Mar Rodríguez

Mar Rodríguez publication distribution in Plant Science and Agronomy in 2026

The chart shows the distribution of publications by all Research.com ranked scientists in the field of Plant Science and Agronomy in 2026. The highlighted bar marks where Mar Rodríguez sits on this spectrum.

Mar Rodríguez D-index placement in Plant Science and Agronomy in 2026

The chart shows the D-index (discipline H-index) distribution of Plant Science and Agronomy scientists ranked by Research.com in 2026. The highlighted bar marks where Mar Rodríguez sits on this spectrum.

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".

  Unknown

  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