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Identification and control of moulds responsible for black spot spoilage in dry-cured ham.
Meat Sci. 2016 Dec;122:16-24. doi: 10.1016/j.meatsci.2016.07.007. Epub 2016 Jul 13.
Meat Sci. 2016.
PMID: 27468139
Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages.
Lozano-Ojalvo D, Rodríguez A, Cordero M, Bernáldez V, Reyes-Prieto M, Córdoba JJ.
Lozano-Ojalvo D, et al. Among authors: bernaldez v.
Meat Sci. 2015 Feb;100:283-90. doi: 10.1016/j.meatsci.2014.10.003.
Meat Sci. 2015.
PMID: 25460138
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Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems.
Peromingo B, Rodríguez A, Bernáldez V, Delgado J, Rodríguez M.
Peromingo B, et al. Among authors: bernaldez v.
Meat Sci. 2016 Dec;122:76-83. doi: 10.1016/j.meatsci.2016.07.024. Epub 2016 Jul 30.
Meat Sci. 2016.
PMID: 27498402
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Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham.
Bernáldez V, Córdoba JJ, Andrade MJ, Alía A, Rodríguez A.
Bernáldez V, et al.
Food Microbiol. 2017 Dec;68:104-111. doi: 10.1016/j.fm.2017.07.001. Epub 2017 Jul 7.
Food Microbiol. 2017.
PMID: 28800817
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Influence of temperature and substrate conditions on the omt-1 gene expression of Aspergillus parasiticus in relation to its aflatoxin production.
Lozano-Ojalvo D, Rodríguez A, Bernáldez V, Córdoba JJ, Rodríguez M.
Lozano-Ojalvo D, et al. Among authors: bernaldez v.
Int J Food Microbiol. 2013 Sep 2;166(2):263-9. doi: 10.1016/j.ijfoodmicro.2013.07.011. Epub 2013 Jul 18.
Int J Food Microbiol. 2013.
PMID: 23973838
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