Impact of non-selective fungicides on the growth and production of ochratoxin A byAspergillus ochraceusandA. carbonariusin barley-based medium-Reference-Cited by-同舟云学术

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Impact of non-selective fungicides on the growth and production of ochratoxin A byAspergillus ochraceusandA. carbonariusin barley-based medium

Published:2010-12-02 Issue:1 Volume:28 Page:86-97
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Mateo Eva M.¹,Valle-Algarra F.M.¹,Mateo-Castro R.¹,Jiménez M.¹

Affiliation:

1. a Dep. de Microbiología y Ecología , Universitat de València , Dr. Moliner 50, E-46100 Burjassot , Valencia , Spain

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2010.529621

Reference56 articles.

1. Mycoflora of South African Barley and Malt

2. The use of HACCP in the control of mycotoxins: the case of cereals

3. Associated field mycobiota on malt barley

4. Use of high inoculum for early metabolic signalling and rapid susceptibility testing of Aspergillus species

5. Influence of ecophysiological factors on growth, lag phase and ochratoxin A production by Aspergillus niger aggregate strains in irradiated corn grains

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2. Potential impact of engineered silver nanoparticles in the control of aflatoxins, ochratoxin A and the main aflatoxigenic and ochratoxigenic species affecting foods;Food Control;2019-07

3. HeucheraCreme Brulee and Mahogany Medicinal Value under Water Stress and Oligosaccharide (COS) Treatment;Evidence-Based Complementary and Alternative Medicine;2019-02-17

4. Risk management of ochratoxigenic fungi and ochratoxin A in maize grains by bioactive EVOH films containing individual components of some essential oils;International Journal of Food Microbiology;2018-03

5. Selected plant essential oils and their main active components, a promising approach to inhibit aflatoxigenic fungi and aflatoxin production in food;Food Additives & Contaminants: Part A;2018-01-17

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