Penicillium nordicum

 
National Institutes of Health

Topic mentions per year

Topic mentions per year

2005-2017
01220052017

Papers overview

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2018
2018
Iberian dry-cured ham is an important meat product with high consumption worldwide. The special ecological conditions occurring… (More)
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2017
2017
Penicillium nordicum is an important and consistent producer of ochratoxin A (OTA) in NaCl-rich foods such as dry-cured ham. OTA… (More)
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2016
2016
The availability of rapid diagnostic methods for monitoring ochratoxigenic species during the seasoning processes for dry-cured… (More)
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2015
2015
The need of powerful diagnostic tools for rapid, simple, and cost-effective detection of food-borne fungi has become very… (More)
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2014
2014
Iberian dry-cured ham is colonised by moulds during the ripening process. The environmental conditions occurring during the… (More)
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2012
2012
Twelve yeast strains isolated from the surface of Italian typical dry-cured hams, belonging to D. hansenii, D. maramus, C. famata… (More)
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2012
2012
Accumulation of ochratoxin A (OTA) on the surface and to a 0.5 cm depth of dry-cured Iberian ham after initial fungal growth was… (More)
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2011
2011
Penicillium nordicum is a known contaminant of protein-rich foods and is primarily found on dry-cured meat products. It is an… (More)
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2007
2007
Eight of eleven ochratoxigenic isolates of Penicillium nordicum and Penicillium verrucosum produced guttation droplets when grown… (More)
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2005
2005
Penicillium nordicum is a fungal species able to produce high amounts of ochratoxin A. A 10kb genomic DNA fragment of P… (More)
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