344 related articles for article (PubMed ID: 33360159)
1. 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]
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. 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]
4. 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]
5. 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]
6. Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham.
Bernáldez V; Córdoba JJ; Andrade MJ; Alía A; Rodríguez A
Food Microbiol; 2017 Dec; 68():104-111. PubMed ID: 28800817
[TBL] [Abstract][Full Text] [Related]
7. 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]
8. 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]
9. 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]
10. 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]
11. 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]
12. Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions.
Álvarez M; Núñez F; Delgado J; Andrade MJ; Rodríguez M; Rodríguez A
Fungal Biol; 2021 Feb; 125(2):134-142. PubMed ID: 33518203
[TBL] [Abstract][Full Text] [Related]
13. Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami.
Parussolo G; Oliveira MS; Garcia MV; Bernardi AO; Lemos JG; Stefanello A; Mallmann CA; Copetti MV
Food Microbiol; 2019 Oct; 83():134-140. PubMed ID: 31202404
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Efficacy of the Combined Protective Cultures of
Cebrián E; Rodríguez M; Peromingo B; Bermúdez E; Núñez F
Toxins (Basel); 2019 Dec; 11(12):. PubMed ID: 31817538
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. 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]
19. 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]
20. Penicillium populations in dry-cured ham manufacturing plants.
Battilani P; Pietri VA; Giorni P; Formenti S; Bertuzzi T; Toscani T; Virgili R; Kozakiewicz Z
J Food Prot; 2007 Apr; 70(4):975-80. PubMed ID: 17477269
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]