Mycobiota and toxigenic Aspergillus flavus associated with developing cardamom and pepper
Author:
Publisher
Elsevier BV
Subject
Plant Science,Genetics,Ecology, Evolution, Behavior and Systematics,Biotechnology
Reference10 articles.
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3. The occurrence of Aflatoxin producing strains of Aspergillus flavus in the mould floras of ground spices;Flanningan;Journal of Applied Bacteriology,1976
4. Aspergillus parasiticus growth and aflatoxin production on black and white pepper and the inhibitory action of their chemical constituents;Madhyasta;Applied and Environmental Microbiology,1984
5. Aflatoxin like fluorescent substances in spices;Madhyasta;Journal of Food Safety,1985
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1. Mycobiota, Total Aflatoxins and Ochratoxin A of Cardamom Pods;Food Science and Technology Research;2018
2. Co-occurrence of multiple mycotoxins in dry chilli (Capsicum annum L.) samples from the markets of Sri Lanka and Belgium;Food Control;2014-12
3. Mycological quality and mycotoxin contamination of Sri Lankan peppers (Piper nigrum L.) and subsequent exposure assessment;Food Control;2014-07
4. Mycotoxigenic molds in spices from Macedonian stores;Zbornik Matice srpske za prirodne nauke;2011
5. Contamination of common spices in Saudi Arabia markets with potential mycotoxin-producing fungi;Saudi Journal of Biological Sciences;2010-04
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