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Pubmed for Handhelds

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Journal Abstract Search

321 related items for PubMed ID: 29335227

  • 21. 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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  • 22. Proteomic evaluation of the effect of antifungal agents on Aspergillus westerdijkiae ochratoxin A production in a dry-cured fermented sausage-based medium.
    Álvarez M, Núñez F, Delgado J, Andrade MJ, Rodrigues P.
    Int J Food Microbiol; 2022 Oct 16; 379():109858. PubMed ID: 35933920
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  • 23. 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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  • 26. The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón".
    Purriños L, Carballo J, Lorenzo JM.
    Meat Sci; 2013 Feb 16; 93(2):344-50. PubMed ID: 23102730
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  • 30. Development of a molecular detection and differentiation system for ochratoxin A producing Penicillium species and its application to analyse the occurrence of Penicillium nordicum in cured meats.
    Bogs C, Battilani P, Geisen R.
    Int J Food Microbiol; 2006 Mar 01; 107(1):39-47. PubMed ID: 16289405
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  • 31. Lipolysis and aroma generation as mechanisms involved in masking boar taint in sodium reduced fermented sausages inoculated with Debaryomyces hansenii yeast.
    Corral S, Belloch C, López-Díez JJ, Flores M.
    J Sci Food Agric; 2018 Apr 01; 98(6):2121-2130. PubMed ID: 28941248
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  • 32. Two Debaryomyces hansenii strains as starter cultures for improving the nutritional and sensory quality of dry-cured pork belly.
    Gong X, Chen X, Mi R, Qi B, Xiong S, Li J, Zhu Q, Wang S.
    Food Res Int; 2024 May 01; 183():114227. PubMed ID: 38760146
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  • 33. Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a "chorizo"-based medium by proteomic analysis.
    Roncero E, Andrade MJ, Álvarez M, Cebrián E, Delgado J.
    Meat Sci; 2024 Oct 01; 216():109591. PubMed ID: 38991481
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  • 35. 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 01; 33(9):1428-34. PubMed ID: 27424560
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  • 37. Ochratoxin A in Dry-Cured Ham: OTA-Producing Fungi, Prevalence, Detection Methods, and Biocontrol Strategies-A Review.
    Chen Y, Chen J, Zhu Q, Wan J.
    Toxins (Basel); 2022 Oct 09; 14(10):. PubMed ID: 36287962
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  • 38. Effect of added autochthonous yeasts on the volatile compounds of dry-cured hams.
    Simoncini N, Pinna A, Toscani T, Virgili R.
    Int J Food Microbiol; 2015 Nov 06; 212():25-33. PubMed ID: 26210478
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  • 39. 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 Nov 06; 32(7):1185-91. PubMed ID: 25959382
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  • 40. Identification and control of moulds responsible for black spot spoilage in dry-cured ham.
    Alía A, Andrade MJ, Rodríguez A, Reyes-Prieto M, Bernáldez V, Córdoba JJ.
    Meat Sci; 2016 Dec 06; 122():16-24. PubMed ID: 27468139
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