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Effect of Ambient pH on Growth, Pathogenicity, and Patulin Production of Penicillium expansum
Toxins, 2021Carelle Kouasseu Jimdjio +2 more
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Penicillium expansum Impact and Patulin Accumulation on Conventional and Traditional Apple Cultivars
Toxins, 2021Ante Lončarić +2 more
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Molecular basis and regulation of pathogenicity and patulin biosynthesis in Penicillium expansum
Comprehensive Reviews in Food Science and Food Safety, 2020Boqiang Li, Yong Chen, Zhanquan Zhang
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Effect of preservatives on patulin production by Penicillium expansum.
Acta microbiologica Polonica, 1993Penicillium expansum has been grown on Capek-Dox medium using glucose and fructose as carbon source. Preservatives used in fruit processing and introduced in the medium were sorbic acid, formic acid, benzoic acid, SO2 and saccharose. Sulphur dioxide had a most inhibitory effect on mycelium growth and patulin production, formic acid concentration of 0 ...
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Biocontrol of mycotoxigenic Penicillium expansum on stored apples
2007RELAZIONE ...
CASTORIA, Raffaello, WRIGHT S. A. I.
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Secondary metabolism in Penicillium expansum: Emphasis on recent advances in patulin research
Critical Reviews in Food Science and Nutrition, 2018Joanna Tannous +2 more
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Some physiological studies on Penicillium expansum Link.
Microbios, 1979Penicillium expansum Link showed excellent/good growth on all carbohydrates except ribose, lactose, sorbose and sucrose, which induced fair or poor growth. It made excellent growth on mannitol and dulcitol while the rest of the carbon sources were either poorly utilized or not utilized.
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Mycotoxin production by Penicillium expansum on blackcurrant and cherry juice
Food Additives and Contaminants, 1998Thomas O Larsen +2 more
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