Exposure to mycotoxins through the dietary route occurs on a daily basis while their
deleterious effects are exhibited in the form of ailments, such as inflammation, cancer, and …

The risk of contamination of agricultural commodities with mycotoxins affects every part of
the world. Despite all the efforts of the past decades to improve control strategies to minimize …

Mycotoxins are toxic secondary metabolites of low molecular weight produced by
filamentous fungi, such as Aspergillus, Fusarium, and Penicillium spp. Mycotoxins are …

Mycotoxins are secondary metabolites produced by fungi that may contaminate different
foods intended for human consumption, resulting in a widespread exposure worldwide. The …

The presence of mycotoxins in food represents a severe threat for public health and welfare,
and poses relevant research challenges in the food toxicology field. Nowadays, food …

The co-occurrence and accumulation of mycotoxin in food and feed constitutes a major
issue to food safety, food security, and public health. Accurate and sensitive mycotoxins …

This review aims to highlight recent advances where transcriptomics and proteomics have
been used as a key tool to understand molecular toxicity of mycotoxins. The most studied …

Metabolomics is a high precision analytical approach to obtaining detailed information of
varieties of metabolites produced in biological systems, including foods. This study reviews …

Mycotoxins are secondary metabolites that are known to be toxic to humans and animals.
On the other hand, some mycotoxins and their analogues possess antioxidant as well as …

Given the high biological impact of classical and emerging toxicants, a sensitive and
comprehensive assessment of the hazards and risks of these substances to organisms is …