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Journal Abstract Search

234 related items for PubMed ID: 25959382

  • 1. Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation.
    Domijan AM, Pleadin J, Mihaljević B, Vahčić N, Frece J, Markov K.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(7):1185-91. PubMed ID: 25959382
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  • 2. Ochratoxin A in traditional dry-cured meat products produced from sub-chronic-exposed pigs.
    Pleadin J, Perši N, Kovačević D, Vahčić N, Scortichini G, Milone S.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013; 30(10):1827-36. PubMed ID: 23984977
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  • 3. Ochratoxin A in raw materials and cooked meat products made from OTA-treated pigs.
    Perši N, Pleadin J, Kovačević D, Scortichini G, Milone S.
    Meat Sci; 2014 Jan; 96(1):203-10. PubMed ID: 23906754
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  • 4. Ochratoxin A reduction in meat sausages using processing methods practiced in households.
    Pleadin J, Perši N, Kovačević D, Vulić A, Frece J, Markov K.
    Food Addit Contam Part B Surveill; 2014 Jan; 7(4):239-46. PubMed ID: 25494939
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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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  • 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. Assessment of possible human exposure to ochratoxin A in Croatia due to the consumption of dry-cured and fermented meat products.
    Vulić A, Vahčić N, Hengl B, Gross-Bošković A, Jurković M, Kudumija N, Pleadin J.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016 Sep 02; 33(9):1428-34. PubMed ID: 27424560
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  • 9. Enzyme-assisted extraction for the HPLC determination of ochratoxin A in pork and dry-cured ham.
    Pietri A, Gualla A, Rastelli S, Bertuzzi T.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 Dec 02; 28(12):1717-23. PubMed ID: 22007860
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  • 10. Production and stability of patulin, ochratoxin A, citrinin, and cyclopiazonic acid on dry cured ham.
    Bailly JD, Tabuc C, Quérin A, Guerre P.
    J Food Prot; 2005 Jul 02; 68(7):1516-20. PubMed ID: 16013399
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  • 11. Ochratoxin A in artisan salami produced in Veneto (Italy).
    Armorini S, Altafini A, Zaghini A, Roncada P.
    Food Addit Contam Part B Surveill; 2016 Jul 02; 9(1):9-14. PubMed ID: 26431067
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  • 13. 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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  • 14. 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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  • 15. Investigation of ochratoxin A in air-dry-cured hams.
    Toman J, Pickova D, Rejman L, Ostry V, Malir F.
    Meat Sci; 2024 Nov 02; 217():109605. PubMed ID: 39068743
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  • 20. 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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