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Association of fungal genera from spoiled processed foods with physicochemical food properties and processing conditions

  • Published:2019-10 Issue: Volume:83 Page:211-218
  • ISSN:0740-0020
  • Container-title:Food Microbiology
  • language:en
  • Short-container-title:Food Microbiology

Author:

Snyder Abigail B.,Churey John J.,Worobo Randy W.

Funder

Engaged Cornell Grant Program, Cornell University

Cornell Statistical Consulting Unit

Publisher

Elsevier BV

Subject

Microbiology,Food Science

Reference33 articles.

1. Mould contamination and the influence of water activity and temperature on mycotoxin production be two Aspergilli in melon seed;Adebajo;Nahrung,1994

2. Illumina MiSeq sequencing analysis of fungal diversity in stored dates;Al-Bulushi;BMC Microbiol.,2017

3. Survival of paecilomyces niveus in apple juice concentrate made from fruit with paecilomyces rot;Biango-Daniels;J. Food Prot.,2018

4. Detection and identification of xerophilic fungi in Belgian chocolate confectionary factories;De Clercq;Food Microbiol.,2015

5. Conditions that regulate the growth of moulds inoculated into bottled mineral water;Criado;Int. J.Food Microbiol.,2005

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