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Antonia Susca

Showing results (11-20 of 49) with videos related to

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International Journal of Food Microbiology|August 4, 2014
Comparison of species composition and fumonisin production in Aspergillus section Nigri populations in maize kernels from USA and ItalyAntonia Susca, Antonio Moretti, Gaetano Stea, et al.
Food Microbiology|December 1, 2018
Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheesePamela Anelli, Miriam Haidukowski, Filomena Epifani, et al.
Journal of Agricultural and Food Chemistry|July 30, 2010
Correlation of mycotoxin fumonisin B2 production and presence of the fumonisin biosynthetic gene fum8 in Aspergillus niger from grapeAntonia Susca, Robert H Proctor, Giuseppina Mulè, et al.
Fungal Biology|February 1, 2012
Influence of light on growth, conidiation and fumonisin production by Fusarium verticillioidesFrancesca Fanelli, Markus Schmidt-Heydt, Miriam Haidukowski, et al.
International Journal of Food Microbiology|April 10, 2016
Study of gene expression and OTA production by Penicillium nordicum during a small-scale seasoning process of salamiMassimo Ferrara, Donato Magistà, Filomena Epifani, et al.
Frontiers in Microbiology|September 27, 2016
Variation in Fumonisin and Ochratoxin Production Associated with Differences in Biosynthetic Gene Content in Aspergillus niger and A. welwitschiae Isolates from Multiple Crop and Geographic OriginsAntonia Susca, Robert H Proctor, Massimiliano Morelli, et al.
International Journal of Food Microbiology|June 22, 2018
Penicillium gravinicasei, a new species isolated from cave cheese in Apulia, ItalyPamela Anelli, Steve W Peterson, Miriam Haidukowski, et al.
Fungal Genetics and Biology : FG & B|October 5, 2014
Variation in the fumonisin biosynthetic gene cluster in fumonisin-producing and nonproducing black aspergilliAntonia Susca, Robert H Proctor, Robert A E Butchko, et al.
Food Additives & Contaminants. Part B, Surveillance|March 19, 2026
Various Aspergilli and mycotoxins in traditional products in Oran, AlgeriaChoukri Khelifa-Mahdjoubi, Hadj Ahmed Belaouni, Alessandra Villani, et al.
International Journal of Food Microbiology|December 3, 2014
Penicillium salamii, a new species occurring during seasoning of dry-cured meatGiancarlo Perrone, Robert A Samson, Jens C Frisvad, et al.
Pageof 5

Showing results (11-20 of 49) with videos related to

Sort By:
Pageof 5
International Journal of Food Microbiology|August 4, 2014
Comparison of species composition and fumonisin production in Aspergillus section Nigri populations in maize kernels from USA and ItalyAntonia Susca, Antonio Moretti, Gaetano Stea, et al.
Food Microbiology|December 1, 2018
Fungal mycobiota and mycotoxin risk for traditional artisan Italian cave cheesePamela Anelli, Miriam Haidukowski, Filomena Epifani, et al.
Journal of Agricultural and Food Chemistry|July 30, 2010
Correlation of mycotoxin fumonisin B2 production and presence of the fumonisin biosynthetic gene fum8 in Aspergillus niger from grapeAntonia Susca, Robert H Proctor, Giuseppina Mulè, et al.
Fungal Biology|February 1, 2012
Influence of light on growth, conidiation and fumonisin production by Fusarium verticillioidesFrancesca Fanelli, Markus Schmidt-Heydt, Miriam Haidukowski, et al.
International Journal of Food Microbiology|April 10, 2016
Study of gene expression and OTA production by Penicillium nordicum during a small-scale seasoning process of salamiMassimo Ferrara, Donato Magistà, Filomena Epifani, et al.
Frontiers in Microbiology|September 27, 2016
Variation in Fumonisin and Ochratoxin Production Associated with Differences in Biosynthetic Gene Content in Aspergillus niger and A. welwitschiae Isolates from Multiple Crop and Geographic OriginsAntonia Susca, Robert H Proctor, Massimiliano Morelli, et al.
International Journal of Food Microbiology|June 22, 2018
Penicillium gravinicasei, a new species isolated from cave cheese in Apulia, ItalyPamela Anelli, Steve W Peterson, Miriam Haidukowski, et al.
Fungal Genetics and Biology : FG & B|October 5, 2014
Variation in the fumonisin biosynthetic gene cluster in fumonisin-producing and nonproducing black aspergilliAntonia Susca, Robert H Proctor, Robert A E Butchko, et al.
Food Additives & Contaminants. Part B, Surveillance|March 19, 2026
Various Aspergilli and mycotoxins in traditional products in Oran, AlgeriaChoukri Khelifa-Mahdjoubi, Hadj Ahmed Belaouni, Alessandra Villani, et al.
International Journal of Food Microbiology|December 3, 2014
Penicillium salamii, a new species occurring during seasoning of dry-cured meatGiancarlo Perrone, Robert A Samson, Jens C Frisvad, et al.
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