Results 61 to 70 of about 8,990 (229)

Recent Advances in Lemongrass Essential Oil: Food Safety, Preservation, and Bioactivity in Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Lemongrass essential oil (LGEO) has gained recognition as a natural preservative in food systems due to its distinctive phytochemical composition and multifunctional bioactivities. Dominated by citral and complemented by terpenes and phenolic compounds, LGEO demonstrates potent antibacterial, antifungal, antiviral, antibiofilm, and antioxidant
Ahmad Rabbani, Ayman Khaliq, Priti Mudgil, Sajid Maqsood, Akmal Nazir   +4 more
wiley   +1 more source

Phylogeny of Aspergillus section Circumdati and inhibition of ochratoxins potential by green synthesised ZnO nanoparticles

Mycology
Contamination of agricultural and industrial products by Aspergillus section Circumdati becomes a true problem, especially, because a lot of species in this section can yield ochratoxins and other toxins. In this study, morphological criteria and partial
Mohamed A. Hussein, Youssuf A. Gherbawy, Mahmoud S. Abd El-sadek, Helal F. Al-Harthi, Eman GAM El-Dawy   +4 more
doaj   +1 more source

Integrating gene expression, ecology and mycotoxin production by Fusarium and Aspergillus species in relation to interacting environmental factors [PDF]

, 2016
Environmental factors, such as water availability (water activity, aw), temperature and their interactions, have a significant impact on the life cycle of mycotoxigenic fungi.
Magan, Naresh, Medina-Vayá, Ángel
core   +1 more source

Analysis of Aspergillus spp. Isolates According to Temporal–Spatial, Sociodemographic, and Clinical Variables—Microsatellite Typing of Clinical and Environmental Samples of Aspergillus fumigatus in a University Hospital in Sao Paulo, Brazil

Mycoses, Volume 69, Issue 1, January 2026.
ABSTRACT Background Typing Aspergillus species is crucial for understanding the sources of infection in hospital environments. Objectives This study analysed clinical and air samples as well as their relationship with the clinical forms of aspergillosis.
Claudia de Abreu Fonseca, Ricardo Araujo, Vivian Caso Coelho, Carlos Henrique Camargo, Marcello Mihailenko Chaves Magri, Adriana Lopes Motta, Marina Farrel Côrtes, Ana Carolina Mamana, Marjorie Vieira Batista, Daniel Valério da Silva Moreira, Ana Paula Croce, Mauro Cintra Giudice, André Nathan Costa, Sergio Eduardo Demarzo, Alexandra Gomes dos Santos, Thais Guimarães, Vera Lucia Teixeira de Freitas, Sílvia Figueiredo Costa, Maria Aparecida Shikanai Yasuda   +18 more
wiley   +1 more source

Mycoflora and Aflatoxin Contamination of Some Foodstuffs [PDF]

, 2013
Analysis was made of the mycoflora and aflatoxin contamination of Rice (Oryza sativa), Beans (Phaseolus vulgaris), Corn (Zea mays), and Groundnut (Arachis hypogaea) sold in four different markets in Sango-Ota, Ogun state, Nigeria.
Olarewaju, S.A., Oranusi, S. U.
core  

Scientific opinion on the exposure of children and adolescents in the Republic of Croatia to ochratoxin A (OTA) from food

Food Risk Assess Europe, Volume 4, Issue 1, January 2026.
Summary Ochratoxin A (OTA) is a secondary metabolite primarily produced by moulds of the genera Aspergillus and Penicillium. It is most commonly found in foods of plant origin, such as cereals, wine, coffee, spices and various types of fruits and vegetables, green tea, pistachios, figs, raisins, grapes, wine and chestnuts, as well as beer, coffee ...
Sanja Miloš, Vlatka Buzjak Služek, Jelka Pleadin, Maja Šegvić Klarić, Irena Jug, Dražen Knežević   +5 more
wiley   +1 more source

Use of Cold Plasma for Phytosanitation and Decontamination of Food Products: A Review

Future Postharvest and Food, Volume 2, Issue 4, Page 390-410, December 2025.
Applications of cold plasma in food industry. ABSTRACT Consumers are increasingly demanding healthy and nutrient‐rich food. Although conventional thermal processing techniques (pasteurization, sterilization, and blanching) ensure food safety and extend shelf life, they often negatively impact nutritional value and sensory quality, and they also consume
Chandel Anu, Janifer Raj Xavier, Chauhan Om Prakash   +2 more
wiley   +1 more source

Molecular identification of Aspergillus spp. isolated from coffee beans Identificação molecular de Aspergillus spp. isolados de grãos de café

Scientia Agricola, 2005
Some species belonging to the genus Aspergillus are potential producers of ochratoxin A (OA), a mycotoxin with nephrotoxic, immunosuppressive, teratogenic and carcinogenic effects.
Marciane Magnani, Thiago Fernandes, Cássio Egidio Cavenaghi Prete, Martin Homechim, Elisabete Yurie Sataque Ono, Laurival Antonio Vilas-Boas, Daniele Sartori, Márcia Cristina Furlaneto, Maria Helena Pelegrinelli Fungaro   +8 more
doaj   +1 more source

POTENCY OF YEAST AS A BIOCONTROL AGENT OF OCHRATOXIN A-PRODUCING FUNGI AND ITS EFFECT ON ARABICA COFFEE TASTE

Biotropia: The Southeast Asian Journal of Tropical Biology, 2023
Biocontrol agents can be used to control mycotoxigenic fungi, which include different species of yeast. The objectives of this research were to select yeast isolates that can inhibit the growth of ochratoxin A (OTA)-producing fungi (Aspergillus ochraceus
Okky S. Dharmaputra, Ina Retnowati, Nijma Nurfadila   +2 more
doaj   +1 more source

Fungal Origins of the Bicyclo[2.2.2]diazaoctane Ring System of Prenylated Indole Alkaloids [PDF]

, 2012
Over eight different families of natural products, consisting of nearly seventy secondary metabolites, which contain the bicyclo[2.2.2]diazaoctane ring system, have been isolated from various Aspergillus, Penicillium, and Malbranchea species. Since 1968,
Antia B. S., Arai K., Baldas J., Banks R. M., Banks R. M., Birch A. J., Birch A. J., Birch A. J., Blanchflower S. E., Blanchflower S. E., Boysen M., Byung H. L., Capon R. J., Chu Y.-S., David H. Sherman, Davies J., Ding Y., Ding Y., Ding Y., Domingo L. R., Figueroa M., Figueroa M., Finefield J. M., Frisvad J. C., Frisvad J. C., Frisvad J. C., Frisvad J. C., Frisvad J. C., Frisvad J. C., Frisvad J. C., Gray C. R., Greshock T. J., Greshock T. J., Greshock T. J., Greshock T. J., Grubbs A. W., Guo J.-P., Hayashi H., Hayashi H., Houbraken J., Houbraken J., Houbraken J., Houbraken J., Houbraken J., Jennifer M. Finefield, Jens C. Frisvad, Kaminsky R., Kato H., Kito K., Kuo M. S., Kuo M. S., Kushida N., Lee B. H., Liesch J. M., Lin Z., Little P. R., Lopez-Gresa M. P., Love S., Martínez-Luis S., Marínez-Luis S., McAfoos T. J., Miller K. A., Miller K. A., Miller K. A., Miller K. A., Mugishima T., Myers A. G., Nielsen K. F., Nielsen K. F., Nielsen K. F., Noonim P., Ondeyka J. G., Ostlind D. A., O’Brien M., Pareniková L., Paterson R. R. M., Paterson R. R. M., Perrone G., Pitt J. I., Polonsky J., Porter A. E. A., Prangé T., Qian-Cutrone J., Raper K. B., Raper K. B., Robbers J. E., Robert M. Williams, Samson R. A., Samson R. A., Samson R. A., Samson R. A., Sanz-Cervera J. F., Scott P. M., Shoop W. L., Steyn P. S., Steyn P. S., Steyn P. S., Stocking E. M., Stocking E. M., Stocking E. M., Stocking E. M., Stocking E. M., Stocking E. M., Stocking E. M., Sugie Y., Sunderhaus J. D., Sørensen A., Tsuda M., Tsukamoto S., Tsukamoto S., Tsukamoto S., Tsukamoto S., Tuthill D. E., Varga J., Watts K. R., Whyte A. C., Williams R. M., Williams R. M., Williams R. M., Williams R. M., Wilson B. J., Wulff J. E., Yamazaki M., Zhang D., Zinser E. W.   +124 more
core   +1 more source