Maize (Zea mays L.) is one of the most susceptible crops to pathogenic fungal infections,
and in particular to the Fusarium species. Secondary metabolites of Fusarium spp …

Mycotoxin, as one of the most common pollutants in foodstuffs, poses great threat to food
security and human health. Specifically, deoxynivalenol (DON) and zearalenone (ZEN) …

Mycotoxins are toxic secondary metabolites produced by certain genera of fungi including
but not limited to Fusarium, Aspergillus, and Penicillium. Their persistence in agricultural …

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 …

Deoxynivalenol (DON) is a mycotoxin, produced by filamentous fungi such as Fusarium
graminearum, that causes significant yield losses of cereal grain crops worldwide. One of …

Oat (Avena sativa) is susceptible to Fusarium head blight (FHB). The quality of oat grain is
threatened by the accumulation of mycotoxins, particularly the trichothecene deoxynivalenol …

Fusarium spp. comprise various species of filamentous fungi that cause severe diseases in
plant crops of both agricultural and forestry interest. These plant pathogens produce a wide …

Fusarium head blight (FHB) and the presence of mycotoxin deoxynivalenol (DON) pose
serious threats to wheat production and food safety worldwide. DON, as a virulence factor, is …

Trichothecenes (TCT) are very common mycotoxins. While the effects of DON, the most
prevalent TCT, have been extensively studied, less is known about the effect of other …

Oat is susceptible to several Fusarium species that cause contamination with different
trichothecene mycotoxins. The molecular mechanisms behind Fusarium resistance in oat …