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Scopus Author ID: 7005528997
ResearcherID: L-2291-2017

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Works (49)

Impact of water management and geographic location on the physicochemical traits and fungal population of 'Calabacita' dried figs in Extremadura (Spain)

Scientia Horticulturae
2023 | Journal article
DOI: 10.1016/J.SCIENTA.2022.111543
WOSUID: WOS:000880763700006
Contributors: Galvan, A. I.; Cordoba, M. G.; Ruiz-Moyano, S.; Lopez-Corrales, M.; Aranda, E.; Rodriguez, A.; Serradilla, M. J.
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Effects of use of modified traditional driers in making smoked paprika "Piment acute accent on de La Vera", on pepper quality and mitigation of PAH contamination

Journal of Food Composition and Analysis
2022 | Journal article
DOI: 10.1016/J.JFCA.2022.104566
WOSUID: WOS:000794973900003
Contributors: Velazquez, Rocio; Cordoba, Maria G.; Hernandez, Alejandro; Casquete, Rocio; Aranda, Emilio; Bartolome, Teresa; Martin, Alberto
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Characterization of autochthonal yeasts isolated from Spanish soft raw ewe milk protected designation of origin cheeses for technological application

Journal of Dairy Science
2022-04 | Journal article
DOI: 10.3168/jds.2021-21368
Contributors: Almudena V. Merchán; Santiago Ruiz-Moyano; María Vázquez Hernández; María José Benito; Emilio Aranda; Alicia Rodríguez; Alberto Martín
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Crossref
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Anti-fungal activity of phenolic sweet orange peel extract for controlling fungi responsible for post-harvest fruit decay

Fungal Biology
2021 | Journal article
DOI: 10.1016/J.FUNBIO.2020.05.005
WOSUID: WOS:000614814300009
Contributors: Hernandez, Alejandro; Ruiz-Moyano, Santiago; Isabel Galvan, Ana; Merchan, Almudena, V; Perez Nevado, Francisco; Aranda, Emilio; Joaquin Serradilla, Manuel; de Guia Cordoba, Maria; Martin, Alberto
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Cyclopiazonic acid gene expression as strategy to minimizing mycotoxin contamination in cheese

Fungal Biology
2021 | Journal article
DOI: 10.1016/J.FUNBIO.2019.06.011
WOSUID: WOS:000614814300011
Contributors: Casquete, Rocio; Jose Benito, Maria; Aranda, Emilio; Martin, Alberto; Hernandez, Alejandro; de Guia Cordoba, Maria
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Evaluation of the quality and shelf-life of cayenne (Capsicum spp.)

LWT - Food Science and Technology
2021 | Journal article
DOI: 10.1016/J.LWT.2021.111338
WOSUID: WOS:000663365200009
Contributors: Casquete, Rocio; Velazquez, Rocio; Hernandez, Alejandro; Cordoba, Maria de Guia; Aranda, Emilio; Bartolome, Teresa; Martin, Alberto
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Strategies to Increase the Biological and Biotechnological Value of Polysaccharides from Agricultural Waste for Application in Healthy Nutrition

International Journal of Environmental Research and Public Health
2021-06-01 | Journal article
DOI: 10.3390/ijerph18115937
Part of ISSN: 1660-4601
Contributors: Emilio Aranda; https://orcid.org/0000-0001-8432-8035; https://orcid.org/0000-0001-6104-8102; https://orcid.org/0000-0002-3653-0762; https://orcid.org/0000-0002-2110-068X
Source: Self-asserted source
Emilio Aranda
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A study of the nutritional status and prevalence of overweight among adolescents from different size towns in Extremadura

Revista Chilena de Nutricion
2019 | Journal article
DOI: 10.4067/S0717-75182019000100024
WOSUID: WOS:000457782800004
Contributors: Fernandez-Cabrera, Jacinta; Aranda, Emilio; de Guia Cordoba, Maria; Perez-Nevado, Francisco
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Gene expression of <i>Aspergillus flavus</i> strains on a cheese model system to control aflatoxin production

Journal of Dairy Science
2019 | Journal article
DOI: 10.3168/JDS.2019-16722
WOSUID: WOS:000480353200013
Contributors: Casguete, Rocio; Benito, Maria Jose; Aranda, Emilio; Martin, Alberto; Ruiz-Moyano, Santiago; Cordob, Maria de Guia
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Handbook of foodborne diseases

Handbook of Foodborne Diseases.
2019 | Journal article
DOI: 10.1201/B22030
WOSUID: FSTA:2020-03-CD0518
Contributors: António S. Rodrigues
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Type of paprika as a critical quality factor in Iberian chorizo sausage manufacture

CyTA - Journal of Food
2019 | Journal article
DOI: 10.1080/19476337.2019.1668861
WOSUID: WOS:000492524500001
Contributors: Pereira, Cristina; de Guia Cordoba, Maria; Aranda, Emilio; Hernandez, Alejandro; Velazquez, Rocio; Bartolome, Teresa; Martin, Alberto
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Influence of modified atmosphere packaging ( MAP) on aroma quality of figs (Ficus carica L.)

Postharvest Biology and Technology
2018 | Journal article
DOI: 10.1016/J.POSTHARVBIO.2017.11.001
WOSUID: WOS:000415322100017
Contributors: Villalobos, M. C.; Serradilla, M. J.; Martin, A.; Aranda, E.; Lopez-Corrales, M.; Cordoba, M. G.
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Impact of volatile composition on the sensorial attributes of dried paprikas

Food Research International
2017 | Journal article
DOI: 10.1016/J.FOODRES.2017.07.068
WOSUID: WOS:000412233600075
Contributors: Martin, Alberto; Hernandez, Alejandro; Aranda, Emilio; Casquete, Rocio; Velazquez, Rocio; Bartolome, Teresa; Cordoba, Maria G.
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Clostridium

Molecular Detection of Human Bacterial Pathogens
2016 | Journal article
WOSUID: WOS:000355145400034
Contributors: Cordoba, Juan J.; Aranda, Emilio; Cordoba, Maria G.; Benito, Maria J.; Liu, Dongyou; Rodriguez, Mar
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Clostridium (C. botulinum and C. perfringens)

Manual of Security Sensitive Microbes and Toxins
2014 | Journal article
DOI: 10.1201/B16752-31
WOSUID: WOS:000363061700029
Contributors: Rodriguez, Mar; Aranda, Emilio; Cordoba, Maria G.; Benito, Maria J.; Rodriguez, Alicia; Cordoba, Juan J.
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Quality assessment of commercial paprikas

International Journal of Food Science and Technology
2014 | Journal article
DOI: 10.1111/ijfs.12372
EID:

2-s2.0-84894093755
Contributors: Velázquez, R.; Hernández, A.; Martín, A.; Aranda, E.; Gallardo, G.; Bartolomé, T.; Córdoba, M.G.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
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EVALUACIÓN DEL ESTADO NUTRICIONAL DE ESTUDIANTES ADOLESCENTES DE

NUTRICION HOSPITALARIA
2014-03-01 | Journal article
DOI: 10.3305/nh.2014.29.3.7070
Contributors: Emilio Aranda; Cabrera, Jacinta Fernández; Nevado, Francisco Pérez
Source: Self-asserted source
Emilio Aranda
grade
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Microbiological quality of salchichón and chorizo, traditional Iberian dry-fermented sausages from two different industries, inoculated with autochthonous starter cultures

Food Control
2012 | Journal article
DOI: 10.1016/j.foodcont.2011.09.026
EID:

2-s2.0-80055088566
Contributors: Casquete, R.; Benito, M.J.; Martín, A.; Ruiz-Moyano, S.; Aranda, E.; Córdoba, M.G.
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Emilio Aranda via Scopus - Elsevier
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Use of autochthonous Pediococcus acidilactici and Staphylococcus vitulus starter cultures in the production of "chorizo" in 2 different traditional industries

Journal of Food Science
2012 | Journal article
DOI: 10.1111/j.1750-3841.2011.02461.x
EID:

2-s2.0-84856062371
Contributors: Casquete, R.; Benito, M.J.; Martín, A.; Ruiz-Moyano, S.; Aranda, E.; Córdoba, M.G.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
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Implantation Ability of the Potential Probiotic Strain,Lactobacillus reuteriPL519, in "Salchichón," a Traditional Iberian Dry Fermented Sausage

Journal of Food Science
2011 | Journal article
DOI: 10.1111/j.1750-3841.2011.02189.x
EID:

2-s2.0-79957889862
Contributors: Ruiz-Moyano, S.; Martín, A.; Benito, M.J.; Aranda, E.; Casquete, R.; de Guia Córdoba, M.
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Emilio Aranda via Scopus - Elsevier
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Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry-Cured Ham

Journal of Food Science
2010 | Journal article
DOI: 10.1111/j.1750-3841.2010.01674.x
EID:

2-s2.0-77955782219
Contributors: Martín, A.; Benito, M.J.; Aranda, E.; Ruiz-Moyano, S.; Córdoba, J.J.; Córdoba, M.G.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
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Clostridium

Molecular Detection of Foodborne Pathogens
2010 | Journal article
DOI: 10.1036/1097-8542.757258
WOSUID: WOS:000355127100012
Contributors: Heikinheimo, Annamari; Lindstrom, Miia; Liu, Dongyou; Korkeala, Hannu
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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

Journal of Agricultural and Food Chemistry
2010 | Journal article
DOI: 10.1021/jf102414q
EID:

2-s2.0-78649274364
Contributors: Hernández, A.; Aranda, E.; Martín, A.; Benito, M.J.; Bartolomé, T.; Córdoba, M.D.G.
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Emilio Aranda via Scopus - Elsevier
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Physicochemical and microbiological characterization of the dehydration processing of red pepper fruits for paprika production

LWT - Food Science and Technology
2010 | Journal article
DOI: 10.1016/j.lwt.2010.04.015
EID:

2-s2.0-77954035972
Contributors: Gallardo-Guerrero, L.; Pérez-Gálvez, A.; Aranda, E.; Mínguez-Mosquera, M.I.; Hornero-Méndez, D.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
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Characterization of molds isolated from smoked paprika by PCR-RFLP and micellar electrokinetic capillary electrophoresis

Food Microbiology
2009 | Journal article
DOI: 10.1016/j.fm.2009.05.002
EID:

2-s2.0-70349777494
Contributors: Ruiz-Moyano, S.; Benito, M.J.; Martín, A.; Aranda, E.; Hernández, A.; Córdoba, M.G.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
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Safety and functional aspects of preselected enterococci for probiotic use in iberian dry-fermented sausages

Journal of Food Science
2009 | Journal article
DOI: 10.1111/j.1750-3841.2009.01290.x
EID:

2-s2.0-69749126254
Contributors: Ruiz-Moyano, S.; Martín, A.; Benito, M.J.; Aranda, E.; Casquete, R.; Córdoba, M.D.G.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
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Authentication of "Cereza del Jerte" sweet cherry varieties by free zone capillary electrophoresis (FZCE)

Food Chemistry
2008 | Journal article
DOI: 10.1016/j.foodchem.2008.03.084
EID:

2-s2.0-45249107495
Contributors: Serradilla, M.J.; Martín, A.; Aranda, E.; Hernández, A.; Benito, M.J.; Lopez-Corrales, M.; Córdoba, M.d.G.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
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Determination of killer activity in yeasts isolated from the elaboration of seasoned green table olives

International Journal of Food Microbiology
2008 | Journal article
DOI: 10.1016/j.ijfoodmicro.2007.11.044
EID:

2-s2.0-37849002128
Contributors: Hernández, A.; Martín, A.; Córdoba, M.G.; Benito, M.J.; Aranda, E.; Pérez-Nevado, F.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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Differentiation of Staphylococci from Iberian dry fermented sausages by protein fingerprinting

Food Microbiology
2008 | Journal article
DOI: 10.1016/j.fm.2008.03.007
EID:

2-s2.0-44649171549
Contributors: Benito, M.J.; Serradilla, M.J.; Martín, A.; Aranda, E.; Hernández, A.; Córdoba, M.G.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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Killer Activity of Yeasts Isolated from Spanish Dry-Cured Ham

Modern Multidisciplinary Applied Microbiology: Exploiting Microbes and Their Interactions
2008 | Book
DOI: 10.1002/9783527611904.ch39
EID:

2-s2.0-84891507647
Contributors: Pérez-Nevado, F.; Córdoba Ramos, M.G.; Aranda Medina, E.; Martín González, A.; Andrade, M.J.; Córdoba Ramos, J.J.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier

Application of temperature-induced phase partition of proteins for the detection of smoked paprika adulteration by free zone capillary electrophoresis (FZCE)

Food Chemistry
2007 | Journal article
DOI: 10.1016/j.foodchem.2007.02.044
EID:

2-s2.0-34447550712
Contributors: Hernández, A.; Martín, A.; Aranda, E.; Bartolomé, T.; Córdoba, M.d.G.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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Characterization and selection of autochthonous lactic acid bacteria isolated from traditional Iberian dry-fermented salchichón and chorizo sausages

Journal of Food Science
2007 | Journal article
DOI: 10.1111/j.1750-3841.2007.00419.x
EID:

2-s2.0-34547839164
Contributors: Benito, M.J.; Martín, A.; Aranda, E.; Pérez-Nevado, F.; Ruiz-Moyano, S.; Córdoba, M.G.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
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Characterization of Micrococcaceae isolated from Iberian dry-cured sausages

Meat Science
2007 | Journal article
DOI: 10.1016/j.meatsci.2006.10.001
EID:

2-s2.0-33846495595
Contributors: Martín, A.; Colín, B.; Aranda, E.; Benito, M.J.; Córdoba, M.G.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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Identification and characterization of yeast isolated from the elaboration of seasoned green table olives

Food Microbiology
2007 | Journal article
DOI: 10.1016/j.fm.2006.07.022
EID:

2-s2.0-33845631305
Contributors: Hernández, A.; Martín, A.; Aranda, E.; Pérez-Nevado, F.; Córdoba, M.G.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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Contribution of a selected fungal population to the volatile compounds on dry-cured ham

International Journal of Food Microbiology
2006 | Journal article
DOI: 10.1016/j.ijfoodmicro.2006.01.031
EID:

2-s2.0-33745881639
Contributors: Martín, A.; Córdoba, J.J.; Aranda, E.; Córdoba, M.G.; Asensio, M.A.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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Detection of smoked paprika "Pimentón de La Vera" adulteration by free zone capillary electrophoresis (FZCE)

Journal of Agricultural and Food Chemistry
2006 | Journal article
DOI: 10.1021/jf060349r
EID:

2-s2.0-33745749772
Contributors: Hernández, A.; Martín, A.; Aranda, E.; Bartolomé, T.; Córdoba, M.D.G.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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DNA typing methods for differentiation of yeasts related to dry-cured meat products

International Journal of Food Microbiology
2006 | Journal article
DOI: 10.1016/j.ijfoodmicro.2005.08.011
EID:

2-s2.0-32344445246
Contributors: Andrade, M.J.; Rodríguez, M.; Sánchez, B.; Aranda, E.; Córdoba, J.J.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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Identification of fungal contamination and determination of mycotoxigenic molds by micellar electrokinetic capillary chromatography in smoked paprika

Journal of Food Protection
2005 | Journal article
EID:

2-s2.0-17144370657
Contributors: Martín, A.; Aranda, E.; Benito, M.J.; Pérez-Nevado, F.; Córdoba, M.G.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
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Effect of the fungal protease EPg222 on the sensory characteristics of dry fermented sausage "salchichón" ripened with commercial starter cultures

Meat Science
2004 | Journal article
DOI: 10.1016/j.meatsci.2003.11.023
EID:

2-s2.0-1242310084
Contributors: Benito, M.J.; Rodríguez, M.; Martín, A.; Aranda, E.; Córdoba, J.J.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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Comparative study of the pigment content of different crop cycle tomato varieties for industry

Acta Horticulturae
2003 | Book
EID:

2-s2.0-24344483039
Contributors: Córdoba, M.G.; Pérez-Nevado, F.; Aranda, E.; Ciruelos, A.; Martínez-Mediero, J.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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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.

Die Nahrung
2003 | Journal article
EID:

2-s2.0-17744410642
Contributors: Córdoba, M.G.; Jordano, R.; Aranda, E.; Benito, M.J.; Córdoba, J.J.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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Effect of Penicillium chryso genum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins

International Journal of Food Microbiology
2003 | Journal article
DOI: 10.1016/S0168-1605(02)00474-9
EID:

2-s2.0-0141789786
Contributors: Martín, A.; Córdoba, J.J.; Benito, M.J.; Aranda, E.; Asensio, M.A.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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Molecular cloning of verrucosidin-producing Penicillium polonicum genes by differential screening to obtain a DNA probe

International Journal of Food Microbiology
2002 | Journal article
DOI: 10.1016/S0168-1605(02)00008-9
EID:

2-s2.0-0037024082
Contributors: Aranda, E.; Rodríguez, M.; Benito, M.J.; Asensio, M.A.; Córdoba, J.J.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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Proteolytic activity of penicillium chrysogenum and debaryomyces hansenii during controlled ripening of pork loins

Meat Science
2002 | Journal article
DOI: 10.1016/S0309-1740(01)00238-8
EID:

2-s2.0-0035997757
Contributors: Martín, A.; Asensio, M.A.; Bermúdez, M.E.; Córdoba, M.G.; Aranda, E.; Córdoba, J.J.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
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Differentiation of Clostridium perfringens and Clostridium botulinum from non-toxigenic clostridia, isolated from prepared and frozen foods by PCR-DAN based methods

Nahrung - Food
2001 | Journal article
DOI: 10.1002/1521-3803(20010401)45:2&lt;125::AID-FOOD125&gt;3.0.CO;2-8
EID:

2-s2.0-17944383531
Contributors: Córdoba, M.G.; Aranda, E.; Medina, L.M.; Jordano, R.; Córdoba, J.J.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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Differentiation of Clostridium perfringens and Clostridium botulinum from non-toxigenic clostridia, isolated from prepared and frozen foods by PCR-DAN based methods.

Die Nahrung
2001 | Journal article
EID:

2-s2.0-0035317226
Contributors: Córdoba, M.G.; Aranda, E.; Medina, L.M.; Jordano, R.; Córdoba, J.J.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier

Effects of substrate, water activity, and temperature on growth and verrucosidin production by Penicillium polonicum isolated from dry-cured ham

Journal of Food Protection
2000 | Journal article
EID:

2-s2.0-0343384114
Contributors: Núñez, F.; Díaz, M.C.; Rodríguez, M.; Aranda, E.; Martín, A.; Asensio, M.A.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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Rapid differentiation of Staphylococcus aureus from staphylococcal species by arbitrarily primed-polymerase chain reaction

Letters in Applied Microbiology
2000 | Journal article
DOI: 10.1046/j.1472-765X.2000.00833.x
EID:

2-s2.0-0033730082
Contributors: Benito, M.J.; Rodríguez, M.M.; Córdoba, M.G.; Aranda, E.; Córdoba, J.J.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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Detection of Clostridium botulinum types A, B, E and F in foods by PCR and DNA probe

Letters in Applied Microbiology
1997 | Journal article
EID:

2-s2.0-0030850616
Contributors: Aranda, E.; Rodríguez, M.M.; Asensio, M.A.; Córdoba, J.J.
Source: Self-asserted source
Emilio Aranda via Scopus - Elsevier
grade
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