Some foods and feeds are often contaminated by numerous mycotoxins, but most studies
have focused on the occurrence and toxicology of a single mycotoxin. Regulations …

Milk and milk products have been utilized by humans for many thousands of years. With the
advent of metagenomic studies, our knowledge on the microbiota of milk and milk products …

Mould growth on cheese represents both a quality and a food safety problem, and poses
significant economic losses. Several mould genera may destroy cheese; however, normally …

Cheese is a product of ancient biotechnological practices, which has been revolutionized as
a functional food product in many parts of the world. Bioactive compounds, such as peptides …

Milk and dairy products continue to raise concerns with regard to contamination with
mycotoxins, most of which have a likely or confirmed carcinogenic status. Such concerns are …

Besides research on the model fungal genera Saccharomyces, Neurospora and Aspergillus,
that has provided important biological knowledge in the areas of genetics, cell biology and …

Cave cheese is a surface mold-ripened variety of cheese produced also in South of Italy,
exploiting fungal population naturally occurring on cave walls, as part of secondary …

Mycotoxins found in randomly selected commercial milk thistle dietary supplement were
evaluated for their toxicity in silico and in vitro. Using in silico methods, the basic …

Monascus is a filamentous fungus that has been used in the food and pharmaceutical
industries. When used as an auxiliary fermenting agent in the manufacturing of cheese …

In this work, a retrospective screening based on ultra-high-performance liquid
chromatography (UHPLC) coupled with high-resolution mass spectrometry (HRMS) based …