Josue Delgado

Caceres, EX, Spain

Last Updated: 09/26/2026

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Found 69 publications

Evolution of free amino acids and volatile compounds in dry-cured fermented 'salchichón' sausages superficially inoculated with different molds.

Evolution of free amino acids and volatile compounds in dry-cured fermented 'salchichón' sausages superficially inoculated with different molds.

Journal: Journal of the science of food and agriculture

Published: May 29, 2026

Impact of pre-harvest elicitors on the toxigenic mycobiota and mycotoxin risk in dried figs: A holistic safety assessment.

Impact of pre-harvest elicitors on the toxigenic mycobiota and mycotoxin risk in dried figs: A holistic safety assessment.

Journal: International journal of food microbiology

Published: April 16, 2026

Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages.

Fermentation Effect on Volatile Evolution of Plant-Based Dry-Cured Sausages.

Journal: Foods (Basel, Switzerland)

Published: November 30, 2025

Lactic Acid Bacteria Isolated from Traditional Dry-Cured Fermented Foods with Probiotic Effect: Selection, Mechanisms of Action and Applications.

Lactic Acid Bacteria Isolated from Traditional Dry-Cured Fermented Foods with Probiotic Effect: Selection, Mechanisms of Action and Applications.

Journal: Foods (Basel, Switzerland)

Published: October 31, 2025

Osmotic stress as an adaptation mechanism of ochratoxigenic moulds in a dry-cured ham model system.

Osmotic stress as an adaptation mechanism of ochratoxigenic moulds in a dry-cured ham model system.

Journal: International journal of food microbiology

Published: June 23, 2025

Talaromyces pinophilus Strain HD25G2 as a Novel Biocontrol Agent of Fusarium culmorum, the Causal Agent of Root and Crown Rot of Soft Wheat.

Talaromyces pinophilus Strain HD25G2 as a Novel Biocontrol Agent of Fusarium culmorum, the Causal Agent of Root and Crown Rot of Soft Wheat.

Journal: Journal of fungi (Basel, Switzerland)

Published: May 21, 2025

Pathogen and Spoilage Microorganisms in Meat and Dairy Analogues: Occurrence and Control Strategies.

Pathogen and Spoilage Microorganisms in Meat and Dairy Analogues: Occurrence and Control Strategies.

Journal: Foods (Basel, Switzerland)

Published: March 31, 2025

Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages.

Protective Effect of Lactic Acid Bacteria Isolated from Ripened Foods Against Listeria monocytogenes in Plant-Based Fermented Dry-Cured Sausages.

Journal: Foods (Basel, Switzerland)

Published: March 27, 2025

Mycotoxins in meat products.

Mycotoxins in meat products.

Journal: Meat science

Published: February 09, 2025

Debaryomyces hansenii alone and in combination with plant extracts reduce ochratoxin A in dry-cured "chorizo".

Debaryomyces hansenii alone and in combination with plant extracts reduce ochratoxin A in dry-cured "chorizo".

Journal: Food research international (Ottawa, Ont.)

Published: December 23, 2024

Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei.

Safety and Quality Improvement of NaCl-Reduced Banana and Apple Fermented with Lacticaseibacillus paracasei.

Journal: Foods (Basel, Switzerland)

Published: November 30, 2024

Mechanisms of action of bioprotective plant extracts against the ochratoxigenic Penicillium nordicum in dry-cured sausages.

Mechanisms of action of bioprotective plant extracts against the ochratoxigenic Penicillium nordicum in dry-cured sausages.

Journal: International journal of food microbiology

Published: October 01, 2024

Showing 1-12 of 69

Last Updated: 09/26/2026