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Deciphering Staphylococcus xylosus and Staphylococcus equorum mode of action against Penicillium nordicum in a dry-cured ham model system.
Int J Food Microbiol. 2023 Nov 16;405:110342. doi: 10.1016/j.ijfoodmicro.2023.110342. Epub 2023 Jul 27.
Int J Food Microbiol. 2023.
PMID: 37523903
Free article.
Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages.
Álvarez M, Andrade MJ, Cebrián E, Roncero E, Delgado J.
Álvarez M, et al. Among authors: roncero e.
Microorganisms. 2023 Jul 4;11(7):1746. doi: 10.3390/microorganisms11071746.
Microorganisms. 2023.
PMID: 37512918
Free PMC article.
Review.
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Effect of selected agents for ochratoxin A biocontrol on the colour, texture and volatile profile of dry-cured fermented sausages.
Álvarez M, Núñez F, Cebrián E, Roncero E, Andrade MJ.
Álvarez M, et al. Among authors: roncero e.
J Sci Food Agric. 2023 Dec;103(15):7862-7868. doi: 10.1002/jsfa.12868. Epub 2023 Jul 31.
J Sci Food Agric. 2023.
PMID: 37467398
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Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin.
Delgado J, Álvarez M, Cebrián E, Martín I, Roncero E, Rodríguez M.
Delgado J, et al. Among authors: roncero e.
Microorganisms. 2023 Jun 14;11(6):1578. doi: 10.3390/microorganisms11061578.
Microorganisms. 2023.
PMID: 37375080
Free PMC article.
Review.
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Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus.
Cebrián E, Núñez F, Álvarez M, Roncero E, Rodríguez M.
Cebrián E, et al. Among authors: roncero e.
Int J Food Microbiol. 2022 Aug 16;375:109744. doi: 10.1016/j.ijfoodmicro.2022.109744. Epub 2022 May 26.
Int J Food Microbiol. 2022.
PMID: 35660256
Free article.
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Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal Agents.
Álvarez M, Rodríguez A, Bermúdez E, Roncero E, Andrade MJ.
Álvarez M, et al. Among authors: roncero e.
Foods. 2021 Feb 17;10(2):438. doi: 10.3390/foods10020438.
Foods. 2021.
PMID: 33671272
Free PMC article.
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