(Q28208108)

English

Production of cyclopiazonic acid by Penicillium commune isolated from dry-cured ham on a meat extract-based substrate

scientific article (publication date: June 2002)

In more languages

edit

Statements

instance of

scholarly article

0 references

title

Production of cyclopiazonic acid by Penicillium commune isolated from dry-cured ham on a meat extract-based substrate (English)

0 references

main subject

Penicillium commune

object named as

Penicillium commune

1 reference

María J Sosa

1

0 references

Juan J Córdoba

series ordinal

2

0 references

Carmen Díaz

series ordinal

3

0 references

Mar Rodríguez

series ordinal

4

0 references

Elena Bermúdez

series ordinal

5

0 references

Miguel A Asensio

series ordinal

6

0 references

Félix Núñez

series ordinal

7

0 references

language of work or name

English

0 references

publication date

June 2002

0 references

published in

Journal of Food Protection

0 references

volume

65

0 references

issue

6

0 references

page(s)

988-92

0 references

cites work

Increased cytotoxicity of food-borne mycotoxins toward human cell lines in vitro via enhanced cytochrome p450 expression using the MTT bioassay

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-65.6.988

retrieved

21 January 2018

Ecological determinants for germination and growth of some Aspergillus and Penicillium spp. from maize grain.

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-65.6.988

retrieved

21 January 2018

Effects of substrate, water activity, and temperature on growth and verrucosidin production by Penicillium polonicum isolated from dry-cured ham.

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-65.6.988

retrieved

21 January 2018

Composition and toxigenic potential of the mould population on dry-cured Iberian ham.

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-65.6.988

retrieved

21 January 2018

Changes in the components of dry-fermented sausages during ripening

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-65.6.988

retrieved

21 January 2018

Evolution of free amino acids and amines during ripening of Iberian cured ham

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-65.6.988

retrieved

21 January 2018

Evaluation of microbial proteolysis in meat products by capillary electrophoresis

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-65.6.988

retrieved

21 January 2018

Evaluation of proteolytic activity of micro-organisms isolated from dry cured ham

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-65.6.988

retrieved

21 January 2018

Hydrolysis and Maillard Reactions During Ripening of Iberian Ham

1 reference

stated in

Crossref

reference URL

https://api.crossref.org/works/10.4315%2F0362-028X-65.6.988

retrieved

21 January 2018

Identifiers

DOI

10.4315/0362-028X-65.6.988

0 references

PubMed publication ID

12092733

0 references

(Q28208108)

Production of cyclopiazonic acid by Penicillium commune isolated from dry-cured ham on a meat extract-based substrate

Statements

Identifiers

Sitelinks

Wikipedia(0 entries)

Wikibooks(0 entries)

Wikinews(0 entries)

Wikiquote(0 entries)

Wikisource(0 entries)

Wikiversity(0 entries)

Wikivoyage(0 entries)

Wiktionary(0 entries)

Multilingual sites(0 entries)