aflatoxins production on a dry-cured meat model system

scientific article published on 09 August 2019

Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process

article

Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages

scientific article published on 21 October 2020

Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products

scientific article published on 21 December 2018

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

scientific article published on 05 December 2019

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

scientific article published on 11 November 2019

Evaluation of microbial proteolysis in meat products by capillary electrophoresis

article

Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham

article

Evaluation of the activity of the antifungal PgAFP protein and its producer mould against Penicillium spp postharvest pathogens of citrus and pome fruits

scientific article published on 10 July 2019

Growth inhibition and stability of PgAFP from Penicillium chrysogenum against fungi common on dry-ripened meat products

scientific article

Hydrolytic activity of Penicillium chrysogenum Pg222 on pork myofibrillar proteins

scientific article published on 01 December 2003

Impact of the antifungal protein PgAFP from Penicillium chrysogenum on the protein profile in Aspergillus flavus.

scientific article published on 16 June 2015

Increased chitin biosynthesis contributes to the resistance of Penicillium polonicum against the antifungal protein PgAFP

scientific article published on 08 October 2015

Inhibitory Effect of PgAFP and Protective Cultures on Growth and Aflatoxins Production on Dry-Fermented Sausage and Cheese

article

Manuscript title: antifungal proteins from moulds: analytical tools and potential application to dry-ripened foods

scientific article

Novel Approaches to Minimizing Mycotoxin Contamination

scientific article published on 29 March 2020

Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models.

scientific article

Purification and characterization of an extracellular protease from Penicillium chrysogenum Pg222 active against meat proteins

scientific article published on July 2002

Quantitative proteomic profiling of ochratoxin A repression in Penicillium nordicum by protective cultures

scientific article published on 03 June 2019

Quantitative proteomics reveals new insights into calcium-mediated resistance mechanisms in Aspergillus flavus against the antifungal protein PgAFP in cheese.

scientific article published on 22 March 2017

Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium

Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages.

scientific article published on 5 August 2014

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

scientific article published on 28 July 2009

Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and UHPLC-MS/MS

scientific article published on 30 April 2018

Yeast population during ripening of dry-cured Iberian ham

scientific article published on 01 April 1996

Paulina is supported by:

About Paulina

Help