Zobrazeno 1 - 10
of 85
pro vyhledávání: '"J. I. Pitt"'
Autor:
L T, Ono, J J, Silva, S, Doná, L M, Martins, B T, Iamanaka, M H P, Fungaro, J I, Pitt, M H, Taniwaki
Publikováno v:
Mycotoxin research. 37(3)
Aflatoxins are carcinogenic compounds produced by some species of Aspergillus, especially those belonging to Aspergillus section Flavi. Their occurrence in food may start in the field, in the post-harvest, or during storage due to inadequate handling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::b2f5d657d8fc3c0226c7db6f5320bfef
https://pubmed.ncbi.nlm.nih.gov/34036551
https://pubmed.ncbi.nlm.nih.gov/34036551
Publikováno v:
Letters in Applied Microbiology. 57:214-219
A simple and rapid screening method was developed for the detection of citrinin in fungal cultures using Coconut Cream Agar (CCA) described previously for detecting aflatoxin and ochratoxin A. Fifteen isolates of Penicillium citrinum were inoculated
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::27cced2bea843f06d6cd6a2d700287b1
https://doi.org/10.1111/lam.12102
https://doi.org/10.1111/lam.12102
Autor:
J. I. Pitt, Ailsa D. Hocking
Publikováno v:
Mycopathologia. 162:233-243
The major mycotoxin problem in Australia is the formation of aflatoxins in peanuts by Aspergillus flavus and A. parasiticus. This is controlled by good farm management practice, segregation into grades on aflatoxin content at intake to shelling facil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e2b9d5eba01b159080fc150d8db194f3
https://doi.org/10.1007/s11046-006-0059-0
https://doi.org/10.1007/s11046-006-0059-0
Autor:
J. I. Pitt, John W. Taylor
Publikováno v:
Mycologia. 106(5)
The newly adopted International Code of Nomenclature for algae, fungi and plants (ICN) demands that dimorphic fungi, in particular those with both sexual and asexual names, now bear a single name. Although priority is no longer associated with the mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5dcc097282700908fd5a84e45a1aa4ea
https://pubmed.ncbi.nlm.nih.gov/24871603
https://pubmed.ncbi.nlm.nih.gov/24871603
Publikováno v:
International Journal of Food Microbiology. 68:125-133
The use of modified atmospheres to prevent fungal growth and mycotoxin production in cheese was evaluated. Eight fungal species: Mucor plumbeus, Fusarium oxysporum, Byssochlamys fulva, B. nivea, Penicillium commune, P. roqueforti, Aspergillus flatus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b7499429a9c0411ee954609be63758c
https://doi.org/10.1016/s0168-1605(01)00487-1
https://doi.org/10.1016/s0168-1605(01)00487-1
Autor:
J. I. Pitt
Publikováno v:
Medical Mycology. 38:17-22
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::26a3a80459f1c4f21ed59b0be15b7c25
https://doi.org/10.1080/mmy.38.1.17.22
https://doi.org/10.1080/mmy.38.1.17.22
Publikováno v:
International journal of food microbiology. 178
Cocoa is an important crop, as it is the raw material from which chocolate is manufactured. It is grown mainly in West Africa although significant quantities also come from Asia and Central and South America. Primary processing is carried out on the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::317f6bb79b236f3685f6e2d1c44726f3
https://pubmed.ncbi.nlm.nih.gov/24667314
https://pubmed.ncbi.nlm.nih.gov/24667314
Autor:
J. I. Pitt
Mycotoxins are toxic metabolites produced by common fungi. The most important in the world’s food and feed supplies are: aflatoxins, ochratoxin A, fumonisins, deoxynivalenol, and zearalenone. Aflatoxins, produced by Aspergillus flavus and related s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::42da094593daf40839cbf7f0909bc252
https://doi.org/10.1016/b978-0-12-416041-5.00030-5
https://doi.org/10.1016/b978-0-12-416041-5.00030-5
Autor:
J. I. Pitt
Publikováno v:
Canadian Journal of Botany. 73:768-777
Great advances have taken place in our understanding of the taxonomy of Penicillium and its teleomorphs in the past 15 years. Physiological and biochemical techniques, applied in conjunction with morphology, have enabled the taxonomy of this difficul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd816c29abe1336605140acc96cecef6
https://doi.org/10.1139/b95-321
https://doi.org/10.1139/b95-321
Autor:
J. I. Pitt{roJoint Chairman}, J.-L. Cordier, Leon G.M. Gorris, R. B. Tompkin, Lone Gram, K. M. J. Swanson, T. A. Roberts{roJoint Chairman}
Publikováno v:
Microorganisms in Foods 8 ISBN: 9781441993731
Micro-Organisms in Foods 6 ISBN: 9780306486753
Micro-Organisms in Foods 6 ISBN: 9780306486753
Useful testing for the microbiological safety and quality of fruit and fruit products is discussed. Ingredient, in-process, environmental, shelf life and end product tests vary in relative importance for different product types. This chapter covers p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b4c6be307a6106a34354a237be71794b
https://doi.org/10.1007/978-1-4419-9374-8_13
https://doi.org/10.1007/978-1-4419-9374-8_13