Mycotoxins in Food and Beverages
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11
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Published By CRC Press

9781003176046
Latest Documents Most Cited Documents Contributed Authors Related Sources Related Keywords

Advances and Criticisms on the Use of Mycotoxin Detoxifying Agents

2021 ◽  
pp. 122-153
Author(s):  
Giuseppina Avantaggiato ◽  
Donato Greco ◽  
Vito D’Ascanio ◽  
Antonio F. Logrieco

Food Processing and Decontamination Approaches to Control Mycotoxins

2021 ◽  
pp. 26-50
Author(s):  
Oluwatosin A. Ijabadeniyi ◽  
Titilayo A. Ajayeoba ◽  
Omotola F. Olagunju
Keyword(s):  
Food Processing

Toxicology of Mycotoxins: Overview and Challenges

2021 ◽  
pp. 187-212
Author(s):  
Nolwenn Hymery ◽  
Isabelle P. Oswald

Are There Advantages of GMO on Mycotoxins Content?

2021 ◽  
pp. 245-260
Author(s):  
Didier Montet ◽  
Joël Guillemain

Trichoderma Species: Novel Metabolites Active for Industry and Biocontrol of Mycotoxigenic Fungi

2021 ◽  
pp. 1-25
Author(s):  
Rayhane Hamrouni ◽  
Nathalie Dupuy ◽  
Josiane Molinet ◽  
Sevastianos Roussos
Keyword(s):  
Trichoderma Species ◽  
Mycotoxigenic Fungi

Binders Used in Feed for Their Protection against Mycotoxins

2021 ◽  
pp. 175-186
Author(s):  
Abderahim Ahmadou ◽  
Nicolas Brun ◽  
Alfredo Napoli ◽  
Noel Durand ◽  
Didier Montet

Climatic Change, Toxigenic Fungi and Mycotoxins

2021 ◽  
pp. 236-244
Author(s):  
Yasmine Hamdouche ◽  
Riba Amar ◽  
Didier Montet
Keyword(s):  
Climatic Change ◽  
Toxigenic Fungi

Gut Microbiome and Their Possible Roles in Combating Mycotoxins

2021 ◽  
pp. 213-235
Author(s):  
Anil Kumar Anal ◽  
Sushil Koirala ◽  
Smriti Shrestha
Keyword(s):  
Gut Microbiome
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