Factors affecting distribution and abundance ofAspergillussectionNigriin vineyard soils from grapevine growing regions of Argentina

Assessment of the ochratoxin A production ability ofAspergillus tubingensis

(2012) M. Storari et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

A review on the occurrence and control of ochratoxigenic fungal species and ochratoxin A in dehydrated grapes, non-fortified dessert wines and dried vine fruit in the Mediterranean area

(2012) L. Covarelli et al.   FOOD CONTROL

Ochratoxin A occurrence in wines produced in Chile

(2012) Mario Vega et al.   FOOD CONTROL

Occurrence of fruit rot fungi (Aspergillus section Nigri) on some drying varieties of irrigated grapes

(2010) SU-LIN LEONG et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Occurrence of Ochratoxin A in Brazilian cocoa beans

(2010) Juliana Teixeira de Magalhães et al.   FOOD CONTROL

The Black Aspergillus Species of Maize and Peanuts and Their Potential for Mycotoxin Production

(2010) Edwin R. Palencia et al.   Toxins

Natural Occurrence of Ochratoxin A in Musts, Wines and Grape Vine Fruits from Grapes Harvested in Argentina

(2010) María Lorena Ponsone et al.   Toxins

Aspergillus section Nigri species isolated from different wine-grape growing regions in Argentina

(2009) M.L. Chiotta et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Managing ochratoxin A risk in the grape-wine food chain

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

Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods

(2008) Luís Roberto Batista et al.   FOOD CONTROL

Aspergillus uvarum sp. nov., an uniseriate black Aspergillus species isolated from grapes in Europe

(2008) G. Perrone et al.   INTERNATIONAL JOURNAL OF SYSTEMATIC AND EVOLUTIONARY MICROBIOLOGY

Wine contamination by ochratoxin A in relation to vine environment

(2007) Pascal Clouvel et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY