J. J. Córdoba

发表

Occurrence of Toxigenic Fungi and Mycotoxins during Smoked Paprika Production.

Alejandro Hernández, Alberto Martín, T. Bartolomé, 2017, Journal of food protection.

The influence of ecophysiological factors on growth, aflR gene expression and aflatoxin B1 production by a type strain of Aspergillus flavus

N. Magan, J. J. Córdoba, Victoria Bernáldez, 2017 .

Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions

J. J. Córdoba, Belén Peromingo, Alicia Rodríguez, 2019, Mycotoxin Research.

Development of a HOG-based real-time PCR method to detect stress response changes in mycotoxigenic moulds.

N. Magan, J. J. Córdoba, Alicia Rodríguez, 2016, Food microbiology.

Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices.

N. Magan, D. Capela, J. J. Córdoba, 2015, International journal of food microbiology.

Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products.

Alicia Rodríguez, Juan J Córdoba, L. Jespersen, 2014, International journal of food microbiology.

Real-Time PCR for the Detection of Pathogens in Meat and Meat Products

Alicia Rodríguez, J. J. Córdoba, M. Andrade, 2017 .

Characterization of Staphylococcus spp. and Micrococcus spp. isolated from Iberian ham throughout the ripening process.

M. Rodríguez, J. J. Córdoba, F. Núñez, 1994, International journal of food microbiology.

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

J. J. Córdoba, Alicia Rodríguez, M. Andrade, 2012, International journal of food microbiology.

Development of a PCR protocol to detect aflatoxigenic molds in food products.

Alberto Martín, J. J. Córdoba, Alicia Rodríguez, 2012, Journal of food protection.

Development of PCR assays for detection of Escherichia coli O157:H7 in meat products.

J. J. Córdoba, M. Andrade, Mar Rodríguez, 2011, Meat science.

Selection and characterization of lactic acid bacteria with activity against Listeria monocytogenes from traditional RTE ripened foods

R. Martínez, J. J. Córdoba, Alicia Rodríguez, 2022, LWT.

Development of a multiplex qPCR method for simultaneous quantification in dry-cured ham of an antifungal-peptide Penicillium chrysogenum strain used as protective culture and aflatoxin-producing moulds

Alberto Martín, J. J. Córdoba, Victoria Bernáldez, 2014 .

Development of a Protocol for Efficient DNA Extraction of Patulin-Producing Molds from Food for Sensitive Detection by PCR

J. J. Córdoba, Alicia Rodríguez, M. Andrade, 2012, Food Analytical Methods.

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

Alberto Martín, J. J. Córdoba, Alicia Rodríguez, 2012 .

Evaluation of microbial proteolysis in meat products by capillary electrophoresis

J. J. Córdoba, Mar Rodríguez, F. Núñez, 2001, Journal of applied microbiology.

Evolution of Volatile Compounds during Ripening and Final Sensory Changes of Traditional Raw Ewe’s Milk Cheese “Torta del Casar” Maturated with Selected Protective Lactic Acid Bacteria

Carmen García, J. J. Córdoba, Alicia Rodríguez, 2022, Foods.

Application of selected lactic-acid bacteria to control Listeria monocytogenes in soft-ripened “Torta del Casar” cheese

J. J. Córdoba, Alicia Rodríguez, Irene Martín, 2022, LWT.

Impact of Water Activity on the Inactivation and Gene Expression of Listeria monocytogenes during Refrigerated Storage of Pressurized Dry-Cured Ham

J. J. Córdoba, Alicia Rodríguez, M. Medina, 2020, Foods.

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

E. Aranda, J. J. Córdoba, M. Asensio, 1997, Letters in applied microbiology.

Combined effect of temperature, water activity and salt content on the growth and gene expression of Listeria monocytogenes in a dry-cured ham model system.

J. J. Córdoba, Alicia Rodríguez, M. Andrade, 2019, Meat science.

Quantification of Penicillium nalgiovense on Dry-Cured Sausage ‘Salchichón’ Using a SYBR Green-Based Real-Time PCR

J. J. Córdoba, Victoria Bernáldez, Alicia Rodríguez, 2015, Food Analytical Methods.

Development of Two Quantitative Real-Time PCR Methods Based on SYBR Green and TaqMan to Quantify Sterigmatocystin-Producing Molds in Foods

M. G. Córdoba, J. J. Córdoba, Alicia Rodríguez, 2012, Food Analytical Methods.

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

J. J. Córdoba, Alicia Rodríguez, M. Andrade, 2011, Food microbiology.

Multiplex Detection of Toxigenic Penicillium Species.

J. J. Córdoba, Alicia Rodríguez, M. Andrade, 2017, Methods in molecular biology.

Evolution of free amino acids and amines during ripening of Iberian cured ham

T. Antequera, J. Ventanas, Carmen García, 1994 .

T-2, HT-2, and Diacetoxyscirpenol Toxins from Fusarium

A. Ariño, Alicia Rodríguez, J. J. Córdoba, 2014 .

Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products

J. J. Córdoba, Alicia Rodríguez, J. Delgado, 2022, Foods.

Studies on the Genes Encoding Botulinum Neurotoxin Type A of Clostridium botulinum from a Variety of Sources

M. Collins, J. J. Córdoba, A. East, 1995 .

Clostridium ( C. botulinum and C. perfringens )

E. Aranda, M. J. Benito, M. G. Córdoba, 2014 .

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

E. Aranda, M. Rodríguez, J. J. Córdoba, 2006, International journal of food microbiology.

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

M. G. Córdoba, J. J. Córdoba, M. Andrade, 2010, Meat science.

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

J. J. Córdoba, M. Andrade, Mar Rodríguez, 2009 .

Contribution of a selected fungal population to the volatile compounds on dry-cured ham.

E. Aranda, Alberto Martín, M. G. Córdoba, 2006, International journal of food microbiology.

The phylogeny of the genus Clostridium: proposal of five new genera and eleven new species combinations.

P. Lawson, M. Collins, A. Willems, 1994, International journal of systematic bacteriology.

Development of a PCR protocol to detect ochratoxin A producing moulds in food products

J. J. Córdoba, Alicia Rodríguez, M. Andrade, 2011 .

Development of a Multiplex PCR Method for the Detection of Patulin-, Ochratoxin A- and Aflatoxin-Producing Moulds in Foods

J. J. Córdoba, Alicia Rodríguez, M. Andrade, 2013, Food Analytical Methods.

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

Alicia Rodríguez, Mar Rodríguez, Juan J Córdoba, 2012, Meat science.

Patulin.

Alejandro Hernández, Alberto Martín, S. Ruíz-Moyano, 2018, IARC monographs on the evaluation of the carcinogenic risk of chemicals to man.

Targeting Other Mycotoxin Biosynthetic Genes.

Alicia Rodríguez, J. J. Córdoba, M. Andrade, 2017, Methods in molecular biology.

Detection of Mycotoxin-Producing Molds and Mycotoxins in Foods

Alicia Rodríguez, J. J. Córdoba, M. Andrade, 2014 .

Effect of Spanish smoked paprika "Pimentón de La Vera" on control of ochratoxin A and aflatoxins production on a dry-cured meat model system.

J. J. Córdoba, Belén Peromingo, F. Núñez, 2019, International journal of food microbiology.

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

J. J. Córdoba, Mar Rodríguez, F. Núñez, 2002, Journal of food protection.

Antimicrobial activity of essential oils and natural plant extracts against Listeria monocytogenes in a dry-cured ham-based model.

J. J. Córdoba, L. B. Rodrigues, K. Borges, 2021, Journal of the science of food and agriculture.

Free amino acids and other non-volatile compounds formed during processing of Iberian ham.

T. Antequera, J. Ventanas, J. J. Córdoba, 2001, Meat science.

Hydrolysis and maillard reactions during ripening of iberian ham

T. Antequera, J. Ventanas, Carmen García, 1992 .

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

M. Rodríguez, J. J. Córdoba, J J Córdoba, 1996, International journal of food microbiology.

Evaluation of proteolytic activity of micro‐organisms isolated from dry cured ham

M. Rodríguez, J. J. Córdoba, F. Núñez, 1998, Journal of applied microbiology.

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

M. Rodríguez, J. J. Córdoba, J J Córdoba, 1996, Applied and environmental microbiology.

A comparative study of DNA extraction methods to be used in real-time PCR based quantification of ochratoxin A-producing molds in food products

Annemarie Fejer Justesen, Alicia Rodríguez, Mar Rodríguez, 2012 .

Gene expression analysis to predict aflatoxins B1 and G1 contamination in some plant origin foods

J. J. Córdoba, Victoria Bernáldez, Alicia Rodríguez, 2018, LWT.

Identification and control of moulds responsible for black spot spoilage in dry-cured ham.

Mariana Reyes-Prieto, J. J. Córdoba, Victoria Bernáldez, 2016, Meat science.

Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages.

Mariana Reyes-Prieto, J. J. Córdoba, Victoria Bernáldez, 2015, Meat science.

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

Alicia Rodríguez, Mar Rodríguez, Juan J. Córdoba, 2015 .

Purification and Characterization of an Extracellular Protease from Penicillium chrysogenum Pg222 Active against Meat Proteins

M. J. Benito, J. J. Córdoba, Mar Rodríguez, 2002, Applied and Environmental Microbiology.

The influence of salt (NaCl) on ochratoxin A biosynthetic genes, growth and ochratoxin A production by three strains of Penicillium nordicum on a dry-cured ham-based medium.

Naresh Magan, Alicia Rodríguez, Juan J Córdoba, 2014, International journal of food microbiology.

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

Alicia Rodríguez, Mar Rodríguez, Juan J Córdoba, 2011, International journal of food microbiology.

Evaluation of different RNA extraction methods of filamentous fungi in various food matrices

J. J. Córdoba, Victoria Bernáldez, Alicia Rodríguez, 2017 .

Influence of temperature and substrate conditions on the omt-1 gene expression of Aspergillus parasiticus in relation to its aflatoxin production.

J. J. Córdoba, Victoria Bernáldez, Alicia Rodríguez, 2013, International journal of food microbiology.

Effect of Penicillium chrysogenum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins.

E. Aranda, Alberto Martín, M. J. Benito, 2003, International journal of food microbiology.

Design of primers and probes for quantitative real-time PCR methods.

Alicia Rodríguez, Mar Rodríguez, Juan J Córdoba, 2015, Methods in molecular biology.

Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products.

J. J. Córdoba, Belén Peromingo, M. Álvarez, 2019, Food research international.

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

Alicia Rodríguez, Mar Rodríguez, Juan J. Córdoba, 2013 .

Detection of filamentous fungi in foods

J. J. Córdoba, Alicia Rodríguez, M. Andrade, 2015 .

Characterization and control of microbial black spot spoilage in dry-cured Iberian ham

A. Moya, J. J. Córdoba, A. Durbán, 2012 .

Development of an efficient fungal DNA extraction method to be used in random amplified polymorphic DNA-PCR analysis to differentiate cyclopiazonic acid mold producers.

Alberto Martín, J. J. Córdoba, Mar Rodríguez, 2008, Journal of food protection.

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

Alicia Rodríguez, Mar Rodríguez, Juan J Córdoba, 2012, Food microbiology.

Duplex real-time PCR method with internal amplification control for quantification of verrucosidin producing molds in dry-ripened foods.

Alicia Rodríguez, Mar Rodríguez, Juan J Córdoba, 2012, International journal of food microbiology.

Contribution of a selected fungal population to proteolysis on dry-cured ham.

Alberto Martín, M. J. Benito, J. J. Córdoba, 2004, International journal of food microbiology.

Growth and Expression of Virulence Genes of Listeria monocytogenes during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected Lactilactobacillus sakei

Francisco Gómez, J. J. Córdoba, Alicia Rodríguez, 2021, Biology.

Effect of the Dry-Cured Fermented Sausage “Salchichón” Processing with a Selected Lactobacillus sakei in Listeria monocytogenes and Microbial Population

J. J. Córdoba, Alicia Rodríguez, Irene Martín, 2021, Foods.

Influence of starter culture and a protease on the generation of ACE-inhibitory and antioxidant bioactive nitrogen compounds in Iberian dry-fermented sausage “salchichón”

Alberto Martín, M. J. Benito, M. G. Córdoba, 2016, Heliyon.

Role of an autochthonous starter culture and the protease EPg222 on the sensory and safety properties of a traditional Iberian dry-fermented sausage "salchichón".

Alberto Martín, M. J. Benito, S. Ruíz-Moyano, 2011, Food microbiology.

Genetic characterization and expression of the novel fungal protease, EPg222 active in dry-cured meat products

I. Connerton, M. J. Benito, J. J. Córdoba, 2006, Applied Microbiology and Biotechnology.

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

M. J. Benito, M. G. Córdoba, J. J. Córdoba, 2005 .

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

E. Aranda, Alberto Martín, M. J. Benito, 2004, Meat science.

Effect of the fungal extracellular protease EPg222 on texture of whole pieces of pork loin.

M. J. Benito, J. J. Córdoba, Mar Rodríguez, 2003, Meat science.

Proteolytic activity of Penicillium chrysogenum and Debaryomyces hansenii during controlled ripening of pork loins.

E. Aranda, Alberto Martín, M. G. Córdoba, 2002, Meat science.

Yeast population during ripening of dry-cured Iberian ham.

M. Rodríguez, J. J. Córdoba, Mar Rodríguez, 1996, International journal of food microbiology.

Hydrolysis and loss of extractability of proteins during ripening of iberian ham.

T. Antequera, J. Ventanas, C. López-Bote, 1994, Meat science.

Hydrolytic activity of Penicillium chrysogenum Pg222 on pork myofibrillar proteins.

M. J. Benito, M. Alonso, J. J. Córdoba, 2003, International journal of food microbiology.

Evaluation of the efficacy of Debaryomyces hansenii as protective culture for controlling Listeria monocytogenes in sliced dry-cured ham

Carmen García, J. J. Córdoba, Alicia Rodríguez, 2020 .

Gene Expression Analysis as a Method to Predict OTA Accumulation in Dry-Cured Meat Products

J. J. Córdoba, Victoria Bernáldez, Alicia Rodríguez, 2018, Food Analytical Methods.

Quantitative real-time PCR method with internal amplification control to quantify cyclopiazonic acid producing molds in foods.

Alicia Rodríguez, Mar Rodríguez, Juan J Córdoba, 2012, Food microbiology.

Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham.

J. J. Córdoba, Victoria Bernáldez, Alicia Rodríguez, 2017, Food microbiology.

Clostridium

E. Aranda, M. J. Benito, M. G. Córdoba, 2018, Handbook of Foodborne Diseases.

Lipid oxidative changes in the processing of Iberian pig hams

Teresa Antequera, Carmen García, Clemente J. Lopez-Bote, 1992 .

Changes in intramuscular lipids during ripening of Iberian dry-cured ham.

T. Antequera, J. Ventanas, J. J. Córdoba, 1999, Meat science.

Volatile components of dry cured Iberian ham

J. Berdagué, T. Antequera, J. Ventanas, 1991 .

Effects of salt and temperature on proteolysis during ripening of Iberian ham.

T. Antequera, J. Ventanas, J. J. Córdoba, 1998, Meat science.

Influencia de las condiciones de elaboración sobre la proteolisis durante la maduración del jamón ibérico Influence of the processing conditions of Iberian ham on proteolysis during ripening

R. Cava, J. J. Córdoba, J. F. Tejeda, 1998 .

Characterisation of microbial deep spoilage in Iberian dry-cured ham.

Alejandro Hernández, Alberto Martín, M. J. Benito, 2008, Meat science.

Effect of muscle type and frozen storage on the quality parameters of Iberian restructured meat preparations

T. Pérez-Palacios, T. Antequera, J. J. Córdoba, 2014, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.

Molecular cloning of verrucosidin-producing Penicillium polonicum genes by differential screening to obtain a DNA probe.

E. Aranda, M. J. Benito, M. Rodríguez, 2002, International journal of food microbiology.

MICROBIOLOGICAL HAZARDS DURING PROCESSING OF CROQUETTES

J. J. Córdoba, R. Jordano, M. Cordoba, 1999 .

Effect of a Selected Protective Culture of Lactilactobacillus sakei on the Evolution of Volatile Compounds and on the Final Sensorial Characteristics of Traditional Dry-Cured Fermented “Salchichón”

J. J. Córdoba, Alicia Rodríguez, Irene Martín, 2023, Biology.

Microbial hazards analysis in commercial processing of prepared and frozen hake fish fingers Análisis de los riesgos microbiológicos durante el proceso de elaboración de varitas de merluza

J. J. Córdoba, R. Jordano, M. G. Córdoba, 2000 .

Study of lactic acid bacteria isolated from traditional ripened foods and partial characterization of their bacteriocins

S. Pereira, P. Teixeira, J. J. Córdoba, 2022, LWT.

Prevalence and characterization of Listeria monocytogenes in deboning and slicing areas of Spanish dry-cured ham processing

J. J. Córdoba, Alicia Rodríguez, M. Medina, 2020 .

Control of Listeria monocytogenes growth and virulence in a traditional soft cheese model system based on lactic acid bacteria and a whey protein hydrolysate with antimicrobial activity.

J. J. Córdoba, Alicia Rodríguez, D. Lozano-Ojalvo, 2021, International journal of food microbiology.

Generation of non-protein nitrogen and volatile compounds by Penicillium chrysogenum Pg222 activity on pork myofibrillar proteins

Alberto Martín, M. J. Benito, M. G. Córdoba, 2005 .

Development of an efficient real-time PCR assay to quantify enterotoxin-producing staphylococci in meat products

Alicia Rodríguez, Mar Rodríguez, Juan J. Córdoba, 2016 .

Development of a multiplex real-time PCR to differentiate the four major Listeria monocytogenes serotypes in isolates from meat processing plants.

J. J. Córdoba, Alicia Rodríguez, M. Andrade, 2020, Food microbiology.

Characterization by volatile compounds of microbial deep spoilage in Iberian dry-cured ham.

Juan J Córdoba, E. Aranda, Alberto Martín, 2010, Journal of food science.

Design of a method to evaluate yeasts to be used as starter cultures in dry-cured meat products

J. J. Córdoba, M. Andrade, Mar Rodríguez, 2018 .

Efficiency of mitochondrial DNA restriction analysis and RAPD-PCR to characterize yeasts growing on dry-cured Iberian ham at the different geographic areas of ripening.

J. J. Córdoba, M. Andrade, Mar Rodríguez, 2010, Meat science.

Differentiation of yeasts growing on dry-cured Iberian ham by mitochondrial DNA restriction analysis, RAPD-PCR and their volatile compounds production.

J. J. Córdoba, M. Andrade, Mar Rodríguez, 2009, Food microbiology.

Effect of acidic conditions on the growth and expression of two virulence genes of Listeria monocytogenes serotype 4b.

J. J. Córdoba, Alicia Rodríguez, Irene Martín, 2023, Research in microbiology.

Antilisterial activity of cinnamon essential oil, pomegranate extract, or strawberry tree extract against Listeria monocytogenes in slices of dry-cured ham and pork loin.

J. J. Córdoba, L. B. Rodrigues, K. Borges, 2023, Food science and technology international = Ciencia y tecnologia de los alimentos internacional.