Gene Expression Analysis as a Method to Predict OTA Accumulation in Dry-Cured Meat Products-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Gene Expression Analysis as a Method to Predict OTA Accumulation in Dry-Cured Meat Products

Published:2018-03-26 Issue:9 Volume:11 Page:2463-2471
ISSN:1936-9751
Container-title:Food Analytical Methods
language:en
Short-container-title:Food Anal. Methods

Author:

Bernáldez Victoria,Rodríguez Alicia,Delgado Josué,Sánchez-Montero Lourdes,Córdoba Juan J.

Funder

Spanish Ministry of Education, Science and Sport

Spanish Ministry of Economy and Competitiveness

Spanish Interministerial Committee on Science and Technology

Government of Extremadura and FEDER

Publisher

Springer Science and Business Media LLC

Subject

Safety Research,Safety, Risk, Reliability and Quality,Applied Microbiology and Biotechnology,Food Science,Analytical Chemistry

Link

http://link.springer.com/article/10.1007/s12161-018-1231-0/fulltext.html

Reference39 articles.

1. Andrade MJ, Thorsen L, Rodríguez A, Córdoba JJ, Jespersen L (2014) Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products. Int J Food Microbiol 170:70–77. https://doi.org/10.1016/j.ijfoodmicro.2013.11.004

2. Andrés AI, Ventanas S, Ventanas J, Cava R, Ruíz J (2005) Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions. Eur Food Res Technol 221:30–35. https://doi.org/10.1007/s00217-004-1115-y

3. Bailly JD, Tabuc C, Quérin A, Guerre P (2005) Production and stability of patulin, ochratoxin A, citrinin, and cyclopiazonic acid on dry cured ham. J Food Prot 68:1516–1520. https://doi.org/10.4315/0362-028X-68.7.1516

4. Battilani P, Pietri A, Giorni P, Formenti S, Bertuzzi T, Toscani T, Virgili R, Kozakiewicz Z (2007) Penicillium populations in dry-cured ham manufacturing plants. J Food Prot 70:975–980. https://doi.org/10.4315/0362-028X-70.4.975

5. Bernáldez V, Rodríguez A, Rodríguez M, Sánchez-Montero L, Córdoba JJ (2017) Evaluation of different RNA extraction methods of filamentous fungi in various food matrices. LWT Food Sci Technol 78:47–53. https://doi.org/10.1016/j.lwt.2016.12.018

Cited by 10 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Exploring a Cheese Ripening Process That Hinders Ochratoxin A Production by Penicillium nordicum and Penicillium verrucosum;Biology;2024-08-01

2. Plant extracts as biopreservatives against Penicillium nordicum in dry-cured sausages;Food Control;2023-11

3. Challenges and perspectives of quantitative microbiome profiling in food fermentations;Critical Reviews in Food Science and Nutrition;2022-11-22

4. Investigation of ochratoxin a in blood sausages in the Czech Republic: Comparison with data over Europe;Food Research International;2022-07

5. The effects of a low dose OTA exposure on weanling piglet gut microbiota;Archiva Zootechnica;2021-06-01

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3