Application of PCR-DGGE to the study of dynamics and biodiversity of yeasts and potentially OTA producing fungi during coffee processing-Reference-Cited by-同舟云学术

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Application of PCR-DGGE to the study of dynamics and biodiversity of yeasts and potentially OTA producing fungi during coffee processing

Published:2013-12 Issue:2 Volume:34 Page:466-471
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Durand Noël,El Sheikha Aly F.,Suarez-Quiros Mirna-Leonor,Oscar Gonzales-Rios,Nganou Nadège D.,Fontana-Tachon Angelique,Montet Didier

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference40 articles.

1. Biodegradation of ochratoxin a for food and feed decontamination;Abrunhosa;Toxins,2010

2. Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process;Ampe;International Journal of Food Microbiology,2000

3. Ocratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods;Batista;Food Control,2009

4. Isolation of epiphytic yeast with potential for biocontrol of Aspergillus carbonarius and A. niger on grape;Bleve;International Journal of Food Microbiology,2006

5. Industrial storage of Robusta coffee under tropical conditions and its impact on raw material quality and ochratoxin A content;Bucheli;Journal of Agricultural and Food Chemistry,1998

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5. Molecular, Chemical, and Sensory Attributes Fingerprinting of Self-Induced Anaerobic Fermented Coffees from Different Altitudes and Processing Methods;Foods;2022-12-07

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