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Štětičkovec camembertský (Czech Wikipedia)

Analysis of information sources in references of the Wikipedia article "Štětičkovec camembertský" in Czech language version.

refsWebsite
Global rank Czech rank
12doi.org
2nd place
4th place
5worldcat.org
5th place
3rd place
4elsevier.com
610th place
203rd place
2sciencedirect.com
149th place
80th place
2nih.gov
4th place
8th place
1laktoscollection.cz
low place
4,109th place

doi.org

doi.org

  • ROPARS, Jeanne; CRUAUD, Corinne Cruaud; LACOSTE, Sandrine. A taxonomic and ecological overview of cheese fungi. International Journal of Food Microbiology. 2012-04-16, roč. 155, čís. 3, s. 199–210. Dostupné online [cit. 2021-05-20]. ISSN 0168-1605. doi:10.1016/j.ijfoodmicro.2012.02.005. (anglicky) 
  • GIBBONS, John G. How to Train Your Fungus. mBio. 2019-12-24, roč. 10, čís. 6. PMID: 31848293. ISSN 2150-7511. doi:10.1128/mBio.03031-19. PMID 31848293. (anglicky) 
  • ABBAS, A.; DOBSON, A.D.W. Yeasts and Molds | Penicillium camemberti.Chybí název periodika! 2011-01-01, s. 776–779. doi:10.1016/B978-0-12-374407-4.00364-2. (anglicky) 
  • LECLERCQ-PERLAT, M.-N. Cheese | Camembert, Brie, and Related Varieties.Chybí název periodika! 2011-01-01, s. 773–782. doi:10.1016/B978-0-12-374407-4.00091-1. (anglicky) 
  • VISAGIE, C.M.; HOUBRAKEN, J.; FRISVAD, J.C. Identification and nomenclature of the genus Penicillium. Studies in Mycology. 2014-06, roč. 78, s. 343–371. Dostupné online [cit. 2021-05-20]. doi:10.1016/j.simyco.2014.09.001. PMID 25505353. (anglicky) 
  • KALAI, Safaa; ANZALA, Lexane; BENSOUSSAN, Maurice. Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roqueforti conidia. International Journal of Food Microbiology. 2017-01-02, roč. 240, s. 124–130. Dostupné online [cit. 2021-05-20]. ISSN 0168-1605. doi:10.1016/j.ijfoodmicro.2016.03.024. (anglicky) 
  • SINGH NIGAM, Poonam; SINGH, Anoop. METABOLIC PATHWAYS | Production of Secondary Metabolites – Fungi.Chybí název periodika! 2014-01-01, s. 570–578. doi:10.1016/B978-0-12-384730-0.00202-0. (anglicky) 
  • HYMERY, Nolwenn; VASSEUR, Valérie; COTON, Monika. Filamentous Fungi and Mycotoxins in Cheese: A Review. Comprehensive Reviews in Food Science and Food Safety. 2014-06-21, roč. 13, čís. 4, s. 437–456. Dostupné online [cit. 2021-05-20]. ISSN 1541-4337. doi:10.1111/1541-4337.12069. 
  • LE DRÉAN, G.; MOUNIER, J.; VASSEUR, V. Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese. International Journal of Food Microbiology. 2010-03, roč. 138, čís. 1–2, s. 100–107. Dostupné online [cit. 2021-05-26]. doi:10.1016/j.ijfoodmicro.2009.12.013. (anglicky) 
  • BERNÁLDEZ, Victoria; CÓRDOBA, Juan J.; RODRÍGUEZ, Mar. Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”. Food Control. 2013-07, roč. 32, čís. 1, s. 69–76. Dostupné online [cit. 2021-05-26]. doi:10.1016/j.foodcont.2012.11.018. (anglicky) 
  • BRUNA, José M.; HIERRO, Eva M.; DE LA HOZ, Lorenzo. Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages. International Journal of Food Microbiology. 2003-08, roč. 85, čís. 1–2, s. 111–125. Dostupné online [cit. 2021-05-26]. doi:10.1016/S0168-1605(02)00505-6. (anglicky) 

dx.doi.org

  • HYMERY, Nolwenn; VASSEUR, Valérie; COTON, Monika. Filamentous Fungi and Mycotoxins in Cheese: A Review. Comprehensive Reviews in Food Science and Food Safety. 2014-06-21, roč. 13, čís. 4, s. 437–456. Dostupné online [cit. 2021-05-20]. ISSN 1541-4337. doi:10.1111/1541-4337.12069. 

elsevier.com

linkinghub.elsevier.com

  • VISAGIE, C.M.; HOUBRAKEN, J.; FRISVAD, J.C. Identification and nomenclature of the genus Penicillium. Studies in Mycology. 2014-06, roč. 78, s. 343–371. Dostupné online [cit. 2021-05-20]. doi:10.1016/j.simyco.2014.09.001. PMID 25505353. (anglicky) 
  • LE DRÉAN, G.; MOUNIER, J.; VASSEUR, V. Quantification of Penicillium camemberti and P. roqueforti mycelium by real-time PCR to assess their growth dynamics during ripening cheese. International Journal of Food Microbiology. 2010-03, roč. 138, čís. 1–2, s. 100–107. Dostupné online [cit. 2021-05-26]. doi:10.1016/j.ijfoodmicro.2009.12.013. (anglicky) 
  • BERNÁLDEZ, Victoria; CÓRDOBA, Juan J.; RODRÍGUEZ, Mar. Effect of Penicillium nalgiovense as protective culture in processing of dry-fermented sausage “salchichón”. Food Control. 2013-07, roč. 32, čís. 1, s. 69–76. Dostupné online [cit. 2021-05-26]. doi:10.1016/j.foodcont.2012.11.018. (anglicky) 
  • BRUNA, José M.; HIERRO, Eva M.; DE LA HOZ, Lorenzo. Changes in selected biochemical and sensory parameters as affected by the superficial inoculation of Penicillium camemberti on dry fermented sausages. International Journal of Food Microbiology. 2003-08, roč. 85, čís. 1–2, s. 111–125. Dostupné online [cit. 2021-05-26]. doi:10.1016/S0168-1605(02)00505-6. (anglicky) 

laktoscollection.cz

  • KOPÁČEK, Jiří; LIKLER, Ladislav; ŠTEMBERK, Jaroslav. Camembert z Normandie a Sedlčanský Hermelín. Sběratel [online]. Povltavské mlékárny a.s. Sedlčany, 2007-08-13 [cit. 2021-05-27]. Dostupné online. 

nih.gov

ncbi.nlm.nih.gov

sciencedirect.com

  • ROPARS, Jeanne; CRUAUD, Corinne Cruaud; LACOSTE, Sandrine. A taxonomic and ecological overview of cheese fungi. International Journal of Food Microbiology. 2012-04-16, roč. 155, čís. 3, s. 199–210. Dostupné online [cit. 2021-05-20]. ISSN 0168-1605. doi:10.1016/j.ijfoodmicro.2012.02.005. (anglicky) 
  • KALAI, Safaa; ANZALA, Lexane; BENSOUSSAN, Maurice. Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roqueforti conidia. International Journal of Food Microbiology. 2017-01-02, roč. 240, s. 124–130. Dostupné online [cit. 2021-05-20]. ISSN 0168-1605. doi:10.1016/j.ijfoodmicro.2016.03.024. (anglicky) 

worldcat.org