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Effect of climate change on Aspergillus flavus and aflatoxin B1 production.Impacts of environmental stress on growth, secondary metabolite biosynthetic gene clusters and metabolite production of xerotolerant/xerophilic fungi.Diversity and distribution of Listeria monocytogenes in meat processing plants.Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham.Evaluation of the risk of fungal spoilage when substituting sucrose with commercial purified Stevia glycosides in sweetened bakery products.Quantification of viable Escherichia coli O157:H7 in meat products by duplex real-time PCR assays.Development of real-time PCR methods to quantify patulin-producing molds in food products.Development of a HOG-based real-time PCR method to detect stress response changes in mycotoxigenic moulds.Occurrence of Toxigenic Fungi and Mycotoxins during Smoked Paprika Production.Gene expression studies of reference genes for quantitative real-time PCR: an overview in insects.Multiplex Detection of Toxigenic Penicillium Species.Aspergillus westerdijkiae as a major ochratoxin A risk in dry-cured ham based-media.Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems.Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products.Impact of bacterial biocontrol agents on aflatoxin biosynthetic genes, aflD and aflR expression, and phenotypic aflatoxin B₁ production by Aspergillus flavus under different environmental and nutritional regimes.Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices.Influence of temperature and substrate conditions on the omt-1 gene expression of Aspergillus parasiticus in relation to its aflatoxin production.The influence of salt (NaCl) on ochratoxin A biosynthetic genes, growth and ochratoxin A production by three strains of Penicillium nordicum on a dry-cured ham-based medium.Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models.Targeting Other Mycotoxin Biosynthetic Genes.Design of primers and probes for quantitative real-time PCR methods.Real-time PCR assays for detection and quantification of aflatoxin-producing molds in foods.Quantification of ochratoxin A-producing molds in food products by SYBR Green and TaqMan real-time PCR methods.TRI12 based quantitative real-time PCR assays reveal the distribution of trichothecene genotypes of F. graminearum and F. culmorum isolates in Danish small grain cereals.Quantitative real-time PCR method with internal amplification control to quantify cyclopiazonic acid producing molds in foods.Development of a multiplex real-time PCR to quantify aflatoxin, ochratoxin A and patulin producing molds in foods.Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods.Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”Mycotoxigenic fungi and mycotoxins associated with stored maize from different regions of LesothoEfficacy of fungal and bacterial antagonists for controlling growth, FUM1 gene expression and fumonisin B 1 production by Fusarium verticillioides on maize cobs of different ripening stagesEvaluation of different RNA extraction methods of filamentous fungi in various food matricesIdentification and control of moulds responsible for black spot spoilage in dry-cured ham4 Changes in environmental factors driven by climate change: effects on the ecophysiology of mycotoxigenic fungiCharacterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausagesClimate change and mycotoxigenic fungi: impacts on mycotoxin productionDetection of filamentous fungi in foodsEffect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening processQuantification of Penicillium nalgiovense on Dry-Cured Sausage ‘Salchichón’ Using a SYBR Green-Based Real-Time PCRDevelopment 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 mouldsDevelopment of a Multiplex PCR Method for the Detection of Patulin-, Ochratoxin A- and Aflatoxin-Producing Moulds in Foods
P50
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P50
description
hulumtuese
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researcher
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հետազոտող
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Alicia Rodríguez
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Alicia Rodríguez
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Alicia Rodríguez
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Alicia Rodríguez
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Alicia Rodríguez
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Alicia Rodríguez
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Alicia Rodríguez
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Alicia Rodríguez
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Alicia Rodríguez
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Alicia Rodríguez
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Alicia Rodríguez
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Alicia Rodríguez
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Alicia Rodríguez
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Alicia Rodríguez
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Alicia Rodríguez
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P106
P1153
37124867300
P21
P31
P496
0000-0003-0683-7488