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Study of the release kinetics of (−) epicatechin: Effect of its location within the fiber or sphere

Journal of applied polymer science, 2019-03, Vol.136 (10), p.n/a

2019

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Prevalence and trends of markers of hepatitis B virus, hepatitis C virus and human Immunodeficiency virus in Argentine blood donors

BMC infectious diseases, 2014-04, Vol.14 (1), p.218-218, Article 218

2014

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

International journal of food microbiology, 2019-09, Vol.305, p.108243, Article 108243

2019

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Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus

International journal of food microbiology, 2022-08, Vol.375, p.109744-109744, Article 109744

2022

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Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening

Food control, 2022-07, Vol.137, p.108695, Article 108695

2022

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Deciphering Staphylococcus xylosus and Staphylococcus equorum mode of action against Penicillium nordicum in a dry-cured ham model system

International journal of food microbiology, 2023-11, Vol.405, p.110342-110342, Article 110342

2023

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

Applied microbiology and biotechnology, 2015-10, Vol.99 (20), p.8701-8715

2015

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Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality

International journal of molecular sciences, 2023-03, Vol.24 (5), p.4709

2023

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Novel Approaches to Minimizing Mycotoxin Contamination

Toxins, 2020-03, Vol.12 (4), p.216

2020

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Unravelling the modes of action of autochthonous staphylococci against Aspergillus westerdijkiae and the antiochratoxigenic effect in dry-cured ham

Food science & technology, 2024-01, Vol.191, p.115576, Article 115576

2024

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In vitro antifungal effects of spices on ochratoxin A production and related gene expression in Penicillium nordicum on a dry-cured fermented sausage medium

Food control, 2020-08, Vol.114, p.107222, Article 107222

2020

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Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium

International journal of food microbiology, 2022-10, Vol.379, p.109858-109858, Article 109858

2022

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

Applied microbiology and biotechnology, 2016-01, Vol.100 (1), p.371-383

2016

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

Applied microbiology and biotechnology, 2016-08, Vol.100 (16), p.6991-7000

2016

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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

Food research international, 2019-07, Vol.121, p.604-611

2019

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Impact of the antifungal protein PgAFP on the proteome and patulin production of Penicillium expansum on apple-based medium

International journal of food microbiology, 2022-02, Vol.363, p.109511-109511, Article 109511

2022

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

Food chemistry, 2018-10, Vol.263, p.275-282

2018

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

International journal of food microbiology, 2018-03, Vol.268, p.73-80

2018

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Effect of selected agents for ochratoxin A biocontrol on the colour, texture, and volatile profile of dry-cured fermented sausages

Journal of the science of food and agriculture, 2023-12, Vol.103 (15), p.7862-7868

2023

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

Food microbiology, 2019-09, Vol.82, p.269-276

2019

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

Mycotoxin research, 2020-05, Vol.36 (2), p.137-145

2020

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

Food microbiology, 2019-12, Vol.84, p.103266-103266, Article 103266

2019

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

Toxins, 2019-12, Vol.11 (12), p.710

2019

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Proteomic analyses reveal mechanisms of action of biocontrol agents on ochratoxin A repression in Penicillium nordicum

Food control, 2021-11, Vol.129, p.108232, Article 108232

2021

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Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum

International journal of food microbiology, 2021-02, Vol.339, p.109016, Article 109016

2021

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Study of the release kinetics of (−) epicatechin: Effect of its location within the fiber or sphere

Prevalence and trends of markers of hepatitis B virus, hepatitis C virus and human Immunodeficiency virus in Argentine blood donors

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

Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus

Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening

Deciphering Staphylococcus xylosus and Staphylococcus equorum mode of action against Penicillium nordicum in a dry-cured ham model system

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

Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality

Novel Approaches to Minimizing Mycotoxin Contamination

Unravelling the modes of action of autochthonous staphylococci against Aspergillus westerdijkiae and the antiochratoxigenic effect in dry-cured ham

In vitro antifungal effects of spices on ochratoxin A production and related gene expression in Penicillium nordicum on a dry-cured fermented sausage medium

Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium

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

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

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

Impact of the antifungal protein PgAFP on the proteome and patulin production of Penicillium expansum on apple-based medium

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

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

Effect of selected agents for ochratoxin A biocontrol on the colour, texture, and volatile profile of dry-cured fermented sausages

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

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

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

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

Proteomic analyses reveal mechanisms of action of biocontrol agents on ochratoxin A repression in Penicillium nordicum

Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum

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