Browsing by subject Ochratoxin A

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Showing results 24 to 43 of 46. < previous   next >
Issue DateTitleAuthor(s)TypeAccess
Aug-2019In vitro adsorption of aflatoxin B1, ochratoxin A, and zearalenone by micronized grape stems and olive pomace in buffer solutionsFernandes, J. -M.; Calado, Thalita; Guimarães, Ana C., et al.ArticleOpen access
2008In vitro antifungal effect of EDTA disodium salt in tested black aspergilliAbrunhosa, Luís; Venâncio, ArmandoArticleOpen access
2011Incidence of Fumonisin B-2 Production by Aspergillus niger in Portuguese Wine RegionsAbrunhosa, Luís; Calado, Thalita; Venâncio, ArmandoArticleRestricted access (UMinho)
Dec-2007Isolation and purification of an enzyme hydrolyzing ochratoxin A from aspergillus nigerAbrunhosa, Luís; Venâncio, ArmandoArticleOpen access
2004Making wine safer: the case of ochratoxin AKozakiewicz, Z.; Battilani, P.; Cabañes, F. J., et al.Book partOpen access
Jun-2011Mycotoxigenic fungi in Portuguese wine regions : fumonisin B2 and ochratoxin ACalado, Thalita; Abrunhosa, Luís; Venâncio, ArmandoAbstractOpen access
2013Mycotoxin production by Aspergillus niger aggregate strains isolated from harvested maize in three Portuguese regionsSoares, Célia Maria Gonçalves; Calado, Thalita; Venâncio, ArmandoArticleOpen access
2005Mycotoxin-producing and other fungi isolated from grapes for wine production, with particular emphasis on ochratoxin ASerra, Rita; Braga, A. C.; Venâncio, ArmandoArticleOpen access
Sep-2006Ochratoxin A occurrence and formation in Portuguese wine grapes at various stages of maturationSerra, Rita; Mendonça, Carla; Venâncio, ArmandoArticleOpen access
13-Apr-2005Ochratoxin A removal during the main steps of wine makingAbrunhosa, Luís; Fernandes, Anabela; Venâncio, ArmandoConference paperOpen access
2003Ochratoxin a risk assessment in portuguese wines: a one-year case studyAbrunhosa, Luís; Serra, Rita; Lima, Nelson, et al.ArticleOpen access
21-Jul-2011Optimization of process parameters for the production of an OTA-hydrolyzing enzyme from Aspergillus niger under solid-state fermentationAbrunhosa, Luís; Venâncio, Armando; Teixeira, J. A.ArticleRestricted access (UMinho)
8-Jan-2019Overview of fungi and mycotoxin contamination in capsicum pepper and in its derivativesCosta, Jéssica; Rodriguez, R.; Garcia-Cela, Esther, et al.ArticleOpen access
2006A practical approach for identifications based on mycotoxin characters of PenicilliumPaterson, R. R. M.; Venâncio, Armando; Lima, NelsonArticleOpen access
2018Predominant mycotoxins, mycotoxigenic fungi and climate change related to winePaterson, R. R. M.; Venâncio, Armando; Lima, Nelson, et al.ArticleOpen access
2004Solutions to penicillium taxonomy crucial to mycotoxin research and healthPaterson, R. R. M.; Venâncio, Armando; Lima, NelsonArticleOpen access
2014Stability of DON and OTA during the breadmaking process and determination of process and performance criteriaVidal, A.; Morales-Valle, H.; Sanchis, V., et al.ArticleOpen access
4-Apr-2017Survey of Penicillia associated with Italian grana cheeseDecontardi, S.; Mauro, A.; Lima, Nelson, et al.ArticleOpen access
Dec-2011The effect of vinification on wine contamination with ochratoxin AVenâncio, ArmandoAbstractOpen access
2014The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran contentVidal, A.; Marín, S.; Morales-Valle, H., et al.ArticleRestricted access (UMinho)