VIAF

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Leader 00000nz a2200037n 45 0
001 WKP|Q54324769 (VIAF cluster) (Authority/Source Record)
003 WKP
005 20241221010719.0
008 241221nneanz||abbn n and d
035 ‎‡a (WKP)Q54324769‏
024 ‎‡a 0000-0001-5284-203X‏ ‎‡2 orcid‏
024 ‎‡a 12241299100‏ ‎‡2 scopus‏
035 ‎‡a (OCoLC)Q54324769‏
100 0 ‎‡a María J Andrade‏ ‎‡9 sl‏
375 ‎‡a 2‏ ‎‡2 iso5218‏
400 0 ‎‡a María J Andrade‏ ‎‡c researcher‏ ‎‡9 en‏
400 0 ‎‡a María J Andrade‏ ‎‡c wetenschapper‏ ‎‡9 nl‏
400 0 ‎‡a María J Andrade‏ ‎‡c investigadora‏ ‎‡9 es‏
400 0 ‎‡a María J Andrade‏ ‎‡c investigadora‏ ‎‡9 ast‏
670 ‎‡a Author's Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties‏
670 ‎‡a Author's Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products‏
670 ‎‡a Author's Characterization and control of microbial black spot spoilage in dry-cured Iberian ham‏
670 ‎‡a Author's Design of primers and probes for quantitative real-time PCR methods‏
670 ‎‡a Author's Detection of filamentous fungi in foods‏
670 ‎‡a Author's Development of a Multiplex PCR Method for the Detection of Patulin-, Ochratoxin A- and Aflatoxin-Producing Moulds in Foods‏
670 ‎‡a Author's Development of a multiplex real-time PCR to quantify aflatoxin, ochratoxin A and patulin producing molds in foods.‏
670 ‎‡a Author's Development of a PCR Protocol To Detect Aflatoxigenic Molds in Food Products‏
670 ‎‡a Author's Development of a PCR protocol to detect ochratoxin A producing moulds in food products‏
670 ‎‡a Author's Development of a PCR protocol to detect patulin producing moulds in food products‏
670 ‎‡a Author's Development of a Protocol for Efficient DNA Extraction of Patulin-Producing Molds from Food for Sensitive Detection by PCR‏
670 ‎‡a Author's Development of real-time PCR methods to quantify patulin-producing molds in food products‏
670 ‎‡a Author's Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.‏
670 ‎‡a Author's DNA typing methods for differentiation of yeasts related to dry-cured meat products.‏
670 ‎‡a Author's Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods.‏
670 ‎‡a Author's Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process‏
670 ‎‡a Author's Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages‏
670 ‎‡a Author's 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
670 ‎‡a Author's Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products‏
670 ‎‡a Author's PCR to detect patulin producing moulds validated in foods‏
670 ‎‡a Author's Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models.‏
670 ‎‡a Author's Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium‏
670 ‎‡a Author's Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages.‏
670 ‎‡a Author's Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham.‏
909 ‎‡a (scopus) 12241299100‏ ‎‡9 1‏
909 ‎‡a (orcid) 000000015284203x‏ ‎‡9 1‏
919 ‎‡a selectionofreferencegenestoquantifyrelativeexpressionofochratoxinarelatedgenesbypenicilliumnordicumindrycuredham‏ ‎‡A Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham.‏ ‎‡9 1‏
919 ‎‡a selectionandevaluationofdebaryomyceshanseniiisolatesaspotentialbioprotectiveagentsagainsttoxigenicpenicilliaindryfermentedsausages‏ ‎‡A Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages.‏ ‎‡9 1‏
919 ‎‡a rosmarinusofficinalisreducestheochratoxinaproductionbyaspergilluswesterdijkiaeinadrycuredfermentedsausagebasedmedium‏ ‎‡A Rosmarinus officinalis reduces the ochratoxin A production by Aspergillus westerdijkiae in a dry-cured fermented sausage-based medium‏ ‎‡9 1‏
919 ‎‡a potentialofyeastsisolatedfromdrycuredhamtocontrolochratoxinaproductioninmeatmodels‏ ‎‡A Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models.‏ ‎‡9 1‏
919 ‎‡a pcrtodetectpatulinproducingmouldsvalidatedinfoods‏ ‎‡A PCR to detect patulin producing moulds validated in foods‏ ‎‡9 1‏
919 ‎‡a inhibitionofochratoxigenicmouldsbydebaryomyceshanseniistrainsforbiopreservationofdrycuredmeatproducts‏ ‎‡A Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products‏ ‎‡9 1‏
919 ‎‡a efficiencyofmitochondrialdnarestrictionanalysisandrapdpcrtocharacterizeyeastsgrowingondrycurediberianhamatthedifferentgeographicareasofripening‏ ‎‡A 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 ‎‡9 1‏
919 ‎‡a effectsofpreservativeagentsonqualityattributesofdrycuredfermentedsausages‏ ‎‡A Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages‏ ‎‡9 1‏
919 ‎‡a effectofselectedprotectiveculturesonochratoxinaaccumulationindrycurediberianhamduringitsripeningprocess‏ ‎‡A Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process‏ ‎‡9 1‏
919 ‎‡a duplexrealtimepcrmethodwithinternalamplificationcontrolforquantificationofverrucosidinproducingmoldsindryripenedfoods‏ ‎‡A Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods.‏ ‎‡9 1‏
919 ‎‡a dnatypingmethodsfordifferentiationofyeastsrelatedtodrycuredmeatproducts‏ ‎‡A DNA typing methods for differentiation of yeasts related to dry-cured meat products.‏ ‎‡9 1‏
919 ‎‡a differentiationofyeastsgrowingondrycurediberianhambymitochondrialdnarestrictionanalysisrapdpcrandtheirvolatilecompoundsproduction‏ ‎‡A Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.‏ ‎‡9 1‏
919 ‎‡a developmentofrealtimepcrmethodstoquantifypatulinproducingmoldsinfoodproducts‏ ‎‡A Development of real-time PCR methods to quantify patulin-producing molds in food products‏ ‎‡9 1‏
919 ‎‡a developmentofaprotocolforefficientdnaextractionofpatulinproducingmoldsfromfoodforsensitivedetectionbypcr‏ ‎‡A Development of a Protocol for Efficient DNA Extraction of Patulin-Producing Molds from Food for Sensitive Detection by PCR‏ ‎‡9 1‏
919 ‎‡a developmentofapcrprotocoltodetectpatulinproducingmouldsinfoodproducts‏ ‎‡A Development of a PCR protocol to detect patulin producing moulds in food products‏ ‎‡9 1‏
919 ‎‡a developmentofapcrprotocoltodetectochratoxinaproducingmouldsinfoodproducts‏ ‎‡A Development of a PCR protocol to detect ochratoxin A producing moulds in food products‏ ‎‡9 1‏
919 ‎‡a developmentofapcrprotocoltodetectaflatoxigenicmoldsinfoodproducts‏ ‎‡A Development of a PCR Protocol To Detect Aflatoxigenic Molds in Food Products‏ ‎‡9 1‏
919 ‎‡a developmentofamultiplexrealtimepcrtoquantifyaflatoxinochratoxinaandpatulinproducingmoldsinfoods‏ ‎‡A Development of a multiplex real-time PCR to quantify aflatoxin, ochratoxin A and patulin producing molds in foods.‏ ‎‡9 1‏
919 ‎‡a developmentofamultiplexpcrmethodforthedetectionofpatulinochratoxinaandaflatoxinproducingmouldsinfoods‏ ‎‡A Development of a Multiplex PCR Method for the Detection of Patulin-, Ochratoxin A- and Aflatoxin-Producing Moulds in Foods‏ ‎‡9 1‏
919 ‎‡a detectionoffilamentousfungiinfoods‏ ‎‡A Detection of filamentous fungi in foods‏ ‎‡9 1‏
919 ‎‡a designofprimersandprobesforquantitativerealtimepcrmethods‏ ‎‡A Design of primers and probes for quantitative real-time PCR methods‏ ‎‡9 1‏
919 ‎‡a characterizationandcontrolofmicrobialblackspotspoilageindrycurediberianham‏ ‎‡A Characterization and control of microbial black spot spoilage in dry-cured Iberian ham‏ ‎‡9 1‏
919 ‎‡a biocontrolofaflatoxigenicaspergillusparasiticusbynativedebaryomyceshanseniiindrycuredmeatproducts‏ ‎‡A Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products‏ ‎‡9 1‏
919 ‎‡a avocadoperseaamericanamillphenolicsinvitroantioxidantandantimicrobialactivitiesandinhibitionoflipidandproteinoxidationinporcinepatties‏ ‎‡A Avocado (Persea americana Mill.) phenolics, in vitro antioxidant and antimicrobial activities, and inhibition of lipid and protein oxidation in porcine patties‏ ‎‡9 1‏
946 ‎‡a a‏ ‎‡9 1‏
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