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Page 1
Effect of the Dry-Cured Fermented Sausage "Salchichón" Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population.
Foods. 2021 Apr 15;10(4):856. doi: 10.3390/foods10040856.
Foods. 2021.
PMID: 33920797
Free PMC article.
Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products.
Peromingo B, Andrade MJ, Delgado J, Sánchez-Montero L, Núñez F.
Peromingo B, et al. Among authors: sanchez montero l.
Food Microbiol. 2019 Sep;82:269-276. doi: 10.1016/j.fm.2019.01.024. Epub 2019 Feb 22.
Food Microbiol. 2019.
PMID: 31027783
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Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages.
Núñez F, Lara MS, Peromingo B, Delgado J, Sánchez-Montero L, Andrade MJ.
Núñez F, et al. Among authors: sanchez montero l.
Food Microbiol. 2015 Apr;46:114-120. doi: 10.1016/j.fm.2014.07.019. Epub 2014 Aug 5.
Food Microbiol. 2015.
PMID: 25475274
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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.
Sánchez-Montero L, Córdoba JJ, Peromingo B, Álvarez M, Núñez F.
Sánchez-Montero L, et al.
Food Res Int. 2019 Jul;121:604-611. doi: 10.1016/j.foodres.2018.12.025. Epub 2018 Dec 21.
Food Res Int. 2019.
PMID: 31108787
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Effect of Spanish smoked paprika "Pimentón de La Vera" on control of ochratoxin A and aflatoxins production on a dry-cured meat model system.
Sánchez-Montero L, Córdoba JJ, Alía A, Peromingo B, Núñez F.
Sánchez-Montero L, et al.
Int J Food Microbiol. 2019 Nov 2;308:108303. doi: 10.1016/j.ijfoodmicro.2019.108303. Epub 2019 Aug 9.
Int J Food Microbiol. 2019.
PMID: 31437694
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