312 related articles for article (PubMed ID: 26619315)
1. Rapid prediction of ochratoxin A-producing strains of Penicillium on dry-cured meat by MOS-based electronic nose.
Lippolis V; Ferrara M; Cervellieri S; Damascelli A; Epifani F; Pascale M; Perrone G
Int J Food Microbiol; 2016 Feb; 218():71-7. PubMed ID: 26619315
[TBL] [Abstract][Full Text] [Related]
2. 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]
3. 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]
4. 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]
5. Study of gene expression and OTA production by Penicillium nordicum during a small-scale seasoning process of salami.
Ferrara M; Magistà D; Epifani F; Cervellieri S; Lippolis V; Gallo A; Perrone G; Susca A
Int J Food Microbiol; 2016 Jun; 227():51-5. PubMed ID: 27060649
[TBL] [Abstract][Full Text] [Related]
6. 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]
7. 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]
8. 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]
9. 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]
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. 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]
12. 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]
13. 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]
14. Development of loop-mediated isothermal amplification (LAMP) assay for the rapid detection of Penicillium nordicum in dry-cured meat products.
Ferrara M; Perrone G; Gallo A; Epifani F; Visconti A; Susca A
Int J Food Microbiol; 2015 Jun; 202():42-7. PubMed ID: 25771218
[TBL] [Abstract][Full Text] [Related]
15. Penicillium salamii, a new species occurring during seasoning of dry-cured meat.
Perrone G; Samson RA; Frisvad JC; Susca A; Gunde-Cimerman N; Epifani F; Houbraken J
Int J Food Microbiol; 2015 Jan; 193():91-8. PubMed ID: 25462928
[TBL] [Abstract][Full Text] [Related]
16. 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]
17. 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]
18. 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]
19. 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]
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]