Paper UEx

Evaluation of fresh meat quality by Hyperspectral Imaging (HSI), Nuclear Magnetic Resonance (NMR) and Magnetic Resonance Imaging (MRI): A review

• Meat Science (2021) 172,108340
• Antequera, T., Caballero, D., Grassi, S., Uttaro, B., Perez-Palacios, T.

Lipid digestion and oxidative stability in ω-3-enriched meat model systems: Effect of fish oil microcapsules and processing or culinary cooking.

• Food Chemistry (2020) 328,127125
• Solomando, J.C., Antequera, T., Perez-Palacios, T.

Prevalence and characterization of Listeria monocytogenes in deboning and slicing areas of Spanish dry-cured ham processing

• LWT – Food Science and Technology (2020) 128,109498
• Alía, A., Andrade, M.J., Rodríguez, A., Martín, I., Pérez-Baltar, A., Medina, M., Córdoba, J.J.

Development of a multiplex real-time PCR to differentiate the four major Listeria monocytogenes serotypes in isolates from meat processing plants

• Food Microbiology (2020) 87,103367
• Alía, A., Andrade, M.J., Córdoba, J.J., Martín, I., Rodríguez, A.

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

• Foods (2020) 9, 1505.
• M. Álvarez, M.J. Andrade, C. García, J.J. Rondán, F. Núñez. 

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) 114, 107222.  
• M. Álvarez, A. Rodríguez, F. Núñez, A. Silva, M.J. Andrade.

Victoria Bernáldez, Alicia Rodríguez, Alberto Martín, Daniel Lozano, Juan J. Córdoba.

• Development of a multiplex qPCR method for simultaneous quantification in dry-cured ham of an antifungal-peptide Penicillium chrysogenum strain used as protective culture and aflatoxin-producing moulds
• Food Control (2014) 36, 257-265

Félix Núñez, María S. Lara, Belén Peromingo, Josué Delgado, Lourdes Sánchez-Montero, María J. Andrade.

• Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages
• Food Microbiology (2015) 46, 114-120

Mirian Cordero, Juan J. Córdoba, Victoria Bernáldez, Mar Rodríguez, Alicia Rodríguez.

• Quantification of Penicillium nalgiovense on Dry-Cured Sausage ‘Salchichón’ Using a SYBR Green-Based Real-Time PCR
• Food Analytical Methods (2015) 8, 1582-1590

Maria J. Andrade, Line Thorsen, Alicia Rodríguez, Juan J. Córdoba, Lene Jespersen.

• Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products
• International Journal of Food Microbiology (2014) 170, 70-77

Alicia Rodríguez, Victoria Bernáldez, Mar Rodríguez, María J. Andrade, Félix Núñez, Juan J. Córdoba.

• Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process
• LWT – Food Science and Technology (2015) 60, 923-928

Victoria Bernáldez, Juan J. Córdoba, Mar Rodríguez, Mirian Cordero, Luis Polo, Alicia Rodríguez.

• Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”
• Food Control (2013) 32, 69-76