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Microbe-Mediated Control of Mycotoxigenic Grain Fungi in Stored Rice with Focus on Aflatoxin Biodegradation and Biosynthesis InhibitionReview on Mycotoxin Issues in Ruminants: Occurrence in Forages, Effects of Mycotoxin Ingestion on Health Status and Animal Performance and Practical Strategies to Counteract Their Negative EffectsThe impact of Fusarium mycotoxins on human and animal host susceptibility to infectious diseasesThe multicomponent approach to N-methyl peptides: total synthesis of antibacterial (-)-viridic acid and analoguesPotential application of electronic olfaction systems in feedstuffs analysis and animal nutrition.Antifungal activity of phenyllactic acid against molds isolated from bakery products.Development of reverse transcription (RT)-PCR and real-time RT-PCR assays for rapid detection and quantification of viable yeasts and molds contaminating yogurts and pasteurized food productsThe Food Contaminant Mycotoxin Deoxynivalenol Inhibits the Swallowing Reflex in Anaesthetized Rats.Spoilage of vegetable crops by bacteria and fungi and related health hazards.Safety assessment and risk-benefit analysis of the use of azodicarbonamide in baby food jar closure technology: putting trace levels of semicarbazide exposure into perspective--a review.Antimycotic Activity and Genotoxic Evaluation of Citrus sinensis and Citrus latifolia Essential Oils.Populations of fungi and bacteria associated with samples of stored rice in KoreaDiversity of fungal flora in raw milk from the Italian Alps in relation to pasture altitudeNovel synthesized 2, 4-DAPG analogues: antifungal activity, mechanism and toxicologySecondary Metabolites from Penicillium roqueforti, A Starter for the Production of Gorgonzola Cheese.Ozone applications to prevent and degrade mycotoxins: a review.Predicting and preventing mold spoilage of food products.Taxonomy, chemodiversity, and chemoconsistency of Aspergillus, Penicillium, and Talaromyces species.Growth Modeling of Aspergillus niger Strains Isolated from Citrus Fruit as a Function of Temperature on a Synthetic Medium from Lime (Citrus latifolia T.) Pericarp.Biosynthetic gene clusters for relevant secondary metabolites produced by Penicillium roqueforti in blue cheeses.Use of Cymbopogon citratus essential oil in food preservation: Recent advances and future perspectives.Lactobacillus coryniformis subsp. coryniformis strain Si3 produces a broad-spectrum proteinaceous antifungal compoundModeling Growth and Toxin Production of Toxigenic Fungi Signaled in Cheese under Different Temperature and Water Activity Regimes.Diversity and Control of Spoilage Fungi in Dairy Products: An Update.Broad-spectrum antifungal-producing lactic acid bacteria and their application in fruit models.The effect of sourdough and calcium propionate on the microbial shelf-life of salt reduced bread.Antifungal activity of sodium acetate and Lactobacillus rhamnosus.Production and partial characterisation of an inducer-dependent novel antifungal compound(s) by Pediococcus acidilactici LAB 5.Characterization of mutual relations between Geotrichum candidum and Lactobacillus rhamnosus GG in milk: a quantitative approach.A preliminary survey on the occurrence of mycotoxigenic fungi and mycotoxins contaminating red rice at consumer level in Selangor, Malaysia.Antimould microbial and plant metabolites with potential use in intelligent food packaging.Development of a rapid and sensitive HPLC method for the identification and quantification of cavoxin and cavoxone in Phoma cava culture filtrates.Effect of essential oil from fresh leaves of Ocimum gratissimum L. on mycoflora during storage of peanuts in Benin.Analysis of deoxynivalenol, masked deoxynivalenol, and Fusarium graminearum pigment in wheat samples, using liquid chromatography-UV-mass spectrometry.Differentiation of closely related fungi by electronic nose analysis.An evaluation of the proteolytic and lipolytic potential of Penicillium spp. isolated from traditional Greek sausages in submerged fermentation.Monitoring of ochratoxin A and ochratoxin-producing fungi in traditional salami manufactured in Northern Italy.Lactic acid bacteria with potential to eliminate fungal spoilage in foods.Characterization of food spoilage fungi by FTIR spectroscopy.Removal of aflatoxin B1 and inhibition of Aspergillus flavus growth by the use of Lactobacillus plantarum on olives.
P2860
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P2860
description
1996 nî lūn-bûn
@nan
1996年の論文
@ja
1996年論文
@yue
1996年論文
@zh-hant
1996年論文
@zh-hk
1996年論文
@zh-mo
1996年論文
@zh-tw
1996年论文
@wuu
1996年论文
@zh
1996年论文
@zh-cn
name
Moulds in food spoilage.
@en
type
label
Moulds in food spoilage.
@en
prefLabel
Moulds in food spoilage.
@en
P2093
P1476
Moulds in food spoilage.
@en
P2093
Filtenborg O
Frisvad JC
P304
P356
10.1016/0168-1605(96)01153-1
P577
1996-11-01T00:00:00Z