174 related articles for article (PubMed ID: 33518203)
1. 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]
2. 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]
3. 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]
4. 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]
5. 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]
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. 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]
8. 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]
9. Deciphering Staphylococcus xylosus and Staphylococcus equorum mode of action against Penicillium nordicum in a dry-cured ham model system.
Cebrián E; Roncero E; Delgado J; Núñez F; Rodríguez M
Int J Food Microbiol; 2023 Nov; 405():110342. PubMed ID: 37523903
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. 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]
12. 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]
13. Biocontrol of Penicillium nordicum growth and ochratoxin A production by native yeasts of dry cured ham.
Virgili R; Simoncini N; Toscani T; Camardo Leggieri M; Formenti S; Battilani P
Toxins (Basel); 2012 Feb; 4(2):68-82. PubMed ID: 22474567
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. 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]
16. Effects of Preservative Agents on Quality Attributes of Dry-Cured Fermented Sausages.
Álvarez M; Andrade MJ; García C; Rondán JJ; Núñez F
Foods; 2020 Oct; 9(10):. PubMed ID: 33096605
[No Abstract] [Full Text] [Related]
17. 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]
18. Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages.
Núñez F; Lara MS; Peromingo B; Delgado J; Sánchez-Montero L; Andrade MJ
Food Microbiol; 2015 Apr; 46():114-120. PubMed ID: 25475274
[TBL] [Abstract][Full Text] [Related]
19. Biocontrol of aflatoxigenic Aspergillus parasiticus by native Debaryomyces hansenii in dry-cured meat products.
Peromingo B; Andrade MJ; Delgado J; Sánchez-Montero L; Núñez F
Food Microbiol; 2019 Sep; 82():269-276. PubMed ID: 31027783
[TBL] [Abstract][Full Text] [Related]
20. Effect of Penicillium chrysogenum and Debaryomyces hansenii on the volatile compounds during controlled ripening of pork loins.
Martín A; Córdoba JJ; Benito MJ; Aranda E; Asensio MA
Int J Food Microbiol; 2003 Aug; 84(3):327-38. PubMed ID: 12810295
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]