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H Taniwaki

Showing results (1-10 of 80) with videos related to

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Advances in Experimental Medicine and Biology|January 18, 2006
An update on ochratoxigenic fungi and ochratoxin A in coffeeMarta H Taniwaki
Food Additives and Contaminants|July 13, 2002
Research on the origin, and on the impact of post-harvest handling and manufacturing on the presence of ochratoxin A in coffeeP Bucheli, M H Taniwaki
Nihon Eiseigaku Zasshi. Japanese Journal of Hygiene|December 1, 1994
[Comparative study on placental transfer and maternal distribution of organic and inorganic tin following oral administration in pregnant rats]R Hayashi, S Shima, H Taniwaki, et al.
Journal of Applied Microbiology|October 14, 2004
Utilization of AFLP markers for PCR-based identification of Aspergillus carbonarius and indication of its presence in green coffee samplesH Schmidt, M H Taniwaki, R F Vogel, et al.
Advances in Experimental Medicine and Biology|January 18, 2006
Fungi producing ochratoxin in dried fruitsIamanaka Beatriz T, Marta H Taniwaki, E Vicente, et al.
Journal of Food Protection|October 17, 2001
Comparison of culture media, simplate, and petrifilm for enumeration of yeasts and molds in foodM H Taniwaki, N Silva, A A Banhe, et al.
Advances in Food and Nutrition Research|March 1, 2025
The application of omics tools in food mycologyLudwig Niessen, Josué José Silva, Jens C Frisvad, et al.
International Journal of Food Microbiology|September 25, 2010
Growth and mycotoxin production by fungi in atmospheres containing 80% carbon dioxide and 20% oxygenM H Taniwaki, A D Hocking, J I Pitt, et al.
Advances in Experimental Medicine and Biology|January 18, 2006
Comparison of hyphal length, ergosterol, mycelium dry weight, and colony diameter for quantifying growth of fungi from foodsM H Taniwaki, J I Pitt, A D Hocking, et al.
International Journal of Food Microbiology|February 6, 2003
The source of ochratoxin A in Brazilian coffee and its formation in relation to processing methodsM H Taniwaki, J I Pitt, A A Teixeira, et al.
Pageof 8

Showing results (1-10 of 80) with videos related to

Sort By:
Pageof 8
Advances in Experimental Medicine and Biology|January 18, 2006
An update on ochratoxigenic fungi and ochratoxin A in coffeeMarta H Taniwaki
Food Additives and Contaminants|July 13, 2002
Research on the origin, and on the impact of post-harvest handling and manufacturing on the presence of ochratoxin A in coffeeP Bucheli, M H Taniwaki
Nihon Eiseigaku Zasshi. Japanese Journal of Hygiene|December 1, 1994
[Comparative study on placental transfer and maternal distribution of organic and inorganic tin following oral administration in pregnant rats]R Hayashi, S Shima, H Taniwaki, et al.
Journal of Applied Microbiology|October 14, 2004
Utilization of AFLP markers for PCR-based identification of Aspergillus carbonarius and indication of its presence in green coffee samplesH Schmidt, M H Taniwaki, R F Vogel, et al.
Advances in Experimental Medicine and Biology|January 18, 2006
Fungi producing ochratoxin in dried fruitsIamanaka Beatriz T, Marta H Taniwaki, E Vicente, et al.
Journal of Food Protection|October 17, 2001
Comparison of culture media, simplate, and petrifilm for enumeration of yeasts and molds in foodM H Taniwaki, N Silva, A A Banhe, et al.
Advances in Food and Nutrition Research|March 1, 2025
The application of omics tools in food mycologyLudwig Niessen, Josué José Silva, Jens C Frisvad, et al.
International Journal of Food Microbiology|September 25, 2010
Growth and mycotoxin production by fungi in atmospheres containing 80% carbon dioxide and 20% oxygenM H Taniwaki, A D Hocking, J I Pitt, et al.
Advances in Experimental Medicine and Biology|January 18, 2006
Comparison of hyphal length, ergosterol, mycelium dry weight, and colony diameter for quantifying growth of fungi from foodsM H Taniwaki, J I Pitt, A D Hocking, et al.
International Journal of Food Microbiology|February 6, 2003
The source of ochratoxin A in Brazilian coffee and its formation in relation to processing methodsM H Taniwaki, J I Pitt, A A Teixeira, et al.
Pageof 8