Search Results - "Cebrián, Eva"

Screening Microbial Interactions During Inulin Utilization Reveals Strong Competition and Proteomic Changes in Lacticaseibacillus paracasei M38 by Vega-Sagardía, Marco, Cabezón, Eva Cebrián, Delgado, Josué, Ruiz-Moyano, Santiago, Garrido, Daniel

“…Competition for resources is a common microbial interaction in the gut microbiome. Inulin is a well-studied prebiotic dietary fiber that profoundly shapes gut…”
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Randomised, double-blind, placebo-controlled clinical trial for evaluating the efficacy of intracoronary injection of autologous bone marrow mononuclear cells in the improvement of the ventricular function in patients with idiopathic dilated myocardiopathy: a study protocol by Romero, Miguel, Suárez-de-Lezo, José, Herrera, Concha, Pan, Manuel, López-Aguilera, José, Suárez-de-Lezo, Jr, José, Baeza-Garzón, Flor, Hidalgo-Lesmes, Francisco Javier, Fernández-López, Olga, Martínez-Atienza, Juliana, Cebrián, Eva, Martín-Palanco, Vanesa, Jiménez-Moreno, Rosario, Gutiérrez-Fernández, Rosario, Nogueras, Sonia, Carmona, Maria Dolores, Ojeda, Soledad, Cuende, Natividad, Mata, Rosario

“…Cellular therapies have been increasingly applied to diverse human diseases. Intracoronary infusion of bone marrow-derived mononuclear cells (BMMNC) has…”
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Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus by Cebrián, Eva, Núñez, Félix, Álvarez, Micaela, Roncero, Elia, Rodríguez, Mar

“…Penicillium nordicum is the main ochratoxin A (OTA) producing mould in dry-cured meat products. The use of autochthonous microorganisms as protective cultures…”
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Deciphering Staphylococcus xylosus and Staphylococcus equorum mode of action against Penicillium nordicum in a dry-cured ham model system by Cebrián, Eva, Roncero, Elia, Delgado, Josué, Núñez, Félix, Rodríguez, Mar

“…Penicillium nordicum is one of the major producers of ochratoxin A (OTA) in dry-cured ham. Staphylococcus xylosus Sx8 and Staphylococcus equorum Se31 have been…”
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Unravelling the modes of action of autochthonous staphylococci against Aspergillus westerdijkiae and the antiochratoxigenic effect in dry-cured ham by Cebrián, Eva, Rodríguez, Mar, Álvarez, Micaela, Delgado, Josué, Núñez, Félix

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Effect of selected agents for ochratoxin A biocontrol on the colour, texture, and volatile profile of dry-cured fermented sausages by Álvarez, Micaela, Núñez, Félix, Cebrián, Eva, Roncero, Elia, Andrade, María Jesús

“…Traditional dry-cured fermented sausages favour the growth of an autochthonous microbial population, which plays an important role in their sensory aspects…”
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Discovering potential biomarkers for Ochratoxin A production by Penicillium nordicum in dry-cured meat matrices through untargeted metabolomics by Garrido-Rodríguez, David, Andrade, María J., Delgado, Josué, Cebrián, Eva, Barranco-Chamorro, Inmaculada

“…Ochratoxin A (OTA) is a mycotoxin produced by Penicillium nordicum, being this species a notable producer in dry-cured meat products. This toxin is one of the…”
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Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazard in Dry-Cured Ham by Cebrián, Eva, Rodríguez, Mar, Peromingo, Belén, Bermúdez, Elena, Núñez, Félix

“…The ecological conditions during the ripening of dry-cured ham favour the development of moulds on its surface, being frequently the presence of Penicillium…”
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Proteomic analyses reveal mechanisms of action of biocontrol agents on ochratoxin A repression in Penicillium nordicum by Álvarez, Micaela, Delgado, Josué, Núñez, Félix, Cebrián, Eva, Andrade, María J.

“…Penicillium nordicum is among the main ochratoxin A (OTA) producers in dry-cured fermented sausages. Recent strategies to prevent its development on the…”
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Potential of Near Infrared Spectroscopy as a Rapid Method to Discriminate OTA and Non-OTA-Producing Mould Species in a Dry-Cured Ham Model System by Cebrián, Eva, Núñez, Félix, Rodríguez, Mar, Grassi, Silvia, González-Mohino, Alberto

“…The ripening process of dry-cured meat products is characterised by the development of fungi on the product's surface. This population plays a beneficial role,…”
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Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin by Delgado, Josué, Álvarez, Micaela, Cebrián, Eva, Martín, Irene, Roncero, Elia, Rodríguez, Mar

“…Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials,…”
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Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages by Álvarez, Micaela, Andrade, María J, Cebrián, Eva, Roncero, Elia, Delgado, Josué

“…The role of indigenous fungi in the appropriate development of sensory properties and the safety of dry-fermented sausages has been widely established…”
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Evaluation of the efficacy of autochthonous biocontrol agents for controlling ochratoxin A production in simulated ripening of dry-cured ham by Cebrián, Eva, Roncero, Elia, Andrade, María J., Núñez, Félix, Peromingo, Belén, Rodríguez, Mar

“…Dry-cured hams are colonised by ochratoxin A (OTA)-producing fungi Penicillium nordicum and Aspergillus westerdijkiae during their ripening. The aim of this…”
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Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir by Martín-Miguélez, José María, Perezábad, Laura, Delgado, Josué, Cebrián, Eva, Andrade, María J.

“…Microbial terroir has been scarcely studied in the dry-cured ham industry. The microbial population and ochratoxin A (OTA) contamination in two Spanish…”
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Assessing the effects of salinity on microbial communities and pollutant removal in urban wastewater treatment plants by Salcedo, Alvaro Javier Moyano, Cañedo-Argüelles, Miguel, Kaushal, Sujay S., Ciriero-Cebrián, Eva Maria, Perez-Blanco, Adrià, Salvadó, Humbert

“…This study assessed the impact of electrical conductivity (EC) on the microeukaryotic community and pollutant removal efficiency in full-scale wastewater…”
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Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis by Roncero, Elia, Andrade, María J., Álvarez, Micaela, Cebrián, Eva, Delgado, Josué

“…Penicillium nordicum is the main ochratoxin A (OTA)-producing species on the surface of dry-fermented sausages, such as the “chorizo”. New antifungal…”
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Debaryomyces hansenii reduces ochratoxin A production by Penicillium nordicum on dry-cured ham agar through volatile compounds by Roncero, Elia, Andrade, María J., Álvarez, Micaela, Cebrián, Eva, Rodríguez, Mar

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Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System by Cebrián, Eva, Núñez, Félix, Gálvez, Fernando J, Delgado, Josué, Bermúdez, Elena, Rodríguez, Mar

“…Toxigenic moulds can develop on the surface of dry-cured meat products during ripening due to their ecological conditions, which constitutes a risk for…”
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Efficacy of the Combined Protective Cultures of Penicillium chrysogenum and Debaryomyces hansenii for the Control of Ochratoxin A Hazards in Dry-Cured Ham by Cebrián, Eva, Rodríguez, Mar, Peromingo, Belén, Bermúdez, Elena, Núñez, Félix

“…The ecological conditions during the ripening of dry-cured ham favour the development of moulds on its surface, being frequently the presence of , a producer…”
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Luxacion de rotula en el perro: ?Vale todo para resolverlo? by Montenegro Martínez, Isabel, Gutiérrez Velasco, Daniel, Martín Cebrián, Eva

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