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Journal of Bacteriology|February 13, 2001
Regulation of carbon and electron flow in Clostridium butyricum VPI 3266 grown on glucose-glycerol mixturesS Saint-Amans, L Girbal, J Andrade, et al.Acta Psiquiatrica Y Psicologica De America Latina|March 1, 1995
[Severe depression and risk factors in Buenos Aires]E Serfaty, J Andrade, H D'Aquila, et al.International Journal of Food Microbiology|March 7, 2025
Mechanisms of action of bioprotective plant extracts against the ochratoxigenic Penicillium nordicum in dry-cured sausagesElia Roncero, Micaela Álvarez, Josué Delgado, et al.Food Microbiology|June 27, 2017
Gene expression as a good indicator of aflatoxin contamination in dry-cured hamBelén Peromingo, Mar Rodríguez, Josué Delgado, et al.International Journal of Molecular Sciences|May 18, 2016
Case Characterization, Clinical Features and Risk Factors in Drug-Induced Liver InjuryAida Ortega-Alonso, Camilla Stephens, M Isabel Lucena, et al.Biosensors & Bioelectronics|December 2, 2023
Electrochemical Pixels: Semi-open electrochemical cells with a vertically stacked designMarc Clua Estivill, Jhonattan F Baez, Pascal Blondeau, et al.Microorganisms|July 29, 2023
Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented SausagesMicaela Álvarez, María J Andrade, Eva Cebrián, et al.Foods (Basel, Switzerland)|March 6, 2021
Development of a Methodology for Estimating the Ergosterol in Meat Product-Borne Toxigenic Moulds to Evaluate Antifungal AgentsMicaela Álvarez, Alicia Rodríguez, Elena Bermúdez, et al.International Journal of Food Microbiology|August 7, 2022
Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based mediumMicaela Álvarez, Félix Núñez, Josué Delgado, et al.International Journal of Food Microbiology|January 17, 2018
Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat modelsBelén Peromingo, Félix Núñez, Alicia Rodríguez, et al.Pageof 178