Case study of fungal growth on newly cast concrete floors von Kristensen, SM, Koch, AP, Sheard, JK, Thrane, U

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Byssochlamys: significance of heat resistance and mycotoxin production von Houbraken, Jos, Samson, Robert A., Frisvad, Jens C.

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Dynamics in the microbiology of maize silage during whole-season storage von Storm, I.M.L.D, Kristensen, N.B, Raun, B.M.L, Smedsgaard, J, Thrane, U

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Important mycotoxins and the fungi which produce them von Frisvad, Jens C., Thrane, Ulf, Samson, Robert A., Pitt, John I.

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Recommendations concerning the chronic problem of misidentification of mycotoxigenic fungi associated with foods and feeds von Frisvad, Jens C., Nielsen, Kristian F., Samson, Robert A.

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Food-borne fungi in fruit and cereals and their production of mycotoxins von Andersen, Birgitte, Thrane, Ulf

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Comparison of hyphal length, ergosterol, mycelium dry weight, and colony diameter for quantifying growth of fungi from foods von Taniwaki, Marta H., Pitt, John I., Hocking, Ailsa D., Fleet, Graham H.

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An update on ochratoxigenic fungi and ochratoxin A in coffee von Taniwaki, Marta H.

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Aspergillus acidus from Puerh tea and black tea does not produce ochratoxin A and fumonisin B2 von MOGENSEN, J. M, VARGA, J, THRANE, U, FRISVAD, J. C

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Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine von Leong, Su-lin L., Hocking, Ailsa D., Pitt, John I., Kazi, Benozir A., Emmett, Robert W., Scott, Eileen S.

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Mycobiota, mycotoxigenic fungi, and citrinin production in black olives von Heperkan, Dilek, Meriç, Burçak E., Sismanoglu, Gölçin, Dalkiliç, Gözde, Güler, Funda K.

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Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by Aspergillus flavus in peanuts von Vaamonde, Graciela, Patriarca, Andrea, Pinto, Virginia E. Fernández

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Activation of ascospores by novel food preservation techniques von Dijksterhuis, Jan, Samson, Robert A.

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Standardization of methods for detecting heat resistant fungi von Houbraken, Jos, Samson, Robert A.

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Mixtures of natural and synthetic antifungal agents von López-Malo, Aurelio, Palou, Enrique, León-Cruz, Reyna, Alzamora, Stella M.

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Moulds in food spoilage von Filtenborg, O., Frisvad, J.C., Thrane, U.

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Inactivation of fruit spoilage yeasts and moulds using high pressure processing von Hocking, Ailsa D., Begum, Mariam, Stewart, Cindy M.

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Ochratoxin A producing fungi from Spanish vineyards von Bau, Marta, Bragulat, M. Rosa, Abarca, M. Lourdes, Minguez, Santiago, Cabañes, F. Javier

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Prevention of ochratoxin A in cereals in Europe von Olsen, Monica, Jonsson, Nils, Magan, Naresh, Banks, John, Fanelli, Corrado, Rizzo, Aldo, Haikara, Auli, Dobson, Alan, Frisvad, Jens, Holmes, Stephen, Olkku, Juhani, Persson, Sven-Johan, Börjesson, Thomas

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Antifungal activity of sourdough bread cultures von Bullerman, Lloyd B., Giesova, Marketa, Hassan, Yousef, Deibert, Dwayne, Ryu, Dojin

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