Papers Iprocar


Acera F, Carmona MI, Castillo F, Quesada A, Blasco R. 2017. A cyanide induced 3-cyanoalanine nitrilase in the cyanide-assimilating bacterium Pseudomonas pseudoalcaligenes CECT 5344. Applied Environmental Microbiology  83, 9, e00089-17 . DOI:

Akcan, T., Estévez, M., Rico, S., Ventanas, S., Morcuende, D. 2017. Hawberry (Crataegus monogyna Jaqc.) extracts inhibit lipid oxidation and improve consumer liking of ready-to-eat (RTE) pork patties. Journal of Food Science and Technology (Mysore) 54, 1248.

Akcan, T., Estévez, M., Serdaroglu, M. 2017. Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis. LWT-Food Science & Technology 77, 323-331.

Akcan, T., Gökçe, R., Asensio, M., Estévez, M., Morcuende, D. 2017. Acorn (Quercus spp.) as a novel source of oleic acid and tocopherols for livestock and humans: discrimination of selected species from Mediterranean forest. Journal of Food Science and Technology (Mysore) 54, 3050.

Alía A., Rodríguez A., Andrade M.J., Gómez F.M.., Córdoba J.J. 2017. Effect of ionic and non-ionic water activity and storage temperature on growth and gene expression by Listeria monocytogenes in dry-cured ham. International Journal of Food MicrobiologySubmitted.

Bernáldez, V., Córdoba, J.J., Andrade, M.J., Alía, A., Rodríguez, A. 2017. Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham. Food Microbiology 68, 104-111.

Bernáldez, V., Córdoba, J.J., Magan, N., Peromingo, B., Rodríguez, A. 2017. The influence of ecophysiological factors on growth, aflR gene expression and aflatoxin B1 production by a type strain of Aspergillus flavus. LWT- Food Science and Technology, 83, 283-291.

Bernáldez, V., Rodríguez, A., Rodríguez, M., Sánchez-Montero, L., Córdoba, J.J. 2017. Evaluation of different RNA extraction methods of filamentous fungi in various food matrices. LWT- Food Science and Technology, 78, 47-53.

Caballero, D.,  Antequera, T., Caro, A., Ávila, M., Rodríguez, P.G., Pérez-Palacios, T. 2017. Non-destructive analysis of sensory traits of dry-cured loins by MRI-computer vision techniques and data mining. Journal of the Science of Food and Agricultural 10.1002/jsfa.8132.

Caballero, D., Caro, A., Ávila, M., Rodríguez, P.G., Antequera, T., Pérez, T. 2017. New Fractal Features and Data Mining to Determine Food Quality Based on MRI. IEEE Latin America Transactions 15, 1777-1784.

Carvalho, R., Ida, E., Madruga, M., Martínez, S., Shimokomaki, M., Estévez, M. 2017. Underlying connections between the redox system imbalance, protein oxidation and impaired quality traits in pale, soft and exudative (PSE) poultry meat. Food Chemistry 215, 129-137.

Casquete, R, Rodríguez, A., Hernández, A., Martín, A., Bartolomé, T., Córdoba, J.J., Córdoba, M.G. 2017. Occurrence of toxigenic moulds and mycotoxins during smoked paprika elaboration. Journal of Food Protection, In Press.

Delgado, J., Owens, R.A., Doyle, S., Núñez, F., Asensio, M.A. 2017. Quantitative proteomics reveals new insights into calcium-mediated resistance mechanisms in Aspergillus flavus against the antifungal protein PgAFP in cheese. Food Microbiology, 66: 1-10.

Ferreira, V.C.S., Morcuende, D., Hernández-López, S.H., Madruga, M. S., Silva, F.A.P., Estévez, M. 2017. Antioxidant extracts from acorns (Quercus ilex L.) effectively protect ready-to-eat (RTE) chicken patties irrespective of packaging atmosphere. Journal of Food Science  82, 622.

Jiménez, A., Rufo, M., Paniagua, J.M., Crespo, A.T., Guerrero, M.P., Riballo, M.J. 2017. Contributions to ultrasound monitoring of the process of milk curdling. Ultrasonics 76, 192-199.

Luna, C. Estévez, M. 2017. Dietary protein oxidation: a silent threat to human health? Critical Reviews in Food Science and Nutrition: 57: 3781.

Luna, C., Estévez, M. 2017. Oxidative damage to food and human serum proteins: Radical-mediated oxidation vs. glyco-oxidation. Food Chemistry. In press.

Medina, A., Akbar, A., Baazeem, A., Rodríguez, A., Magan, N. 2017. Climate change, food security and mycotoxins: do we know enough? Fungal Biology Reviews31, 143-154.

Medina, A., Gilbert, M.K., Mack, B.M., Obrian, G., Rodríguez, A., Bhatnagar, D., Payne, G., Magan, N. 2017. Interactions between water activity and temperature on the Aspergillus flavus transcriptome and aflatoxin B1 production. International Journal of Food Microbiology256, 36-44.

Medina, A., Mohale, S., Rodríguez-Sixtos, A., Samsundin, N., Rodríguez, A., Magan, N. 2017. Biocontrol of mycotoxins: dynamics and mechanisms of action. Current Opinion in Food Science, In press.

Paniagua, J.M., Rufo, M., Jiménez, A.,Antonín A., Barberá J. 2017. Spectral analysis to assess exposure to extremelylow frequency magnetic fields in carsScience of the Total Environment 584-585 875-881.

Pérez Palacios, T., Caballero, D.,  Bravo, S.,  Mir Bel, J., Antequera, T. 2017. Effect of Cooking Conditions on Quality Characteristics of Confit Cod: Prediction by MRI. International Journal of Food EngineeringDOI: 20160311

Pérez-Palacios, T., Caballero, D., Antequera, T., Durán, M.L., Ávila, M., Caro, A. 2017. Optimization of MRI Acquisition and Texture Analysis to Predict Physico-chemical Parameters of Loins by Data Mining. Food and Bioprocess Technology 10.1007/s11947-016-1.

Pérez-Palacios, T., Eusebio, J., Ferro Palma, S., Carvalho, M.J., Mir-Bel, J., Antequera, T. 2017. Taste compounds and consumer acceptance of chicken soups as affected by cooking conditions. International Journal of Food Properties. DOI: 10.1080/10942912.2017.1291678

Peromingo, B., Núñez, F., Rodríguez, A., Alía, A., Andrade, M.J. 2017. Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models. International Journal of Food Microbiology. Under Revision.

Peromingo, B., Rodríguez, A., Delgado, J., Córdoba, J.J., Rodríguez, M. 2017. Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under different environmental conditions in dry-cured ham. International Journal of Food Microbiology. Submitted.

Peromingo, B., Rodríguez, M., Delgado, J., Andrade, M.J., Rodríguez, A. 2017. Gene expression as a good indicator of aflatoxin contamination in dry-cured ham. Food Microbiology, 67, 31-40.

Peromingo, B., Rodríguez, M., Núñez, F., Silva, A., Rodríguez, A. 2017. Sensitive determination of cyclopiazonic acid in dry-cured ham using a QuEChERS method and uHPLC-MS/MS. Food Chemistry. Submitted.

Samsudin, N.I.P., Rodríguez, A., Medina, A., Magan, N. 2017. Efficacy of fungal and bacterial antagonists for controlling growth, FUM1 gene expression and fumonisin B1 production by Fusarium verticillioides on maize cobs of different ripening stages. International Journal of Food Microbiology, 246, 72-79.

Silva, F.A.P., Estévez, M.; Ferreira, V.C.S., Silva, S.A., Lemos, L.T.M., Ida, E.I., Shimokomaki, M., Madruga, M. S. 2017. Characterization of preserved meat from spent hen and broiler by salting and forced-air drying. Journal of Food Processing and Preservation 41,  13048.

Silva, F.A.P., Ferreira, V.C.S., Madruga, M. S., Estévez, M. 2017. Aroma profile and consumer liking of salted and dried chicken meat: Effects of desalting and cooking methods. International Journal of Food Properties. In Press.

Soladoye, O.P., Shand, P., Dugan, M.E.R., (...), Estévez, M., Juárez, M. 2017. Influence of cooking methods and storage time on lipid and protein oxidation and heterocyclic aromatic amines production in bacon. Food Research International 99, 660-669.

Vipotnik, Z., Rodríguez, A., Rodrigues, P. 2017. Aspergillus westerdijkiae as a major ochratoxin A risk in dry-cured ham based-media. International Journal of Food Microbiology, 244, 241-251.


Alía, A., Andrade, M.J., Rodríguez, A., Reyes-Prieto, M., Bernáldez, V., Córdoba, J.J. 2016. Identification and control of moulds responsible for black spot spoilage in dry-cured ham. Meat Science, 122, 16-24.

Al-Saad, L.A., Al-Badran, A.I., Al-Jumayli, S.A., Magan, N., Rodríguez, A. 2016. Impact of bacterial biocontrol agents on aflatoxin biosynthetic genes, aflD and aflR expression, and phenotypic aflatoxin B1 production by Aspergillus flavus under different environmental and nutritional regimes. International Journal of Food Microbiology, 217, 123-129.

Armenteros, M., Morcuende, D., Ventanas, S., Estévez, M. 2016. The application of natural antioxidants via brine injection protects iberian cooked hams against lipid and protein oxidation. Meat Science 116, 253-259.

Caballero, D., Antequera, T., Caro, A., Duran, M.L., Pérez-Palacios, T. 2016. Data Mining on MRI Computational Texture Features to Predict Sensory Characteristics in Ham. Food Bioprocess Technology  9, 699 – 708.

Caballero, D., Caro, A., Rodríguez, P.G., Duran, M.L., Ávila, M., Perez-Palacios, T., Antequera, T., Pérez-Palacios, T. 2016. Modeling salt diffusion in Iberian ham by applying MRI and data mining. Journal of Food Engineering 189, 115 - 122.

Delgado, J., Owens, R.A., Doyle, S., Asensio, M.A., Núñez, F. 2016. Increased chitin biosynthesis contributes to the resistance of Penicillium polonicum against the antifungal protein PgAFP. Applied Microbiology and Biotechnology, 100: 371-383.

Delgado, J., Owens, R.A., Doyle, S., Asensio, M.A., Núñez, F. 2016. Antifungal proteins from moulds: analytical tools and potential application to dry-ripened foods. Applied Microbiology and Biotechnology, 100: 6991-7000.

Delgado, J., Peromingo, B., Núñez F., Asensio, M.A. 2016. Use of antifungal proteins for biocontrol of toxigenic molds on dry-ripened cheese and meats. Current Opinion in Food Science, 11: 40-45.

Ferreira, V., Morcuende, D., Madruga, M., Hernández-López, S., Silva, F., Ventanas, S., Estévez, M. 2016. Effect of pre-cooking methods on the chemical and sensory deterioration of ready-to-eat chicken patties during chilled storage and microwave reheating. Journal of Food Science and Technology (Mysore) 53, 2760-2769.

Hernández-López, S., Rodríguez-Carpena, J.G., Lemus-Flores, C., Grageola-Nuñez, F., Estévez, M. 2016. Avocado waste for finishing pigs: impact on muscle composition and oxidative stability during chilled storage. Meat Science 116, 186-192.

Hernández-López, S., Rodríguez-Carpena, J.G., Lemus-Flores, C., Galindo-García, J., Estévez, M. 2016. Antioxidant protection of proteins and lipids in processed pork loin chops through feed supplementation with avocado. 2016. Journal of Food Science and Technology (Mysore) 53, 2788-2796.

Jiménez-Martín, E., Antequera, T., Gharsallaoui, A., Ruiz,  J., Pérez-Palacios, T.. 2016. Fatty acid composition in double and multilayered microcapsules of Omega-3 as affected by storage conditions and type of emulsions.  Food Chemistry 194, 476-486.

Jiménez-Martín, E., Pérez-Palacios, T., Ruiz, J., Antequera, T. 2016. Enrichment of chicken nuggets with microencapsulated omega-3 fish oil: Effect of frozen storage on oxidative stability and sensory quality.  Food Bioprocess Technoly 9, 285 - 297.

Lobo, F., Ventanas, S., Morcuende, D., Estévez, M. 2016. Underlying chemical mechanisms of the contradictory effects of NaCl reduction on the redox-state of meat proteins in fermented sausages. LWT-Food Science & Technology 69, 110-116.

Lorido, L., Hort, J., Estévez, M., Ventanas, S. 2016. Reporting the sensory properties of dry-cured ham using a new language: Time intensity (TI) and temporal dominance of sensations (TDS). Meat Science 121, 166-174.

Lorido, L., Ventanas, S., Akcan, T., Estévez, M. 2016. Effect of protein oxidation on the impaired quality of dry-cured loins produced from frozen pork meat. Food Chemistry 196, 1310-1314.

Özyurt, H., Luna, C., Estévez, M. 2016. Redox chemistry of the molecular interactions between tea catechins and human serum proteins under simulated hyperglycemic conditions. Food & Function 7, 1390-1400

Peromingo, B., Rodríguez, A., Bernáldez, V., Delgado, J., Rodríguez, M. 2016. Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems. Meat Science, 122, 76-83.

Rodríguez, A., Gordillo, R., Andrade, M.J., Córdoba, J.J., Rodríguez, M. 2016. Development of an efficient real-time PCR assay to quantify enterotoxin-producing staphylococci in meat products. Food Control, 60, 302-308.

Rodríguez, A., Magan, N., Medina, A. 2016. Evaluation of the risk of fungal spoilage when substituting sucrose with commercial purified Stevia glycosides in sweetened bakery products. International Journal of Food Microbiology, 231, 42-47.

Rodríguez, A., Medina, A., Córdoba, J.J., Magan, N. 2016. Development of a HOG-based real-time PCR method to detect stress response changes in mycotoxigenic moulds. Food Microbiology, 57, 109-115.

Rysman, T., Utrera, M., Morcuende, D., Van Royen, G., Van Weyenberg, S., De Smet, S., Estévez, M. 2016. Apple phenolics as inhibitors of the carbonylation pathway during in vitro metal-catalyzed oxidation of myofibrillar proteins. Food Chemistry 211, 784-790.

Silva, F., Ferreira, V., Madruga, M., Estévez, M. 2016. Effect of the cooking method (grilling, roasting, frying and sousvide) on the oxidation of thiols, tryptophan, alkaline amino acids and protein cross-linking in jerky chicken. Journal of Food Science and Technology (Mysore) 53 3137-3146.

Wibberg, D., Bremges, A.,  Dammann-Kalinowski, T., Maus, I., Igeño, MI., Vogelsanrg, R., König, C., Luque-Almagro, VM., Roldán, MD., Sczyrba, A., Moreno-Vivián, C., Blasco, R., Pühler, A., Schlüter, A. 2016. Finished genome sequence and methylome of the cyanide-degrading Pseudomonas pseudoalcaligenes strain CECT5344 as resolved by single-molecule real-time sequencing. Journal of Biotechnology 232, 61-68.


Ávila, M., Caballero, D., Durán, M.L., Caro, A., Perez-Palacios, T., Antequera, T. 2015. Including 3D-textures in a Computer Vision System to Analyze Quality Traits of Loin. LNCS. 9163, 456-465.

Cordero, M., Córdoba, J.J., Bernáldez, V., Rodríguez, M., Rodríguez, A. 2015. Quantification of Penicillium nalgiovense on dry-cured sausage 'salchichón' using a SYBR Green-based real-time PCR. Food Analytical Methods, 8, 1582-1590.

Delgado, J., Acosta, R., Rodríguez-Martín, A., Bermúdez, E., Núñez, R., Asensio, M.A. 2015. Growth inhibition and stability of PgAFP from Penicillium chrysogenum against fungi common on dry-ripened meat products. International Journal of Food Microbiology, 205: 23-29.

Delgado, J., Owens, R.A., Doyle, S., Asensio, M.A., Núñez, F. 2015. Impact of the antifungal protein PgAFP from Pencillium chrysogenum on the protein profile in Aspergillus flavusApplied Microbiology and Biotechnology, 99: 8701-8715.

Estévez, M. 2015. Oxidative damage to poultry: From farm to fork. Poultry Science 94, 1368-1378.

Jiménez-Martín, E., Gharsallaoui, A., Pérez-Palacios, T., Ruiz, J., Antequera, T. 2015. Suitability of Using Monolayered and Multilayered Emulsions for Microencapsulation of ω-3 Fatty Acids by Spray Drying: Effect of Storage at Different Temperatures. Food Bioprocess Technoly 8, 100-111.

Jiménez-Martín, E., Gharsallaoui, A., Pérez-Palacios, T., Ruiz, J., Antequera, T.  2015. Volatile compounds and physicochemical characteristics during storage of microcapsules from different fish oil emulsions. Food Bioproducts Processing 96, 52-64.

Jongberg, S., Utrera, M., Morcuende, D., Lund, M., Skibsted, L.H., Estévez, M. 2015. Influence of the oxidation states of 4-methylcatechol and catechin on the oxidative stability of β-lactoglobulin.  Journal of Agricultural and Food Chemistry 63, 8501-8509.

Lorido, L., Estévez M., Ventanas, J., Ventanas, S. 2015. Salt and intramuscular fat modulate dynamic perception of flavour and texture in dry-cured hams. Meat Science 107, 39-48.

Lorido, L., Estévez, M., Ventanas, J., Ventanas, S. 2015. Comparative study between Serrano and Iberian dry-cured hams in relation to the application of high hydrostatic pressure and temporal sensory perceptions. LWT-Food Science & Technology 64, 1234-1242.

Lozano-Ojalvo, D., Rodríguez, A., Cordero, M., Bernáldez, V., Reyes-Prieto, M., Córdoba, J.J. 2015. Characterisation of spoilage mould responsible for black spots in dry-cured fermented sausages. Meat Science, 100, 283-290.

Medina, A., Rodríguez, A., Magan, N. 2015. Climate change and mycotoxigenic fungi: impacts on mycotoxin production. Current Opinion in Food Science, 5, 99-104.

Medina, A., Rodríguez, A., Sultan, Y., Magan, N. 2015. Climate change factors and A. flavus: effects on gene expression, growth and aflatoxin production. World Mycotoxin Journal, 8, 171-179.

Núñez, F., Lara, M.S., Peromingo, B., Delgado, J., Sánchez-Montero, L., Andrade, M.J. 2015. Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages. Food Microbiology, 46, 114-120.

Pachón-García, F.T., Fernández-Ortiz, K., Paniagua-Sánchez, J.M.. Assessment of Wi-Fi radiation in indoor environments characterizing the time & space-varying electromagnetic fields. Journal of the International Measurement Confederation 63, 309 -321.

Paniagua, J.M., Rufo, M., Jiménez, A., Pachón, F.T., Carrero, J. 2015. Exposure estimates based on broadband ELF magnetic field measurements versus the ICNIRP multiple frequency rule. Radiation Protection Dosimetry. 163, 173-180.

Pérez-Palacios, T., Barroso; M.A., Ruiz, J., Antequera; T. 2015. A Rapid and Accurate Extraction Procedure for Analysing Free Amino Acids in Meat Samples by GC-MS. International Journal of Analytical Chemistry. 209214, 1-8.

Rodríguez, A., Bernáldez, V., Rodríguez, M., Andrade, M.J., Núñez, F., Córdoba, J.J. 2015. Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process. LWT - Food Science and Technology, 60, 923-928.

Rodríguez, A., Capela, D., Medina, A., Córdoba, J.J., Magan, N. 2015. Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices. International Journal of Food Microbiology194, 71-77.

Rodríguez, A., Rodríguez, M., Andrade, M.J., Córdoba, J.J. 2015. Detection of filamentous fungi in foods. Current Opinion in Food Science, 5, 36-42.

Roldán; M., Antequera; T., Sánchez del Pulgar, J., Pérez-Palacios, T., Ruiz, J. 2015. Volatile compound profile of sous-vide cooked lamb loins at different temperature-time combinations.. Meat Science 100, 52-57.

Soladoye, O.P., Juárez, M.L., Aalhus, J.L., Shand, P., Estévez, M. 2015. Protein oxidation in processed meat: Mechanisms and potential implications on human health. Comprehensive Reviews in Food Science and Food Safety 14, 106-122.

Utrera, M., Morcuende, D., Ganhão, R., Estévez, M. 2015. Role of phenolics extracting from Rosa canina l. on meat protein oxidation during frozen storage and beef patties processing. Food and Bioprocess Technology 8, 854-864.


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