Trichothecenes (TCNs) are the mycotoxins produced by many fungal species such as
Fusarium, Myrothecium, and Stachybotrys and pose a considerable health risk. Based on …

Cereals and cereal-based products are primary sources of nutrition across the world.
However, contamination of these foods with aflatoxins (AFs), secondary metabolites …

Mycotoxins are secondary metabolites produced by fungi that infect a wide range of foods
worldwide. Nivalenol (NIV), a type B trichothecene produced by numerous Fusarium …

Food spoilage is a remarkable issue caused by pathogenic infections like bacteria, yeasts,
molds, and the oxidation of environmental factors that result in serious problems such as …

Alternaria toxins naturally occur on food and feed contaminated with Alternaria species and
have been recovered from different human biological fluids. Alternariol, alternariol …

This thought document initiates a series of commissioned articles, which will appear in this
Journal during 2024 and marks the 60th anniversary of the founding of the Institute of Food …

By-products of essential oils (EOs) in the industry represent an exploitable material for
natural and safe antioxidant production. One representative group of such by-products is …

Medicinal and aromatic plants (MAPs) are potential sources of natural polyphenols. Solid
residues (SRs) from the essential oil (EO) industry are produced in significant volumes and …

This study seeks a comprehensive meta-analysis of mycotoxin contaminants in animal feed
consumed in the Middle East and North Africa (MENA) region. The obtained articles were …

Monascus is a filamentous fungus that has been used in the food and pharmaceutical
industries. When used as an auxiliary fermenting agent in the manufacturing of cheese …