Literature DB >> 478398

Mycophenolic acid in marketed cheeses.

P Lafont, M G Siriwardana, I Combemale, J Lafont.   

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Year:  1979        PMID： 478398     DOI： 10.1016/0015-6264(79)90214-1

Source DB:  PubMed          Journal:  Food Cosmet Toxicol        ISSN： 0015-6264


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  4 in total

1.  Incorporating microorganisms into polymer layers provides bioinspired functional living materials.

Authors:  Lukas C Gerber; Fabian M Koehler; Robert N Grass; Wendelin J Stark
Journal:  Proc Natl Acad Sci U S A       Date:  2011-12-22       Impact factor: 11.205

2.  Strain-Specific Synthesis of Mycophenolic Acid by Penicillium roqueforti in Blue-Veined Cheese.

Authors:  G Engel; K E von Milczewski; D Prokopek; M Teuber
Journal:  Appl Environ Microbiol       Date:  1982-05       Impact factor: 4.792

3.  Optimization of submerged fermentation conditions for immunosuppressant mycophenolic acid production by Penicillium roqueforti isolated from blue-molded cheeses: enhanced production by ultraviolet and gamma irradiation.

Authors:  Ahmed A Ismaiel; Ashraf S Ahmed; El-Sayed R El-Sayed
Journal:  World J Microbiol Biotechnol       Date:  2014-06-14       Impact factor: 3.312

4.  Identification and Functional Analysis of the Mycophenolic Acid Gene Cluster of Penicillium roqueforti.

Authors:  Abdiel Del-Cid; Carlos Gil-Durán; Inmaculada Vaca; Juan F Rojas-Aedo; Ramón O García-Rico; Gloria Levicán; Renato Chávez
Journal:  PLoS One       Date:  2016-01-11       Impact factor: 3.240
  4 in total

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