Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Micaela Álvarez"'
Publikováno v:
Microorganisms, Vol 11, Iss 7, p 1746 (2023)
The role of indigenous fungi in the appropriate development of sensory properties and the safety of dry-fermented sausages has been widely established. Nonetheless, their applications as probiotic agents have not been elucidated in such products yet,
Externí odkaz:
https://doaj.org/article/98270e1787a3408b8af6f858b524a632
Publikováno v:
Microorganisms, Vol 11, Iss 6, p 1578 (2023)
Ripened foods of animal origin comprise meat products and dairy products, being transformed by the wild microbiota which populates the raw materials, generating highly appreciated products over the world. Together with this beneficial microbiota, bot
Externí odkaz:
https://doaj.org/article/475c82d6c45f41519f6b45647338f151
Autor:
Micaela Álvarez, Isadora Agostini, Sofia Silva, Rosangela Dallemole-Giaretta, Michael Sulyok, Ana Sampaio, Paula Rodrigues
Publikováno v:
Agriculture, Vol 13, Iss 6, p 1166 (2023)
Gnomoniopsis smithogilvyi (Gs) is a relevant pathogen of chestnut since it provokes significant losses worldwide. The aim of this study was to screen the effect of a new biocontrol agent (BCA) against Gs isolated from chestnut (CIMO-BCA1) on the moul
Externí odkaz:
https://doaj.org/article/622aee2bb25d4fbabf79a6f12978f2ba
Autor:
Luis Pezo Lanfranco, Micaela Álvarez Calmet, Milena Vega Centeno Alzamora, Angélica Gomes Saravia
Publikováno v:
Revista de Antropología y Sociología Virajes, Vol 24, Iss 1 (2021)
En este trabajo se reportan los resultados del análisis bioantropológico de un combatiente peruano muerto en la batalla del Alto de la Alianza (26 de mayo de 1880, Tacna, Perú). El perfil biológico del individuo y la naturaleza de sus lesiones fu
Externí odkaz:
https://doaj.org/article/b993096e39a149838514bc45320d9a73
Publikováno v:
Foods, Vol 10, Iss 2, p 438 (2021)
Antifungal agents are commonly used in the meat industry to prevent the growth of unwanted moulds, such as toxigenic ones, on dry-cured meat products. For enhancing the application of antifungals, their mode of action must be evaluated. Their effect
Externí odkaz:
https://doaj.org/article/86c89759d74644ae99dc929d718d8c57
Publikováno v:
Foods, Vol 9, Iss 10, p 1505 (2020)
Enterococcus faecium SE920, Debaryomyces hansenii FHSCC 253H, Penicillium chrysogenum CECT 20922, producer of the antifungal protein PgAFP, and this protein itself have previously been proposed to control toxigenic molds in dry-cured meat products. H
Externí odkaz:
https://doaj.org/article/153037b3ad6b45ed9f8b07394606ce7f
Autor:
PEZO-LANFRANCO, LUIS1 luispezolanfranco@usp.br, CALMET, MICAELA ÁLVAREZ2 micaela.alvarez@miraflores.gob.pe, VEGA-CENTENO ALZAMORA, MILENA3 pmvegacenteno@pucp.pe, GOMES SARAVIA, ANGÉLICA4 fdags@yahoo.com
Publikováno v:
Revista de Antropología y Sociología: Virajes. ene-jun2022, Vol. 24 Issue 1, p18-50. 33p.
Autor:
Micaela Álvarez, María J. Andrade, Josué Delgado, Félix Núñez, Ángel-Carlos Román, Paula Rodrigues
Aspergillus westerdijkiae is an ochratoxin A (OTA) producer mould in dry-cured meat products. To prevent the presence of ochratoxigenic moulds in dry-cured fermented sausages, natural strategies based on the use of herbs and their derivatives are in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c8f32c9c30f335b491fc934a6c2884b4
http://hdl.handle.net/10198/26511
http://hdl.handle.net/10198/26511
Autor:
Josué Delgado, Alicia Rodríguez, María J. Andrade, Micaela Álvarez, Mar Rodríguez, Félix Núñez
Publikováno v:
Fungal Biology. 125:134-142
The environmental conditions during the ripening of dry-cured meats and their nutritional composition promote the colonisation of their surface by Penicillium spp., including P. nordicum producer of ochratoxin A (OTA). The objective of this work was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8cd9539ea0b130370227080fb0ec8306
https://doi.org/10.1016/j.funbio.2020.03.006
https://doi.org/10.1016/j.funbio.2020.03.006
Publikováno v:
International journal of food microbiology. 379
Aspergillus westerdijkiae may produce large amounts of ochratoxin A (OTA) in dry-cured meat products. Natural strategies to control ochratoxigenic moulds using biocontrol agents (BCAs) are currently in the spotlight. The aim of this study was to test
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de087811a55d1b7f9a1a9d0ff2e97453
https://pubmed.ncbi.nlm.nih.gov/35933920
https://pubmed.ncbi.nlm.nih.gov/35933920