Results 131 to 140 of about 21,856,591 (271)

Inhibitory Effects and Mechanism of Cinnamaldehyde Nanoemulsion Against Aspergillus niger and Ochratoxin A in Fermented Sausages

Shipin gongye ke-ji
Ochratoxin A (OTA) is the predominant mycotoxin in fermented meat products and poses a serious threat to consumer health. Highly effective and safe plant essential oils and their active components represent ideal natural antifungal agents.
Yawen ZHAO, Qiujin ZHU, Jing WAN
doaj   +1 more source

Exposición crónica a hongos productores de aflatoxinas relacionada a daños hepáticos en chinchillas (chinchilla lanigera) destinadas a la producción de piel [PDF]

, 2013
Chinchilla pelt is a rare and expensive fur. Therefore, breeding these animals is a profitable activity. Confirmed acute cases of aflatoxin intoxication have been reported in Argentinean farms.
Bagnis, Guillermo, Cavaglieri, Lilia Reneé, Dalcero, Ana Maria, Gonzalez Pereyra, Maria Laura, Landa, Maria Florencia, Pena, Gabriela Alejandra, Rosa, Carlos Alberto da Rocha   +6 more
core  

Biological degradation of ochratoxin a into ochratoxin a

, 2010
Peer ...
Muñoz, Rosario, Rodríguez, Héctor, De Las Rivas, Blanca, Reverón, Inés, García-Moruno, Emilia, Doria, Francesca, Costantini, Antonella   +6 more
openaire   +1 more source

Yeast diversity and screening of biocontrol Yarrawia lipolitica against ochratoxin A biosynthesis by Aspergillus niger in Panxian ham

Food Science and Human Wellness
Nature fermented dry-cured hams may be contaminated by ochratoxin A (OTA) due to the colonization of OTA-producing fungi. Yeast plays essential roles in the formation of the special flavor of ham as well as the potential to retard OTA biosynthesis.
Yanhong Chen, Yuanshan Chen, Qiujin Zhu, Jing Wan   +3 more
doaj   +1 more source

Ochratoxin A and microbiological contamination of craft beers made in Cuenca, Ecuador

Agroindustrial Science
Craft beers are usually produced on a small scale following atypical recipes and processes to achieve flavor innovation. Beers’ hop composition offers a natural protection against biological contamination.
Michelle Castro-Arteaga, Katty Cabezas-Terán, Jorge Saquicela, Silvana Donoso-Moscoso, Johana Ortiz-Ulloa   +4 more
doaj   +1 more source

Chromatography of wine [PDF]

, 2013
The objectives of the review are the collection, concise description and evaluation of the various chromatographic technologies applied for the separation and quantitative determination of macro- and microcomponents present in ...
Cserháti, Tibor, Szőgyi, Mária
core  

Ochratoxin A in wine.

Arhiv za higijenu rada i toksikologiju, 2005
A high-performance liquid chromatography (HPLC) method for determination of ochratoxin A (OTA) in wine was developed and checked on 14 samples of wine produced in the Republic of Croatia. OTA detection in red and white wine was validated checking the linearity of the method (r2=0.997 and 0.999, respectively), recovery (88 and 95 %, respectively), and ...
Domijan, Ana-Marija, Peraica, Maja
openaire   +3 more sources

Ochratoxin A in Cow’s Milk Collected from Cattle Farms of Golestan Province

Medical Laboratory Journal, 2016
Background and Objective: Ochratoxin is a fungal toxin produced by Penicillium verrucosum and some Aspergillus species. Ochratoxin is usually found in grains, cereal products and also animal feed of livestock.
Sakine Tale Hel Abad, Hamid Reza Joshaghani, Mojgan Nejabat, Hadi Rahimzadeh, Farhad Niknejad, Mohammad Reza Kiaie   +5 more
doaj  

Selective detection of Ochratoxin B in food by fluorescent sensor based on 2-mercapto-5-benzimidazole carboxylic acid-capped CdSe quantum dots. [PDF]

Food Chem X
Chen W, Fu J, Liu Y, Fan Y, Fu H, She Y.
europepmc   +1 more source

Ochratoxin A in bulk consignments of wheat, durum wheat, and barley sampled before and after trans-Pacific shipment. [PDF]

Mycotoxin Res
Tittlemier SA, Sekiyama A, Yamada Y.
europepmc   +1 more source