Publicacións nas que colabora con MARTA PRADO RODRIGUEZ (20)

2023

  1. Correction: Development of a Panfungal Recombinase Polymerase Amplification (RPA) Method Coupled with Lateral Flow Strips for the Detection of Spoilage Fungi (Food Analytical Methods, (2023), 16, 6, (997-1006), 10.1007/s12161-022-02242-1)

    Food Analytical Methods

  2. Development of a Panfungal Recombinase Polymerase Amplification (RPA) Method Coupled with Lateral Flow Strips for the Detection of Spoilage Fungi

    Food Analytical Methods, Vol. 16, Núm. 6, pp. 997-1006

  3. Real-time PCR, and Recombinase Polymerase Amplification combined with SYBR Green I for naked-eye detection, along with Propidium Monoazide (PMA) for the detection of viable patulin-producing fungi in apples and by-products

    Food Control, Vol. 144

2022

  1. Development and evaluation of a real-time fluorescence, and naked-eye colorimetric, loop-mediated isothermal amplification-based method for the rapid detection of spoilage fungi in fruit preparations

    Food Control, Vol. 135

  2. Development of a real-time PCR assay with an internal amplification control for the detection of spoilage fungi in fruit preparations

    Food Control, Vol. 135

  3. Towards on-site detection of gluten-containing cereals with a portable and miniaturized prototype combining isothermal DNA amplification and naked eye detection

    Microchemical Journal, Vol. 183

2021

  1. Evaluation of simple sequence repeats (SSR) and single nucleotide polymorphism (SNP)-based methods in olive varieties from the Northwest of Spain and potential for miniaturization

    Food Chemistry: Molecular Sciences, Vol. 3

  2. Faster monitoring of the invasive alien species (IAS) Dreissena polymorpha in river basins through isothermal amplification

    Scientific Reports, Vol. 11, Núm. 1

2018

  1. Data on minute DNA quantification on microvolumetric solutions: comparison of mathematical models and effect of some compounds on the DNA quantification accuracy

    Data in Brief

  2. Highly efficient DNA extraction and purification from olive oil on a washable and reusable miniaturized device

    Analytica Chimica Acta, Vol. 1020, pp. 30-40

  3. Novel approach for accurate minute DNA quantification on microvolumetric solutions

    Microchemical Journal, Vol. 138, pp. 540-549

2016

  1. Advanced DNA- and protein-based methods for the detection and investigation of food allergens

    Critical Reviews in Food Science and Nutrition, Vol. 56, Núm. 15, pp. 2511-2542

2007

  1. Co-amplification and sequencing of a cytochrome b fragment affecting the identification of cattle in PCR-RFLP food authentication studies

    Food Chemistry, Vol. 105, Núm. 1, pp. 436-442

  2. Improvement of the commercial quality of chilled Norway lobster (Nephrops norvegicus) stored in slurry ice: Effects of a preliminary treatment with an antimelanosic agent on enzymatic browning

    Food Chemistry, Vol. 103, Núm. 3, pp. 741-748

2006

  1. Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)

    Food Research International, Vol. 39, Núm. 3, pp. 356-364

  2. Single nucleotide polymorphism analysis of the enterocin P structural gene of Enterococcus faecium strains isolated from nonfermented animal foods

    Molecular Nutrition and Food Research, Vol. 50, Núm. 12, pp. 1229-1238

2005

  1. Detection of bovine DNA in raw and heat-processed foodstuffs, commercial foods and specific risk materials by a novel specific polymerase chain reaction method

    European Food Research and Technology, Vol. 220, Núm. 3-4, pp. 444-450

  2. Genetic evidence of an Asian background in heteroplasmic Iberian cattle (Bos taurus): Effect on food authentication studies based on polymerase chain reaction-restriction fragment length polymorphism analysis

    Electrophoresis, Vol. 26, Núm. 15, pp. 2918-2926

2004

  1. Application of a polymerase chain reaction (PCR) method as a complementary tool to microscopic analysis for the detection of bones and other animal tissues in home-made animal meals

    Journal of the Science of Food and Agriculture, Vol. 84, Núm. 6, pp. 505-512

  2. Survey of authenticity of meat species in food products subjected to different technological processes, by means of PCR-RFLP analysis

    European Food Research and Technology, Vol. 218, Núm. 3, pp. 306-312