558 related articles for article (PubMed ID: 19000642)
1. Moulds contaminants on Norwegian dry-cured meat products.
Asefa DT; Gjerde RO; Sidhu MS; Langsrud S; Kure CF; Nesbakken T; Skaar I
Int J Food Microbiol; 2009 Jan; 128(3):435-9. PubMed ID: 19000642
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. Mycobiota in the processing areas of two different meat products.
Sørensen LM; Jacobsen T; Nielsen PV; Frisvad JC; Koch AG
Int J Food Microbiol; 2008 May; 124(1):58-64. PubMed ID: 18367279
[TBL] [Abstract][Full Text] [Related]
4. Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility.
Asefa DT; Kure CF; Gjerde RO; Omer MK; Langsrud S; Nesbakken T; Skaar I
Int J Food Microbiol; 2010 Jun; 140(2-3):131-5. PubMed ID: 20442004
[TBL] [Abstract][Full Text] [Related]
5. Yeast diversity and dynamics in the production processes of Norwegian dry-cured meat products.
Asefa DT; Møretrø T; Gjerde RO; Langsrud S; Kure CF; Sidhu MS; Nesbakken T; Skaar I
Int J Food Microbiol; 2009 Jul; 133(1-2):135-40. PubMed ID: 19505738
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. Microbial quality and presence of moulds in Kuflu cheese.
Hayaloglu AA; Kirbag S
Int J Food Microbiol; 2007 Apr; 115(3):376-80. PubMed ID: 17258341
[TBL] [Abstract][Full Text] [Related]
8. 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]
9. A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products.
Zadravec M; Vahčić N; Brnić D; Markov K; Frece J; Beck R; Lešić T; Pleadin J
Int J Food Microbiol; 2020 Mar; 317():108459. PubMed ID: 31786413
[TBL] [Abstract][Full Text] [Related]
10. Use of the selective agar medium CREAD for monitoring the level of airborne spoilage moulds in cheese production.
Kure CF; Borch E; Karlsson I; Homleid JP; Langsrud S
Int J Food Microbiol; 2008 Feb; 122(1-2):29-34. PubMed ID: 18164777
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Identification and control of moulds responsible for black spot spoilage in dry-cured ham.
Alía A; Andrade MJ; Rodríguez A; Reyes-Prieto M; Bernáldez V; Córdoba JJ
Meat Sci; 2016 Dec; 122():16-24. PubMed ID: 27468139
[TBL] [Abstract][Full Text] [Related]
13. [Species composition of food-spoiling mycelial fungi].
Feofilova EP; Kuznetsova LS; Sergeeva IaE; Galanina LA
Mikrobiologiia; 2009; 78(1):128-33. PubMed ID: 19334605
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Selection of antifungal protein-producing molds from dry-cured meat products.
Acosta R; Rodríguez-Martín A; Martín A; Núñez F; Asensio MA
Int J Food Microbiol; 2009 Sep; 135(1):39-46. PubMed ID: 19683356
[TBL] [Abstract][Full Text] [Related]
16. Surface mycobiota on Argentinean dry fermented sausages.
Castellari C; Quadrelli AM; Laich F
Int J Food Microbiol; 2010 Aug; 142(1-2):149-55. PubMed ID: 20643490
[TBL] [Abstract][Full Text] [Related]
17. Penicillium species present in Uruguayan salami.
Galvalisi U; Lupo S; Piccini J; Bettucci L
Rev Argent Microbiol; 2012; 44(1):36-42. PubMed ID: 22610286
[TBL] [Abstract][Full Text] [Related]
18. Isolation of Penicillium nalgiovense strains impaired in penicillin production by disruption of the pcbAB gene and application as starters on cured meat products.
Laich F; Fierro F; Martin JF
Mycol Res; 2003 Jun; 107(Pt 6):717-26. PubMed ID: 12951798
[TBL] [Abstract][Full Text] [Related]
19. Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants.
Alapont C; López-Mendoza MC; Gil JV; Martínez-Culebras PV
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2014; 31(1):93-104. PubMed ID: 24279369
[TBL] [Abstract][Full Text] [Related]
20. Staphylococcal community of a small unit manufacturing traditional dry fermented sausages.
Corbière Morot-Bizot S; Leroy S; Talon R
Int J Food Microbiol; 2006 Apr; 108(2):210-7. PubMed ID: 16488037
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]