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List of works by María José Benito

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 in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis.

scientific article published on 16 April 2018

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

scientific article published on 13 November 2009

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

scientific article published in July 2004

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

scientific article published on 22 November 2007

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

scientific article

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 the fungal extracellular protease EPg222 on texture of whole pieces of pork loin ⬇️

scientific article published on October 1, 2003

Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage “salchichón” ripened with commercial starter cultures ⬇️

scientific article published on July 1, 2004

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

Genetic characterization and expression of the novel fungal protease, EPg222 active in dry-cured meat products

scientific article published on 29 August 2006

Hydrolytic activity of Penicillium chrysogenum Pg222 on pork myofibrillar proteins

scientific article published on 01 December 2003

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

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

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

scientific article

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

scientific article published on 26 April 2016

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

scientific article published on 01 November 2000

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

scientific article

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

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

scientific article published on 16 March 2008

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

Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches

scientific article

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