Mycotoxins are potentially hazardous secondary metabolites produced by filamentous fungi
(molds). These small molecular weight compounds (often less than 1 000 Da) are found in …

Since ochratoxin A (OTA) was discovered, it has been ubiquitous as a natural contaminant
of moldy food and feed. The multiple toxic effects of OTA are a real threat for human beings …

Filamentous fungi in the Aspergillus section Nigri (the black aspergilli) represent some of the
most widespread food and feed contaminants known but they are also some of the most …

The present taxonomy of the black aspergilli reveals that there are 19 accepted taxa.
However the identification of species of Aspergillus section Nigri is often problematic in spite …

Botanicals are used in many countries for medicinal and general health-promoting
purposes. Numerous natural occurrences of mycotoxins in botanicals and dried fruits have …

Ochratoxin A is a nephrotoxic compound which was first detected in wine in the nineties.
Since then, several grape-derived products have been found to be potentially contaminated …

Ochratoxin A (OTA) is the main mycotoxin occurring in wine. This review article is focused on
the distribution of this toxin and its producing-fungi in grape berries, as well as on the fate of …

Wine is a significant contributor to the economies of many countries. However, the
commodity can become contaminated with mycotoxins produced by certain fungi. Most …

The classification of the genus Aspergillus has been studied by many taxonomists. The most
important monograph on which most taxonomies are derived from is strictly based on …

Ochratoxin A (OTA) is a secondary metabolite produced by filamentous fungi of the genera
Aspergillus and Penicillium present in a wide variety of foodstuffs. The most relevant OTA …