Antifungal effect of phenolic extract of fermented rice bran with Rhizopus oryzae and its potential use in loaf bread shelf life extension

Extraction, identification and assessment of antioxidative compounds of bran extracts of traditional rice cultivars: An analytical approach

(2017) Farhan M. Bhat et al.   FOOD CHEMISTRY

Shelf life assessment of industrial durum wheat bread as a function of packaging system

(2017) Fabio Licciardello et al.   FOOD CHEMISTRY

Assessment of the antifungal activity of Spirulina platensis phenolic extract against Aspergillus flavus

(2017) Michele Moraes de Souza et al.   CIENCIA E AGROTECNOLOGIA

Effect of natural compounds onFusarium graminearumcomplex

(2016) Renata Heidtmann-Bemvenuti et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Antimicrobial and enhancement of the antibiotic activity by phenolic compounds: Gallic acid, caffeic acid and pyrogallol

(2016) Valéria N. Lima et al.   MICROBIAL PATHOGENESIS

The QuEChERS approach in a novel application for the identification of antifungal compounds produced by lactic acid bacteria cultures

(2014) Brid Brosnan et al.   TALANTA

Mycotoxins: Occurrence, toxicology, and exposure assessment

(2013) S. Marin et al.   FOOD AND CHEMICAL TOXICOLOGY

Antioxidant activity and enzyme inhibition of phenolic acids from fermented rice bran with fungus Rizhopus oryzae

(2013) Cristiano G. Schmidt et al.   FOOD CHEMISTRY

Bioactive phenolic compounds: Production and extraction by solid-state fermentation. A review

(2011) Silvia Martins et al.   BIOTECHNOLOGY ADVANCES

Particle geometry affects differentially substrate composition and enzyme profiles by Pleurotus ostreatus growing on sugar cane bagasse

(2010) Isabel Membrillo et al.   BIORESOURCE TECHNOLOGY

Physico-chemical characterization of fermented rice bran biomass Caracterización fisico-química de la biomasa del salvado de arroz fermentado

(2010) M. dos S. Oliveira et al.   CyTA-Journal of Food

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

(2009) Ashok Kumar et al.   FOOD AND CHEMICAL TOXICOLOGY

Exploitation of biological wastes for the production of value‐added products under solid‐state fermentation conditions

(2008) Susana Rodríguez Couto   Biotechnology Journal

Mycotoxin analysis: An update

(2008) Rudolf Krska et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment