about
Zearalenone and Its Derivatives α-Zearalenol and β-Zearalenol Decontamination by Saccharomyces cerevisiae Strains Isolated from Bovine Forage.Aspergillus ibericus: a new species of section Nigri isolated from grapes.Multilocus sequence identification of Penicillium species in cork bark during plank preparation for the manufacture of stoppers.Filamentous fungal characterizations by matrix-assisted laser desorption/ionization time-of-flight mass spectrometry.Species identification of Aspergillus section Flavi isolates from Portuguese almonds using phenotypic, including MALDI-TOF ICMS, and molecular approaches.Three new species of Aspergillus section Flavi isolated from almonds and maize in Portugal.Biodegradation of ochratoxin A by Pediococcus parvulus isolated from Douro wines.Solutions to Penicillium taxonomy crucial to mycotoxin research and health.A polyphasic approach for characterization of a collection of cereal isolates of the Fusarium incarnatum-equiseti species complex.Ozone applications to prevent and degrade mycotoxins: a review.Biodegradation of ochratoxin a for food and feed decontamination.A Review of Mycotoxins in Food and Feed Products in Portugal and Estimation of Probable Daily Intakes.Microextraction and Gas Chromatography/Mass Spectrometry for improved analysis of geosmin and other fungal "off" volatiles in grape juice.The effect of culture preservation techniques on patulin and citrinin production by Penicillium expansum Link.Interaction with Penicillium expansum enhances Botrytis cinerea growth in grape juice medium and prevents patulin accumulation in vitro.Mycotoxin production by Aspergillus niger aggregate strains isolated from harvested maize in three Portuguese regions.A polyphasic approach to the identification of aflatoxigenic and non-aflatoxigenic strains of Aspergillus Section Flavi isolated from Portuguese almonds.Worldwide interlaboratory study on the determination of ochratoxin A in different wine type samples.Antifungal activity of a novel chromene dimer.Mycotoxin-producing and other fungi isolated from grapes for wine production, with particular emphasis on ochratoxin A.Olive pomace valorization by Aspergillus species: lipase production using solid-state fermentation.The condensation of salicylaldehydes and malononitrile revisited: synthesis of new dimeric chromene derivatives.Incidence of fumonisin B(2) production by Aspergillus niger in Portuguese wine regions.Isolation and purification of an enzyme hydrolyzing ochratoxin A from Aspergillus niger.Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation.Toxic reagents and expensive equipment: are they really necessary for the extraction of good quality fungal DNA?Anti-aflatoxigenic effect of organic acids produced by Lactobacillus plantarum.Black Aspergillus species as ochratoxin A producers in Portuguese wine grapes.Gamma irradiation effects on ochratoxin A: Degradation, cytotoxicity and application in food.Predominant mycotoxins, mycotoxigenic fungi and climate change related to wine.Optimization of lipase production by solid-state fermentation of olive pomace: from flask to laboratory-scale packed-bed bioreactor.Enhancing the Bioconversion of Winery and Olive Mill Waste Mixtures into Lignocellulolytic Enzymes and Animal Feed by Aspergillus uvarum Using a Packed-Bed Bioreactor.Liquid−Liquid Equilibrium Phase Diagrams of New Aqueous Two-Phase Systems: Ucon 50-HB5100 + Ammonium Sulfate + Water, Ucon 50-HB5100 + Poly(vinyl alcohol) + Water, Ucon 50-HB5100 + Hydroxypropyl Starch + Water, and Poly(ethylene glycol) 8000 + PReactivity of Human Salivary Proteins Families Toward Food PolyphenolsIncidence and diversity of the fungal genera Aspergillus and Penicillium in Portuguese almonds and chestnutsAflatoxigenic fungi and aflatoxins in Portuguese almondsMycobiota and mycotoxins of almonds and chestnuts with special reference to aflatoxinsEffects of the origins of Botrytis cinerea on earthy aromas from grape broth media further inoculated with Penicillium expansumThe Challenge of MycotoxinsAntifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum
P50
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P50
description
hulumtues
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wetenschapper
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հետազոտող
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name
Armando Venâncio
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Armando Venâncio
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Armando Venâncio
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Armando Venâncio
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Armando Venâncio
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Armando Venâncio
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Armando Venâncio
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Armando Venâncio
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Armando Venâncio
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Armando Venâncio
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prefLabel
Armando Venâncio
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Armando Venâncio
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Armando Venâncio
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Armando Venâncio
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Armando Venâncio
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P214
P106
P1153
6601984927
P21
P214
P31
P496
0000-0002-0723-6134
P735
P7859
viaf-99609716