Modeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes

A non-linear model for temperature-dependent sporulation and T-2 and HT-2 production of Fusarium langsethiae and Fusarium sporotrichioides

(2016) Leyla Nazari et al.   Fungal Biology

Diversity of Yeast and Mold Species from a Variety of Cheese Types

(2015) Nabaraj Banjara et al.   CURRENT MICROBIOLOGY

Mycotoxin production capability ofPenicillium roquefortiin strains isolated from mould-ripened traditional Turkish civil cheese

(2015) Songul Cakmakci et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

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

(2015) Kévin Fontaine et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

OTA-Grapes: A Mechanistic Model to Predict Ochratoxin A Risk in Grapes, a Step beyond the Systems Approach

(2015) Battilani Paola et al.   Toxins

Filamentous Fungi and Mycotoxins in Cheese: A Review

(2014) Nolwenn Hymery et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Effect of solute and matric potential on growth rate of fungal species isolated from cheese

(2014) Patricia Marín et al.   INTERNATIONAL DAIRY JOURNAL

Diversity and activities of yeasts from different parts of a Stilton cheese

(2014) Konstantinos Gkatzionis et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Microbiological, Biochemical and Rheological Changes Throughout Ripening of Kurdish Cheese

(2014) Elnaz Milani et al.   JOURNAL OF FOOD SAFETY

Multiple recent horizontal transfers of a large genomic region in cheese making fungi

(2014) Kevin Cheeseman et al.   Nature Communications

AFLA-maize, a mechanistic model for Aspergillus flavus infection and aflatoxin B1 contamination in maize

(2013) P. Battilani et al.   COMPUTERS AND ELECTRONICS IN AGRICULTURE

Evaluation of different methods to prevent Penicillium nordicum growth on and ochratoxin A production in country-style sausages

(2013) G. Comi et al.   World Mycotoxin Journal

Penitrem A and analogues: toxicokinetics, toxicodynamics including mechanism of action and clinical significance

(2013) G.S. Eriksen et al.   World Mycotoxin Journal

Producers and Important Dietary Sources of Ochratoxin A and Citrinin

(2013) Vladimir Ostry et al.   Toxins

Evaluation of hazard of aflatoxin B1, ochratoxin A and patulin production in dry-cured ham and early detection of producing moulds by qPCR

(2012) Alicia Rodríguez et al.   FOOD CONTROL

Identification of moulds from the Taleggio cheese environment by the use of DNA barcodes

(2012) Simona Panelli et al.   FOOD CONTROL

Comparison of temperature and moisture requirements for sporulation of Aspergillus flavus sclerotia on natural and artificial substrates

(2012) Paola Giorni et al.   Fungal Biology

Chemical and microbiological status and volatile profiles of mouldy Civil cheese, a Turkish mould-ripened variety

(2012) Songül Cakmakci et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

The biosynthesis of ochratoxin A by Penicillium as one mechanism for adaptation to NaCl rich foods

(2011) Markus Schmidt-Heydt et al.   FOOD MICROBIOLOGY

Distribution of sterigmatocystin in filamentous fungi

(2011) Christian Rank et al.   Fungal Biology

Growth and aflatoxin production of an Italian strain of Aspergillus flavus: influence of ecological factors and nutritional substrates

(2011) P. Giorni et al.   World Mycotoxin Journal

Modelling mould growth under suboptimal environmental conditions and inoculum size

(2010) Daiana Garcia et al.   FOOD MICROBIOLOGY

A combined morphologic and molecular approach for characterizing fungal microflora from a traditional Italian cheese (Fossa cheese)

(2010) Mauro De Santi et al.   INTERNATIONAL DAIRY JOURNAL

Growth and mycotoxin production by fungi in atmospheres containing 80% carbon dioxide and 20% oxygen

(2010) M.H. Taniwaki et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

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

(2009) M.A. Fernández-Bodega et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Stress induction of mycotoxin biosynthesis genes by abiotic factors

(2008) Markus Schmidt-Heydt et al.   FEMS MICROBIOLOGY LETTERS

The occurrence of ochratoxin A in blue cheese

(2007) Chiara Dall’Asta et al.   FOOD CHEMISTRY