Results 191 to 200 of about 35,290 (264)
International Mycotoxin Check Sample Program: Part I. Report on Laboratory Performance for Determination of Aflatoxins B1, B2, G1, and G2 in Raw Peanut Meal, Deoiled Peanut Meal, and Yellow Corn Meal [PDF]
Marlin D. Friesen, Liliane Garren
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Feed‐induced hypersalivation in horses from Austria, Germany and Switzerland
Abstract Background While previous reports come mostly from the southern Americas, several outbreaks of hypersalivation in horses were observed in Middle Europe from 2016 to 2018. Objective To describe feed‐induced hypersalivation in European horses. Study design Analysis of feedstuffs.
Linda Franziska Böswald+5 more
wiley +1 more source
Optimization growth performance and intestinal characteristics of broiler through the use of zeolite and bioherbal-based mycotoxin binders as feed additives. [PDF]
Ibrahim I+6 more
europepmc +1 more source
Bioproduction of mycotoxins by fungi isolated from foodstuffs
Masakatsu Ichinoe
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Improving agricultural productivity to meet the growing food and feed demand via nitrogen fertilization comes with trade‐offs such as environmental pollution and biodiversity loss. In this study, we explored and compared the effect of repeated application of different chemical nitrogen fertilizers and biogas residues on the bacterial and fungal ...
Bella Tsachidou+8 more
wiley +1 more source
Mycotoxins and Fungal Toxins: Current Status and Future Perspectives. [PDF]
Wang J, Tolosa J, Wang W, Yang X.
europepmc +1 more source
The anxiety to recent status of the mycotoxin researches in Japan
Hiroshi Kurata
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Storage conditions, time, and initial moisture content affect the temperature, relative humidity, and CO2 concentration of corn grains, as well as their quality parameters. This study helps to determine the optimal conditions for preserving the quality of grain and oil.
Geraldo Acácio Mabasso+7 more
wiley +1 more source
Toxicological Responses of Juvenile Gilthead Seabream to Enniatin B and Fumonisin B1. [PDF]
Mello FV+9 more
europepmc +1 more source