These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

647 related articles for article (PubMed ID: 19028307)

  • 1. 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]  

  • 2. 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]  

  • 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. Biocontrol of ochratoxigenic moulds (Aspergillus ochraceus and Penicillium nordicum) by Debaryomyces hansenii and Saccharomycopsis fibuligera during speck production.
    Iacumin L; Manzano M; Andyanto D; Comi G
    Food Microbiol; 2017 Apr; 62():188-195. PubMed ID: 27889147
    [TBL] [Abstract][Full Text] [Related]  

  • 5. 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]  

  • 6. 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]  

  • 7. Prevention of Aspergillus ochraceus growth on and Ochratoxin a contamination of sausages using ozonated air.
    Iacumin L; Manzano M; Comi G
    Food Microbiol; 2012 Apr; 29(2):229-32. PubMed ID: 22202877
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Occurrence of Penicillium verrucosum in retail wheat flours from the Spanish market.
    Cabañas R; Bragulat MR; Abarca ML; Castellá G; Cabañes FJ
    Food Microbiol; 2008 Aug; 25(5):642-7. PubMed ID: 18541161
    [TBL] [Abstract][Full Text] [Related]  

  • 9. 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]  

  • 10. Ochratoxin A and citrinin producing species of the genus Penicillium from feedstuffs.
    Bragulat MR; Martínez E; Castellá G; Cabañes FJ
    Int J Food Microbiol; 2008 Aug; 126(1-2):43-8. PubMed ID: 18571755
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. 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]  

  • 13. Mycoflora of poultry feeds and ochratoxin-producing ability of isolated Aspergillus and Penicillium species.
    Rosa CA; Ribeiro JM; Fraga MJ; Gatti M; Cavaglieri LR; Magnoli CE; Dalcero AM; Lopes CW
    Vet Microbiol; 2006 Mar; 113(1-2):89-96. PubMed ID: 16309858
    [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. 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]  

  • 16. Potential of yeasts isolated from dry-cured ham to control ochratoxin A production in meat models.
    Peromingo B; Núñez F; Rodríguez A; Alía A; Andrade MJ
    Int J Food Microbiol; 2018 Mar; 268():73-80. PubMed ID: 29335227
    [TBL] [Abstract][Full Text] [Related]  

  • 17. 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]  

  • 18. Ochratoxigenicity of Aspergillus ochraceus group and Penicillium verrucosum var. cyclopium strains on various media.
    Skrinjar M; Dimić G
    Acta Microbiol Hung; 1992; 39(3-4):257-61. PubMed ID: 1343939
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Toxigenic fungi isolated from dried vine fruits in Argentina.
    Romero SM; Comerio RM; Larumbe G; Ritieni A; Vaamonde G; Fernández Pinto V
    Int J Food Microbiol; 2005 Sep; 104(1):43-9. PubMed ID: 16054260
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Monitoring of ochratoxin A and ochratoxin-producing fungi in traditional salami manufactured in Northern Italy.
    Merla C; Andreoli G; Garino C; Vicari N; Tosi G; Guglielminetti ML; Moretti A; Biancardi A; Arlorio M; Fabbi M
    Mycotoxin Res; 2018 May; 34(2):107-116. PubMed ID: 29299825
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 33.