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Refinado por: Nome da Publicação: International Journal Of Food Microbiology remover assunto: Penicillium remover
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1
A taxonomic and ecological overview of cheese fungi
A taxonomic and ecological overview of cheese fungi
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A taxonomic and ecological overview of cheese fungi

Ropars, Jeanne ; Cruaud, Corinne ; Lacoste, Sandrine ; Dupont, Joëlle

International journal of food microbiology, 2012-04, Vol.155 (3), p.199-210 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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2
Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds
Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds
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Sensory quality of Camembert-type cheese: Relationship between starter cultures and ripening molds

Bruno Domingues Galli José Guilherme Prado Martin; Paula Porrelli Moreira da Silva; Ernani Porto; Marta Helena Fillet Spoto; José Guilherme Prado Martin

International Journal of Food Microbiology Amsterdam v. 234, p. 71-75, 2016

Amsterdam 2016

Acesso online

3
Survey of Penicillia associated with Italian grana cheese
Survey of Penicillia associated with Italian grana cheese
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Survey of Penicillia associated with Italian grana cheese

Decontardi, S. ; Mauro, A. ; Lima, N. ; Battilani, P.

International journal of food microbiology, 2017-04, Vol.246, p.25-31 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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4
Microsatellite loci to recognize species for the cheese starter and contaminating strains associated with cheese manufacturing
Microsatellite loci to recognize species for the cheese starter and contaminating strains associated with cheese manufacturing
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Microsatellite loci to recognize species for the cheese starter and contaminating strains associated with cheese manufacturing

Giraud, Frédéric ; Giraud, Tatiana ; Aguileta, Gabriela ; Fournier, Elisabeth ; Samson, Robert ; Cruaud, Corine ; Lacoste, Sandrine ; Ropars, Jeanne ; Tellier, Aurélien ; Dupont, Joëlle

International journal of food microbiology, 2010-02, Vol.137 (2), p.204-213 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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5
Penicillium gravinicasei, a new species isolated from cave cheese in Apulia, Italy
Penicillium gravinicasei, a new species isolated from cave cheese in Apulia, Italy
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Penicillium gravinicasei, a new species isolated from cave cheese in Apulia, Italy

Anelli, Pamela ; Peterson, Steve W. ; Haidukowski, Miriam ; Logrieco, Antonio F. ; Moretti, Antonio ; Epifani, Filomena ; Susca, Antonia

International journal of food microbiology, 2018-10, Vol.282, p.66-70 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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6
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses
Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses
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Strong effect of Penicillium roqueforti populations on volatile and metabolic compounds responsible for aromas, flavor and texture in blue cheeses

Caron, Thibault ; Piver, Mélanie Le ; Péron, Anne-Claire ; Lieben, Pascale ; Lavigne, René ; Brunel, Sammy ; Roueyre, Daniel ; Place, Michel ; Bonnarme, Pascal ; Giraud, Tatiana ; Branca, Antoine ; Landaud, Sophie ; Chassard, Christophe

International journal of food microbiology, 2021-09, Vol.354, p.109174-109174, Article 109174 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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7
Modelling the sporulation of some fungi associated with cheese, at different temperature and water activity regimes
Modelling the sporulation of some fungi associated with cheese, at different temperature and water activity regimes
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Modelling the sporulation of some fungi associated with cheese, at different temperature and water activity regimes

Camardo Leggieri, Marco ; Decontardi, Simone ; Battilani, Paola

International journal of food microbiology, 2018-08, Vol.278, p.52-60 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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8
Microbial quality and presence of moulds in Kuflu cheese
Microbial quality and presence of moulds in Kuflu cheese
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Microbial quality and presence of moulds in Kuflu cheese

Hayaloglu, A.A. ; Kirbag, S.

International journal of food microbiology, 2007-04, Vol.115 (3), p.376-380 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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9
Use of the selective agar medium CREAD for monitoring the level of airborne spoilage moulds in cheese production
Use of the selective agar medium CREAD for monitoring the level of airborne spoilage moulds in cheese production
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Use of the selective agar medium CREAD for monitoring the level of airborne spoilage moulds in cheese production

Kure, Cathrine Finne ; Borch, Elisabeth ; Karlsson, Ingela ; Homleid, Jens Petter ; Langsrud, Solveig

International journal of food microbiology, 2008-02, Vol.122 (1), p.29-34 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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10
The inhibitory effect of Penicillium camemberti and Geotruchum candidum on the associated funga of white mould cheese
The inhibitory effect of Penicillium camemberti and Geotruchum candidum on the associated funga of white mould cheese
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The inhibitory effect of Penicillium camemberti and Geotruchum candidum on the associated funga of white mould cheese

Decker, Marianne ; Nielsen, Per Væggemose

International journal of food microbiology, 2005-09, Vol.104 (1), p.51-60 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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Deste Autor:

  1. Porto, E
  2. Martin, J
  3. Spoto, M
  4. Silva, P
  5. Galli, B

Neste Assunto:

  1. Penicillium
  2. Penicillium
  3. Microbiology
  4. Life Sciences & Biomedicine
  5. Food Science & Technology

  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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