Prevalence of toxigenic fungi in common medicinal herbs and spices in India

Antifungal and antiaflatoxigenic activities of some plant extracts

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Control of Aspergillus flavus and aflatoxin production with spices in culture medium and rice

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(2011) Jun Tian et al.   FOOD CHEMISTRY

Efficacy of chemically characterized Ocimum gratissimum L. essential oil as an antioxidant and a safe plant based antimicrobial against fungal and aflatoxin B1 contamination of spices

(2010) Bhanu Prakash et al.   FOOD RESEARCH INTERNATIONAL

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(2010) N. Mahoney et al.   World Mycotoxin Journal

Antioxidant activity of clove oil – A powerful antioxidant source

(2010) İlhami Gülçin et al.   Arabian Journal of Chemistry

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(2009) Hassan Gandomi et al.   FOOD AND CHEMICAL TOXICOLOGY

Chemical composition, antifungal and antiaflatoxigenic activities of Ocimum sanctum L. essential oil and its safety assessment as plant based antimicrobial

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Screening of mycotoxin multicontamination in medicinal and aromatic herbs sampled in Spain

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Aflatoxins contamination in spices and processed spice products commercialized in Korea

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