Engineering Penicillium expansum antifungal proteins unveils new clues about their mode of action. [PDF]
Giner-Llorca M +7 more
europepmc +1 more source
Mining the Penicillium expansum Genome for Virulence Genes: A Functional-Based Approach to Discover Novel Loci Mediating Blue Mold Decay of Apple Fruit. [PDF]
Luciano-Rosario D +5 more
europepmc +1 more source
Dissecting G-protein signaling pathways in the fruit pathogen Penicillium expansum: implications for pathogenesis and patulin production. [PDF]
Chen Y +5 more
europepmc +1 more source
Efficacy and Mechanisms of Action of Essential Oils' Vapours against Blue Mould on Apples Caused by Penicillium expansum. [PDF]
Buonsenso F, Schiavon G, Spadaro D.
europepmc +1 more source
Peniexpansones A-F: polyketides from Penicillium expansum DWS880 capable of enhancing the activity of fluconazole against Candida albicans. [PDF]
Lu WY +5 more
europepmc +1 more source
Transcriptome Analysis and Functional Characterization Reveal That Peclg Gene Contributes to the Virulence of Penicillium expansum on Apple Fruits. [PDF]
Zhou J +7 more
europepmc +1 more source
Genetic Dereplication of Multiple <i>Penicillium expansum</i> Biosynthetic Gene Clusters Reveals Cryptic Penta-Cyclopeptide Production. [PDF]
Amir Rawa MS +5 more
europepmc +1 more source
Screening and Regulation Mechanism of Key Transcription Factors of Penicillium expansum Infecting Postharvest Pears by ATAC-Seq Analysis. [PDF]
Zhao L +5 more
europepmc +1 more source
Study of the biosynthesis pathway of the geosmin in Penicillium expansum
Etude de la voie de biosynthèse de la geosmine chez Penicillium expansum La géosmine est un terpénoïde, provoquant un goût moisi-terreux associée à des flaveurs atypiques dans l'eau et le vin. Chez les bactéries, la voie de biosynthèse de la géosmine est bien caractérisée, mais peu de connaissance sont disponibles au sujet de sa ...
openaire +3 more sources
Antagonistic activity of two yeasts against Penicillium expansum in stone fruits. [PDF]
Tejero P +4 more
europepmc +1 more source

