List of works - María J Andrade

Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties

scientific article published on 21 April 2011

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

scientific article published on 22 February 2019

Characterization and control of microbial black spot spoilage in dry-cured Iberian ham

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

scientific article

Design of primers and probes for quantitative real-time PCR methods

scientific article published in January 2015

Detection of filamentous fungi in foods

Development of a Multiplex PCR Method for the Detection of Patulin-, Ochratoxin A- and Aflatoxin-Producing Moulds in Foods

article

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

article

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

article

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

article

Development of a Protocol for Efficient DNA Extraction of Patulin-Producing Molds from Food for Sensitive Detection by PCR

article

Development of a multiplex real-time PCR to quantify aflatoxin, ochratoxin A and patulin producing molds in foods.

scientific article published on 18 January 2012

Development of real-time PCR methods to quantify patulin-producing molds in food products

scientific article published on 23 April 2011

Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.

scientific article

Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods.

scientific article published on 4 November 2011

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

Efficiency of mitochondrial DNA restriction analysis and RAPD-PCR to characterize yeasts growing on dry-cured Iberian ham at the different geographic areas of ripening

scientific article published on 19 September 2009

Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

scientific article published on 10 November 2013

PCR to detect patulin producing moulds validated in foods

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

scientific article

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 reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham.

scientific article published on 07 July 2017

List of works by María J Andrade

Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties

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

Characterization and control of microbial black spot spoilage in dry-cured Iberian ham

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

Design of primers and probes for quantitative real-time PCR methods

Detection of filamentous fungi in foods

Development of a Multiplex PCR Method for the Detection of Patulin-, Ochratoxin A- and Aflatoxin-Producing Moulds in Foods

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

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

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

Development of a Protocol for Efficient DNA Extraction of Patulin-Producing Molds from Food for Sensitive Detection by PCR

Development of a multiplex real-time PCR to quantify aflatoxin, ochratoxin A and patulin producing molds in foods.

Development of real-time PCR methods to quantify patulin-producing molds in food products

Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.

Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods.

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

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

Efficiency of mitochondrial DNA restriction analysis and RAPD-PCR to characterize yeasts growing on dry-cured Iberian ham at the different geographic areas of ripening

Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

PCR to detect patulin producing moulds validated in foods

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

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.

Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham.