Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”-Reference-Cited by-同舟云学术

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Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”

Published:2013-07 Issue:1 Volume:32 Page:69-76
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Bernáldez Victoria,Córdoba Juan J.,Rodríguez Mar,Cordero Mirian,Polo Luis,Rodríguez Alicia

Funder

Spanish Comision Interministerial de Ciencia y Tecnología

Carnisenusa

Consolider Ingenio

Gobierno de Extremadura

FEDER

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference51 articles.

1. Fungal growth pattern, sources and factors of mould contamination in a dry-cured meat production facility;Asefa;International Journal of Food Microbiology,2010

2. Penicillium populations in dry-cured ham manufacturing plants;Battilani;Journal of Food Protection,2007

3. Patulin in apple-based food: occurrence and safety evaluation;Beretta;Food Additives and Contaminants,2000

4. Development of a molecular detection and differentiation system for ochratoxin A producing Penicillium species and its application to analyse the occurrence of Penicillium nordicum in cured meats;Bogs;International Journal of Food Microbiology,2006

5. Muffe e Ocratossina A negli insaccati crudi stagionati;Cantoni;Industrie Alimentari,2007

Cited by 49 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. Penicillium species as chassis for biomanufacturing and environmental sustainability in the modern era: Progress, challenges, and future perspective;Fungal Biology Reviews;2023-12

2. Traditional Meat Products—A Mycotoxicological Review;Life;2023-11-14

3. Perspectives on the Probiotic Potential of Indigenous Moulds and Yeasts in Dry-Fermented Sausages;Microorganisms;2023-07-04

4. Biocontrol of Pathogen Microorganisms in Ripened Foods of Animal Origin;Microorganisms;2023-06-14

5. Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats;Microorganisms;2023-05-17

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