Related references
Note: Only part of the references are listed.Ultrasound-Assisted Detoxification of Ochratoxin A: Comparative Study of Cell Wall Structure, Hydrophobicity, and Toxin Binding Capacity of Single and Co-culture Lactic Acid Bacteria
Elahe Abedi et al.
FOOD AND BIOPROCESS TECHNOLOGY (2022)
Bioaccessibility Study of Aflatoxin B1 and Ochratoxin A in Bread Enriched with Fermented Milk Whey and/or Pumpkin
Laura Escriva et al.
TOXINS (2022)
Possibilities for the Biological Control of Mycotoxins in Food and Feed
Ksenija Nesic et al.
TOXINS (2021)
Transformation of ochratoxin A during bread-making processes
Marcin Bryla et al.
FOOD CONTROL (2021)
Bioaccessibility and bioavailability of bioactive compounds from yellow mustard flour and milk whey fermented with lactic acid bacteria
L. Escriva et al.
FOOD & FUNCTION (2021)
DETERMINATION OF AFLATOXINS AND OCHRATOXIN A IN WHEAT FROM DIFFERENT REGIONS OF TURKEY BY HPLC WITH FLUORESCENCE DETECTION
S. Turksoy et al.
ACTA ALIMENTARIA (2020)
Biopreservation of tomatoes using fermented media by lactic acid bacteria
C. Luz et al.
LWT-FOOD SCIENCE AND TECHNOLOGY (2020)
Application of the selected antifungal LAB isolate as a protective starter culture in pan whole-wheat sourdough bread
Alireza Sadeghi et al.
FOOD CONTROL (2019)
Overview of Sourdough Technology: from Production to Marketing
Francieli B. Siepmann et al.
FOOD AND BIOPROCESS TECHNOLOGY (2018)
Toxicity reduction of ochratoxin A by lactic acid bacteria
C. Luz et al.
FOOD AND CHEMICAL TOXICOLOGY (2018)
Mold spoilage of bread and its biopreservation: A review of current strategies for bread shelf life extension
Claudia Axel et al.
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION (2017)
Invited review: Microbe-mediated aflatoxin decontamination of dairy products and feeds
Sejeong Kim et al.
JOURNAL OF DAIRY SCIENCE (2017)
Biological degradation of aflatoxin B 1 by a Rhodococcus pyridinivorans strain in by-product of bioethanol
Zsolt Prettl et al.
ANIMAL FEED SCIENCE AND TECHNOLOGY (2017)
Sourdough lactic acid bacteria as antifungal and mycotoxin-controlling agents
Yousef I. Hassan et al.
FOOD SCIENCE AND TECHNOLOGY INTERNATIONAL (2016)
Estimated exposure to zearalenone, ochratoxin A and aflatoxin B1 through the consume of bakery products and pasta considering effects of food processing
Emilli Keller Bol et al.
FOOD AND CHEMICAL TOXICOLOGY (2016)
In vitro antifungal activity of lactic acid bacteria against mycotoxigenic fungi and their application in loaf bread shelf life improvement
Federica Saladino et al.
FOOD CONTROL (2016)
Reduction of Ochratoxin A in Chicken Feed Using Probiotic
Katarzyna Slizewska et al.
ANNALS OF AGRICULTURAL AND ENVIRONMENTAL MEDICINE (2014)
Ability of selected microorganisms for removing aflatoxins in vitro and fate of aflatoxins in contaminated wheat during baladi bread baking
Rafaat M. Elsanhoty et al.
FOOD CONTROL (2013)
Assessment of the bioaccessibility of aflatoxins from various food matrices using an in vitro digestion model, and the efficacy of probiotic bacteria in reducing bioaccessibility
Bulent Kabak et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2012)
Isolation of Bacillus subtilis: screening for aflatoxins B1, M1, and G1 detoxification
Xin Gao et al.
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2011)
Lactic acid bacteria - Potential for control of mould growth and mycotoxins: A review
D. K. D. Dalie et al.
FOOD CONTROL (2010)
Detoxification of patulin and ochratoxin A, two abundant mycotoxins, by lactic acid bacteria
S. Fuchs et al.
FOOD AND CHEMICAL TOXICOLOGY (2008)
In vitro removal of ochratoxin a by wine lactic acid bacteria
Vincenzo Del Prete et al.
JOURNAL OF FOOD PROTECTION (2007)
Ochratoxin A removal in synthetic and natural grape juices by selected oenological Saccharomyces strains
H Bejaoui et al.
JOURNAL OF APPLIED MICROBIOLOGY (2004)
Share Paper
