Mycotoxin contamination of foods from mycotoxigenic fungi such as Aspergillus, Alternaria,
Fusarium and Penicillium spp. is a significant threat to food safety and quality. Aflatoxins …

Members of the genus Curcuma L. have been used in traditional medicine for centuries for
treating gastrointestinal disorders, pain, inflammatory conditions, wounds, and for cancer …

In the present study, phytofabricated selenium nanoparticles (PF-SeNPs) were prepared
from aqueous fruit extract of Emblica officinalis in a facile, green, economic, tactic and eco …

The high demand for sufficient and safe food, and continuous damage of environment by
conventional agriculture are major challenges facing the globe. The necessity of smart …

Mycotoxins are natural compounds produced as secondary metabolites by mold fungi
belonging mainly to the Fusarium family, commonly found on plants such as corn or small …

Tomato (Lycopersicon esculentum) is one of the widely grown vegetables worldwide.
Fusarium oxysporum f. sp. lycopersici (FOL) is the significant contributory pathogen of …

Updating techniques on controlling mycotoxins - A review - ScienceDirect Skip to main
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Spoilage of food by mycotoxigenic fungi poses a serious risk to food security throughout the
world. In view of the negative effects of synthetic preservatives, essential oils (EOs) and their …

Curcuma longa L. rhizome essential oil is a valuable product in pharmaceutical industry due
to its wide beneficial health effects. Novel applications in the agri-food industry where more …

While food shortages have become an important challenge, providing safe food resources is
a point of interest on a global scale. Mycotoxins are secondary metabolites that are formed …