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pro vyhledávání: '"Jaqueline Garda"'
Akademický článek
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Publikováno v:
Aquaculture International; Dec2024, Vol. 32 Issue 7, p9795-9851, 57p
Publikováno v:
Foods, Vol 13, Iss 7, p 1112 (2024)
Among microorganisms found in food, fungi stand out because they are adaptable and competitive in a large range of water activities, temperatures, pHs, humidities and substrate types. Besides sporulating, some species are toxigenic and produce toxic
Externí odkaz:
https://doaj.org/article/486e52cdb8fc45f78d56c66b127b7a69
Akademický článek
Tento výsledek nelze pro nepřihlášené uživatele zobrazit.
K zobrazení výsledku je třeba se přihlásit.
K zobrazení výsledku je třeba se přihlásit.
Autor:
Wesclen Vilar Nogueira, María Jesús Aznar-García, Francisca P. Martínez-Antequera, Antonia M. Barros de Las Heras, Marcelo Borges Tesser, Jaqueline Garda-Buffon, Francisco Javier Moyano
Publikováno v:
Animals, Vol 13, Iss 19, p 3046 (2023)
Peroxidase (PO) has been applied in different areas of industrial biotechnology, including the control of contaminants like aflatoxin B1 in fish feeds. However, its potential negative interactions with the macro and micro components of feeds have not
Externí odkaz:
https://doaj.org/article/c81747312dca49679ff112e20c673797
Autor:
Juliane Lima da Silva, Sonia Lombardi, Luigi Castaldo, Elena Morelli, Jaqueline Garda-Buffon, Luana Izzo, Alberto Ritieni
Publikováno v:
Toxins, Vol 15, Iss 9, p 562 (2023)
Mycotoxins are a major source of contamination in cereals, posing risks to human health and causing significant economic losses to the industry. A comprehensive strategy for the analysis of 21 mycotoxins in Italian cereal grain samples (n = 200) was
Externí odkaz:
https://doaj.org/article/ab69e0ad33594e7987de8c4f316113a9
Publikováno v:
In Food Research International May 2021 143
Autor:
Rafaela Xavier Giacomini, Maristela Barnes Rodrigues Cerqueira, Ednei Gilberto Primel, Jaqueline Garda-Buffon
Publikováno v:
Ciência e Técnica Vitivinícola. 38:10-20
This study monitored concentrations of both pesticides 2,4-dichlorophenoxyacetic acid (2,4-D) and procymidone, and mycotoxin ochratoxin A (OTA) in stages of the winemaking process. Sampling was carried out in the usual vinification process of red win
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef34e50469744fca6031fd10f9319fe5
https://doi.org/10.1051/ctv/ctv20233801010
https://doi.org/10.1051/ctv/ctv20233801010
Publikováno v:
Food Analytical Methods. 16:541-566
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78e598c225606a1f608ecb36315c5cc8
https://doi.org/10.1007/s12161-022-02434-9
https://doi.org/10.1007/s12161-022-02434-9
Autor:
Wesclen Vilar Nogueira, Francisco Javier Moyano, Marcelo Borges Tesser, Jaqueline Garda-Buffon
Publikováno v:
Food Additives & Contaminants: Part A. 40:110-120
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f7408f39c0985f7ce8bcd8c847e5000d
https://doi.org/10.1080/19440049.2022.2134932
https://doi.org/10.1080/19440049.2022.2134932