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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

258 related items for PubMed ID: 21645808

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  • 4. 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 02; 194():71-7. PubMed ID: 25437060
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  • 5. 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 16; 241():244-251. PubMed ID: 27810446
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  • 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 02; 339():109016. PubMed ID: 33360159
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  • 10. 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 16; 305():108243. PubMed ID: 31200120
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  • 11. 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 16; 68():104-111. PubMed ID: 28800817
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  • 13. Polyphasic approach for differentiating Penicillium nordicum from Penicillium verrucosum.
    Berni E, Degola F, Cacchioli C, Restivo FM, Spotti E.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 Apr 16; 28(4):477-84. PubMed ID: 21337229
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  • 14. 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 02; 218():71-7. PubMed ID: 26619315
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  • 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 16; 178():113-9. PubMed ID: 24685683
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  • 17. 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 May 16; 31(1):93-104. PubMed ID: 24279369
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  • 19. 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 16; 4(2):68-82. PubMed ID: 22474567
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