Mar Rodríguez

Best Publications

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

  Unknown

  190
  Citations

• Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichón".

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  146
  Citations

• Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage.

  Unknown

  113
  Citations

• Yeast population during ripening of dry-cured Iberian ham

  Unknown

  111
  Citations

• Evaluation and selection of yeasts isolated from dry-cured Iberian ham by their volatile compound production

  Unknown

  108
  Citations

• Gram-positive, catalase-positive cocci from dry cured Iberian ham and their enterotoxigenic potential

  Unknown

  102
  Citations

• Real-time PCR assays for detection and quantification of aflatoxin-producing molds in foods.

  Unknown

  96
  Citations

• Production of cyclopiazonic acid by Penicillium commune isolated from dry-cured ham on a meat extract-based substrate.

  Unknown

  89
  Citations

• Quantification of ochratoxin A-producing molds in food products by SYBR Green and TaqMan real-time PCR methods.

  Unknown

  81
  Citations

• DNA typing methods for differentiation of yeasts related to dry-cured meat products.

  Unknown

  79
  Citations

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

  Unknown

  78
  Citations

• Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage "salchichón" ripened with commercial starter cultures.

  Unknown

  76
  Citations

• Evaluation of hazard of aflatoxin B1, ochratoxin A and patulin production in dry-cured ham and early detection of producing moulds by qPCR

  Unknown

  72
  Citations

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

  Unknown

  65
  Citations

• Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”

  Unknown

  60
  Citations

• Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems.

  Unknown

  55
  Citations

• Effect of the fungal protease EPg222 on proteolysis and texture in the dry fermented sausage 'salchichon'.

  Unknown

  41
  Citations

• Development of a multiplex real-time PCR to quantify aflatoxin, ochratoxin A and patulin producing molds in foods

  Unknown

  40
  Citations

• Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process

  Unknown

  40
  Citations

• Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazards in Dry-Cured Ham.

  Unknown

  38
  Citations