Food and feed contamination by mycotoxins are extremely common worldwide. Mycotoxins
are small-molecular natural products and toxic secondary metabolites mainly produced by …

Despite the great relevance of sustainable development, the absence of a shared approach
to sustainable vitiviniculture is evident. This review aimed to investigate sustainability along …

Consumer behavior is key in shifts towards organic products. A diversity of factors influences
consumer preferences, driving planned, impulsive, and unplanned purchasing decisions …

Ochratoxin A (OTA) is a highly toxic mycotoxin and poses great threat to human health. Due
to its serious toxicity and widespread contamination, great efforts have been made to …

The presence of ochratoxin A (OTA) in wine is mainly due to the contamination of grapes by
Aspergillus carbonarius and A. niger, still in the vineyard or at stages prior to winemaking …

Ochratoxin A is a highly toxic mycotoxin and has posed great threat to human health. Due to
its serious toxicity and wide contamination, great efforts have been made to develop reliable …

This review collates the scientific literature regarding organic and biodynamic wines. It
concerns techniques that allow organic or biodynamic wines to be distinguished from …

Organic products are generally recognized to be healthier and safer than conventional
products. However, the actual scientific data regarding the importance of organic production …

Ochratoxins (OTs) are mycotoxins frequently found in wines, and their contamination can
occur during any stage of the winemaking process. Ochratoxin A (OTA) has been the most …

Ochratoxin A (OTA) is a mycotoxin identified as a contaminant in grains and wine throughout
the world, and convenient, rapid and sensitive detection methods for OTA have been a long …