Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening-Reference-Cited by-同舟云学术

Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening

Published:2021-12 Issue: Volume: Page:108695
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Álvarez Micaela,Delgado Josué^ORCID,Núñez Félix^ORCID,Roncero Elia^ORCID,Andrade María J.^ORCID

Funder

European Social Fund

European Regional Development Fund

Ministry of Economic Affairs and Digital Transformation

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference61 articles.

1. Effects of preservative agents on quality attributes of dry-cured fermented sausages;Álvarez;Foods,2020

2. Proteomic analyses reveal mechanisms of action of biocontrol agents on ochratoxin A repression in Penicillium nordicum;Álvarez;Food Control,2021

3. Competitiveness of three biocontrol candidates against ochratoxigenic Penicillium nordicum under dry-cured meat environmental and nutritional conditions;Álvarez;Fungal Biology,2020

4. Development of a methodology for estimating the ergosterol in meat product-borne toxigenic moulds to evaluate antifungal agents;Álvarez;Foods,2021

5. In vitro antifungal effects of spices on ochratoxin A production and related gene expression in Penicillium nordicum on a dry-cured fermented sausage medium;Álvarez;Food Control,2020

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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

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