Filamentous fungi in artisanal cheeses: A problem to be avoided or a market opportunity?-Reference-Cited by-同舟云学术

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Filamentous fungi in artisanal cheeses: A problem to be avoided or a market opportunity?

Published:2023-04 Issue:4 Volume:9 Page:e15110
ISSN:2405-8440
Container-title:Heliyon
language:en
Short-container-title:Heliyon

Author:

Martin José Guilherme Prado,Cotter Paul D.

Funder

CAPES

FAPEMIG

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference56 articles.

1. Domestication of the emblematic white cheese-making fungus Penicillium camemberti and its diversification into two varieties;Ropars;Curr. Biol.,2020

2. Microbiota of Raw milk and raw milk cheeses;O’Sullivan,2017

3. Fundamentals of Cheese Science;Fox,2017

4. Surface Mold–Ripened Cheeses;Spinnler,2017

5. Blue Cheese,2017

Cited by 5 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. Analysis of composition and molecular characterization of mycobiota occurring on surface of cheese ripened in Dossena's mine;Food Microbiology;2024-10

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

3. Deciphering microbial communities of three Savoyard raw milk cheeses along ripening and regarding the cheese process;International Journal of Food Microbiology;2024-06

4. Genomic, transcriptomic, and ecological diversity of Penicillium species in cheese rind microbiomes;Fungal Genetics and Biology;2024-03

5. Neoteric Biofilms Applied to Enhance the Safety Characteristics of Ras Cheese during Ripening;Foods;2023-09-24

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