Identification and control of moulds responsible for black spot spoilage in dry-cured ham-Reference-Cited by-同舟云学术

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Identification and control of moulds responsible for black spot spoilage in dry-cured ham

Published:2016-12 Issue: Volume:122 Page:16-24
ISSN:0309-1740
Container-title:Meat Science
language:en
Short-container-title:Meat Science

Author:

Alía Alberto,Andrade María J.,Rodríguez Alicia,Reyes-Prieto Mariana,Bernáldez Victoria,Córdoba Juan J.

Funder

Spanish Comisión Interministerial de Ciencia y Tecnología, Carnisenusa

Consolider Ingenio 2010

Junta de Extremadura

FEDER

Publisher

Elsevier BV

Subject

Food Science

Reference43 articles.

1. Selection of antifungal protein-producing molds from dry-cured meat products;Acosta;International Journal of Food Microbiology,2009

2. Characterization and control of microbial black spot spoilage in dry-cured Iberian ham;Andrade;Food Control,2012

3. Physicochemical changes throughout the ripening of dry cured hams with different salt content and processing conditions;Andrés;European Food Research and Technology,2005

4. Moulds contaminants on Norwegian dry-cured meat products;Asefa;International Journal of Food Microbiology,2009

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

Cited by 21 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. Microbial diversity in dry-cured Iberian ham: an approach to the concept of microbial terroir;International Journal of Gastronomy and Food Science;2024-06

2. Spontaneously growing fungi on the surface and processing areas of matured sheep ham and volatile compounds produced;Food Research International;2023-11

3. Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling;Frontiers in Microbiology;2023-06-22

4. Proteomics as a New-Generation Tool for Studying Moulds Related to Food Safety and Quality;International Journal of Molecular Sciences;2023-03-01

5. Combination of DNA barcoding, targeted metabolite profiling and multispectral imaging to identify mold species and metabolites in sliced bread;Future Foods;2022-12

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