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Research Publications (Food Safety)

This page tracks research articles published in national and international peer-reviewed journals. Recent articles are available ahead of print and searchable by Journal, Article Title, and Category. Research publications are tracked across six categories: Bacterial Pathogens, Chemical Contaminants, Natural Toxins, Parasites, Produce Safety, and Viruses. Articles produced by USDA Grant Funding Agencies (requires login) and FDA Grant Funding Agencies (requires login) are also tracked in Scopus.

Displaying 1 - 10 of 10

  1. Nanoencapsulated Petroselinum crispum essential oil: Characterization and practical efficacy against fungal and aflatoxin contamination of stored chia seeds

    • Food Bioscience
    • Author(s): Deepika, Anand Kumar Chaudhari, Akanksha Singh, Somenath Das, Nawal Kishore Dubey. The present study explores the practical efficacy of chitosan (CS) nanoemulsion loaded with Petroselinum crispum essential oil (CS-PEO).

      • Natural toxins
      • Aflatoxins
      • Mycotoxins
  2. Nanoencapsulated Petroselinum crispum essential oil: Characterization and practical efficacy against fungal and aflatoxin contamination of stored chia seeds

    • Food Bioscience
    • Author(s): Deepika, Anand Kumar Chaudhari, Akanksha Singh, Somenath Das, Nawal Kishore Dubey (Source: Food Bioscience) The present study explores the practical efficacy of chitosan (CS) nanoemulsion loaded with Petroselinum crispum essential oil (CS-PEO).

      • Aflatoxins
      • Natural toxins
  3. Vaccinium myrtillus L. dry leaf aqueous extracts suppress aflatoxins biosynthesis by Aspergillus flavus

    • Food Bioscience
    • Author(s): Sotirios - Spyridon Vamvakas, Mersini Chroni, Fotios Genneos, Stavroula Gizeli (Source: Food Bioscience) The effect of methanolic and aqueous extracts of bilberry leaves on the growth of Aspergillus flavus and on its ability to synthesize aflatoxins was studied. Both extracts could inhibit aflatoxins’ biosynthesis by A. flavus grown in either a rich or minimal media.

      • Natural toxins
      • Aflatoxins
  4. Anthocyanin extract of Lannea microcarpa fruits stall oxidative rout associated with aflatoxin B1 hepatocarcinogenesis

    • Food Bioscience
    • Author(s): T.O. Ajiboye , H.O. Raji , H.F. Muritala , O.B. Ojewuyi , M.T. Yakubu The capability of anthocyanins extract of Lannea microcarpa fruits to scavenge reactive oxygen species and stall aflatoxin B1-mediated oxidative rout on cellular proteins, lipids and DNA was investigated.

      • Natural toxins
      • Aflatoxins
  5. “Gamma radiation inhibits the production of Ochratoxin A by Aspergillus carbonarius. Development of a method for OTA determination in raisins”

    • Food Bioscience
    • Author(s): Alexandros Kanapitsas, Anthimia Batrinou, Athanasios Aravantinos, Constantinos Sflomos, Panagiota Markaki Ochratoxin A (OTA) is a mycotoxin of great interest to humans for its nephrotoxic effects.The development and validation of an OTA method determination in raisins is described by using High Pressure Liquid Chromatography (HPLC) with Fluorescence Detector (FD).

      • Mycotoxins
      • Natural toxins
      • Mycotoxins
      • Natural toxins
  6. Gamma radiation inhibits the production of Ochratoxin A by Aspergillus carbonarius. Development of a method for OTA determination in raisins

    • Food Bioscience
    • Author(s): Alexandros Kanapitsas, Anthimia Batrinou, Athanasios Aravantinos, Constantinos Sflomos, Panagiota Markaki Ochratoxin A (OTA) is a mycotoxin of great interest to humans for its nephrotoxic effects. The development and validation of an OTA method determination in raisins is described by using High Pressure Liquid Chromatography (HPLC) with Fluorescence Detector (FD).

      • Mycotoxins
      • Natural toxins
      • Mycotoxins
      • Natural toxins
  7. Interaction of Aflatoxin B1 and Fumonisin B1 in HepG2 Cell Apoptosis

    • Food Bioscience
    • Author(s): Ming Du, Yang Liu, Genyi Zhang Aflatoxin B1 (AFB1) and fumonisin B1 (FB1) are mycotoxins commonly coexisted in cereal-based ingredients or foods, and their co-apoptotic activity in HepG2 cells was studied to further the understanding of their combinative toxicity. The values of IC50, based on sulforhodamine B (SRB) colorimetric assay, were 9.5μM and 481.7μM for AFB1 and FB1, respectively, showing AFB1 is more toxic to HepG2 cells than FB1.

      • Natural toxins
      • Aflatoxins
      • Natural toxins
      • Aflatoxins
  8. Effects of Amaranthus cruentus L. on aflatoxin B1- and oxidative stress-induced DNA damage in human liver (HepG2) cells

    • Food Bioscience
    • Author(s): Grace A. Odongo, Nina Schlotz, Susanne Baldermann, Susanne Neugart, Benard Ngwene, Monika Schreiner, Evelyn Lamy

      • Natural toxins
      • Aflatoxins
      • Natural toxins
      • Aflatoxins
  9. Effect of high pressure processing on growth and mycotoxin production of Fusarium graminearum in maize

    • Food Bioscience
    • Publication date: Available online 7 December 2017 Food Bioscience Author(s): Naveen Kumar Kalagatur, Jalarama Reddy Kamasani, Venkataramana Mudili, Kadirvelu Krishna, Om Prakash Chauhan, Murali Harishchandra Sreepathi In recent times, high pressure processing (HPP) has emerged as one of the promising decontamination techniques in agriculture and food industry. It has minimal impact on taste, nutrients, flavor, and freshness of food.

      • Mycotoxins
      • Natural toxins
      • Mycotoxins
      • Natural toxins
  10. Patulin biodegradation and quality improvement of apple puree fermented with Byssochlamys nivea FF1-2

    • Food Bioscience
    • This study investigated the effects of FF1-2 on the quality of apple puree during the process of patulin degradation. Apple puree artificially contaminated with high-dose patulin (125, 250 and 500μg/mL) was fermented by FF1-2 for 10 days, and over 97% of patulin was degraded in the apple purees after fermentation, and the maximal degradation of patulin was 98.5%.

      • Mycotoxins
      • Natural toxins
      • Mycotoxins
      • Natural toxins