Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages-Reference-Cited by-同舟云学术

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Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages

Published:2019-03 Issue: Volume:293 Page:1-6
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Delgado Josué,Peromingo Belén,Rodríguez Alicia,Rodríguez Mar

Funder

Ministry of Economy and Competitiveness

Government of Extremadura

FEDER

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference29 articles.

1. Selection of antifungal protein-producing molds from dry-cured meat products;Acosta;Int. J. Food Microbiol.,2009

2. Mycobiota and toxigenic Penicillium species on two Spanish dry-cured ham manufacturing plants;Alapont;Food Addit. Contam. Part A Chem. Anal. Control Expo. Risk Assess.,2014

3. Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products;Andrade;Int. J. Food Microbiol.,2014

4. Production and stability of patulin, ochratoxin A, citrinin, and cyclopiazonic acid on dry cured ham;Bailly;J. Food Prot.,2005

5. Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”;Bernáldez;Food Control,2013

Cited by 26 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. Metabolic transformation of cyclopiazonic acid in liver microsomes from different species based on UPLC-Q/TOF-MS;Journal of Hazardous Materials;2024-09

2. Dual Role of Yeasts and Filamentous Fungi in Fermented Sausages;Foods;2024-08-15

3. Efficacy of atoxigenic Aspergillus flavus from southern China as biocontrol agents against aflatoxin contamination in corn and peanuts;Pesticide Biochemistry and Physiology;2024-05

4. Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods;Heliyon;2024-02

5. Unravelling the modes of action of autochthonous staphylococci against Aspergillus westerdijkiae and the antiochratoxigenic effect in dry-cured ham;LWT;2024-01

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