Results 11 to 20 of about 76 (41)

Comparison of volatile compounds and fatty acids of jujubes (Ziziphus jujuba mill.) before and after blackening process

open access: yesInternational Journal of Food Properties, 2022
Blackened jujube, as an emerging fruit processed product, was obtained from red jujube by a blackening processing of Maillard reaction with high humidity and temperature.
Yaru Song   +5 more
doaj   +2 more sources

Diversity of Alternaria‐derived toxins and their toxicodynamic and toxicokinetic characteristics in the food chain

open access: yesFood Frontiers, Volume 6, Issue 1, Page 185-217, January 2025.
The Alternaria genus includes over 250 fungal species that contaminate crops and food with harmful mycotoxins, posing risks to plant, animal, and human health. This review discusses the classification, impact, and prevalence of Alternaria mycotoxins, their toxicodynamics and toxicokinetics, and highlights the need for regulations and preventive ...
Sarfaraz Hussain   +7 more
wiley   +1 more source

Nutrition, Bioactive Components, and Hepatoprotective Activity of Fruit Vinegar Produced from Ningxia Wolfberry. [PDF]

open access: yesMolecules, 2022
Tian Y   +9 more
europepmc   +1 more source

The Colletotrichum acutatum species complex. [PDF]

open access: yesStud Mycol, 2012
Damm U   +3 more
europepmc   +1 more source

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