Effect of allyl isothiocyanate on transcriptional profile, aflatoxin synthesis, and Aspergillus flavus growth

Author:

Nazareth Tiago de Melo,Alonso-Garrido Manuel,Stanciu Oana,Mañes Jordi,Manyes Lara,Meca Giuseppe

Funder

Ministry of Economy and Competitiveness

Generalitat Valenciana Prometeo

Brazilian National Council for Scientific and Technological Development

Publisher

Elsevier BV

Subject

Food Science

Reference65 articles.

1. Occurrence, toxicity, and analysis of major mycotoxins in food;Alshannaq;International Journal of Environmental Research and Public Health,2017

2. 3 Genetics, Biosynthesis, and Regulation of Aflatoxins and other Aspergillus flavus Secondary Metabolites;Amaike,2013

3. Molecular mechanisms of Aspergillus flavus secondary metabolism and development;Amare;Fungal Genetics and Biology,2014

4. Antifungal activity of gaseous allyl, benzyl and phenyl isothiocyanate in vitro and their use for fumonisins reduction in bread;Azaiez;Food Control,2013

5. VeA is associated with the response to oxidative stress in the aflatoxin producer Aspergillus flavus;Baidya;Eukaryotic Cell,2014

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