192 related articles for article (PubMed ID: 25460138)
1. Characterisation and detection of spoilage mould responsible for black spot in dry-cured fermented sausages.
Lozano-Ojalvo D; Rodríguez A; Cordero M; Bernáldez V; Reyes-Prieto M; Córdoba JJ
Meat Sci; 2015 Feb; 100():283-90. PubMed ID: 25460138
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. 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]
6. Role of Oregano (Origanum vulgare) essential oil as a surface fungus inhibitor on fermented sausages: evaluation of its effect on microbial and physicochemical characteristics.
Chaves-López C; Martin-Sánchez AM; Fuentes-Zaragoza E; Viuda-Martos M; Fernández-López J; Sendra E; Sayas E; Angel Pérez Alvarez J
J Food Prot; 2012 Jan; 75(1):104-11. PubMed ID: 22221361
[TBL] [Abstract][Full Text] [Related]
7. Impact of pre-selected autochthonous starter cultures on the flavor quality of Iberian dry-fermented "salchichón" sausage with different ripening processes.
Casquete R; Martín A; Benito MJ; Ruiz-Moyano S; Nevado FP; Córdoba Mde G
J Food Sci; 2011; 76(9):S535-44. PubMed ID: 22416726
[TBL] [Abstract][Full Text] [Related]
8. Indigenous filamentous fungi on the surface of Argentinean dry fermented sausages produced in Colonia Caroya (Córdoba).
Canel RS; Wagner JR; Stenglein SA; Ludemann V
Int J Food Microbiol; 2013 Jun; 164(1):81-6. PubMed ID: 23612319
[TBL] [Abstract][Full Text] [Related]
9. 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]
10. Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages.
Bruna JM; Hierro EM; de la Hoz L; Mottram DS; Fernández M; Ordóñez JA
Int J Food Microbiol; 2003 Aug; 85(1-2):111-25. PubMed ID: 12810276
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages.
Álvarez M; Rodríguez A; Peromingo B; Núñez F; Rodríguez M
Mycotoxin Res; 2020 May; 36(2):137-145. PubMed ID: 31712978
[TBL] [Abstract][Full Text] [Related]
13. Penicillium salamii strain ITEM 15302: A new promising fungal starter for salami production.
Magistà D; Ferrara M; Del Nobile MA; Gammariello D; Conte A; Perrone G
Int J Food Microbiol; 2016 Aug; 231():33-41. PubMed ID: 27183229
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Safety improvement and preservation of typical sensory qualities of traditional dry fermented sausages using autochthonous starter cultures.
Talon R; Leroy S; Lebert I; Giammarinaro P; Chacornac JP; Latorre-Moratalla M; Vidal-Carou C; Zanardi E; Conter M; Lebecque A
Int J Food Microbiol; 2008 Aug; 126(1-2):227-34. PubMed ID: 18573561
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages.
Delgado J; Peromingo B; Rodríguez A; Rodríguez M
Int J Food Microbiol; 2019 Mar; 293():1-6. PubMed ID: 30616199
[TBL] [Abstract][Full Text] [Related]
18. Biocontrol of ochratoxigenic Penicillium nordicum in dry-cured fermented sausages by Debaryomyces hansenii and Staphylococcus xylosus.
Cebrián E; Núñez F; Álvarez M; Roncero E; Rodríguez M
Int J Food Microbiol; 2022 Aug; 375():109744. PubMed ID: 35660256
[TBL] [Abstract][Full Text] [Related]
19. Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products.
Andrade MJ; Thorsen L; Rodríguez A; Córdoba JJ; Jespersen L
Int J Food Microbiol; 2014 Jan; 170():70-7. PubMed ID: 24291184
[TBL] [Abstract][Full Text] [Related]
20. Evaluation of microbial dynamics during the ripening of a traditional Taiwanese naturally fermented ham.
Tu RJ; Wu HY; Lock YS; Chen MJ
Food Microbiol; 2010 Jun; 27(4):460-7. PubMed ID: 20417394
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]