blue cheese
Selected indexed studies
- Secondary Metabolites Produced by the Blue-Cheese Ripening Mold Penicillium roqueforti; Biosynthesis and Regulation Mechanisms. (J Fungi (Basel), 2023) [PMID:37108913]
- New colours for old in the blue-cheese fungus Penicillium roqueforti. (NPJ Sci Food, 2024) [PMID:38191473]
- Independent domestication events in the blue-cheese fungus Penicillium roqueforti. (Mol Ecol, 2020) [PMID:31960565]
_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
- New colours for old in the blue-cheese fungus Penicillium roqueforti. (2024) pubmed
- Independent domestication events in the blue-cheese fungus Penicillium roqueforti. (2020) pubmed
- Pseudomonas carnis isolated from blue discolored fresh cheese and insights into the phylogeny. (2023) pubmed
- Identification of the Pseudomonas fluorescens group as being responsible for blue pigment on fresh cheese. (2021) pubmed
- Moulded by humans: The domestication of blue-veined cheese fungi. (2020) pubmed
- Yeasts in different types of cheese. (2021) pubmed
- The effect of storage temperature on blue cheese mechanical properties. (2018) pubmed
- Genome-wide association study for selected cheese-making properties in Dual-Purpose Belgian Blue cows. (2022) pubmed
- [The domestication of Penicillium cheese fungi]. (2020) pubmed