Ecophysiology of OTA-producing fungi and its relevance in cured meat products-Reference-Cited by-同舟云学术

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Ecophysiology of OTA-producing fungi and its relevance in cured meat products

Published:2022-06 Issue: Volume:45 Page:100838
ISSN:2214-7993
Container-title:Current Opinion in Food Science
language:en
Short-container-title:Current Opinion in Food Science

Author:

Stefanello Andrieli,Gasperini Alessandra M,Copetti Marina V

Funder

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference68 articles.

1. Fungi and food spoilage;Pitt,2009

2. Fungi in air, raw materials and surface of dry fermented sausage produced in Brazil;Parussolo;LWT,2019

3. Food industry spoilage fungi control through facility sanitization;Bernardi;Curr Opin Food Sci,2019

4. Mold spoilage of bread and its biopreservation: a review of current strategies for bread shelf life extension;Axel;Crit Rev Food Sci Nutr,2017

5. A taxonomic and ecological overview of cheese fungi;Ropars;Int J Food Microbiol,2012

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2. Morphological and phylogenetic analyses reveal two new Penicillium species isolated from the ancient Great Wall loess in Beijing, China;Frontiers in Microbiology;2024-03-15

3. The prevalence and concentration of ochratoxin A in meat and edible offal: A global systematic review and meta-analysis;Food and Chemical Toxicology;2023-08

4. Determination of Aflatoxins B1, B2, G1, and G2 and Ochratoxin A in Dry Fermented Sausages Using a Dilute and Shoot Method and LC–MS/MS;Food Analytical Methods;2023-07-05

5. Lactic Acid Bacteria as Potential Agents for Biocontrol of Aflatoxigenic and Ochratoxigenic Fungi;Toxins;2022-11-19

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