Results 61 to 70 of about 2,901,833 (245)
(Modified) Alternaria mycotoxins in foodstuffs : occurrence and influence of food processing
J. Walravens
openalex +3 more sources
Mycotoxins in Raw Bovine Milk: UHPLC-QTrap-MS/MS Method as a Biosafety Control Tool
Mycotoxins are compounds produced by several fungi that contaminate agricultural fields and, either directly or by carry-over, final food products. Animal exposure to these compounds through contaminated feed can lead to their excretion into milk, posing
Marta Leite +3 more
doaj +1 more source
Mycotoxin Exposure in Children through Breakfast Cereal Consumption in Chile
Mycotoxins are unavoidable contaminants produced by fungi in food, especially grains. This study aimed to measure the occurrence and levels of total aflatoxins (AFs); ochratoxin A (OTA); zearalenone (ZEN); fumonisins B1, B2, and B3 (FUM); deoxynivalenol (
C. Foerster +2 more
semanticscholar +1 more source
The proliferation of molds in domestic environments can lead to uncontrolled continuous exposure to mycotoxins. Even if not immediately symptomatic, this may result in chronic effects, such as, for instance, immunosuppression or allergenic promotion ...
Giorgia Del Favero +7 more
doaj +1 more source
The present study was conducted to determine the ability of multicomponent mycotoxin detoxifying agent (MMDA) in feed to prevent the gastrointestinal absorption of aflatoxin B1 (AFB1) and T2-toxin supplemented via spiked maize. For comparisons, hens were
Jog Raj +5 more
doaj +1 more source
This Review focuses on assessing and providing perspective on the field of rationally‐designed optical sensors constructed with single‐walled carbon nanotubes. The literature is reviewed and evaluated for SWCNT‐based sensors constructed with biomolecular recognition elements, including proteins, peptides, and oligonucleotides, as well as their methods ...
Amelia K. Ryan +4 more
wiley +1 more source
Thermal Stability and Matrix Binding of Citrinin in the Thermal Processing of Starch-Rich Foods
Citrinin (CIT) is a nephrotoxic mycotoxin commonly found in a broad range of foods, including cereals, spices, nuts, or Monascus fermentation products. Analyses have shown that CIT is present in processed foods in significantly lower concentrations than ...
Lea Brückner +5 more
doaj +1 more source
Principles for Rigorous Design and Application of Synthetic Microbial Communities
SynComs are artificially designed to enable inter‐species metabolic interactions, metabolic division of labor, and ecological interactions that can elicit phenotypes like colonization stability and environmental adaptation. This systematic review explores the processes used to construct SynComs, the assessment of the mechanisms of metabolic interaction
Yuxiao Zhang +21 more
wiley +1 more source
Alternaria mycotoxins, including alternariol (AOH), alternariol-9-monomethylether (AME), and their masked/modified derivatives (e.g., sulfates or glycosides), are common food contaminants.
Beáta Lemli +6 more
semanticscholar +1 more source
This study identifies a conserved CsdA‐LaeB hub in Aspergillus fumigatus that regulates secondary metabolite fumiquinazoline C (FqC). Disrupting this hub enhances FqC production and virulence, shedding new light on the post‐transcriptional regulatory logic linking secondary metabolism to pathogenicity and offering alternative strategies for diagnostic ...
Zili Song +14 more
wiley +1 more source

