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Refinado por: assunto: Aspergillus remover Nome da Publicação: International Journal Of Food Microbiology remover
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1
Aspergillus, Penicillium and Cladosporium species associated with dried date fruits collected in the Perugia (Umbria, Central Italy) market
Aspergillus, Penicillium and Cladosporium species associated with dried date fruits collected in the Perugia (Umbria, Central Italy) market
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Aspergillus, Penicillium and Cladosporium species associated with dried date fruits collected in the Perugia (Umbria, Central Italy) market

Quaglia, Mara ; Santinelli, Marina ; Sulyok, Michael ; Onofri, Andrea ; Covarelli, Lorenzo ; Beccari, Giovanni

International journal of food microbiology, 2020-06, Vol.322, p.108585-108585, Article 108585 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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2
Fungal community associated with fermentation and storage of Fuzhuan brick-tea
Fungal community associated with fermentation and storage of Fuzhuan brick-tea
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Fungal community associated with fermentation and storage of Fuzhuan brick-tea

Xu, Aiqing ; Wang, Yuanliang ; Wen, Jieyu ; Liu, Ping ; Liu, Ziyin ; Li, Zongjun

International journal of food microbiology, 2011-03, Vol.146 (1), p.14-22 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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3
Mycobiota in Chilean chilli Capsicum annuum L. used for production of Merkén
Mycobiota in Chilean chilli Capsicum annuum L. used for production of Merkén
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Mycobiota in Chilean chilli Capsicum annuum L. used for production of Merkén

Costa, Jéssica ; Rodríguez, Rodrigo ; Santos, Carla ; Soares, Célia ; Lima, Nelson ; Santos, Cledir

International journal of food microbiology, 2020-12, Vol.334, p.108833-108833, Article 108833 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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4
Characterization of Aspergilli from dried red chilies (Capsicum spp.): Insights into the etiology of aflatoxin contamination
Characterization of Aspergilli from dried red chilies (Capsicum spp.): Insights into the etiology of aflatoxin contamination
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Characterization of Aspergilli from dried red chilies (Capsicum spp.): Insights into the etiology of aflatoxin contamination

Singh, Pummi ; Cotty, Peter J.

International journal of food microbiology, 2019-01, Vol.289, p.145-153 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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5
The microbial ecology of wine grape berries
The microbial ecology of wine grape berries
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The microbial ecology of wine grape berries

Barata, A. ; Malfeito-Ferreira, M. ; Loureiro, V.

International journal of food microbiology, 2012-02, Vol.153 (3), p.243-259 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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6
Efficacy of chemically characterized Piper betle L. essential oil against fungal and aflatoxin contamination of some edible commodities and its antioxidant activity
Efficacy of chemically characterized Piper betle L. essential oil against fungal and aflatoxin contamination of some edible commodities and its antioxidant activity
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Efficacy of chemically characterized Piper betle L. essential oil against fungal and aflatoxin contamination of some edible commodities and its antioxidant activity

Prakash, Bhanu ; Shukla, Ravindra ; Singh, Priyanka ; Kumar, Ashok ; Mishra, Prashant Kumar ; Dubey, Nawal Kishore

International journal of food microbiology, 2010-08, Vol.142 (1), p.114-119 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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7
The effect of storage time and agroecological zone on mould incidence and aflatoxin contamination of maize from traders in Uganda
The effect of storage time and agroecological zone on mould incidence and aflatoxin contamination of maize from traders in Uganda
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The effect of storage time and agroecological zone on mould incidence and aflatoxin contamination of maize from traders in Uganda

Kaaya, Archileo Natigo ; Kyamuhangire, William

International journal of food microbiology, 2006-08, Vol.110 (3), p.217-223 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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8
A proteomic investigation of Aspergillus carbonarius exposed to yeast volatilome or to its major component 2-phenylethanol reveals major shifts in fungal metabolism
A proteomic investigation of Aspergillus carbonarius exposed to yeast volatilome or to its major component 2-phenylethanol reveals major shifts in fungal metabolism
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A proteomic investigation of Aspergillus carbonarius exposed to yeast volatilome or to its major component 2-phenylethanol reveals major shifts in fungal metabolism

Tilocca, Bruno ; Balmas, Virgilio ; Hassan, Zahoor Ul ; Jaoua, Samir ; Migheli, Quirico

International journal of food microbiology, 2019-10, Vol.306, p.108265, Article 108265 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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9
Characterizing fungal communities in medicinal and edible Cassiae Semen using high-throughput sequencing
Characterizing fungal communities in medicinal and edible Cassiae Semen using high-throughput sequencing
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Characterizing fungal communities in medicinal and edible Cassiae Semen using high-throughput sequencing

Guo, Mengyue ; Jiang, Wenjun ; Yang, Meihua ; Dou, Xiaowen ; Pang, Xiaohui

International journal of food microbiology, 2020-04, Vol.319, p.108496, Article 108496 [Periódico revisado por pares]

Netherlands: Elsevier B.V

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10
Evaluation of Chenopodium ambrosioides oil as a potential source of antifungal, antiaflatoxigenic and antioxidant activity
Evaluation of Chenopodium ambrosioides oil as a potential source of antifungal, antiaflatoxigenic and antioxidant activity
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Evaluation of Chenopodium ambrosioides oil as a potential source of antifungal, antiaflatoxigenic and antioxidant activity

Kumar, Rajesh ; Mishra, Ajay Kumar ; Dubey, N.K. ; Tripathi, Y.B.

International journal of food microbiology, 2007-04, Vol.115 (2), p.159-164 [Periódico revisado por pares]

Amsterdam: Elsevier B.V

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