Modelling of aflatoxin production by Aspergillus parasiticus in a solid medium at different temperatures, pH and propionic acid concentrations

By Molina M.   Giannuzzi L.  

Food Research International, Vol. 35, Iss. 6, 2002-01 ,pp. : 585-594

Elsevier

Access to resources Recommend Favorite

Effect of vanillin concentration, pH and incubation temperature on Aspergillus flavus , Aspergillus niger , Aspergillus ochraceus and Aspergillus parasiticus growth

By Lopez-Malo A.   Alzamora S.M.   Argaiz A.  

Food Microbiology, Vol. 14, Iss. 2, 1997-04 ,pp. : 117-124

Academic Press

Access to resources Recommend Favorite

Combined effect of temperature and propionic acid concentration on the growth of Aspergillus parasiticus

By Molina M.   Giannuzzi L.  

Food Research International, Vol. 32, Iss. 10, 1999-12 ,pp. : 677-682

Elsevier

Access to resources Recommend Favorite

Fermentation of soybean (Glycine max) for soy- daddawa production by starter cultures ofBacillus

By Omafuvbe B.O.   Abiose S.H.   Shonukan O.O.  

Food Microbiology, Vol. 19, Iss. 6, 2002-12 ,pp. : 561-566

Academic Press

Access to resources Recommend Favorite

Spermatotoxic effect of aflatoxin B 1 in the albino mouse

By Agnes V.F.   Akbarsha M.A.  

Food and Chemical Toxicology, Vol. 41, Iss. 1, 2003-01 ,pp. : 119-130

Elsevier

Access to resources Recommend Favorite