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Application of low-fermenting yeast Lachancea thermotolerans for the control of toxigenic fungi Aspergillus parasiticus, Penicillium verrucosum and Fusarium graminearum and their mycotoxins
(
MDPI
, 2018 , Article)
© 2018 by the authors. Licensee MDPI, Basel, Switzerland. Mycotoxins are important contaminants of food and feed. In this study, low fermenting yeast (Lachancea thermotolerans) and its derivatives were applied against ...
Prevalence of Toxigenic Fungi and Mycotoxins in Arabic Coffee: Protective Effect of Traditional Coffee Roasting, Brewing and Microbial Volatiles
(
Qatar University Press
, 2021 , Poster)
Like other agricultural crops, fungal infection and synthesis of mycotoxins in coffee leads to significant economic losses. This study is aimed at investigating the prevalence of toxigenic fungi, their metabolites, and the ...
Fungal and aflatoxin contamination of marketed spices
(
Elsevier Ltd
, 2014 , Article)
Fourteen spice samples were collected from local markets in Doha, Qatar, during 2012, and were surveyed for the presence of potentially harmful mycoflora and for contamination with aflatoxins B1, B2, G1, and G2 by ...