BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

305 related articles for article (PubMed ID: 25580944)

  • 21. Genetic diversity and population structure of Penicillium roqueforti isolates from Turkish blue cheeses.
    Kirtil HE; Orakci A; Arici M; Metin B
    Int J Food Microbiol; 2024 Jun; 421():110801. PubMed ID: 38924974
    [TBL] [Abstract][Full Text] [Related]  

  • 22. Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening.
    Mrázek J; Pachlová V; Buňka F; Černíková M; Dráb V; Bejblová M; Staněk K; Buňková L
    J Sci Food Agric; 2016 May; 96(7):2547-54. PubMed ID: 26251231
    [TBL] [Abstract][Full Text] [Related]  

  • 23. Mould contamination in production of semi-hard cheese.
    Kure CF; Skaar I; Brendehaug J
    Int J Food Microbiol; 2004 May; 93(1):41-9. PubMed ID: 15135581
    [TBL] [Abstract][Full Text] [Related]  

  • 24. Toxins of Penicillium Species Used in Cheese Manufacture.
    Scott PM
    J Food Prot; 1981 Sep; 44(9):702-710. PubMed ID: 30856725
    [TBL] [Abstract][Full Text] [Related]  

  • 25. Cyclopiazonic acid in soft-ripened and blue cheeses marketed in the USA.
    Maragos CM; Probyn C; Proctor RH; Sieve KK
    Food Addit Contam Part B Surveill; 2023 Mar; 16(1):14-23. PubMed ID: 35997046
    [TBL] [Abstract][Full Text] [Related]  

  • 26. Polyphasic identification of Penicillium spp. isolated from Spanish semi-hard ripened cheeses.
    Ramos-Pereira J; Mareze J; Patrinou E; Santos JA; López-Díaz TM
    Food Microbiol; 2019 Dec; 84():103253. PubMed ID: 31421787
    [TBL] [Abstract][Full Text] [Related]  

  • 27. Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses.
    García-Estrada C; Martín JF
    Appl Microbiol Biotechnol; 2016 Oct; 100(19):8303-13. PubMed ID: 27554495
    [TBL] [Abstract][Full Text] [Related]  

  • 28. [Mutagenicity testing of commercially used strains of P. camemberti and P. roqueforti].
    Schoch U; Lüthy J; Schlatter C
    Z Lebensm Unters Forsch; 1984 May; 178(5):351-5. PubMed ID: 6464555
    [TBL] [Abstract][Full Text] [Related]  

  • 29. Characterization of Penicillium roqueforti strains used as cheese starter cultures by RAPD typing.
    Geisen R; Cantor MD; Hansen TK; Holzapfel WH; Jakobsen M
    Int J Food Microbiol; 2001 May; 65(3):183-91. PubMed ID: 11393687
    [TBL] [Abstract][Full Text] [Related]  

  • 30. [Harmlessness to human health of the mold cultures used in cheesemaking].
    Sieber R
    Z Ernahrungswiss; 1978 Jun; 17(2):112-23. PubMed ID: 685320
    [TBL] [Abstract][Full Text] [Related]  

  • 31. Production of penicillic acid and patulin by an atypical Penicillium roqueforti isolate.
    Olivigni FJ; Bullerman LB
    Appl Environ Microbiol; 1978 Feb; 35(2):435-8. PubMed ID: 416750
    [TBL] [Abstract][Full Text] [Related]  

  • 32. Production and migration of ochratoxin A and citrinin in Comté cheese by an isolate of Penicillium verrucosum selected among Penicillium spp. mycotoxin producers in YES medium.
    Coton M; Auffret A; Poirier E; Debaets S; Coton E; Dantigny P
    Food Microbiol; 2019 Sep; 82():551-559. PubMed ID: 31027818
    [TBL] [Abstract][Full Text] [Related]  

  • 33. The developmental regulator Pcz1 affects the production of secondary metabolites in the filamentous fungus Penicillium roqueforti.
    Rojas-Aedo JF; Gil-Durán C; Goity A; Vaca I; Levicán G; Larrondo LF; Chávez R
    Microbiol Res; 2018; 212-213():67-74. PubMed ID: 29853169
    [TBL] [Abstract][Full Text] [Related]  

  • 34. Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses.
    Caron T; Piver ML; Péron AC; Lieben P; Lavigne R; Brunel S; Roueyre D; Place M; Bonnarme P; Giraud T; Branca A; Landaud S; Chassard C
    Int J Food Microbiol; 2021 Sep; 354():109174. PubMed ID: 34103155
    [TBL] [Abstract][Full Text] [Related]  

  • 35. Roquefortine and isofumigaclavine A, alkaloids from Penicillium roqueforti.
    Polonsky J; Merrien MA; Scott PM
    Ann Nutr Aliment; 1977; 31(4-6):963-8. PubMed ID: 613945
    [TBL] [Abstract][Full Text] [Related]  

  • 36. Brucella melitensis survival during manufacture of ripened goat cheese at two temperatures.
    Méndez-González KY; Hernández-Castro R; Carrillo-Casas EM; Monroy JF; López-Merino A; Suárez-Güemes F
    Foodborne Pathog Dis; 2011 Dec; 8(12):1257-61. PubMed ID: 22129442
    [TBL] [Abstract][Full Text] [Related]  

  • 37. Penicillium gravinicasei, a new species isolated from cave cheese in Apulia, Italy.
    Anelli P; Peterson SW; Haidukowski M; Logrieco AF; Moretti A; Epifani F; Susca A
    Int J Food Microbiol; 2018 Oct; 282():66-70. PubMed ID: 29929177
    [TBL] [Abstract][Full Text] [Related]  

  • 38. Mycotoxins and other secondary metabolites produced in vitro by Penicillium paneum Frisvad and Penicillium roqueforti Thom isolated from baled grass silage in Ireland.
    O'Brien M; Nielsen KF; O'Kiely P; Forristal PD; Fuller HT; Frisvad JC
    J Agric Food Chem; 2006 Nov; 54(24):9268-76. PubMed ID: 17117820
    [TBL] [Abstract][Full Text] [Related]  

  • 39. Determination of selected mycotoxins in mould cheeses with liquid chromatography coupled to tandem with mass spectrometry.
    Kokkonen M; Jestoi M; Rizzo A
    Food Addit Contam; 2005 May; 22(5):449-56. PubMed ID: 16019817
    [TBL] [Abstract][Full Text] [Related]  

  • 40. 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]  

    [Previous]   [Next]    [New Search]
    of 16.