相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products
Manuela Zadravec et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2020)
Counteracting the effect of reducing nitrate/nitrite levels on dry fermented sausage aroma by Debaryomyces hansenii inoculation
Laura Perea-Sanz et al.
MEAT SCIENCE (2020)
Microbial, chemico-physical and volatile aromatic compounds characterization of Pitina PGI, a peculiar sausage-like product of North East Italy
Lucilla Iacumin et al.
MEAT SCIENCE (2020)
In vitro antifungal effects of spices on ochratoxin A production and related gene expression in Penicillium nordicum on a dry-cured fermented sausage medium
Micaela Alvarez et al.
FOOD CONTROL (2020)
Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing
Luca Belleggia et al.
MEAT SCIENCE (2020)
Portuguese cacholeira blood sausage: A first taste of its microbiota and volatile organic compounds
Luca Belleggia et al.
FOOD RESEARCH INTERNATIONAL (2020)
Metataxonomic comparison between internal transcribed spacer and 26S ribosomal large subunit (LSU) rDNA gene
Jatziri Mota-Gutierrez et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Impact of a selected Debaryomyces hansenii strain's inoculation on the quality of Sardinian fermented sausages
Marco Ambrogio Murgia et al.
FOOD RESEARCH INTERNATIONAL (2019)
Fungi in air, raw materials and surface of dry fermented sausage produced in Brazil
Gilson Parussolo et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2019)
Selection of native bacterial starter culture in the production of fermented meat sausages: Application potential, safety aspects, and emerging technologies
Claudio Eduardo dos Santos Cruxen et al.
FOOD RESEARCH INTERNATIONAL (2019)
Ochratoxin A production by Aspergillus westerdijkiae in Italian-type salami
Gilson Parussolo et al.
FOOD MICROBIOLOGY (2019)
Surface mycobiota of home-made dry cured sausages from the main producing regions of Argentina and morphological and biochemical characterization of Penicillium nalgiovense populations
Graciela Vila et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2019)
Mycotoxin migration in moldy foods
Monika Coton et al.
CURRENT OPINION IN FOOD SCIENCE (2019)
Mycotoxins in dry-cured meats: A review
Francisco Pizzolato Montanha et al.
FOOD AND CHEMICAL TOXICOLOGY (2018)
Sausage fermentation and starter cultures in the era of molecular biology methods
Irene Franciosa et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2018)
Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production
Sana Meftah et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2018)
Shotgun Metagenomics and Volatilome Profile of the Microbiota of Fermented Sausages
Ilario Ferrocino et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2018)
Functional diversity within the Penicillium roqueforti species
Guillaume Gillot et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2017)
Efficacy of a Fixed Combination of Tetracycline, Chloramphenicol, and Colistimethate Sodium for Treatment of Candida albicans Keratitis
Anna R. Blanco et al.
INVESTIGATIVE OPHTHALMOLOGY & VISUAL SCIENCE (2017)
Sweet and sour potential of yeast from the Yarrowia clade
Magdalena Rakicka et al.
BIOMASS & BIOENERGY (2016)
Selection and evaluation of Debaryomyces hansenii isolates as potential bioprotective agents against toxigenic penicillia in dry-fermented sausages
Felix Nunez et al.
FOOD MICROBIOLOGY (2015)
Penicillium salamii, a new species occurring during seasoning of dry-cured meat
Giancarlo Perrone et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
Monitoring of the microbiota of fermented sausages by culture independent rRNA-based approaches
Anna Greppi et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2015)
Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage salchichon
Victoria Bernaldez et al.
FOOD CONTROL (2013)
Ecology of moulds during the pre-ripening and ripening of San Daniele dry cured ham
Giuseppe Comi et al.
FOOD RESEARCH INTERNATIONAL (2013)
Yarrowia divulgata f.a., sp nov., a yeast species from animal-related and marine sources
Edina Nagy et al.
INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY (2013)
Antimicrobial Resistance in the Food Chain: A Review
Claire Verraes et al.
INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH (2013)
The mycobiota of three dry-cured meat products from Slovenia
Silva Sonjak et al.
FOOD MICROBIOLOGY (2011)
Effect of selected autochthonous starter cultures on processing and quality characteristics of Greek fermented sausages
A. M. Baka et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2011)
Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage salchichon
Ma Jesus Andrade et al.
MEAT SCIENCE (2010)
Moulds and ochratoxin A on surfaces of artisanal and industrial dry sausages
Lucilla Iacumin et al.
FOOD MICROBIOLOGY (2009)
The microbial ecology of a typical Italian salami during its natural fermentation
Lucia Aquilanti et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Mould growth on traditional greek sausages and penicillin production by Penicillium isolates
Maria Papagianni et al.
MEAT SCIENCE (2007)
Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages
K Rantsiou et al.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY (2005)
Mould starter cultures for dry sausages - selection, application and effects
LO Sunesen et al.
MEAT SCIENCE (2003)
Seasonal diversity of yeasts associated with white-surface mould-ripened cheeses
BC Viljoen et al.
FOOD RESEARCH INTERNATIONAL (2003)