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Food Microbiology|December 29, 2011
The biosynthesis of ochratoxin A by Penicillium as one mechanism for adaptation to NaCl rich foodsMarkus Schmidt-Heydt, Eva Graf, Dominic Stoll, et al.
International Journal of Food Microbiology|July 12, 2016
Arginine acts as an inhibitor of the biosynthesis of several mycotoxinsNajim Touhami, Katharina Buhl, Markus Schmidt-Heydt, et al.
Fetal Diagnosis and Therapy|June 13, 2009
mRNA of placental origin in maternal serum of women with normal and preeclamptic pregnanciesMarkus Schmidt, Barbara Hoffmann, Rainer Kimmig, et al.
Mycotoxin Research|April 23, 2013
Influence of light on ochratoxin biosynthesis by PenicilliumMarkus Schmidt-Heydt, Heiko Bode, Frank Raupp, et al.
International Journal of Food Microbiology|September 15, 2007
Physiological relationship between food preservatives, environmental factors, ochratoxin and otapksPV gene expression by Penicillium verrucosumMarkus Schmidt-Heydt, Esther Baxter, Rolf Geisen, et al.
International Journal of Food Microbiology|October 4, 2014
Oxidative stress induces the biosynthesis of citrinin by Penicillium verrucosum at the expense of ochratoxinMarkus Schmidt-Heydt, Dominic Stoll, Peter Schütz, et al.
Mycotoxin Research|April 23, 2013
A strain of Fusarium kyushuense is able to produce aflatoxin B1 and G 1Markus Schmidt-Heydt, Sabine Häckel, Corinna E Rüfer, et al.
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