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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

259 related items for PubMed ID: 18311620

  • 1. Transformation ability of fungi isolated from cork and grape to produce 2,4,6-trichloroanisole from 2,4,6-trichlorophenol.
    Maggi L, Mazzoleni V, Fumi MD, Salinas MR.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Mar; 25(3):265-9. PubMed ID: 18311620
    [Abstract] [Full Text] [Related]

  • 2. Fungal strains isolated from cork stoppers and the formation of 2,4,6-trichloroanisole involved in the cork taint of wine.
    Prak S, Gunata Z, Guiraud JP, Schorr-Galindo S.
    Food Microbiol; 2007 May; 24(3):271-80. PubMed ID: 17188205
    [Abstract] [Full Text] [Related]

  • 3. Cork taint of wines: role of the filamentous fungi isolated from cork in the formation of 2,4,6-trichloroanisole by o methylation of 2,4,6-trichlorophenol.
    Alvarez-Rodríguez ML, López-Ocaña L, López-Coronado JM, Rodríguez E, Martínez MJ, Larriba G, Coque JJ.
    Appl Environ Microbiol; 2002 Dec; 68(12):5860-9. PubMed ID: 12450804
    [Abstract] [Full Text] [Related]

  • 4. Origin of (-)-geosmin on grapes: on the complementary action of two fungi, botrytis cinerea and penicillium expansum.
    La Guerche S, Chamont S, Blancard D, Dubourdieu D, Darriet P.
    Antonie Van Leeuwenhoek; 2005 Aug; 88(2):131-9. PubMed ID: 16096689
    [Abstract] [Full Text] [Related]

  • 5. Effects of the origins of Botrytis cinerea on earthy aromas from grape broth media further inoculated with Penicillium expansum.
    Morales-Valle H, Silva LC, Paterson RR, Venâncio A, Lima N.
    Food Microbiol; 2011 Aug; 28(5):1048-53. PubMed ID: 21569951
    [Abstract] [Full Text] [Related]

  • 6. Potential ochratoxin A producers from wine grapes in Argentina and Brazil.
    Da RR, Palacios V, Combina M, Fraga ME, De OR, Magnoli CE, Dalcero AM.
    Food Addit Contam; 2002 Apr; 19(4):408-14. PubMed ID: 11962699
    [Abstract] [Full Text] [Related]

  • 7. Mycotoxin-producing and other fungi isolated from grapes for wine production, with particular emphasis on ochratoxin A.
    Serra R, Braga A, Venâncio A.
    Res Microbiol; 2005 May; 156(4):515-21. PubMed ID: 15862450
    [Abstract] [Full Text] [Related]

  • 8. Fungi and ochratoxin A detected in healthy grapes for wine production.
    Serra R, Mendonça C, Venâncio A.
    Lett Appl Microbiol; 2006 Jan; 42(1):42-7. PubMed ID: 16411918
    [Abstract] [Full Text] [Related]

  • 9. Volatile compounds in samples of cork and also produced by selected fungi.
    Barreto MC, Vilas Boas L, Carneiro LC, San Romão MV.
    J Agric Food Chem; 2011 Jun 22; 59(12):6568-74. PubMed ID: 21574572
    [Abstract] [Full Text] [Related]

  • 10. Influence of the region of origin on the mycobiota of grapes with emphasis on Aspergillus and Penicillium species.
    Serra R, Lourenço A, Alípio P, Venâncio A.
    Mycol Res; 2006 Aug 22; 110(Pt 8):971-8. PubMed ID: 16891107
    [Abstract] [Full Text] [Related]

  • 11. Occurrence of ochratoxin A- and aflatoxin B1-producing fungi in Lebanese grapes and ochratoxin a content in musts and finished wines during 2004.
    El Khoury A, Rizk T, Lteif R, Azouri H, Delia ML, Lebrihi A.
    J Agric Food Chem; 2006 Nov 15; 54(23):8977-82. PubMed ID: 17090150
    [Abstract] [Full Text] [Related]

  • 12. Impact of the Botrytis cinerea strain and metabolism on (-)-geosmin production by Penicillium expansum in grape juice.
    La Guerche S, De Senneville L, Blancard D, Darriet P.
    Antonie Van Leeuwenhoek; 2007 Oct 15; 92(3):331-41. PubMed ID: 17562219
    [Abstract] [Full Text] [Related]

  • 13. Assays on the simultaneous determination and elimination of chloroanisoles and chlorophenols from contaminated cork samples.
    Insa S, Salvadó V, Anticó E.
    J Chromatogr A; 2006 Jul 28; 1122(1-2):215-21. PubMed ID: 16678838
    [Abstract] [Full Text] [Related]

  • 14. Concentrations of organochlorine pesticides and 2,4,6-trichloroanisole in cork bark.
    Olivella MÀ, Caixach J, Planas C, Oliveras A, Jové P.
    Chemosphere; 2012 Feb 28; 86(7):754-8. PubMed ID: 22133910
    [Abstract] [Full Text] [Related]

  • 15. Identification of 2,4,6-trichloroanisole (TCA) causing a musty/muddy off-flavor in sake and its production in rice koji and moromi mash.
    Miki A, Isogai A, Utsunomiya H, Iwata H.
    J Biosci Bioeng; 2005 Aug 28; 100(2):178-83. PubMed ID: 16198261
    [Abstract] [Full Text] [Related]

  • 16. Fungi and mycotoxins in vineyards and grape products.
    Hocking AD, Leong SL, Kazi BA, Emmett RW, Scott ES.
    Int J Food Microbiol; 2007 Oct 20; 119(1-2):84-8. PubMed ID: 17765989
    [Abstract] [Full Text] [Related]

  • 17. Occurrence of pathogenic fungal species in Tunisian vineyards.
    Melki Ben Fredj S, Chebil S, Lebrihi A, Lasram S, Ghorbel A, Mliki A.
    Int J Food Microbiol; 2007 Feb 15; 113(3):245-50. PubMed ID: 17014922
    [Abstract] [Full Text] [Related]

  • 18. Contamination by moulds of grape berries in Slovakia.
    Mikusová P, Ritieni A, Santini A, Juhasová G, Srobárová A.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 May 15; 27(5):738-47. PubMed ID: 20349371
    [Abstract] [Full Text] [Related]

  • 19. Multilocus sequence identification of Penicillium species in cork bark during plank preparation for the manufacture of stoppers.
    Serra R, Peterson S, CTCOR, Venâncio A.
    Res Microbiol; 2008 Apr 15; 159(3):178-86. PubMed ID: 18321681
    [Abstract] [Full Text] [Related]

  • 20. Fungal contamination and Aflatoxin B1 and Ochratoxin A in Lebanese wine-grapes and musts.
    El Khoury A, Rizk T, Lteif R, Azouri H, Delia ML, Lebrihi A.
    Food Chem Toxicol; 2008 Jun 15; 46(6):2244-50. PubMed ID: 18430504
    [Abstract] [Full Text] [Related]

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