Mar Rodríguez

Professor

Universidad de Extremadura

Spain

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About

Professor Mar Rodríguez is a faculty member at Universidad de Extremadura in Spain. Her research focuses on the biocontrol of ochratoxin-producing fungi in food, particularly through the application of autochthonous microorganisms in dry-cured products. Recent publications include investigations into the metabolomic impact of biocontrol agents on Penicillium nordicum and the efficacy of various staphylococci against foodborne pathogens.

Articles (13)

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2025

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2024

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2024

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2020

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2020

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2020

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2020

Collaborators (5)

Ana Belén Peromingo

Profesor Contratado Doctor

Universidad de Extremadura

SPAIN

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María Micaela Álvarez

Assistant Professor

Universidad Complutense de Madrid

SPAIN

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María Jesús Andrade

SPAIN

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Josué Delgado

Universidad de Extremadura

SPAIN

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Eva Cebrián

Universidad de Extremadura

SPAIN

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Mar Rodríguez

Research Interests

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Articles (13)

The Impact of Biocontrol Agents on the Metabolome of Penicillium nordicum Strains and Its Relation to Ochratoxin A Production on Dry-Cured Ham

Unravelling the modes of action of autochthonous staphylococci against Aspergillus westerdijkiae and the antiochratoxigenic effect in dry-cured ham

Evaluation of the efficacy of autochthonous biocontrol agents for controlling ochratoxin A production in simulated ripening of dry-cured ham

Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin

Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality

Deciphering Staphylococcus xylosus and Staphylococcus equorum mode of action against Penicillium nordicum in a dry-cured ham model system

Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus

Potential of Near Infrared Spectroscopy as a Rapid Method to Discriminate OTA and Non-OTA-Producing Mould Species in a Dry-Cured Ham Model System

Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions

Selection and Evaluation of Staphylococcus xylosus as a Biocontrol Agent against Toxigenic Moulds in a Dry-Cured Ham Model System

Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages

Novel Approaches to Minimizing Mycotoxin Contamination

Application of data mining techniques to predict the production of aflatoxin B1 in dry-cured ham

Collaborators (5)

Ana Belén Peromingo

María Micaela Álvarez

María Jesús Andrade

Josué Delgado

Eva Cebrián

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