A Rodríguez, MI Luque, MJ Andrade… - Food Microbiology, 2011 - Elsevier Patulin is a mycotoxin produced by different Penicillium and Aspergillus strains isolated from food products. To improve food safety, the presence of patulin-producing molds in foods should be quantified. In the present work, two real-time (RTi) PCR protocols based on SYBR ... All 2 versions
G Lima, R Castoria, F De Curtis, A Raiola… - Postharvest Biology and …, 2011 - Elsevier We tested the compatibility of the biocontrol yeasts (Rhodosporidium kratochvilovae LS11 and Cryptococcus laurentii LS28) with the recently developed fungicides boscalid (BOSC), cyprodinil (CYPR) and fenhexamid (FENH) to create an efficient integrated approach to control blue ...
S Malysheva, J Diana Di Mavungu… - Mycotoxins, 4th …, 2011 - biblio.ugent.be Patulin is a mycotoxin produced by several fungal species, mainly by Penicillium spp. and Aspergillus spp. Since patulin-producing fungi are widely spread, this toxin has been detected in food (fruit- and vegetable-based products, cereal products, cheese), feed and even in mouldy ... Cached
MI Luque, A Rodríguez, MJ Andrade, R Gordillo… - Food Control, 2011 - Elsevier Patulin is a secondary toxic metabolite with important health effects. Several mould species of Penicillium and Aspergillus genera associated with patulin production have been detected in food products. Thus, specific and sensitive methods to detect patulin producing moulds ...
T Kawauchiya, R Takumi, Y Kudo, A Takamori… - Toxicology Letters, 2011 - Elsevier Patulin is a mycotoxin and its contamination of food has been reported to cause gastrointestinal inflammation, ulcers, and bleeding. The toxicity of patulin is thought to be due to the destruction of tight junctions (TJs) in gastrointestinal tissues. However, the precise mechanism has ... All 2 versions
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