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Journal of Applied Microbiology|November 27, 1998
Evaluation of proteolytic activity of micro-organisms isolated from dry cured hamM Rodríguez, F Núñez, J J Córdoba, et al.International Journal of Food Microbiology|June 1, 2002
Molecular cloning of verrucosidin-producing Penicillium polonicum genes by differential screening to obtain a DNA probeE Aranda, M Rodríguez, M J Benito, et al.Journal of Applied Microbiology|February 13, 2001
Evaluation of microbial proteolysis in meat products by capillary electrophoresisA Martín, J J Córdoba, M M Rodríguez, et al.Foods (Basel, Switzerland)|January 25, 2025
Effect of Artisanal Processing on Volatile Compounds and Sensory Characteristics of Traditional Soft-Ripened Cheeses Matured with Selected Lactic Acid BacteriaJosé M Martín Miguélez, Irene Martín, Jurgen Robledo, et al.Meat Science|April 5, 2011
Development of PCR assays for detection of Escherichia coli O157:H7 in meat productsRubén Gordillo, Juan J Córdoba, María J Andrade, et al.International Journal of Food Microbiology|March 28, 2006
Contribution of a selected fungal population to the volatile compounds on dry-cured hamAlberto Martín, Juan J Córdoba, Emilio Aranda, et al.Neuroscience|July 18, 2001
Altered content and modulation of soluble guanylate cyclase in the cerebellum of rats with portacaval anastomosisP Monfort, R Corbalán, L Martinez, et al.International Journal of Food Microbiology|June 3, 2004
Contribution of a selected fungal population to proteolysis on dry-cured hamAlberto Martín, Juan J Córdoba, Félix Núñez, et al.International Journal of Food Microbiology|August 2, 2011
Quantification of ochratoxin A-producing molds in food products by SYBR Green and TaqMan real-time PCR methodsAlicia Rodríguez, Mar Rodríguez, M Isabel Luque, et al.Die Nahrung|May 31, 2001
Differentiation of Clostridium perfringens and Clostridium botulinum from non-toxigenic clostridia, isolated from prepared and frozen foods by PCR-DAN based methodsM G Córdoba, E Aranda, L M Medina, et al.Pageof 16