Mycotoxins in two Spanish cheese varieties

Introduction to Food-Borne Fungi

Martha Christensen, Robert A. Samson, E. S. van Reenen‐Hoekstra · Mycologia · 1989 · 688 citations

Mycology, Food Mycology, Food-borne Fungi +3

Mycotoxins. Formation, Analysis and Significance

Food and Chemical Toxicology · 1986 · 233 citations

Biochemistry, Mycotoxin Formation, Food Mycology +3

Physiological Criteria and Mycotoxin Production as Aids in Identification of Common Asymmetric Penicillia

Jens C. Frisvad · Applied and Environmental Microbiology · 1981 · 210 citations · Full text

Analysis of blue cheese for roquefortine and other alkaloids from Penicillium roqueforti

Peter Scott, Barry P C Kennedy · Journal of Agricultural and Food Chemistry · 1976 · 109 citations

Food Chemistry, Agricultural Chemistry, Food Preservatives +12

Public Health Significance of Molds and Mycotoxins in Fermented Dairy Products

Lloyd B. Bullerman · Journal of Dairy Science · 1981 · 65 citations · Full text