166 related articles for article (PubMed ID: 17477269)
1. Penicillium populations in dry-cured ham manufacturing plants.
Battilani P; Pietri VA; Giorni P; Formenti S; Bertuzzi T; Toscani T; Virgili R; Kozakiewicz Z
J Food Prot; 2007 Apr; 70(4):975-80. PubMed ID: 17477269
[TBL] [Abstract][Full Text] [Related]
2. Moulds isolated from Istrian dried ham at the pre-ripening and ripening level.
Comi G; Orlic S; Redzepovic S; Urso R; Iacumin L
Int J Food Microbiol; 2004 Oct; 96(1):29-34. PubMed ID: 15358503
[TBL] [Abstract][Full Text] [Related]
3. The mycobiota of three dry-cured meat products from Slovenia.
Sonjak S; Ličen M; Frisvad JC; Gunde-Cimerman N
Food Microbiol; 2011 May; 28(3):373-6. PubMed ID: 21356440
[TBL] [Abstract][Full Text] [Related]
4. Aspergillus westerdijkiae as a major ochratoxin A risk in dry-cured ham based-media.
Vipotnik Z; Rodríguez A; Rodrigues P
Int J Food Microbiol; 2017 Jan; 241():244-251. PubMed ID: 27810446
[TBL] [Abstract][Full Text] [Related]
5. Influence of an industrial dry-fermented sausage processing on ochratoxin A production by Penicillium nordicum.
Delgado J; Rondán JJ; Núñez F; Rodríguez A
Int J Food Microbiol; 2021 Feb; 339():109016. PubMed ID: 33360159
[TBL] [Abstract][Full Text] [Related]
6. Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium.
Delgado J; da Cruz Cabral L; Rodríguez M; Rodríguez A
Int J Food Microbiol; 2018 May; 272():22-28. PubMed ID: 29505956
[TBL] [Abstract][Full Text] [Related]
7. Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products.
Sánchez-Montero L; Córdoba JJ; Peromingo B; Álvarez M; Núñez F
Food Res Int; 2019 Jul; 121():604-611. PubMed ID: 31108787
[TBL] [Abstract][Full Text] [Related]
8. Relationship between ecophysiological factors, growth and ochratoxin A contamination of dry-cured sausage based matrices.
Rodríguez A; Capela D; Medina Á; Córdoba JJ; Magan N
Int J Food Microbiol; 2015 Feb; 194():71-7. PubMed ID: 25437060
[TBL] [Abstract][Full Text] [Related]
9. Development of a molecular detection and differentiation system for ochratoxin A producing Penicillium species and its application to analyse the occurrence of Penicillium nordicum in cured meats.
Bogs C; Battilani P; Geisen R
Int J Food Microbiol; 2006 Mar; 107(1):39-47. PubMed ID: 16289405
[TBL] [Abstract][Full Text] [Related]
10. Salting of dry-cured meat - A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum.
Sonjak S; Ličen M; Frisvad JC; Gunde-Cimerman N
Food Microbiol; 2011 Sep; 28(6):1111-6. PubMed ID: 21645808
[TBL] [Abstract][Full Text] [Related]
11. Biocontrol of Penicillium nordicum growth and ochratoxin A production by native yeasts of dry cured ham.
Virgili R; Simoncini N; Toscani T; Camardo Leggieri M; Formenti S; Battilani P
Toxins (Basel); 2012 Feb; 4(2):68-82. PubMed ID: 22474567
[TBL] [Abstract][Full Text] [Related]
12. 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.
Rodríguez A; Medina Á; Córdoba JJ; Magan N
Int J Food Microbiol; 2014 May; 178():113-9. PubMed ID: 24685683
[TBL] [Abstract][Full Text] [Related]
13. Monitoring the mycobiota of three plants manufacturing Culatello (a typical Italian meat product).
Scaramuzza N; Diaferia C; Berni E
Int J Food Microbiol; 2015 Jun; 203():78-85. PubMed ID: 25791253
[TBL] [Abstract][Full Text] [Related]
14. Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams.
Simoncini N; Pinna A; Toscani T; Virgili R
Int J Food Microbiol; 2015 Nov; 212():25-33. PubMed ID: 26210478
[TBL] [Abstract][Full Text] [Related]
15. Efficacy of the Combined Protective Cultures of
Cebrián E; Rodríguez M; Peromingo B; Bermúdez E; Núñez F
Toxins (Basel); 2019 Dec; 11(12):. PubMed ID: 31817538
[TBL] [Abstract][Full Text] [Related]
16. Quantitative proteomic profiling of ochratoxin A repression in Penicillium nordicum by protective cultures.
Delgado J; Núñez F; Asensio MA; Owens RA
Int J Food Microbiol; 2019 Sep; 305():108243. PubMed ID: 31200120
[TBL] [Abstract][Full Text] [Related]
17. Effect of Spanish smoked paprika "Pimentón de La Vera" on control of ochratoxin A and aflatoxins production on a dry-cured meat model system.
Sánchez-Montero L; Córdoba JJ; Alía A; Peromingo B; Núñez F
Int J Food Microbiol; 2019 Nov; 308():108303. PubMed ID: 31437694
[TBL] [Abstract][Full Text] [Related]
18. Production of ochratoxins A and B on country cured ham.
Escher FE; Koehler PE; Ayres JC
Appl Microbiol; 1973 Jul; 26(1):27-30. PubMed ID: 4737852
[TBL] [Abstract][Full Text] [Related]
19. Mycoflora and ochratoxin A producing strains of Aspergillus in Algerian wheat.
Riba A; Mokrane S; Mathieu F; Lebrihi A; Sabaou N
Int J Food Microbiol; 2008 Feb; 122(1-2):85-92. PubMed ID: 18083262
[TBL] [Abstract][Full Text] [Related]
20. Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages.
Iacumin L; Chiesa L; Boscolo D; Manzano M; Cantoni C; Orlic S; Comi G
Food Microbiol; 2009 Feb; 26(1):65-70. PubMed ID: 19028307
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
