Results 61 to 70 of about 7,201 (216)
Annals of Applied Biology, Volume 189, Issue 1, July 2026.The final leaf length of maize (Zea mays) was reduced due to the pathogenic fungus Fusarium verticillioides infection as a result of increased expression of miR396 in the elongation zone and decreased expression of miR319 in the mature zone of maize leaves, leading to antagonistic regulation of the expression of the GRF15 and TCP38, respectively ...
Erdem Emre Deligoz, Fatma Aydinoglu
wiley +1 more source
Fumonisin toxicity in ducks and turkeys [PDF]
, 2013 Les fumonisines (FBs) sont les principales mycotoxines produites par Fusarium verticillioides et Fusarium proliferatum, qui se retrouvent partout dans le monde dans le maïs et ses produits dérivés.
Benlashehr, Imad
core
EFSA Journal, 2018 Fumonisins, mycotoxins primarily produced by Fusarium verticillioides and Fusarium proliferatum, occur predominantly in cereal grains, especially in maize.
EFSA Panel on Contaminants in the Food Chain (CONTAM) +26 more
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Efficiency of crude corn extract clean-up on different columns in fumonisins determination [PDF]
Zbornik Matice Srpske za Prirodne Nauke, 2005 The efficiencies of different clean-up procedures for crude corn extract from corn samples naturally contaminated by fumonisins B1 and B2 were compared. These procedures precede liquid chromatography determination with fluorescence detection.
Abramović Biljana F. +2 more
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Comparison Study of Two Fumonisin-Degrading Enzymes for Detoxification in Piglets
Toxins, 2023 Fumonisins (FBs), particularly fumonisin B1 (FB1) and fumonisin B2 (FB2) produced mainly by Fusarium verticillioide and Fusarium proliferatum, are common contaminants in animal feed and pose a serious threat to both animal and human health.
Zhenlong Wang +9 more
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Structural and Functional Properties of Ingredient Composition in Kenkey Preparation: A Review
ChemFoodChem, Volume 2, Issue 2, June 2026.This review synthesizes three decades of research on kenkey, a fermented maize staple of West Africa. Examining the structural, functional, and nutritional properties that emerge from traditional fermentation and thermal processing, and identifying priorities for future research toward quality standardization and commercial development. ABSTRACT Kenkey,
Afia Sakyiwaa Amponsah
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Food Bioengineering, Volume 5, Issue 2, Page 209-219, June 2026.In this study, the heme content and enzymatic activity of the RhDypB mutant strain RhDypB‐R80 were enhanced through optimized heme uptake and pathway integration. This engineered host presents a promising platform for hemoprotein engineering and holds potential for applications in controlling mycotoxin contamination in food products.
Yue Sun +7 more
wiley +1 more source
Free and bound fumonisins in gluten-free food products
, 2009 In this work a multiresidual LC-ESI-MS/MS method for the simultaneous detection of free and bound fumonisins is described, which allowed for a very low LOD and a very good recovery for all the analytes.
MARCHELLI, Rosangela +11 more
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Occurrence of fumonisins B1, B2 and B3 in breakfast and infant cereals from Morocco
Phytopathologia Mediterranea, 2012 A total of 68 cereal products (48 breakfast cereals and 20 infant cereals) were collected from supermarkets and pharmacies in the Rabat-Salé area of Morocco and the content of fumonisins (FB1, FB2 and FB3) was analysed.
Naima MAHNINE +4 more
doaj +1 more source
Animal, 2020 Mycotoxins are present in almost all feedstuffs used in animal nutrition but are often ignored in beef cattle systems, even though they can affect animal performance.
L. Custodio +9 more
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