Although fermentation probably originally developed as a means of preserving food
substrates, many fermented foods (FFs), and components therein, are thought to have a …

Mycotoxins are secondary metabolites produced by pathogenic fungi that colonize fruits and
vegetables either during harvesting or during storage. Mycotoxin contamination in fruits and …

Mycotoxins produced from Aspergillus, Penicillium, and Fusarium cause food spoilages
during handling and storage, owing to immense economic losses and serious human health …

Post-harvest spoilage and toxicity of food products mainly occur by fungi, including
Aspergillus, Penicillium, and Fusarium resulting in massive economic losses globally …

Electrochemical aptasensors have been extensively used to quantify food contaminants (eg,
mycotoxin) by using high-affinity aptamer for target recognition. Yet, analytical performance …

Since a high concentration of patulin is caused cytotoxic, the detection of a novel approach
for patulin determination plays an important guiding role in the research and development of …

Patulin (PAT) is a common mycotoxin, widely found in cereals, seafood, nuts, and especially
in fruits and their products. Exposure to this mycotoxin has been reported to induce kidney …

Tools to detect low molecular weight mycotoxin patulin (PAT) are urgently needed because
of its harm to human health. Here, we report a simple, effective, and sensitive fluorescent …

Kiwifruit are susceptible to Penicillium expansum infestation, resulting in decay and causing
severe economic losses. In this study, we investigated the efficacy and related mechanism of …

Mycotoxins are secondary metabolites produced during the growth, storage, and
transportation of crops contaminated by fungi and are physiologically toxic to humans and …