132 related articles for article (PubMed ID: 31732034)
1. Spoilage fungi in a bread factory in Brazil: Diversity and incidence through the bread-making process.
Garcia MV; Bernardi AO; Parussolo G; Stefanello A; Lemos JG; Copetti MV
Food Res Int; 2019 Dec; 126():108593. PubMed ID: 31732034
[TBL] [Abstract][Full Text] [Related]
2. Fungi in cake production chain: Occurrence and evaluation of growth potential in different cake formulations during storage.
Morassi LLP; Bernardi AO; Amaral ALPM; Chaves RD; Santos JLP; Copetti MV; Sant'Ana AS
Food Res Int; 2018 Apr; 106():141-148. PubMed ID: 29579912
[TBL] [Abstract][Full Text] [Related]
3. Associated mycoflora of rye bread.
Lund F; Filtenborg O; Westall S; Frisvad JC
Lett Appl Microbiol; 1996 Oct; 23(4):213-7. PubMed ID: 8987693
[TBL] [Abstract][Full Text] [Related]
4. Incidence, populations and diversity of fungi from raw materials, final products and air of processing environment of multigrain whole meal bread.
Santos JLPD; Bernardi AO; Pozza Morassi LL; Silva BS; Copetti MV; S Sant'Ana A
Food Res Int; 2016 Sep; 87():103-108. PubMed ID: 29606230
[TBL] [Abstract][Full Text] [Related]
5. Antifungal activity of commercial sanitizers against strains of Penicillium roqueforti, Penicillium paneum, Hyphopichia burtonii, and Aspergillus pseudoglaucus: Bakery spoilage fungi.
Bernardi AO; Stefanello A; Lemos JG; Garcia MV; Copetti MV
Food Microbiol; 2019 Oct; 83():59-63. PubMed ID: 31202419
[TBL] [Abstract][Full Text] [Related]
6. Toxic micromycetes in grain raw material during its processing.
Lugauskas A; Raila A; Railiene M; Raudoniene V
Ann Agric Environ Med; 2006; 13(1):147-61. PubMed ID: 16841886
[TBL] [Abstract][Full Text] [Related]
7. Microbial ecology of muffins baked from cassava and other nonwheat flours.
Chauhan S; Lindsay D; Rey ME; van Holy A
Microbios; 2001; 105(410):15-27. PubMed ID: 11368089
[TBL] [Abstract][Full Text] [Related]
8. Antifungal activity of strains of lactic acid bacteria isolated from a semolina ecosystem against Penicillium roqueforti, Aspergillus niger and Endomyces fibuliger contaminating bakery products.
Valerio F; Favilla M; De Bellis P; Sisto A; de Candia S; Lavermicocca P
Syst Appl Microbiol; 2009 Sep; 32(6):438-48. PubMed ID: 19243908
[TBL] [Abstract][Full Text] [Related]
9. Exploiting synergies of sourdough and antifungal organic acids to delay fungal spoilage of bread.
Quattrini M; Liang N; Fortina MG; Xiang S; Curtis JM; Gänzle M
Int J Food Microbiol; 2019 Aug; 302():8-14. PubMed ID: 30220438
[TBL] [Abstract][Full Text] [Related]
10. Detection and identification of Penicillium spp. in a frozen chicken nuggets production facility.
Wigmann ÉF; Jahn RC; Scherer CD; Saccomori F; Alcano-González MJ; Copetti MV
Food Microbiol; 2018 Apr; 70():42-48. PubMed ID: 29173638
[TBL] [Abstract][Full Text] [Related]
11. The use of sourdough fermented by antifungal LAB to reduce the amount of calcium propionate in bread.
Ryan LA; Dal Bello F; Arendt EK
Int J Food Microbiol; 2008 Jul; 125(3):274-8. PubMed ID: 18541323
[TBL] [Abstract][Full Text] [Related]
12. Industrial production of sourdoughs for the baking branch - An overview.
Brandt MJ
Int J Food Microbiol; 2019 Aug; 302():3-7. PubMed ID: 30219200
[TBL] [Abstract][Full Text] [Related]
13. Effect of processing on the mycoflora and aflatoxin B1 level of a cassava-based product.
Adegoke GO; Akinnuoye OF; Akanni AO
Plant Foods Hum Nutr; 1993 May; 43(3):191-6. PubMed ID: 8506233
[TBL] [Abstract][Full Text] [Related]
14. Incidence of spoilage fungi in the air of bakeries with different hygienic status.
Valle Garcia M; Sonnenstrahl Bregão A; Parussolo G; Olivier Bernardi A; Stefanello A; Venturini Copetti M
Int J Food Microbiol; 2019 Feb; 290():254-261. PubMed ID: 30390434
[TBL] [Abstract][Full Text] [Related]
15. The capability of fungi isolated from moldy dwellings to produce toxins.
Jeżak K; Kozajda A; Sowiak M; Brzeźnicki S; Bonczarowska M; Szadkowska-Stańczyk I
Int J Occup Med Environ Health; 2016; 29(5):823-36. PubMed ID: 27518891
[TBL] [Abstract][Full Text] [Related]
16. Microbiology of wheat and flour milling in Australia.
Berghofer LK; Hocking AD; Miskelly D; Jansson E
Int J Food Microbiol; 2003 Aug; 85(1-2):137-49. PubMed ID: 12810278
[TBL] [Abstract][Full Text] [Related]
17. Occurrence of xerophilic fungi in bakery gingerbread production.
Vytrasová J; Pribánová P; Marvanová L
Int J Food Microbiol; 2002 Jan; 72(1-2):91-6. PubMed ID: 11843418
[TBL] [Abstract][Full Text] [Related]
18. Lactobacillus amylovorus DSM 19280 as a novel food-grade antifungal agent for bakery products.
Ryan LA; Zannini E; Dal Bello F; Pawlowska A; Koehler P; Arendt EK
Int J Food Microbiol; 2011 Apr; 146(3):276-83. PubMed ID: 21429613
[TBL] [Abstract][Full Text] [Related]
19. Using the gamma concept in modelling fungal growth: A case study on brioche-type products.
Makariti I; Kapetanakou AE; Gkerekou M; Bertoli M; Dremetsika C; Kalaitzoglou I; Skandamis PN
Food Microbiol; 2019 Aug; 81():12-21. PubMed ID: 30910083
[TBL] [Abstract][Full Text] [Related]
20. Identification of fungal diseases associated with imported wheat in Iranian silos.
Okhovvat SM; Zakeri Z
Commun Agric Appl Biol Sci; 2003; 68(4 Pt B):533-5. PubMed ID: 15151286
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
