Results 31 to 40 of about 667 (81)

Host Metabolites in Asparagus–Fusarium Interaction: Mechanisms and Regulation

Plant Pathology, Volume 74, Issue 4, Page 923-942, May 2025.
Specific host metabolites regulate Fusarium pathogenicity by modulating fungal gene expression, growth, mycotoxin biosynthesis, enhancing asparagus defence responses and ultimately affecting disease severity. ABSTRACT Asparagus (Asparagus officinalis) is an important perennial vegetable crop cultivated worldwide.
Elsie Ayamoh Enow, Monika Urbaniak, Łukasz Stępień   +2 more
wiley   +1 more source

Priority actions for Fusarium head blight resistance in durum wheat: Insights from the wheat initiative

The Plant Genome, Volume 18, Issue 1, March 2025.
Abstract Fusarium head blight (FHB), mainly caused by Fusarium graminearum and Fusarium culmorum, is a major wheat disease. Significant efforts have been made to improve resistance to FHB in bread wheat (Triticum aestivum), but more work is needed for durum wheat (Triticum turgidum spp. durum).
Ambra Viviani, Jemanesh K. Haile, W. G. Dilantha Fernando, Carla Ceoloni, Ljiljana Kuzmanović, Dhondup Lhamo, Yong‐Qiang Gu, Steven S. Xu, Xiwen Cai, Hermann Buerstmayr, Elias M. Elias, Alessia Confortini, Matteo Bozzoli, Gurcharn Singh Brar, Yuefeng Ruan, Samia Berraies, Walid Hamada, Safa Oufensou, Malini Jayawardana, Sean Walkowiak, Salim Bourras, Monika Dayarathne, Julio Isidro y Sánchez, Fiona Doohan, Agata Gadaleta, Ilaria Marcotuli, Xinyao He, Pawan K. Singh, Susanne Dreisigacker, Karim Ammar, Valentyna Klymiuk, Curtis J. Pozniak, Roberto Tuberosa, Marco Maccaferri, Barbara Steiner, Anna Maria Mastrangelo, Luigi Cattivelli   +36 more
wiley   +1 more source

Nixtamalization and Extrusion Processes: Effects on Physicochemical, Nutritional, and Nutraceutical Properties in the Processing of Corn Into Tortilla

International Journal of Food Science, Volume 2025, Issue 1, 2025.
Corn is a vital cereal produced globally, especially in Mexico and other Latin American countries, where it is a daily dietary staple, primarily consumed in various corn products prepared through nixtamalization. Tortillas are a significant component of the Mexican diet, serving as a major source of protein and energy.
Ana Luisa Félix-Sámano, Jennifer Vianey Félix-Medina, María Fernanda Quintero-Soto, Ismael Diaz-Peña, Roberto Gutiérrez-Dorado, Giorgia Spigno   +5 more
wiley   +1 more source

Influence of regional and yearly weather patterns on multi‐mycotoxin occurrence in Austrian wheat: a liquid chromatographic–tandem mass spectrometric and multivariate statistics approach

Journal of the Science of Food and Agriculture, Volume 104, Issue 13, Page 7788-7796, October 2024.
Abstract BACKGROUND Mycotoxin surveys play an essential role in our food safety system. The obtained occurrence data form the basis for the assessment of the exposure of humans and animals to these toxic fungal secondary metabolites. Liquid chromatography coupled with tandem mass spectrometry (LC‐MS/MS) has become the gold standard for mycotoxin ...
Stephan Freitag, Michael Sulyok, Elisabeth Reiter, Maximilian Lippl, Klemens Mechtler, Rudolf Krska   +5 more
wiley   +1 more source

The chemical and microbiological safety of emerging alternative protein sources and derived analogues: A review

Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 4, July 2024.
Abstract Climate change and changing consumer demand are the main factors driving the protein transition. This shift toward more sustainable protein sources as alternatives to animal proteins is also reflected in the rapid upscaling of meat and dairy food analogues.
M. Milana, E. D. van Asselt, H. J. van der Fels‐Klerx   +2 more
wiley   +1 more source

Safety evaluation of the food enzyme β‐glucosidase from the non‐genetically modified Penicillium guanacastense strain AE‐GLY

EFSA Journal, Volume 22, Issue 7, July 2024.
Abstract The food enzyme β‐glucosidase (β‐D‐glucoside glucohydrolase; EC 3.2.1.21) is produced with the non‐genetically modified Penicillium guanacastense strain AE‐GLY by Amano Enzyme Inc. The food enzyme is intended to be used in four food manufacturing processes.
EFSA Panel on Food Contact Materials, Enzymes and Processing Aids (CEP), Vittorio Silano, José Manuel Barat Baviera, Claudia Bolognesi, Pier Sandro Cocconcelli, Riccardo Crebelli, David Michael Gott, Konrad Grob, Claude Lambré, Evgenia Lampi, Marcel Mengelers, Alicja Mortensen, Gilles Rivière, Inger‐Lise Steffensen, Christina Tlustos, Henk Van Loveren, Laurence Vernis, Holger Zorn, Boet Glandorf, Lieve Herman, Yrjö Roos, Magdalena Andryszkiewicz, Yi Liu, Simone Lunardi, Elsa Nielsen, Karin Norby, Andrew Chesson   +27 more
wiley   +1 more source

Fusarium mycotoxins: The major food contaminants

mLife, Volume 3, Issue 2, Page 176-206, June 2024.
Abstract Mycotoxins, which are secondary metabolites produced by toxicogenic fungi, are natural food toxins that cause acute and chronic adverse reactions in humans and animals. The genus Fusarium is one of three major genera of mycotoxin‐producing fungi. Trichothecenes, fumonisins, and zearalenone are the major Fusarium mycotoxins that occur worldwide.
Zheng Qu, Xianfeng Ren, Zhaolin Du, Jie Hou, Ye Li, Yanpo Yao, Yi An   +6 more
wiley   +1 more source

The trichothecene mycotoxin deoxynivalenol facilitates cell‐to‐cell invasion during wheat‐tissue colonization by Fusarium graminearum

Molecular Plant Pathology, Volume 25, Issue 6, June 2024.
The trichothecene mycotoxin deoxynivalenol (DON) dampens host immune responses and facilitates cell‐to‐cell invasion through plasmodesmatal pit fields in wheat floral tissues. Abstract Fusarium head blight disease on small‐grain cereals is primarily caused by the ascomycete fungal pathogen Fusarium graminearum.
Victoria J. Armer, Martin Urban, Tom Ashfield, Michael J. Deeks, Kim E. Hammond‐Kosack   +4 more
wiley   +1 more source

Mycotoxin contamination in organic and conventional cereal grain and products: A systematic literature review and meta‐analysis

Comprehensive Reviews in Food Science and Food Safety, Volume 23, Issue 3, May 2024.
Abstract There is still considerable controversy about the relative risk of mycotoxin exposure associated with the consumption of organic and conventional cereals. Using validated protocols, we carried out a systematic literature review and meta‐analyses of data on the incidence and concentrations of mycotoxins produced by Fusarium, Claviceps ...
Juan Wang, Enas Khalid Sufar, Aksel Bernhoft, Chris Seal, Leonidas Rempelos, Gultekin Hasanaliyeva, Bingqiang Zhao, Per Ole Iversen, Marcin Baranski, Nikolaos Volakakis, Carlo Leifert   +10 more
wiley   +1 more source

Toxicokinetics and tissue-specific biotransformation of modified mycotoxin zearalenone-14-glucoside (ZEN-14-G) in broilers following oral administration. [PDF]

Poult Sci
Hamada O, Sun H, Pan X, Suo D, Fan X, Song Z.   +5 more
europepmc   +1 more source