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Antifungal and antiaflatoxigenic activity of rosemary essential oil ( Rosmarinus officinalis L.) against Aspergillus flavus .

Autor: da Silva Bomfim N; Department of Health Basic Sciences, Laboratory of Toxicology, State University of Maringá, Maringa, Brazil.; Department of Nutrition, Brazil University - Tupa Faculties, Tupa, Brazil., Kohiyama CY; Department of Health Basic Sciences, Laboratory of Toxicology, State University of Maringá, Maringa, Brazil., Nakasugi LP; Department of Health Basic Sciences, Laboratory of Toxicology, State University of Maringá, Maringa, Brazil., Nerilo SB; Department of Pharmacy, Inga University Center, Maringa, Brazil., Mossini SAG; Department of Health Basic Sciences, Laboratory of Toxicology, State University of Maringá, Maringa, Brazil., Romoli JCZ; Department of Health Basic Sciences, Laboratory of Toxicology, State University of Maringá, Maringa, Brazil., Graton Mikcha JM; Department of Clinical Analysis and Biomedicine, State University of Maringa, Maringa, Brazil., Abreu Filho BA; Department of Health Basic Sciences, Laboratory of Food Microbiology, State University of Maringá, Maringa, Brazil., Machinski M Jr; Department of Health Basic Sciences, Laboratory of Toxicology, State University of Maringá, Maringa, Brazil.

Publikováno v: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2020 Jan; Vol. 37 (1), pp. 153-161. Date of Electronic Publication: 2019 Oct 23.

Occurrence and risk assessment of population exposed to deoxynivalenol in foods derived from wheat flour in Brazil.

Autor: Silva MV; a Department of Health Basic Sciences , Laboratory of Toxicology, State University of Maringá , Maringá , Brazil., Pante GC; a Department of Health Basic Sciences , Laboratory of Toxicology, State University of Maringá , Maringá , Brazil., Romoli JCZ; a Department of Health Basic Sciences , Laboratory of Toxicology, State University of Maringá , Maringá , Brazil., de Souza APM; a Department of Health Basic Sciences , Laboratory of Toxicology, State University of Maringá , Maringá , Brazil., Rocha GHOD; b Department of Clinical and Toxicological Analyses, Faculty of Pharmaceutical Sciences, Laboratory of Experimental Toxicology , University of São Paulo , São Paulo , Brazil., Ferreira FD; c Academic Department of Food , Technological Federal University of Parana , Medianeira , Brazil., Feijó ALR; d Laboratory of Food Analysis , Federal University of Pampa , Itaqui , Brazil., Moscardi SMP; e State Department of Health of Parana (SESA-PR) , Food Sanitary Surveillance , Paraná State Government, Curitiba , Brazil., de Paula KR; e State Department of Health of Parana (SESA-PR) , Food Sanitary Surveillance , Paraná State Government, Curitiba , Brazil., Bando E; a Department of Health Basic Sciences , Laboratory of Toxicology, State University of Maringá , Maringá , Brazil., Nerilo SB; f University Center Ingá - Uningá , Pharmacy Department , Maringa , Brazil., Machinski M Jr; a Department of Health Basic Sciences , Laboratory of Toxicology, State University of Maringá , Maringá , Brazil.

Publikováno v: Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment [Food Addit Contam Part A Chem Anal Control Expo Risk Assess] 2018 Mar; Vol. 35 (3), pp. 546-554. Date of Electronic Publication: 2017 Dec 28.