Use of predictive modelling as tool for prevention of fungal spoilage at different points of the food chain

Comparison of the antifungal effect of undissociated lactic and acetic acid in sourdough bread and in chemically acidified wheat bread

(2020) Els Debonne et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modeling the impact of water activity, pH, and calcium propionate on the germination of single spores of Penicillium paneum

(2020) Juliana L.P. Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Near-infrared hyperspectral imaging for deoxynivalenol and ergosterol estimation in wheat samples

(2020) Antoni Femenias et al.   FOOD CHEMISTRY

Predictive model of aflatoxin contamination risk associated with granary-stored corn with versicolorin A monitoring and logistic regression

(2019) Meng Ping Jiang et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Growth/no-growth models of in-vitro growth of Penicillium paneum as a function of thyme essential oil, pH, a, temperature

(2019) Els Debonne et al.   FOOD MICROBIOLOGY

Standardisation of near infrared hyperspectral imaging for quantification and classification of DON contaminated wheat samples

(2019) Antoni Femenias et al.   FOOD CONTROL

Modelling the growth of pear postharvest fungal isolates at different temperatures

(2018) Davide Sardella et al.   FOOD MICROBIOLOGY

The application of growth-no growth models to directly assess the stability of wholemeal multigrain bread towards Penicillium paneum LMQA-002 and Paecilomyces variotii LMQA-001

(2018) Juliana Lane Paixão dos Santos et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Updated Overview of Infrared Spectroscopy Methods for Detecting Mycotoxins on Cereals (Corn, Wheat, and Barley)

(2018) Cecile Levasseur-Garcia   Toxins

Modelling the effect of water activity reduction by sodium chloride or glycerol on conidial germination and radial growth of filamentous fungi encountered in dairy foods

(2017) Nicolas Nguyen Van Long et al.   FOOD MICROBIOLOGY

Time-course of germination, initiation of mycelium proliferation and probability of visible growth and detectable AFB1 production of an isolate of Aspergillus flavus on pistachio extract agar

(2017) Laila Aldars-García et al.   FOOD MICROBIOLOGY

Description of Aspergillus flavus growth under the influence of different factors (water activity, incubation temperature, protein and fat concentration, pH, and cinnamon essential oil concentration) by kinetic, probability of growth, and time-to-detection models

(2017) Carlos E. Kosegarten et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modelling the effect of temperature, pH, water activity, and organic acids on the germination time of Penicillium camemberti and Penicillium roqueforti conidia

(2017) Safaa Kalai et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Single vs multiple-spore inoculum effect on growth kinetic parameters and modeled probabilities of growth and aflatoxin B1 production of Aspergillus flavus on pistachio extract agar

(2017) Laila Aldars-García et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Temperature, water activity and pH during conidia production affect the physiological state and germination time of Penicillium species

(2017) Nicolas Nguyen Van Long et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Growth Modeling of Aspergillus niger Strains Isolated from Citrus Fruit as a Function of Temperature on a Synthetic Medium from Lime (Citrus latifolia T.) Pericarp

(2017) T. Sandoval-Contreras et al.   JOURNAL OF FOOD PROTECTION

Use of predictive model to describe sporicidal and cell viability efficacy of betel leaf ( Piper betle L.) essential oil on Aspergillus flavus and Penicillium expansum and its antifungal activity in raw apple juice

(2017) Suradeep Basak et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Modeling the Effect of Modified Atmospheres on Conidial Germination of Fungi from Dairy Foods

(2017) Nicolas Nguyen Van Long et al.   Frontiers in Microbiology

Climate change, food security and mycotoxins: Do we know enough?

(2017) Angel Medina et al.   Fungal Biology Reviews

Estimation of growth parameters of six different fungal species for selection of strains to be used in challenge tests of bakery products

(2017) Juliana L.P. Santos et al.   Food Bioscience

Aflatoxin B1 contamination in maize in Europe increases due to climate change

(2016) P. Battilani et al.   Scientific Reports

Modelling the influence of temperature, water activity and sodium metabisulphite on the growth and OTA production of Aspergillus carbonarius isolated from Greek wine grapes

(2015) Angelos-Gerasimos Ioannidis et al.   FOOD MICROBIOLOGY

Climate impact on Alternaria moulds and their mycotoxins in fresh produce: The case of the tomato chain

(2015) Evelien Van de Perre et al.   FOOD RESEARCH INTERNATIONAL

Validation of a predictive model for the growth of chalk yeasts on bread

(2015) Anaïs Burgain et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Modelling the effect of essential oil of betel leaf (Piper betle L.) on germination, growth, and apparent lag time of Penicillium expansum on semi-synthetic media

(2015) Suradeep Basak et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Prediction of deoxynivalenol and zearalenone concentrations inFusarium graminearuminoculated backcross populations of maize by symptom rating and near-infrared spectroscopy

(2015) Thomas Miedaner et al.   PLANT BREEDING

Fusarium-Damaged Kernels and Deoxynivalenol in Fusarium-Infected U.S. Winter Wheat

(2014) Feng Jin et al.   PHYTOPATHOLOGY

Rapid Analysis of Deoxynivalenol in Durum Wheat by FT-NIR Spectroscopy

(2014) Annalisa De Girolamo et al.   Toxins

Modelling the effect of temperature and water activity of Aspergillus flavus isolates from corn

(2012) A. Astoreca et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Predicting mycotoxins in foods: A review

(2009) Daiana Garcia et al.   FOOD MICROBIOLOGY