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Penicillium nordicum
National Institutes of Health
Topic mentions per year
Topic mentions per year
2005-2017
0
1
2
2005
2017
Papers overview
Semantic Scholar uses AI to extract papers important to this topic.
2018
2018
Influence of ochratoxin A on adaptation of Penicillium nordicum on a NaCl-rich dry-cured ham-based medium.
Josue D Delgado
,
Lucía da Cruz Cabral
,
Mar Pujades Rodriguez
,
A. F. Muñoz Rodríguez
International journal of food microbiology
2018
Iberian dry-cured ham is an important meat product with high consumption worldwide. The special ecological conditions occurring…
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2017
2017
Selection of reference genes to quantify relative expression of ochratoxin A-related genes by Penicillium nordicum in dry-cured ham.
Victoria Bernáldez
,
Juan José Córdoba
,
Maria João Andrade
,
Alberto Alía
,
A. F. Muñoz Rodríguez
Food microbiology
2017
Penicillium nordicum is an important and consistent producer of ochratoxin A (OTA) in NaCl-rich foods such as dry-cured ham. OTA…
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2016
2016
Rapid prediction of ochratoxin A-producing strains of Penicillium on dry-cured meat by MOS-based electronic nose.
Vincenzo Lippolis
,
Massimo Ferrara
,
+4 authors
Giancarlo Perrone
International journal of food microbiology
2016
The availability of rapid diagnostic methods for monitoring ochratoxigenic species during the seasoning processes for dry-cured…
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2015
2015
Development of loop-mediated isothermal amplification (LAMP) assay for the rapid detection of Penicillium nordicum in dry-cured meat products.
Massimo Ferrara
,
G. Perrone
,
A. Gallo
,
Francesca Epifani
,
Angelo Visconti
,
Antonia Susca
International journal of food microbiology
2015
The need of powerful diagnostic tools for rapid, simple, and cost-effective detection of food-borne fungi has become very…
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2014
2014
The influence of salt (NaCl) on ochratoxin A biosynthetic genes, growth and ochratoxin A production by three strains of Penicillium nordicum on a dry-cured ham-based medium.
A. F. Muñoz Rodríguez
,
Angel Medina
,
Juan José Córdoba
,
Naresh Magan
International journal of food microbiology
2014
Iberian dry-cured ham is colonised by moulds during the ripening process. The environmental conditions occurring during the…
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2012
2012
Biocontrol of Penicillium nordicum Growth and Ochratoxin A Production by Native Yeasts of Dry Cured Ham
Roberta Virgili
,
Nicoletta Simoncini
,
Tania Toscani
,
Marco Camardo Leggieri
,
Silvia Chiara Formenti
,
Paola Battilani
Toxins
2012
Twelve yeast strains isolated from the surface of Italian typical dry-cured hams, belonging to D. hansenii, D. maramus, C. famata…
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2012
2012
Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage.
A. F. Muñoz Rodríguez
,
Mar Pujades Rodriguez
,
Alberto Martín
,
Josue D Delgado
,
Juan José Córdoba
Meat science
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…
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2011
2011
Salting of dry-cured meat - A potential cause of contamination with the ochratoxin A-producing species Penicillium nordicum.
Silva Sonjak
,
Mia Ličen
,
Jens C Frisvad
,
Nina Gunde-Cimerman
Food microbiology
2011
Penicillium nordicum is a known contaminant of protein-rich foods and is primarily found on dry-cured meat products. It is an…
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2007
2007
Guttation droplets of Penicillium nordicum and Penicillium verrucosum contain high concentrations of the mycotoxins ochratoxin A and B
M. Gareis
,
Eva-Maria Gareis
Mycopathologia
2007
Eight of eleven ochratoxigenic isolates of Penicillium nordicum and Penicillium verrucosum produced guttation droplets when grown…
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2005
2005
Cloning a part of the ochratoxin A biosynthetic gene cluster of Penicillium nordicum and characterization of the ochratoxin polyketide synthase gene.
Anja Karolewiez
,
Rolf Geisen
Systematic and applied microbiology
2005
Penicillium nordicum is a fungal species able to produce high amounts of ochratoxin A. A 10kb genomic DNA fragment of P…
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