The impact of water and temperature interactions on lag phase, growth and potential ochratoxin A production by two new species, Aspergillus aculeatinus and A. sclerotiicarbonarius, on a green coffee-based medium
Author:
Publisher
Elsevier BV
Subject
General Medicine,Microbiology,Food Science
Reference22 articles.
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2. Growth and ochratoxin A production by Aspergillus niger group strains in coffee beans in relation to environmental factors;Astoreca;World Mycotoxin J.,2010
3. Toxigenic fungi associated with processed (green) coffee beans (Coffea arabica L.);Batista;Int. J. Food Microbiol.,2003
4. Influence of water activity and temperature on growth of isolates of Aspergillus section Nigri obtained from grapes;Belli;Int. J. Food Microbiol.,2004
5. Survey of Vietnamese coffee beans for the presence of ochratoxigenic aspergilli;Ilic;Mycopathologia,2007
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2. Growth of Fungal Cells and the Production of Mycotoxins;Cell Growth;2020-03-04
3. Effect of Spanish smoked paprika “Pimentón de La Vera” on control of ochratoxin A and aflatoxins production on a dry-cured meat model system;International Journal of Food Microbiology;2019-11
4. Influence of temperature and water activity on Ochratoxin A production by Aspergillus strain in coffee south of Minas Gerais/Brazil;LWT;2019-03
5. Evaluation of the effects of temperature on processed coffee beans in the presence of fungi and ochratoxin A;Journal of Food Safety;2018-12-02
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