Microbial toxins in fermented foods: health implications and analytical techniques for detection-Reference-Cited by-同舟云学术

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Microbial toxins in fermented foods: health implications and analytical techniques for detection

Published:2022-11-23 Issue:4 Volume:30 Page:523-537
ISSN:2224-6614
Container-title:Journal of Food and Drug Analysis
language:en
Short-container-title:Journal of Food and Drug Analysis

Author:

Fayyaz Khadijah,Nawaz Asad,Olaimat Amin N.,Akram Kashif,Farooq Umar,Fatima Mehreen,Siddiqui Shahida Anusha,Rana Insha Shakeel,Mahnoor Mahnoor,Shahbaz Hafiz Muhammad

Publisher

The Journal of Food and Drug Analysis (JFDA), Food and Drug Administration, Taiwan (TFDA)

Subject

Pharmacology,Food Science

Cited by 11 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Fermentation's pivotal role in shaping the future of plant-based foods: An integrative review of fermentation processes and their impact on sensory and health benefits;Applied Food Research;2024-12

2. Deciphering contaminants and toxins in fermented food for enhanced human health safeguarding;Comprehensive Reviews in Food Science and Food Safety;2024-08-21

3. Fermentation-mediated sustainable development and improvement of quality of plant-based foods: from waste to a new food;Systems Microbiology and Biomanufacturing;2024-07-09

4. Fermented beverages among indigenous Latin American societies;Frontiers in Sustainable Food Systems;2024-06-13

5. In vitro co-culture of Clostridium scindens with primary human colonic epithelium protects the epithelium against Staphylococcus aureus;Frontiers in Bioengineering and Biotechnology;2024-04-12

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