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Items: 1 to 20 of 129

1.

Morphological, molecular, and mycotoxigenic identification of dominant filamentous fungi from moldy civil cheese.

Cakmakci S, Cetin B, Gurses M, Dagdemir E, Hayaloglu AA.

J Food Prot. 2012 Nov;75(11):2045-9. doi: 10.4315/0362-028X.JFP-12-107.

PMID:
23127715
3.

Mycotoxin production capability of Penicillium roqueforti in strains isolated from mould-ripened traditional Turkish civil cheese.

Cakmakci S, Gurses M, Hayaloglu AA, Cetin B, Sekerci P, Dagdemir E.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2015;32(2):245-9. doi: 10.1080/19440049.2014.997808. Epub 2015 Jan 12.

PMID:
25580944
4.

Roquefortine C occurrence in blue cheese.

Finoli C, Vecchio A, Galli A, Dragoni I.

J Food Prot. 2001 Feb;64(2):246-51.

PMID:
11271775
5.

Influence of intraspecific variability and abiotic factors on mycotoxin production in Penicillium roqueforti.

Fontaine K, Hymery N, Lacroix MZ, Puel S, Puel O, Rigalma K, Gaydou V, Coton E, Mounier J.

Int J Food Microbiol. 2015 Dec 23;215:187-93. doi: 10.1016/j.ijfoodmicro.2015.07.021. Epub 2015 Jul 22.

PMID:
26320771
6.

Characterization of Penicillium roqueforti strains used as cheese starter cultures by RAPD typing.

Geisen R, Cantor MD, Hansen TK, Holzapfel WH, Jakobsen M.

Int J Food Microbiol. 2001 May 10;65(3):183-91.

PMID:
11393687
7.

Isolation of moulds capable of producing mycotoxins from blue mouldy Tulum cheeses produced in Turkey.

Erdogan A, Gurses M, Sert S.

Int J Food Microbiol. 2003 Aug 15;85(1-2):83-5.

PMID:
12810273
8.

Toxigenic fungi isolated from Roquefort cheese.

Moubasher AH, Abdel-Kader MI, El-Kady IA.

Mycopathologia. 1979 Feb 28;66(3):187-90.

PMID:
440405
9.

The effect of substrate on mycotoxin production of selected Penicillium strains.

Kokkonen M, Jestoi M, Rizzo A.

Int J Food Microbiol. 2005 Mar 15;99(2):207-14.

PMID:
15734568
10.

Mycotoxins in two Spanish cheese varieties.

López-Díaz TM, Román-Blanco C, García-Arias MT, García-Fernández MC, García-López ML.

Int J Food Microbiol. 1996 Jul;30(3):391-5.

PMID:
8854191
11.

Microbial quality and presence of moulds in Kuflu cheese.

Hayaloglu AA, Kirbag S.

Int J Food Microbiol. 2007 Apr 20;115(3):376-80. Epub 2006 Dec 28.

PMID:
17258341
12.

A natural short pathway synthesizes roquefortine C but not meleagrin in three different Penicillium roqueforti strains.

Kosalková K, Domínguez-Santos R, Coton M, Coton E, García-Estrada C, Liras P, Martín JF.

Appl Microbiol Biotechnol. 2015 Sep;99(18):7601-12. doi: 10.1007/s00253-015-6676-0. Epub 2015 May 22.

PMID:
25998659
13.
14.

Natural occurrence of the mycotoxin penitrem A in moldy cream cheese.

Richard JL, Arp LH.

Mycopathologia. 1979 May 31;67(2):107-9.

PMID:
481557
15.

Use of ozone to reduce molds in a cheese ripening room.

Serra R, Abrunhosa L, Kozakiewicz Z, Venâncio A, Lima N.

J Food Prot. 2003 Dec;66(12):2355-8.

PMID:
14672237
16.

Production of cyclopiazonic acid by molds isolated from Taleggio cheese.

Finoli C, Vecchio A, Galli A, Franzetti L.

J Food Prot. 1999 Oct;62(10):1198-202.

PMID:
10528726
17.

[Subchronic toxicity testing of mold-ripened cheese].

Schoch U, Lüthy J, Schlatter C.

Z Lebensm Unters Forsch. 1984 Aug;179(2):99-103. German.

PMID:
6485557
18.

Penicillium camemberti and Penicillium roqueforti enhance the growth and survival of Shiga toxin-producing Escherichia coli O157 under mild acidic conditions.

Lee K, Watanabe M, Sugita-Konishi Y, Hara-Kudo Y, Kumagai S.

J Food Sci. 2012 Feb;77(2):M102-7. doi: 10.1111/j.1750-3841.2011.02533.x. Epub 2012 Jan 17.

PMID:
22251153
19.

Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese.

Le Dréan G, Mounier J, Vasseur V, Arzur D, Habrylo O, Barbier G.

Int J Food Microbiol. 2010 Mar 31;138(1-2):100-7. doi: 10.1016/j.ijfoodmicro.2009.12.013. Epub 2009 Dec 16.

PMID:
20060187
20.

Proteolytic activity, mycotoxins and andrastin A in Penicillium roqueforti strains isolated from Cabrales, Valdeón and Bejes-Tresviso local varieties of blue-veined cheeses.

Fernández-Bodega MA, Mauriz E, Gómez A, Martín JF.

Int J Food Microbiol. 2009 Nov 30;136(1):18-25. doi: 10.1016/j.ijfoodmicro.2009.09.014. Epub 2009 Sep 23.

PMID:
19837474
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