Lista de obras - María de Guía Córdoba

Aflatoxin-Producing Strains of Aspergillus flavus Isolated from Cheese

artículo científico publicado en 1997

Antioxidant and antimicrobial activity of natural phenolic extract from defatted soybean flour by-product for stone fruit postharvest application

artículo científico publicado en 2015

Application of ISSR-PCR for rapid strain typing of Debaryomyces hansenii isolated from dry-cured Iberian ham.

artículo científico publicado en 2014

Authentication of "Cereza del Jerte" sweet cherry varieties by free zone capillary electrophoresis (FZCE)

artículo científico publicado en 2008

Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis.

artículo científico publicado en 2018

Bacterial communities of fresh goat meat packaged in modified atmosphere.

artículo científico publicado en 2017

Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.

artículo científico publicado en 2007

Characterization of Micrococcaceae isolated from Iberian dry-cured sausages ⬇️

artículo científico publicado el 28 de noviembre de 2006

Characterization of microbial population of breba and main crops (Ficus carica) during cold storage: Influence of passive modified atmospheres (MAP) and antimicrobial extract application.

artículo científico publicado en 2016

Combined effect of antagonistic yeast and modified atmosphere to control Penicillium expansum infection in sweet cherries cv. Ambrunés.

artículo científico publicado en 2016

Consumer visual appraisal and shelf life of leg chops from suckling kids raised with natural milk or milk replacer.

artículo científico publicado en 2017

Detection of smoked paprika "Pimentón de La Vera" adulteration by free zone capillary electrophoresis (FZCE)

artículo científico publicado en 2006

Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives.

artículo científico publicado en 2007

Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting.

artículo científico publicado en 2008

Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

scientific article published on 09 April 2020

Effect of plant density and harvesting type on yield and quality of fresh and dried peppers and paprika

scientific article published on 30 July 2018

Effect of the commercial ripening stage and postharvest storage on microbial and aroma changes of 'Ambrunés' sweet cherries

artículo científico publicado en 2010

Effect of the rearing system on the color of four muscles of suckling kids

scientific article published on 20 March 2019

Food Microbiology

artículo científico publicado en 2019

Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes

artículo científico publicado en 2011

Impact of volatile composition on the sensorial attributes of dried paprikas

artículo científico publicado en 2017

Implantation ability of the potential probiotic strain, Lactobacillus reuteri PL519, in "Salchichón," a traditional Iberian dry fermented sausage

artículo científico publicado en 2011

Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

scientific article published on 19 November 2019

Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages

artículo científico publicado en 2016

Preservation of different fig cultivars (Ficus carica L.) under modified atmosphere packaging during cold storage.

artículo científico publicado en 2015

Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages.

artículo científico publicado en 2008

Relationship between consumer food safety knowledge and reported behavior among students from health sciences in one region of Spain

artículo científico publicado en 2005

Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.

artículo científico publicado en 2013

Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages.

artículo científico publicado en 2009

Spoilage yeasts: What are the sources of contamination of foods and beverages?

artículo científico publicado en 2018

Study of microbiological quality of controlled atmosphere packaged 'Ambrunés' sweet cherries and subsequent shelf-life.

artículo científico publicado en 2013

The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors.

artículo científico publicado en 2017

Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries

artículo científico publicado en 2011

Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches

artículo científico publicado en 2017

Yeasts isolated from figs (Ficus carica L.) as biocontrol agents of postharvest fruit diseases.

artículo científico publicado en 2016

Lista de obras de María de Guía Córdoba

Aflatoxin-Producing Strains of Aspergillus flavus Isolated from Cheese

Antioxidant and antimicrobial activity of natural phenolic extract from defatted soybean flour by-product for stone fruit postharvest application

Application of ISSR-PCR for rapid strain typing of Debaryomyces hansenii isolated from dry-cured Iberian ham.

Authentication of "Cereza del Jerte" sweet cherry varieties by free zone capillary electrophoresis (FZCE)

Bacterial Communities in Serpa Cheese by Culture Dependent Techniques, 16S rRNA Gene Sequencing and High-throughput Sequencing Analysis.

Bacterial communities of fresh goat meat packaged in modified atmosphere.

Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages.

Characterization of Micrococcaceae isolated from Iberian dry-cured sausages ⬇️

Characterization of microbial population of breba and main crops (Ficus carica) during cold storage: Influence of passive modified atmospheres (MAP) and antimicrobial extract application.

Combined effect of antagonistic yeast and modified atmosphere to control Penicillium expansum infection in sweet cherries cv. Ambrunés.

Consumer visual appraisal and shelf life of leg chops from suckling kids raised with natural milk or milk replacer.

Detection of smoked paprika "Pimentón de La Vera" adulteration by free zone capillary electrophoresis (FZCE)

Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives.

Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting.

Effect of Rearing System on the Straight and Branched Fatty Acids of Goat Milk and Meat of Suckling Kids

Effect of plant density and harvesting type on yield and quality of fresh and dried peppers and paprika

Effect of the commercial ripening stage and postharvest storage on microbial and aroma changes of 'Ambrunés' sweet cherries

Effect of the rearing system on the color of four muscles of suckling kids

Food Microbiology

Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes

Impact of volatile composition on the sensorial attributes of dried paprikas

Implantation ability of the potential probiotic strain, Lactobacillus reuteri PL519, in "Salchichón," a traditional Iberian dry fermented sausage

Influence of the Use of Milk Replacers and pH on the Texture Profiles of Raw and Cooked Meat of Suckling Kids

Potential antimicrobial and antiproliferative activities of autochthonous starter cultures and protease EPg222 in dry-fermented sausages

Preservation of different fig cultivars (Ficus carica L.) under modified atmosphere packaging during cold storage.

Rapid differentiation of lactic acid bacteria from autochthonous fermentation of Iberian dry-fermented sausages.

Relationship between consumer food safety knowledge and reported behavior among students from health sciences in one region of Spain

Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.

Safety and functional aspects of pre-selected lactobacilli for probiotic use in Iberian dry-fermented sausages.

Spoilage yeasts: What are the sources of contamination of foods and beverages?

Study of microbiological quality of controlled atmosphere packaged 'Ambrunés' sweet cherries and subsequent shelf-life.

The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors.

Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries

Yeast community in traditional Portuguese Serpa cheese by culture-dependent and -independent DNA approaches

Yeasts isolated from figs (Ficus carica L.) as biocontrol agents of postharvest fruit diseases.