Victoria Bernáldez

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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 .

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 .

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.

Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems.

Victoria Bernáldez, Belén Peromingo, Alicia Rodríguez, 2016, Meat science.

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 .

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

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

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.

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.