Inhibition of Bacterial and Filamentous Fungal Growth in High Moisture, Nonsterile Corn with Intermittent Pumping ofTrans-2-Hexenal Vapor

Invitro evaluation of five essential oils as botanical fungitoxicants for the protection of stored peanuts from Aspergillus flavus and A. parasiticus contamination

(2012) María A. Passone et al.   INTERNATIONAL BIODETERIORATION & BIODEGRADATION

Volatile Trans-2-Hexenal, a Soybean Aldehyde, Inhibits Aspergillus flavus Growth and Aflatoxin Production in Corn

(2011) A.J. De Lucca et al.   JOURNAL OF FOOD SCIENCE

Strategies to reduce mycotoxin levels in maize during storage: a review

(2010) S.N. Chulze   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Antimicrobial activity in the vapour phase of a combination of cinnamon and clove essential oils

(2009) P. Goñi et al.   FOOD CHEMISTRY

Activity of natural compounds on Fusarium verticillioides and fumonisin production in stored maize kernels

(2009) A.M. Menniti et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Effect of Soybean Volatile Compounds onAspergillus flavusGrowth and Aflatoxin Production

(2009) T.E. Cleveland et al.   JOURNAL OF FOOD SCIENCE

Increasing Crop Productivity to Meet Global Needs for Feed, Food, and Fuel

(2009) M. D. Edgerton   PLANT PHYSIOLOGY

Antimicrobial Activity of Pyrrocidines fromAcremonium zeaeAgainst Endophytes and Pathogens of Maize

(2008) Donald T. Wicklow et al.   PHYTOPATHOLOGY

Application of essential oils in maize grain: Impact on Aspergillus section Flavi growth parameters and aflatoxin accumulation

(2007) Romina V. Bluma et al.   FOOD MICROBIOLOGY