Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption-Reference-Cited by-同舟云学术

Unveiling ochratoxin A and ochratoxigenic fungi in Brazilian artisanal Cheeses: Insights from production to consumption

Published:2024-05 Issue: Volume:183 Page:114214
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Marcelão Caio V.P.,Souza Mariana C.,Silva Josué J.,Couto Fabiana Aparecida,Lacorte Gustavo Augusto,Pinto Uelinton M.,Maffei Juliana T.,Zacarchenco Patrícia B.,Iamanaka Beatriz T.,Taniwaki Marta H.

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado de São Paulo

Publisher

Elsevier BV

Reference34 articles.

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3. Influence of abiotic parameters on ochratoxin a production by a Penicillium nordicum strain in dry-cured meat model systems;Battilani;Food Control,2010

4. Aspergillus and ochratoxin a in Latin America;Chiotta;Microbes in Food and Health,2016

5. Ochratoxigenic fungi and ochratoxin a in cocoa during farm processing;Copetti;International Journal of Food Microbiology,2010

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1. Occurrence of ochratoxin A in cocoa beans and bean-to-bar chocolates;Brazilian Journal of Microbiology;2024-07-15