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325 related items for PubMed ID: 33065380

  • 1. Modelling the effect of temperature and water activity on the growth rate of Aspergillus flavus and aflatoxin production in peanut meal extract agar.
    Norlia M, Jinap S, Nor-Khaizura MAR, Radu S, John JM, Rahman MAH, Peter ML, Sharif Z.
    Int J Food Microbiol; 2020 Dec 16; 335():108836. PubMed ID: 33065380
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  • 3. Growth of and aflatoxin production by Aspergillus flavus in peanuts stored under modified atmosphere packaging (MAP) conditions.
    Ellis WO, Smith JP, Simpson BK, Ramaswamy H, Doyon G.
    Int J Food Microbiol; 1994 May 16; 22(2-3):173-87. PubMed ID: 8074970
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  • 5. Modeling growth rate and assessing aflatoxins production by Aspergillus flavus as a function of water activity and temperature on polished and brown rice.
    Mousa W, Ghazali FM, Jinap S, Ghazali HM, Radu S.
    J Food Sci; 2013 Jan 16; 78(1):M56-63. PubMed ID: 23301606
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  • 6. Mycotoxin production and predictive modelling kinetics on the growth of Aspergillus flavus and Aspergillus parasiticus isolates in whole black peppercorns (Piper nigrum L).
    Yogendrarajah P, Vermeulen A, Jacxsens L, Mavromichali E, De Saeger S, De Meulenaer B, Devlieghere F.
    Int J Food Microbiol; 2016 Jul 02; 228():44-57. PubMed ID: 27088871
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  • 7. The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors.
    Casquete R, Benito MJ, Córdoba MG, Ruiz-Moyano S, Martín A.
    J Dairy Sci; 2017 Sep 02; 100(9):6987-6996. PubMed ID: 28711264
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  • 10. Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems.
    Peromingo B, Rodríguez A, Bernáldez V, Delgado J, Rodríguez M.
    Meat Sci; 2016 Dec 02; 122():76-83. PubMed ID: 27498402
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  • 11. Interaction of water activity and temperature on the growth, gene expression and aflatoxin production by Aspergillus flavus on paddy and polished rice.
    Lv C, Jin J, Wang P, Dai X, Liu Y, Zheng M, Xing F.
    Food Chem; 2019 Sep 30; 293():472-478. PubMed ID: 31151636
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  • 13. Temperature and aflatoxin production by Aspergillus flavus and A. parasiticus strains from Nigerian groundnuts.
    Ogundero VW.
    J Basic Microbiol; 1987 Sep 30; 27(9):511-4. PubMed ID: 3136240
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  • 14. Thermal inactivation of Aspergillus flavus in peanut kernels as influenced by temperature, water activity and heating rate.
    Zhang S, Zhang L, Lan R, Zhou X, Kou X, Wang S.
    Food Microbiol; 2018 Dec 30; 76():237-244. PubMed ID: 30166147
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  • 16. Interaction of water activity and temperature on aflatoxin production by Aspergillus flavus and A. parasiticus in irradiated maize seeds.
    Faraj MK, Smith JE, Harran G.
    Food Addit Contam; 1991 Dec 30; 8(6):731-6. PubMed ID: 1812020
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  • 17. Simultaneous quantitation of Aspergillus flavus/A. parasiticus and aflatoxins in peanuts.
    Dorner JW.
    J AOAC Int; 2002 Dec 30; 85(4):911-6. PubMed ID: 12180687
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  • 18. Effect of soil temperature and drought on peanut pod and stem temperatures relative to Aspergillus flavus invasion and aflatoxin contamination.
    Sanders TH, Blankenship PD, Cole RJ, Hill RA.
    Mycopathologia; 1984 Apr 30; 86(1):51-4. PubMed ID: 6429541
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  • 19. Effect of temperature and water activity on gene expression and aflatoxin biosynthesis in Aspergillus flavus on almond medium.
    Gallo A, Solfrizzo M, Epifani F, Panzarini G, Perrone G.
    Int J Food Microbiol; 2016 Jan 18; 217():162-9. PubMed ID: 26540623
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