Penicillium camemberti (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Penicillium camemberti" in English language version.

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9nih.gov

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6doi.org

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4harvard.edu

18^th place

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2mycobank.org

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8,331^st place

2books.google.com

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1washingtonpost.com

34^th place

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1archive.org

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1cnrs.fr

2,402^nd place

5,549^th place

1semanticscholar.org

11^th place

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archive.org

Thom C. (1906). "Fungi in cheese ripening; Camembert and Roquefort". U.S.D.A. Bureau of Animal Industry Bulletin. 82: 1–39 (see p. 33).

books.google.com

Helweg, Richard (2010). The Complete Guide to Making Cheese, Butter, and Yogurt at Home: Everything You Need to Know Explained Simply. Atlantic Publishing Company. pp. 148–149. ISBN 9781601383556.
Michelson, Patricia (2010). Cheese: Exploring Taste and Tradition. Gibbs Smith. p. 12. ISBN 9781423606512. Retrieved September 12, 2013.

cnrs.fr

news.cnrs.fr

Harmi, Mehdi (January 16, 2024). "French cheese under threat". CNRS News.

doi.org

Dréan, G. Le; Mounier, J.; Vasseur, V.; Arzur, D.; Habrylo, O.; Barbier, G. (31 March 2010). "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. 136 (1–2): 100–107. doi:10.1016/j.ijfoodmicro.2009.12.013. PMID 20060187.
Ropars, J; Didiot, E; Rodríguez de la Vega, RC; Bennetot, B; Coton, M; Poirier, E; Coton, E; Snirc, A; Le Prieur, S; Giraud, T (16 November 2020). "Domestication of the Emblematic White Cheese-Making Fungus Penicillium camemberti and Its Diversification into Two Varieties". Current Biology. 30 (22): 4441–4453.e4. Bibcode:2020CBio...30E4441R. doi:10.1016/j.cub.2020.08.082. PMID 32976806.
Cheeseman K, Ropars J, Renault P, et al. (2014). "Multiple recent horizontal transfers of a large genomic region in cheese making fungi". Nature Communications. 5: 2876. Bibcode:2014NatCo...5.2876C. doi:10.1038/ncomms3876. PMC 3896755. PMID 24407037.
Polonelli, L.; Morace, G.; Rosa, R.; Castagnola, M.; Frisvad, J.C. (1987). "Antigenic characterization of Penicillium camemberti and related common cheese contaminants". American Society for Microbiology. 53 (4): 872–878. Bibcode:1987ApEnM..53..872P. doi:10.1128/AEM.53.4.872-878.1987. PMC 203771. PMID 3579286.
Bars, J. Le (1979). "Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese". American Society for Microbiology. 38 (6): 1052–1055. Bibcode:1979ApEnM..38.1052L. doi:10.1128/aem.38.6.1052-1055.1979. PMC 291243. PMID 526014. S2CID 40015269.
Bruna, José M.; Hierro, Eva M.; de la Hoz, Lorenzo; Mottram, Donald S.; Fernández, Manuela; Ordóñez, Juan A. (15 August 2003). "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. 85 (1–2): 111–125. doi:10.1016/s0168-1605(02)00505-6. PMID 12810276.

harvard.edu

ui.adsabs.harvard.edu

Ropars, J; Didiot, E; Rodríguez de la Vega, RC; Bennetot, B; Coton, M; Poirier, E; Coton, E; Snirc, A; Le Prieur, S; Giraud, T (16 November 2020). "Domestication of the Emblematic White Cheese-Making Fungus Penicillium camemberti and Its Diversification into Two Varieties". Current Biology. 30 (22): 4441–4453.e4. Bibcode:2020CBio...30E4441R. doi:10.1016/j.cub.2020.08.082. PMID 32976806.
Cheeseman K, Ropars J, Renault P, et al. (2014). "Multiple recent horizontal transfers of a large genomic region in cheese making fungi". Nature Communications. 5: 2876. Bibcode:2014NatCo...5.2876C. doi:10.1038/ncomms3876. PMC 3896755. PMID 24407037.
Polonelli, L.; Morace, G.; Rosa, R.; Castagnola, M.; Frisvad, J.C. (1987). "Antigenic characterization of Penicillium camemberti and related common cheese contaminants". American Society for Microbiology. 53 (4): 872–878. Bibcode:1987ApEnM..53..872P. doi:10.1128/AEM.53.4.872-878.1987. PMC 203771. PMID 3579286.
Bars, J. Le (1979). "Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese". American Society for Microbiology. 38 (6): 1052–1055. Bibcode:1979ApEnM..38.1052L. doi:10.1128/aem.38.6.1052-1055.1979. PMC 291243. PMID 526014. S2CID 40015269.

mycobank.org

"Penicillium camemberti Thom, U.S.D.A. Bureau of Animal Industry Bulletin, 82: 33, 1906". MycoBank. International Mycological Association. Retrieved 2013-09-12.
MycoBank: https://www.mycobank.org/page/Name%20details%20page/18729, https://www.mycobank.org/page/Name%20details%20page/18590, https://www.mycobank.org/page/Name%20details%20page/51589

nih.gov

pubmed.ncbi.nlm.nih.gov

Dréan, G. Le; Mounier, J.; Vasseur, V.; Arzur, D.; Habrylo, O.; Barbier, G. (31 March 2010). "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. 136 (1–2): 100–107. doi:10.1016/j.ijfoodmicro.2009.12.013. PMID 20060187.
Ropars, J; Didiot, E; Rodríguez de la Vega, RC; Bennetot, B; Coton, M; Poirier, E; Coton, E; Snirc, A; Le Prieur, S; Giraud, T (16 November 2020). "Domestication of the Emblematic White Cheese-Making Fungus Penicillium camemberti and Its Diversification into Two Varieties". Current Biology. 30 (22): 4441–4453.e4. Bibcode:2020CBio...30E4441R. doi:10.1016/j.cub.2020.08.082. PMID 32976806.
Cheeseman K, Ropars J, Renault P, et al. (2014). "Multiple recent horizontal transfers of a large genomic region in cheese making fungi". Nature Communications. 5: 2876. Bibcode:2014NatCo...5.2876C. doi:10.1038/ncomms3876. PMC 3896755. PMID 24407037.
Polonelli, L.; Morace, G.; Rosa, R.; Castagnola, M.; Frisvad, J.C. (1987). "Antigenic characterization of Penicillium camemberti and related common cheese contaminants". American Society for Microbiology. 53 (4): 872–878. Bibcode:1987ApEnM..53..872P. doi:10.1128/AEM.53.4.872-878.1987. PMC 203771. PMID 3579286.
Bars, J. Le (1979). "Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese". American Society for Microbiology. 38 (6): 1052–1055. Bibcode:1979ApEnM..38.1052L. doi:10.1128/aem.38.6.1052-1055.1979. PMC 291243. PMID 526014. S2CID 40015269.
Bruna, José M.; Hierro, Eva M.; de la Hoz, Lorenzo; Mottram, Donald S.; Fernández, Manuela; Ordóñez, Juan A. (15 August 2003). "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. 85 (1–2): 111–125. doi:10.1016/s0168-1605(02)00505-6. PMID 12810276.

ncbi.nlm.nih.gov

Cheeseman K, Ropars J, Renault P, et al. (2014). "Multiple recent horizontal transfers of a large genomic region in cheese making fungi". Nature Communications. 5: 2876. Bibcode:2014NatCo...5.2876C. doi:10.1038/ncomms3876. PMC 3896755. PMID 24407037.
Polonelli, L.; Morace, G.; Rosa, R.; Castagnola, M.; Frisvad, J.C. (1987). "Antigenic characterization of Penicillium camemberti and related common cheese contaminants". American Society for Microbiology. 53 (4): 872–878. Bibcode:1987ApEnM..53..872P. doi:10.1128/AEM.53.4.872-878.1987. PMC 203771. PMID 3579286.
Bars, J. Le (1979). "Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese". American Society for Microbiology. 38 (6): 1052–1055. Bibcode:1979ApEnM..38.1052L. doi:10.1128/aem.38.6.1052-1055.1979. PMC 291243. PMID 526014. S2CID 40015269.

semanticscholar.org

api.semanticscholar.org

Bars, J. Le (1979). "Cyclopiazonic acid production by Penicillium camemberti Thom and natural occurrence of this mycotoxin in cheese". American Society for Microbiology. 38 (6): 1052–1055. Bibcode:1979ApEnM..38.1052L. doi:10.1128/aem.38.6.1052-1055.1979. PMC 291243. PMID 526014. S2CID 40015269.

washingtonpost.com

Wolke, Robert L. "Cheese Course". Washington Post. Retrieved 25 July 2014.