blue cheese Valdeon
Selected indexed studies
- Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese). (Food Chem, 2015) [PMID:25172692]
- Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms. (J Fungi (Basel), 2023) [PMID:37108913]
- Peptidomic study of Spanish blue cheese (Valdeón) and changes after simulated gastrointestinal digestion. (Electrophoresis, 2014) [PMID:25025093]
_Worker-drafted node — pending editorial review._
Connections
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Sources
- Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms. (2023) pubmed
- Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses. (2016) pubmed
- Peptidomic study of Spanish blue cheese (Valdeón) and changes after simulated gastrointestinal digestion. (2014) pubmed
- Microbiological, physico-chemical and proteolytic changes in a Spanish blue cheese during ripening (Valdeón cheese). (2015) pubmed
- Proteolytic activity, mycotoxins and andrastin A in Penicillium roqueforti strains isolated from Cabrales, Valdeón and Bejes-Tresviso local varieties of blue-veined cheeses. (2009) pubmed