| Effect of climate change on Aspergillus flavus and aflatoxin B1 production A Medina, A Rodriguez, N Magan Frontiers in microbiology 5, 103363, 2014 | 317 | 2014 |
| Climate change, food security and mycotoxins: Do we know enough? A Medina, A Akbar, A Baazeem, A Rodriguez, N Magan Fungal biology reviews 31 (3), 143-154, 2017 | 264 | 2017 |
| Diversity and distribution of Listeria monocytogenes in meat processing plants B Martín, A Perich, D Gómez, J Yangüela, A Rodríguez, M Garriga, ... Food microbiology 44, 119-127, 2014 | 175 | 2014 |
| Design of primers and probes for quantitative real-time PCR methods A Rodríguez, M Rodríguez, JJ Córdoba, MJ Andrade PCR primer design, 31-56, 2015 | 150 | 2015 |
| Climate change and mycotoxigenic fungi: Impacts on mycotoxin production Á Medina, A Rodríguez, N Magan Current opinion in food science 5, 99-104, 2015 | 147 | 2015 |
| Climate change factors and Aspergillus flavus: effects on gene expression, growth and aflatoxin production A Medina, A Rodríguez, Y Sultan, N Magan World Mycotoxin Journal 8 (2), 171-179, 2015 | 141 | 2015 |
| Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products MJ Andrade, L Thorsen, A Rodríguez, JJ Córdoba, L Jespersen International journal of food microbiology 170, 70-77, 2014 | 115 | 2014 |
| Interactions between water activity and temperature on the Aspergillus flavus transcriptome and aflatoxin B1 production A Medina, MK Gilbert, BM Mack, GR OBrian, A Rodriguez, D Bhatnagar, ... International journal of food microbiology 256, 36-44, 2017 | 114 | 2017 |
| Gene expression studies of reference genes for quantitative real-time PCR: an overview in insects M Shakeel, A Rodriguez, UB Tahir, F Jin Biotechnology letters 40, 227-236, 2018 | 113 | 2018 |
| Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage A Rodríguez, M Rodríguez, A Martín, J Delgado, JJ Córdoba Meat science 92 (4), 728-734, 2012 | 111 | 2012 |
| Impacts of environmental stress on growth, secondary metabolite biosynthetic gene clusters and metabolite production of xerotolerant/xerophilic fungi A Medina, M Schmidt-Heydt, A Rodriguez, R Parra, R Geisen, N Magan Current genetics 61, 325-334, 2015 | 109 | 2015 |
| Real-time PCR assays for detection and quantification of aflatoxin-producing molds in foods A Rodríguez, M Rodríguez, MI Luque, A Martín, JJ Córdoba Food Microbiology 31 (1), 89-99, 2012 | 96 | 2012 |
| TRI12 based quantitative real-time PCR assays reveal the distribution of trichothecene genotypes of F. graminearum and F. culmorum isolates in Danish small grain cereals LK Nielsen, JD Jensen, A Rodríguez, LN Jørgensen, AF Justesen International Journal of Food Microbiology 157 (3), 384-392, 2012 | 96 | 2012 |
| The influence of salt (NaCl) on ochratoxin A biosynthetic genes, growth and ochratoxin A production by three strains of Penicillium nordicum on a dry-cured ham-based medium A Rodríguez, Á Medina, JJ Córdoba, N Magan International journal of food microbiology 178, 113-119, 2014 | 93 | 2014 |
| Evaluation of hazard of aflatoxin B1, ochratoxin A and patulin production in dry-cured ham and early detection of producing moulds by qPCR A Rodríguez, M Rodríguez, A Martín, F Nuñez, JJ Córdoba Food Control 27 (1), 118-126, 2012 | 79 | 2012 |
| Quantification of ochratoxin A-producing molds in food products by SYBR Green and TaqMan real-time PCR methods A Rodríguez, M Rodríguez, MI Luque, AF Justesen, JJ Córdoba International Journal of Food Microbiology 149 (3), 226-235, 2011 | 77 | 2011 |
| Aspergillus westerdijkiae as a major ochratoxin A risk in dry-cured ham based-media Z Vipotnik, A Rodríguez, P Rodrigues International journal of food microbiology 241, 244-251, 2017 | 75 | 2017 |
| Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems B Peromingo, A Rodriguez, V Bernaldez, J Delgado, M Rodriguez Meat Science 122, 76-83, 2016 | 73 | 2016 |
| Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón” V Bernáldez, JJ Córdoba, M Rodríguez, M Cordero, L Polo, A Rodríguez Food Control 32 (1), 69-76, 2013 | 73 | 2013 |
| Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices A Rodríguez, D Capela, Á Medina, JJ Córdoba, N Magan International Journal of Food Microbiology 194, 71-77, 2015 | 67 | 2015 |
