Plant extracts as biopreservatives against Penicillium nordicum in dry-cured sausages-Reference-Cited by-同舟云学术

Plant extracts as biopreservatives against Penicillium nordicum in dry-cured sausages

Published:2023-11 Issue: Volume:153 Page:109972
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Roncero Elia,Delgado Josué^ORCID,Morcuende David,Silva Antonio,Andrade María J.^ORCID

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference73 articles.

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4. Proteomic approach to unveil the ochratoxin A repression by Debaryomyces hansenii and rosemary on Penicillium nordicum during dry-cured fermented sausages ripening;Álvarez;Food Control,2021

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

Cited by 2 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. 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

2. Unraveling the effective inhibition of α-terpinol and terpene-4-ol against Aspergillus carbonarius: Antifungal mechanism, ochratoxin A biosynthesis inhibition and degradation perspectives;Food Research International;2024-10