Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium-Reference-Cited by-同舟云学术

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Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium

Published:2018-05 Issue: Volume:272 Page:22-28
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Delgado Josué,da Cruz Cabral Lucía,Rodríguez Mar,Rodríguez Alicia

Funder

Spanish Ministry of Economy and Competitiveness

Government of Extremadura

FEDER

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference34 articles.

1. Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions;Andrés;Eur. Food Res. Technol.,2005

2. Physical and chemical changes in different zones of normal and PSE dry cured ham during processing;Arnau;Food Chem.,1995

3. Moulds contaminants on Norwegian dry-cured meat products;Asefa;Int. J. Food Microbiol.,2009

4. Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham;Bernáldez;Food Microbiol.,2017

5. Predicting mycotoxins in foods: a review;Garcia;Food Microbiol.,2009

Cited by 24 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. Investigation of ochratoxin A in air-dry-cured hams;Meat Science;2024-11

2. Deciphering the antiochratoxigenic activity of plant extracts and Debaryomyces hansenii against Penicillium nordicum in a “chorizo”-based medium by proteomic analysis;Meat Science;2024-10

3. Evaluation of the efficacy of autochthonous biocontrol agents for controlling ochratoxin A production in simulated ripening of dry-cured ham;Food Bioscience;2024-08

4. Discovering potential biomarkers for Ochratoxin A production by Penicillium nordicum in dry-cured meat matrices through untargeted metabolomics;Food Control;2024-07

5. Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir;International Journal of Gastronomy and Food Science;2024-06

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