Results 81 to 90 of about 9,820 (223)

Occurrence of mycotoxins in milk and dairy products in Brazil: A review of recent data, regulatory aspects, preventive and decontamination strategies

open access: yesInternational Journal of Dairy Technology, Volume 79, Issue 2, April–June 2026.
Mycotoxin data in Brazilian milk and dairy products over 20 years indicate aflatoxin M1 as the most frequent, although ochratoxin A, fumonisins and deoxynivalenol were also found in some studies. These data underscore the importance of control measures to reduce dietary mycotoxins in Brazilian dairy feed and avoid their residues in milk.
Sana Ullah   +8 more
wiley   +1 more source

Contents of trichothecenes in oats during official variety, organic cultivation and nitrogen fertilization trials in Finland [PDF]

open access: yes, 2004
Natural toxins, such as mycotoxins, have emerged as a significant factor affecting the safety image of cereal grains as a raw material for the food and feed industry.
Eurola, Merja   +6 more
core  

Fusarium species and mycotoxin profiles on commercial maize hybrids in Germany [PDF]

open access: yes, 2010
High year-to-year variability in the incidence of Fusarium spp. and mycotoxin contamination was observed in a two-year survey investigating the impact of maize ear rot in 84 field samples from Germany. Fusarium verticillioides, F.
Dehne, H.W.   +7 more
core   +2 more sources

A Pangenome Framework Reveals Conserved Pathogenicity‐Associated Biosynthetic Gene Clusters in Fusarium equiseti, a Root Rot Pathogen of Panax notoginseng

open access: yesMolecular Plant Pathology, Volume 27, Issue 4, April 2026.
Integrating pangenome and infection‐stage transcriptome analyses with CRISPR/Cas9 genetics identifies conserved secondary metabolite biosynthetic gene clusters, including an ICS–NRPS and a siderophore pathway, as key determinants of Fusarium equiseti P26 pathogenicity on Panax notoginseng.
Xuping Zhang   +4 more
wiley   +1 more source

Meta-analytical study of productive and nutritional interactions of mycotoxins in growing pigs

open access: yesAnimal, 2012
A meta-analysis was carried out in order to study the association of mycotoxins with performance and organ weights in growing pigs. A total of 85 articles published between 1968 and 2010 were used, totaling 1012 treatments and 13 196 animals.
I. Andretta   +5 more
doaj   +1 more source

Toxigenic potential of Fusarium graminearum isolated from maize of northwest Argentina [PDF]

open access: yes, 2013
Twenty six isolates of Fusarium graminearum from grains of maize hybrids harvested in ±west Argentina were grown on autoclaved rice grain to assess their ability to produce type B trichothecenes.
Apud, Gisselle Raquel   +4 more
core   +1 more source

Micro/nanorobots for detecting and eliminating biological and chemical warfare agents

open access: yesBMEMat, Volume 4, Issue 1, March 2026.
Fuel‐powered and field‐driven micro/nanorobots provide a cutting‐edge platform to safeguard national security and defense. This review reports the latest research progress in micro/nanorobots in sensing and detoxifying biological and chemical warfare agents.
Song Li   +4 more
wiley   +1 more source

The role of mycotoxins in pig reproduction : a review [PDF]

open access: yes, 2009
Mycotoxins are commonly present in feed for farm animals. Sows and gilts are highly susceptible to mycotoxins. This article presents a review describing the main mycotoxins encountered in pig feed which have a negative impact on sow fertility and ...
Kanora, Alain, Maes, Dominiek
core  

Synthesis of Trichodermin Derivatives and Their Antimicrobial and Cytotoxic Activities [PDF]

open access: yes, 2019
Trichothecene mycotoxins are recognized as highly bioactive compounds that can be used in the design of new useful bioactive molecules. In Trichoderma brevicompactum, the first specific step in trichothecene biosynthesis is carried out by a terpene ...
Bastien Cautain   +14 more
core   +2 more sources

Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security

open access: yesFood Bioengineering, Volume 5, Issue 1, Page 105-123, March 2026.
ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob   +3 more
wiley   +1 more source

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