Publications by authors named "Emilio Aranda"

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Effects on Quality of Application of Two Antagonistic Yeasts on Plums () During Postharvest Cold Storage.
Paula Tejero, Alicia Rodríguez, Alberto Martín, Carlos Moraga, Emilio Aranda

Foods· September 2025

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Characterization of autochthonal yeasts isolated from Spanish soft raw ewe milk protected designation of origin cheeses for technological application.
Almudena V Merchán, Santiago Ruiz-Moyano, María Vázquez Hernández, María José Benito, Emilio Aranda

J Dairy Sci· April 2022

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Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition.
María Ángeles Rivas, Rocío Casquete, Alberto Martín, María de Guía Córdoba, Emilio Aranda

Int J Environ Res Public Health· June 2021

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Anti-fungal activity of phenolic sweet orange peel extract for controlling fungi responsible for post-harvest fruit decay.
Alejandro Hernández, Santiago Ruiz-Moyano, Ana Isabel Galván, Almudena V Merchán, Francisco Pérez Nevado, Emilio Aranda

Fungal Biol· February 2021

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Cyclopiazonic acid gene expression as strategy to minimizing mycotoxin contamination in cheese.
Rocío Casquete, María José Benito, Emilio Aranda, Alberto Martín, Alejandro Hernández

Fungal Biol· February 2021

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Effect of temperature - humidity index on the onset of post- partum ovarian activity and reproductive behavior in cows.
Ramiro Fernando Díaz, Carlos Salvador Galina, Emilio Manuel Aranda, Lorenzo Armando Aceves, Jaime Gallegos Sánchez

Anim Reprod· February 2020

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Gene expression of Aspergillus flavus strains on a cheese model system to control aflatoxin production.
Rocío Casquete, María José Benito, Emilio Aranda, Alberto Martín, Santiago Ruiz-Moyano

J Dairy Sci· September 2019

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Impact of volatile composition on the sensorial attributes of dried paprikas.
Alberto Martín, Alejandro Hernández, Emilio Aranda, Rocio Casquete, Rocio Velázquez

Food Res Int· October 2017

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Implantation ability of the potential probiotic strain, Lactobacillus reuteri PL519, in "Salchichón," a traditional Iberian dry fermented sausage.
Santiago Ruiz-Moyano, Alberto Martín, María José Benito, Emilio Aranda, Rocío Casquete

J Food Sci· July 2012

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Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries.
Rocío Casquete, María J Benito, Alberto Martín, Santiago Ruiz-Moyano, Emilio Aranda

J Food Sci· January 2012

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Efficiency of DNA typing methods for detection of smoked paprika "pimenton de la vera" adulteration used in the elaboration of dry-cured Iberian pork sausages.
Alejandro Hernández, Emilio Aranda, Alberto Martín, Maria Jose Benito, Teresa Bartolomé

J Agric Food Chem· November 2010

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Characterization by volatile compounds of microbial deep spoilage in Iberian dry-cured ham.
Alberto Martín, María J Benito, Emilio Aranda, Santiago Ruiz-Moyano, Juan J Córdoba

J Food Sci· August 2010

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Characterization of molds isolated from smoked paprika by PCR-RFLP and micellar electrokinetic capillary electrophoresis.
Santiago Ruiz-Moyano, María J Benito, Alberto Martín, Emilio Aranda, Alejandro Hernández

Food Microbiol· December 2009

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Safety and functional aspects of preselected enterococci for probiotic use in Iberian dry-fermented sausages.
Santiago Ruiz-Moyano, Alberto Martín, María José Benito, Emilio Aranda, Rocío Casquete

J Food Sci· September 2009

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Authentication of "Cereza del Jerte" sweet cherry varieties by free zone capillary electrophoresis (FZCE).
Manuel J Serradilla, Alberto Martín, Emilio Aranda, Alejandro Hernández, María J Benito

Food Chem· November 2008

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Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting.
María J Benito, Manuel J Serradilla, Alberto Martín, Emilio Aranda, Alejandro Hernández

Food Microbiol· August 2008

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Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives.
Alejandro Hernández, Alberto Martín, María G Córdoba, María José Benito, Emilio Aranda

Int J Food Microbiol· January 2008

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Identification and characterization of yeast isolated from the elaboration of seasoned green table olives.
Alejandro Hernández, Alberto Martín, Emilio Aranda, Francisco Pérez-Nevado, María G Córdoba

Food Microbiol· June 2007

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Characterization of Micrococcaceae isolated from Iberian dry-cured sausages.
Alberto Martín, Blanca Colín, Emilio Aranda, María J Benito, María G Córdoba

Meat Sci· April 2007

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Contribution of a selected fungal population to the volatile compounds on dry-cured ham.
Alberto Martín, Juan J Córdoba, Emilio Aranda, M Guía Córdoba, Miguel A Asensio

Int J Food Microbiol· July 2006

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Detection of smoked paprika "Pimentón de La Vera" adulteration by free zone capillary electrophoresis (FZCE).
Alejandro Hernández, Alberto Martín, Emilio Aranda, Teresa Bartolomé, María de Guía Córdoba

J Agric Food Chem· June 2006

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Identification of fungal contamination and determination of mycotoxigenic molds by micellar electrokinetic capillary chromatography in smoked paprika.
Alberto Martín, Emilio Aranda, María J Benito, Francisco Pérez-Nevado, María G Córdoba

J Food Prot· April 2005

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Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage "salchichón" ripened with commercial starter cultures.
María J Benito, Mar Rodríguez, Alberto Martín, Emilio Aranda, Juan J Córdoba

Meat Sci· July 2004

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Effect of Penicillium chrysogenum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins.
Alberto Martín, Juan J Córdoba, María J Benito, Emilio Aranda, Miguel A Asensio

Int J Food Microbiol· August 2003

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Differentiation of toxigenic Staphylococcus aureus in staphylococcal isolates from prepared and frozen foods by combined arbitrarily primed polymerase chain reaction and DNA probe.
Maria G Córdoba, Rafael Jordano, Emilio Aranda, Maria J Benito, Juan J Córdoba

Nahrung· June 2003

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