Evaluation of Antioxidative and Mutagenic Properties of 50% Ethanolic Extract from Red Beans Fermented by Aspergillus oryzae

By Chou Su-Tze   Chang Cheng-Tien   Chao Wen-Wan   Chung Yun-Chin  

Journal of Food Protection, Vol. 65, Iss. 9, 2002-09 ,pp. : 1463-1469

International Association for Food Protection

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Impact of Water Activity and Temperature on Growth and Ochratoxin A Production of Two Aspergillus carbonarius Isolates from Wine Grapes in Greece

By Tassou Chrysoula C.   Natskoulis Pantelis I.   Panagou Efstathios Z.   Spiropoulos Apostolos E.   Magan Naresh  

Journal of Food Protection, Vol. 70, Iss. 12, 2007-12 ,pp. : 2884-2888

International Association for Food Protection

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Effect of Temperature, Water Activity, and pH on Growth and Production of Ochratoxin A by Aspergillus niger and Aspergillus carbonarius from Brazilian Grapes

By Passamani Fabiana Reinis Franca   Hernandes Thais   Lopes Noelly Alves   Bastos Sabrina Carvalho   Santiago Wilder Douglas   Cardoso Maria das Graças   Batista Luís Roberto  

Journal of Food Protection, Vol. 77, Iss. 11, 2014-11 ,pp. : 1947-1952

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Medium Optimization for the Production of Antioxidants from Aspergillus candidus

By Yen Gow-Chin   Chang Yung-Chi  

Journal of Food Protection, Vol. 62, Iss. 6, 1999-06 ,pp. : 657-661

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Aflatoxin-Producing Strains of Aspergillus flavus Isolated from Cheese

By Barrios M. J.   Medina L. M.   Cordoba M. G.   Jordano R.  

Journal of Food Protection, Vol. 60, Iss. 2, 1997-02 ,pp. : 192-194

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