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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

284 related items for PubMed ID: 24685683

  • 1. 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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  • 2. 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 02; 272():22-28. PubMed ID: 29505956
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  • 3. 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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  • 4. 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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  • 6. 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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  • 7. 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 02; 268():73-80. PubMed ID: 29335227
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  • 8. 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 02; 68():104-111. PubMed ID: 28800817
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  • 10. The Influence of NaCl and Glucose Content on Growth and Ochratoxin A Production by Aspergillus ochraceus, Aspergillus carbonarius and Penicillium nordicum.
    Wang Y, Yan H, Neng J, Gao J, Yang B, Liu Y.
    Toxins (Basel); 2020 Aug 12; 12(8):. PubMed ID: 32806492
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  • 11. 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 12; 4(2):68-82. PubMed ID: 22474567
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  • 12. 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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  • 17. Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage.
    Rodríguez A, Rodríguez M, Martín A, Delgado J, Córdoba JJ.
    Meat Sci; 2012 Dec 16; 92(4):728-34. PubMed ID: 22795662
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  • 19. 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 Dec 16; 31(1):93-104. PubMed ID: 24279369
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  • 20. 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 16; 227():51-5. PubMed ID: 27060649
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