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2.Study of gene expression and OTA production by Penicillium nordicum during a small-scale seasoning process of salami
作者:Massimo Ferraraa ; massimo.ferrara@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author ; Donato Magistà ; a ; donato.magista@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author ; Filomena Epifania ; filomena.epifani@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author ; Salvatore Cervellieria ; salvatore.cervellieri@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author ; Vincenzo Lippolisa ; vincenzo.lippolis@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author ; Antonia Gallob ; antonia.gallo@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author ; Giancarlo Perronea ; giancarlo.perrone@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author ; Antonia Suscaa ; antonella.susca@ispa.cnr.it" class="auth_mail" title="E-mail the corresponding author
刊名:International Journal of Food Microbiology
出版年:2016
3.Rapid prediction of ochratoxin A-producing strains of Penicillium on dry-cured meat by MOS-based electronic nose
刊名:International Journal of Food Microbiology
出版年:2016
4.Effect of Penicillium nordicum contamination rates on ochratoxin A accumulation in dry-cured salami
5.Effect of temperature and water activity on gene expression and aflatoxin biosynthesis in Aspergillus flavus on almond medium
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