Victoria Bernáldez

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

Victoria Bernáldez, Juan J. Córdoba, Mar Rodrı́guez et al. · Food Control · 2012 · 63 citations

Penicillium Nalgiovense, Biomanufacturing, Food Fermentation +11

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

Belén Peromingo, Alicia Rodríguez, Victoria Bernáldez et al. · Meat Science · 2016 · 63 citations

Water Activity, Engineering, Food Spoilage +10

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

Victoria Bernáldez, Juan J. Córdoba, Naresh Magan et al. · LWT · 2017 · 58 citations · Full text

Biology, Biosynthesis, Engineering +11

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

Daniel Lozano‐Ojalvo, Alicia Rodríguez, Mirian Cordero et al. · Meat Science · 2014 · 43 citations

Mold Control, Dry-cured Fermented Sausages, Food Forensics +11

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

Alicia Rodríguez, Victoria Bernáldez, Mar Rodrı́guez et al. · LWT · 2014 · 40 citations · Full text

Tannin, Mycotoxin Formation, Biotechnology +12