Control of toxigenic Aspergillus spp. in dried figs by volatile organic compounds (VOCs) from antagonistic yeasts-Reference-Cited by-同舟云学术

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Control of toxigenic Aspergillus spp. in dried figs by volatile organic compounds (VOCs) from antagonistic yeasts

Published:2022-09 Issue: Volume:376 Page:109772
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Galván Ana Isabel,Hernández Alejandro,Córdoba María de Guía,Martín Alberto,Serradilla Manuel Joaquín,López-Corrales Margarita,Rodríguez Alicia

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference59 articles.

1. Survey of mycotoxins in dates and dried fruits from tunisian and spanish markets;Azaiez;Food Control,2015

2. Investigation of aflatoxins levels in commercial dried figs from western Turkey;Bakirci;Int. Food Res. J.,2020

3. Incidence of ochratoxin a in dried fruits and co-occurrence with aflatoxins in dried figs;Bircan;Food Chem. Toxicol.,2009

4. Suppression of aflatoxin biosynthesis in aspergillus flavus by 2-phenylethanol is associated with stimulated growth and decreased degradation of branched-chain amino acids;Chang;Toxins (Basel),2015

5. Volatile organic compounds (VOCs) produced by biocontrol yeasts;Contarino;Food Microbiol.,2019

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3. Bioactive volatiles of brewer's yeasts: Antifungal action of compounds produced during wort fermentation on Aspergillus sp.;International Journal of Food Microbiology;2024-06

4. An electronic nose system supported by machine learning techniques for rapid detection of aspergillus flavus in pistachio;Journal of Food Measurement and Characterization;2024-05-18

5. Inhibitory Effect and Potential Antagonistic Mechanism of Isolated Epiphytic Yeasts against Botrytis cinerea and Alternaria alternata in Postharvest Blueberry Fruits;Foods;2024-04-26

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