1. Application of data mining techniques to predict the production of aflatoxin B1 in dry-cured ham. (February 2020) Authors: Peromingo, Belén; Caballero, Daniel; Rodríguez, Alicia; Caro, Andrés; Rodríguez, Mar Journal: Food control Issue: Volume 108(2020) Page Start: Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions. Issue 2 (February 2021) Authors: Álvarez, Micaela; Núñez, Félix; Delgado, Josué; Andrade, María J.; Rodríguez, Mar; Rodríguez, Alicia Journal: Fungal biology Issue: Volume 125:Issue 2(2021) Page Start: 134 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Detection of filamentous fungi in foods. (October 2015) Authors: Rodríguez, Alicia; Rodríguez, Mar; Andrade, María J; Córdoba, Juan J Journal: Current opinion in food science Issue: Volume 5(2015) Page Start: 36 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. Diffusion of mycotoxins and secondary metabolites in dry-cured meat products. (July 2019) Authors: Peromingo, Belén; Sulyok, Michael; Lemmens, Marc; Rodríguez, Alicia; Rodríguez, Mar Journal: Food control Issue: Volume 101(2019) Page Start: 144 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production. (February 2019) Authors: Andrade, María J.; Peromingo, Belén; Rodríguez, Mar; Rodríguez, Alicia Journal: Food control Issue: Volume 96(2019) Page Start: 310 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Effect of cured meat product ingredients on the Penicillium verrucosum growth and ochratoxin A production. (February 2019) Authors: Andrade, María J.; Peromingo, Belén; Rodríguez, Mar; Rodríguez, Alicia Journal: Food control Issue: Volume 96(2019) Page Start: 310 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations. (October 2014) Authors: Antequera, Teresa; Pérez-Palacios, Trinidad; Rodas, Elena; Rodríguez, Mar; Córdoba, Juan J Journal: Food science and technology international Issue: Volume 20:Number 7(2014) Page Start: 543 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process. Issue 2 (March 2015) Authors: Rodríguez, Alicia; Bernáldez, Victoria; Rodríguez, Mar; Andrade, María J.; Núñez, Félix; Córdoba, Juan J. Journal: Lebensmittel-Wissenschaft + Technologie = Issue: Volume 60:Issue 2(2015:Mar.)Part 1 Page Start: 923 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems. (December 2016) Authors: Peromingo, Belén; Rodríguez, Alicia; Bernáldez, Victoria; Delgado, Josué; Rodríguez, Mar Journal: Meat science Issue: Volume 122(2016:Dec.) Page Start: 76 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems. (December 2016) Authors: Peromingo, Belén; Rodríguez, Alicia; Bernáldez, Victoria; Delgado, Josué; Rodríguez, Mar Journal: Meat science Issue: Volume 122(2016:Dec.) Page Start: 76 Record Type: Journal Article View Content: Available online (eLD content is only available in our Reading Rooms) ↗