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Critical behavior around the ferromagnetic–paramagnetic phase transition in La2−xCex/2Erx/2NiMnO6 using an iterative approach

Autor: Meftah, Sana, Jalled, Ouissem, Bouzidi, Souhir, Dhahri, Ahmed, Gassoumi, Malek, Dhahri, Jemai, Juraszek, Jean, Hlil, E.K.

Publikováno v: In Inorganic Chemistry Communications December 2024 170 Part 1

Effect of dry-sausage starter culture and endogenous yeasts on Aspergillus westerdijkiae and Penicillium nordicum growth and OTA production

Autor: Meftah, Sana, Abid, Salwa, Dias, Teresa, Rodrigues, Paula

Publikováno v: In LWT - Food Science and Technology January 2018 87:250-258

Effect of commercial starter cultures and native yeasts on Ochratoxin A production in meat products

Autor: Meftah, Sana, Abid, Salwa, Dias, Teresa, Rodrigues, Paula

Ochratoxin A (OTA) is one of the most important mycotoxins in animal and human food chains, and its distribution is universal. Increased oxidative stress, inhibition of protein synthesis, and DNA damage are some of OTA’s mechanisms of action. It is

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______1255::f3b949f4e497384e00a4e7c1c3c9408b
http://hdl.handle.net/10198/14219

Effect of commercial starter cultures and native yeasts on ochratoxin a production by aspergillus westerdijkiae and penicillium nordicum in meat products

Autor: Meftah, Sana

Publikováno v: Repositório Científico de Acesso Aberto de Portugal
Repositório Científico de Acesso Aberto de Portugal (RCAAP)
instacron:RCAAP
CIÊNCIAVITAE

Processed meat products are of worldwide importance and, because of their intrinsic factors as well as the processing methods, they are highly prone to fungal and mycotoxin contamination. Ochratoxin A (OTA) is the most significant mycotoxin in proces

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::e893c60318ec99b5eb170298625cfaa4
http://hdl.handle.net/10198/13143