149 related articles for article (PubMed ID: 6485557)
1. [Subchronic toxicity testing of mold-ripened cheese].
Schoch U; Lüthy J; Schlatter C
Z Lebensm Unters Forsch; 1984 Aug; 179(2):99-103. PubMed ID: 6485557
[TBL] [Abstract][Full Text] [Related]
2. Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese.
Cakmakci S; Gurses M; Hayaloglu AA; Cetin B; Sekerci P; Dagdemir E
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(2):245-9. PubMed ID: 25580944
[TBL] [Abstract][Full Text] [Related]
3. [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]
4. 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]
5. Mycotoxin-forming ability of two Penicillium roqueforti strains in blue moldy tulum cheese ripened at various temperatures.
Erdogan A; Sert S
J Food Prot; 2004 Mar; 67(3):533-5. PubMed ID: 15035369
[TBL] [Abstract][Full Text] [Related]
6. [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]
7. Roquefortine C in blue-veined and soft-ripened Cheeses in the USA.
Maragos CM
Food Addit Contam Part B Surveill; 2022 Mar; 15(1):1-9. PubMed ID: 34425737
[TBL] [Abstract][Full Text] [Related]
8. Metabolomics analyses of the combined effects of lactic acid bacteria and Penicillium camemberti on the generation of volatile compounds in model mold-surface-ripened cheeses.
Suzuki-Iwashima A; Matsuura H; Iwasawa A; Shiota M
J Biosci Bioeng; 2020 Mar; 129(3):333-347. PubMed ID: 31611057
[TBL] [Abstract][Full Text] [Related]
9. Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese.
Le Dréan G; Mounier J; Vasseur V; Arzur D; Habrylo O; Barbier G
Int J Food Microbiol; 2010 Mar; 138(1-2):100-7. PubMed ID: 20060187
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Mycotoxins in two Spanish cheese varieties.
López-Díaz TM; Román-Blanco C; García-Arias MT; García-Fernández MC; García-López ML
Int J Food Microbiol; 1996 Jul; 30(3):391-5. PubMed ID: 8854191
[TBL] [Abstract][Full Text] [Related]
12. Roquefortine C occurrence in blue cheese.
Finoli C; Vecchio A; Galli A; Dragoni I
J Food Prot; 2001 Feb; 64(2):246-51. PubMed ID: 11271775
[TBL] [Abstract][Full Text] [Related]
13. Morphological, molecular, and mycotoxigenic identification of dominant filamentous fungi from moldy civil cheese.
Cakmakci S; Cetin B; Gurses M; Dagdemir E; Hayaloglu AA
J Food Prot; 2012 Nov; 75(11):2045-9. PubMed ID: 23127715
[TBL] [Abstract][Full Text] [Related]
14. 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]
15. Examination of the taxonomic position of Penicillium strains used in blue cheese production based on the partial sequence of β-tubulin.
Ogawa Y; Hirose D; Akiyama A; Ichinoe M
Shokuhin Eiseigaku Zasshi; 2014; 55(3):157-61. PubMed ID: 24990763
[TBL] [Abstract][Full Text] [Related]
16. Penicillium camemberti and Penicillium roqueforti enhance the growth and survival of Shiga toxin-producing Escherichia coli O157 under mild acidic conditions.
Lee K; Watanabe M; Sugita-Konishi Y; Hara-Kudo Y; Kumagai S
J Food Sci; 2012 Feb; 77(2):M102-7. PubMed ID: 22251153
[TBL] [Abstract][Full Text] [Related]
17. Tyrosine Induced Metabolome Alterations of
Hammerl R; Frank O; Dietz M; Hirschmann J; Hofmann T
J Agric Food Chem; 2019 Aug; 67(31):8500-8509. PubMed ID: 31298534
[TBL] [Abstract][Full Text] [Related]
18. Protection by fungal starters against growth and secondary metabolite production of fungal spoilers of cheese.
Nielsen MS; Frisvad JC; Nielsen PV
Int J Food Microbiol; 1998 Jun; 42(1-2):91-9. PubMed ID: 9706802
[TBL] [Abstract][Full Text] [Related]
19. Influence of intraspecific variability and abiotic factors on mycotoxin production in Penicillium roqueforti.
Fontaine K; Hymery N; Lacroix MZ; Puel S; Puel O; Rigalma K; Gaydou V; Coton E; Mounier J
Int J Food Microbiol; 2015 Dec; 215():187-93. PubMed ID: 26320771
[TBL] [Abstract][Full Text] [Related]
20. Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese.
Le Bars J
Appl Environ Microbiol; 1979 Dec; 38(6):1052-5. PubMed ID: 526014
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
