Microbial shelf life refers to the duration of time during which a food product remains safe for
consumption in terms of its microbiological quality. Predictive microbiology is a field of …

In this review, the intricate issue about the occurrence levels of mycotoxins in foods is
discussed aiming to underline the main knowledge gaps on the persistence of these …

Introduction Microbial contamination remains a vital challenge across the food production
chain, particularly due to mycotoxins—secondary metabolites produced by several genera …

Red kidney beans (RKB) serve as a powerhouse packed with a plethora of largely
unexplored extraordinary chemical entities with potential significance. However, their …

Various sensory perceptions drive the quality and typicality of wines, with the volatile profile
playing a fundamental role in the characteristics of odor, aroma and consequently flavor …

ABSTRACT Background Peanuts (Arachis hypogaea L.) are a globally significant
agricultural and food resource, with extensive germplasm diversity found worldwide …

Food processing transforms raw materials into different food forms using physical or
chemical techniques. Recently, carbohydrates have gained attention for their diverse …

Mycotoxins are naturally occurring toxic compounds produced as secondary metabolites by
certain fungi species during growth on foodstuffs. The occurrence of mycotoxins in …

Tenuazonic acid (TeA) is a secondary toxic metabolite produced by fungi species in the
genus Alternaria. It is frequently reported as an 'emerging mycotoxin', a group of mycotoxins …

To investigate the diversity and dynamics of microorganisms in Chinese fresh beef (CFB)
without acid discharge treatment during cold storage, high-throughput sequencing was …