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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

321 related items for PubMed ID: 29335227

  • 1. 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
    [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 17; 170():70-7. PubMed ID: 24291184
    [Abstract] [Full Text] [Related]

  • 3. 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 17; 121():604-611. PubMed ID: 31108787
    [Abstract] [Full Text] [Related]

  • 4. 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 17; 82():269-276. PubMed ID: 31027783
    [Abstract] [Full Text] [Related]

  • 5. 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
    [Abstract] [Full Text] [Related]

  • 6. 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 02; 62():188-195. PubMed ID: 27889147
    [Abstract] [Full Text] [Related]

  • 7. 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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  • 10. 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 16; 125(2):134-142. PubMed ID: 33518203
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  • 12. 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
    [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 02; 4(2):68-82. PubMed ID: 22474567
    [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 02; 272():22-28. PubMed ID: 29505956
    [Abstract] [Full Text] [Related]

  • 15. 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 16; 375():109744. PubMed ID: 35660256
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  • 16. 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
    [Abstract] [Full Text] [Related]

  • 17. Effect of Spanish smoked paprika "Pimentón de La Vera" on control of ochratoxin A and aflatoxins production on a dry-cured meat model system.
    Sánchez-Montero L, Córdoba JJ, Alía A, Peromingo B, Núñez F.
    Int J Food Microbiol; 2019 Nov 02; 308():108303. PubMed ID: 31437694
    [Abstract] [Full Text] [Related]

  • 18. Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages.
    Iacumin L, Chiesa L, Boscolo D, Manzano M, Cantoni C, Orlic S, Comi G.
    Food Microbiol; 2009 Feb 02; 26(1):65-70. PubMed ID: 19028307
    [Abstract] [Full Text] [Related]

  • 19. 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 02; 36(2):137-145. PubMed ID: 31712978
    [Abstract] [Full Text] [Related]

  • 20. Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages.
    Delgado J, Peromingo B, Rodríguez A, Rodríguez M.
    Int J Food Microbiol; 2019 Mar 16; 293():1-6. PubMed ID: 30616199
    [Abstract] [Full Text] [Related]

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