Lista de obras - Juan José Córdoba Ramos

A comparative study of DNA extraction methods to be used in real-time PCR based quantification of ochratoxin A-producing molds in food products

Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages

artículo científico publicado en 2015

Characterization and control of microbial black spot spoilage in dry-cured Iberian ham

Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process

artículo científico publicado en 1994

Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system

artículo científico publicado en 2019

Composition and toxigenic potential of the mould population on dry-cured Iberian ham.

artículo científico publicado en 1996

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

artículo científico publicado en 2004

DNA typing methods for differentiation of yeasts related to dry-cured meat products.

artículo científico publicado en 2005

Design of primers and probes for quantitative real-time PCR methods

artículo científico publicado en 2015

Detection of filamentous fungi in foods

Development of PCR assays for detection of Escherichia coli O157:H7 in meat products

artículo científico publicado en 2011

Development of Two Quantitative Real-Time PCR Methods Based on SYBR Green and TaqMan to Quantify Sterigmatocystin-Producing Molds in Foods

article

Development of a HOG-based real-time PCR method to detect stress response changes in mycotoxigenic moulds

artículo científico publicado en 2016

Development of a Multiplex PCR Method for the Detection of Patulin-, Ochratoxin A- and Aflatoxin-Producing Moulds in Foods

article

Development of a PCR Protocol To Detect Aflatoxigenic Molds in Food Products

article

Development of a PCR protocol to detect ochratoxin A producing moulds in food products

article

Development of a PCR protocol to detect patulin producing moulds in food products

article

Development of a Protocol for Efficient DNA Extraction of Patulin-Producing Molds from Food for Sensitive Detection by PCR

article

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

article

Development of a multiplex real-time PCR to quantify aflatoxin, ochratoxin A and patulin producing molds in foods.

artículo científico publicado en 2012

Development of real-time PCR methods to quantify patulin-producing molds in food products

artículo científico publicado en 2011

Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.

artículo científico publicado en 2009

Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods.

artículo científico publicado en 2011

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 Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”

article

Effect of Protease EPg222 Obtained fromPenicillium chrysogenumIsolated from Dry-Cured Ham in Pieces of Pork Loins

artículo científico publicado en 2003

Effect of Spanish smoked paprika "Pimentón de La Vera" on control of ochratoxin A and aflatoxins production on a dry-cured meat model system

scientific article published on 09 August 2019

Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations.

artículo científico publicado en 2013

Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process

article

Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón".

artículo científico publicado en 2010

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

scientific article published on 21 December 2018

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

scientific article published on 19 September 2009

Evaluation of different RNA extraction methods of filamentous fungi in various food matrices

Evaluation of hazard of aflatoxin B1, ochratoxin A and patulin production in dry-cured ham and early detection of producing moulds by qPCR

article

Evaluation of microbial proteolysis in meat products by capillary electrophoresis

article

Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham

article

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

artículo científico publicado en 2006

Hydrolysis and loss of extractability of proteins during ripening of iberian ham.

artículo científico publicado en 1994

Hydrolytic activity of Penicillium chrysogenum Pg222 on pork myofibrillar proteins

artículo científico publicado en 2003

Identification and control of moulds responsible for black spot spoilage in dry-cured ham

artículo científico publicado en 2016

Influence of temperature and substrate conditions on the omt-1 gene expression of Aspergillus parasiticus in relation to its aflatoxin production

artículo científico publicado en 2013

Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

artículo científico publicado en 2013

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

artículo científico publicado en 2002

Multiplex Detection of Toxigenic Penicillium Species

artículo científico publicado en 2017

PCR to detect patulin producing moulds validated in foods

Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage

Quantification of Penicillium nalgiovense on Dry-Cured Sausage ‘Salchichón’ Using a SYBR Green-Based Real-Time PCR

Quantification of ochratoxin A-producing molds in food products by SYBR Green and TaqMan real-time PCR methods

artículo científico publicado en 2011

Quantitative real-time PCR method with internal amplification control to quantify cyclopiazonic acid producing molds in foods.

artículo científico publicado en 2012

Real-time PCR assays for detection and quantification of aflatoxin-producing molds in foods

artículo científico publicado en 2012

Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions

artículo científico publicado en 2019

Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices

artículo científico publicado en 2014

Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham.

artículo científico

Targeting Other Mycotoxin Biosynthetic Genes

artículo científico publicado en 2017

The influence of ecophysiological factors on growth, aflR gene expression and aflatoxin B 1 production by a type strain of Aspergillus flavus

article

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

artículo científico publicado en 2014

Yeast population during ripening of dry-cured Iberian ham

artículo científico publicado en 1996

Lista de obras de Juan José Córdoba Ramos

A comparative study of DNA extraction methods to be used in real-time PCR based quantification of ochratoxin A-producing molds in food products

Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages

Characterization and control of microbial black spot spoilage in dry-cured Iberian ham

Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process

Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system

Composition and toxigenic potential of the mould population on dry-cured Iberian ham.

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

DNA typing methods for differentiation of yeasts related to dry-cured meat products.

Design of primers and probes for quantitative real-time PCR methods

Detection of filamentous fungi in foods

Development of PCR assays for detection of Escherichia coli O157:H7 in meat products

Development of Two Quantitative Real-Time PCR Methods Based on SYBR Green and TaqMan to Quantify Sterigmatocystin-Producing Molds in Foods

Development of a HOG-based real-time PCR method to detect stress response changes in mycotoxigenic moulds

Development of a Multiplex PCR Method for the Detection of Patulin-, Ochratoxin A- and Aflatoxin-Producing Moulds in Foods

Development of a PCR Protocol To Detect Aflatoxigenic Molds in Food Products

Development of a PCR protocol to detect ochratoxin A producing moulds in food products

Development of a PCR protocol to detect patulin producing moulds in food products

Development of a Protocol for Efficient DNA Extraction of Patulin-Producing Molds from Food for Sensitive Detection by PCR

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

Development of a multiplex real-time PCR to quantify aflatoxin, ochratoxin A and patulin producing molds in foods.

Development of real-time PCR methods to quantify patulin-producing molds in food products

Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.

Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods.

Effect of Penicillium chrysogenum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins

Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”

Effect of Protease EPg222 Obtained fromPenicillium chrysogenumIsolated from Dry-Cured Ham in Pieces of Pork Loins

Effect of Spanish smoked paprika "Pimentón de La Vera" on control of ochratoxin A and aflatoxins production on a dry-cured meat model system

Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations.

Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process

Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón".

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

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

Evaluation of different RNA extraction methods of filamentous fungi in various food matrices

Evaluation of hazard of aflatoxin B1, ochratoxin A and patulin production in dry-cured ham and early detection of producing moulds by qPCR

Evaluation of microbial proteolysis in meat products by capillary electrophoresis

Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham

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

Hydrolysis and loss of extractability of proteins during ripening of iberian ham.

Hydrolytic activity of Penicillium chrysogenum Pg222 on pork myofibrillar proteins

Identification and control of moulds responsible for black spot spoilage in dry-cured ham

Influence of temperature and substrate conditions on the omt-1 gene expression of Aspergillus parasiticus in relation to its aflatoxin production

Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products

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

Multiplex Detection of Toxigenic Penicillium Species

PCR to detect patulin producing moulds validated in foods

Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage

Quantification of Penicillium nalgiovense on Dry-Cured Sausage ‘Salchichón’ Using a SYBR Green-Based Real-Time PCR

Quantification of ochratoxin A-producing molds in food products by SYBR Green and TaqMan real-time PCR methods

Quantitative real-time PCR method with internal amplification control to quantify cyclopiazonic acid producing molds in foods.

Real-time PCR assays for detection and quantification of aflatoxin-producing molds in foods

Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions

Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices

Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham.

Targeting Other Mycotoxin Biosynthetic Genes

The influence of ecophysiological factors on growth, aflR gene expression and aflatoxin B 1 production by a type strain of Aspergillus flavus

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

Yeast population during ripening of dry-cured Iberian ham