Mycophenolic acid in marketed cheeses

Food and Cosmetics Toxicology

Volumn 17, Issue 2, 1979, Pages 147-149

  Lafont, P ^a   Siriwardana, M G ^a   Combemale, I ^a   Lafont, J ^a  

^a INSERM   (France)

Author keywords

[No Author keywords available]

Indexed keywords

MYCOPHENOLIC ACID;

CHEESE; FOOD CONTAMINATION; FUNGUS; IN VITRO STUDY; PENICILLIUM ROQUEFORTI; THEORETICAL STUDY;

CHEESE; CHROMATOGRAPHY, THIN LAYER; FOOD CONTAMINATION; FOOD MICROBIOLOGY; MYCOPHENOLIC ACID; PENICILLIUM;

EID: 0018762843     PISSN: 00156264     EISSN: None     Source Type: Journal    
DOI: 10.1016/0015-6264(79)90214-1     Document Type: Article

References (14)

1. Long-term toxicity study of mycophenolic acid in rabbits
2. Phytotoxic compounds produced by Fusarium equiseti
3. Antibiotics from Penicillia
4. Mycophenolic acid, an antibiotic from Penicillium brevi-compactum Dierckx
5. The inhibition of nucleic acid synthesis by mycophenolic acid
6. Richerche bacteriologiche e chimiche sulle alterazoni del maîs
7. Lack of effect on cyclic GMP content of cells treated with mycophenolic acid
8. Production of mycophenolic acid by Penicillium roqueforti strains
9. The taxonomy of Penicillium species from fermented cheeses
10. Analysis of blue cheese for Roquefortine and other alkaloids from Penicillium roqueforti
11. A procedure for rapid recovery of aflatoxins from cheese and other foods
12. Metabolism and biochemistry of mycophenolic acid
13. Fermentation isolation and biological properties of mycophenolic acid
14. Miscellaneous Penicillium toxins