Asensio MA - Search Results

1

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

Rodríguez A, Luque MI, Andrade MJ, Rodríguez M, Asensio MA, Córdoba JJ. Rodríguez A, et al. Among authors: asensio ma. Food Microbiol. 2011 Sep;28(6):1190-9. doi: 10.1016/j.fm.2011.04.004. Epub 2011 Apr 23. Food Microbiol. 2011. PMID: 21645819

2

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

Martín A, Córdoba JJ, Benito MJ, Aranda E, Asensio MA. Martín A, et al. Among authors: asensio ma. Int J Food Microbiol. 2003 Aug 1;84(3):327-38. doi: 10.1016/s0168-1605(02)00474-9. Int J Food Microbiol. 2003. PMID: 12810295

3

Hydrolytic activity of Penicillium chrysogenum Pg222 on pork myofibrillar proteins.

Benito MJ, Córdoba JJ, Alonso M, Asensio MA, Núñez F. Benito MJ, et al. Among authors: asensio ma. Int J Food Microbiol. 2003 Dec 31;89(2-3):155-61. doi: 10.1016/s0168-1605(03)00117-x. Int J Food Microbiol. 2003. PMID: 14623381

4

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

Martín A, Córdoba JJ, Núñez F, Benito MJ, Asensio MA. Martín A, et al. Among authors: asensio ma. Int J Food Microbiol. 2004 Jul 1;94(1):55-66. doi: 10.1016/j.ijfoodmicro.2003.12.018. Int J Food Microbiol. 2004. PMID: 15172485

5

Contribution of a selected fungal population to the volatile compounds on dry-cured ham.

Martín A, Córdoba JJ, Aranda E, Córdoba MG, Asensio MA. Martín A, et al. Among authors: asensio ma. Int J Food Microbiol. 2006 Jul 1;110(1):8-18. doi: 10.1016/j.ijfoodmicro.2006.01.031. Epub 2006 Mar 6. Int J Food Microbiol. 2006. PMID: 16564595

6

Yeast population during ripening of dry-cured Iberian ham.

Núñez F, Rodríguez MM, Córdoba JJ, Bermúdez ME, Asensio MA. Núñez F, et al. Among authors: asensio ma. Int J Food Microbiol. 1996 Apr;29(2-3):271-80. doi: 10.1016/0168-1605(95)00037-2. Int J Food Microbiol. 1996. PMID: 8796428

7

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

Núñez F, Rodríguez MM, Bermúdez ME, Córdoba JJ, Asensio MA. Núñez F, et al. Among authors: asensio ma. Int J Food Microbiol. 1996 Sep;32(1-2):185-97. doi: 10.1016/0168-1605(96)01126-9. Int J Food Microbiol. 1996. PMID: 8880338

8

Detection of Clostridium botulinum types A, B, E and F in foods by PCR and DNA probe.

Aranda E, Rodríguez MM, Asensio MA, Córdoba JJ. Aranda E, et al. Among authors: asensio ma. Lett Appl Microbiol. 1997 Sep;25(3):186-90. doi: 10.1046/j.1472-765x.1997.00204.x. Lett Appl Microbiol. 1997. PMID: 9351261

9

Evaluation of microbial proteolysis in meat products by capillary electrophoresis.

Martín A, Córdoba JJ, Rodríguez MM, Núñez F, Asensio MA. Martín A, et al. Among authors: asensio ma. J Appl Microbiol. 2001 Feb;90(2):163-71. doi: 10.1046/j.1365-2672.2001.01224.x. J Appl Microbiol. 2001. PMID: 11168718

10

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

Aranda E, Rodríguez M, Benito MJ, Asensio MA, Córdoba JJ. Aranda E, et al. Among authors: asensio ma. Int J Food Microbiol. 2002 Jun 5;76(1-2):55-61. doi: 10.1016/s0168-1605(02)00008-9. Int J Food Microbiol. 2002. PMID: 12038578

Save citations to file

Email citations

Send citations to clipboard

Add to Collections

Add to My Bibliography

Create a file for external citation management software

Your saved search

Your RSS Feed

My Custom Filters

Publication date

Text availability

Article attribute

Article type

Article Language

Species

Sex

Age

Other

54 results

Search Page

Filters