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Journal Abstract Search

237 related items for PubMed ID: 17628129

  • 1. Antiaflatoxigenic property of food grade antioxidants under different conditions of water activity in peanut grains.
    Passone MA, Resnik S, Etcheverry MG.
    Int J Food Microbiol; 2007 Aug 15; 118(1):8-14. PubMed ID: 17628129
    [Abstract] [Full Text] [Related]

  • 2. In vitro effect of phenolic antioxidants on germination, growth and aflatoxin B accumulation by peanut Aspergillus section Flavi.
    Passone MA, Resnik SL, Etcheverry MG.
    J Appl Microbiol; 2005 Aug 15; 99(3):682-91. PubMed ID: 16108810
    [Abstract] [Full Text] [Related]

  • 3. Postharvest control of peanut Aspergillus section Flavi populations by a formulation of food-grade antioxidants.
    Passone MA, Ruffino M, Ponzio V, Resnik S, Etcheverry MG.
    Int J Food Microbiol; 2009 May 31; 131(2-3):211-7. PubMed ID: 19339073
    [Abstract] [Full Text] [Related]

  • 4. Influence of sub-lethal antioxidant doses, water potential and temperature on growth, sclerotia, aflatoxins and aflD (=nor-1) expression by Aspergillus flavus RCP08108.
    Passone MA, Rosso LC, Etcheverry M.
    Microbiol Res; 2012 Sep 06; 167(8):470-7. PubMed ID: 22227105
    [Abstract] [Full Text] [Related]

  • 5. Application of essential oils in maize grain: impact on Aspergillus section Flavi growth parameters and aflatoxin accumulation.
    Bluma RV, Etcheverry MG.
    Food Microbiol; 2008 Apr 06; 25(2):324-34. PubMed ID: 18206775
    [Abstract] [Full Text] [Related]

  • 6. Use of propyl paraben to control growth and ochratoxin A production by Aspergillus section Nigri species on peanut meal extract agar.
    Barberis C, Astoreca A, Fernandez-Juri G, Chulze S, Dalcero A, Magnoli C.
    Int J Food Microbiol; 2009 Nov 30; 136(1):133-6. PubMed ID: 19744738
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  • 8. Hydrolytic enzymes production by Aspergillus section Nigri in presence of butylated hydroxyanisole and propyl paraben on peanut meal extract agar.
    Barberis CL, Landa MF, Barberis MG, Giaj-Merlera G, Dalcero AM, Magnoli CE.
    Rev Iberoam Micol; 2014 Nov 30; 31(2):131-6. PubMed ID: 23583262
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  • 10. Evaluation of Chenopodium ambrosioides oil as a potential source of antifungal, antiaflatoxigenic and antioxidant activity.
    Kumar R, Mishra AK, Dubey NK, Tripathi YB.
    Int J Food Microbiol; 2007 Apr 10; 115(2):159-64. PubMed ID: 17174000
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  • 12. Control of Aspergillus growth and aflatoxin production using antioxidants at different conditions of water activity and pH.
    Nesci A, Rodriguez M, Etcheverry M.
    J Appl Microbiol; 2003 Apr 10; 95(2):279-87. PubMed ID: 12859759
    [Abstract] [Full Text] [Related]

  • 13. Detection and quantification of Aspergillus section Flavi spp. in stored peanuts by real-time PCR of nor-1 gene, and effects of storage conditions on aflatoxin production.
    Passone MA, Rosso LC, Ciancio A, Etcheverry M.
    Int J Food Microbiol; 2010 Apr 15; 138(3):276-81. PubMed ID: 20153541
    [Abstract] [Full Text] [Related]

  • 14. Effect of aw and CO2 level on Aspergillus flavus growth and aflatoxin production in high moisture maize post-harvest.
    Giorni P, Battilani P, Pietri A, Magan N.
    Int J Food Microbiol; 2008 Feb 29; 122(1-2):109-13. PubMed ID: 18162193
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  • 15. Efficacy of ozone as a fungicidal and detoxifying agent of aflatoxins in peanuts.
    de Alencar ER, Faroni LR, Soares Nde F, da Silva WA, Carvalho MC.
    J Sci Food Agric; 2012 Mar 15; 92(4):899-905. PubMed ID: 22095762
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  • 17. Control of Aspergillus section Flavi growth and aflatoxin accumulation by plant essential oils.
    Bluma R, Amaiden MR, Daghero J, Etcheverry M.
    J Appl Microbiol; 2008 Jul 15; 105(1):203-14. PubMed ID: 18284488
    [Abstract] [Full Text] [Related]

  • 18. Biocontrol of Aspergillus flavus on peanut kernels by use of a strain of marine Bacillus megaterium.
    Kong Q, Shan S, Liu Q, Wang X, Yu F.
    Int J Food Microbiol; 2010 Apr 30; 139(1-2):31-5. PubMed ID: 20156660
    [Abstract] [Full Text] [Related]

  • 19. Relationship between soil densities of Aspergillus species and colonization of wounded peanut seeds.
    Horn BW.
    Can J Microbiol; 2006 Oct 30; 52(10):951-60. PubMed ID: 17110963
    [Abstract] [Full Text] [Related]

  • 20. Antioxidant properties of dried plum ingredients in raw and precooked pork sausage.
    Nuñez de Gonzalez MT, Boleman RM, Miller RK, Keeton JT, Rhee KS.
    J Food Sci; 2008 Jun 30; 73(5):H63-71. PubMed ID: 18576997
    [Abstract] [Full Text] [Related]

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