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Critical Reviews in Food Science and Nutrition Volume 62, 2022 - Issue 17
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Recent advances on the efficacy of essential oils on mycotoxin secretion and their mode of action

Adel Mirza Alizadeha Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, IranORCID Iconhttps://orcid.org/0000-0001-7268-5115View further author information
ORCID Icon,
S. Amirhossein Golzana Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, IranView further author information
,
Aida Mahdavib Department of Food Science and Technology, Takestan Branch, Islamic Azad University, Qazvin, IranView further author information
,
Samira Dakhilia Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, IranView further author information
,
Zahra Torkic Department of Food Safety and Hygiene, School of Public Health, Zanjan University of Medical Sciences, Zanjan, IranView further author information
&
Hedayat Hosseinid Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology, Shahid Beheshti University of Medical Sciences, Tehran, Iran;e Food Safety Research Center, Shahid Beheshti University of Medical Sciences, Tehran, IranCorrespondence[email protected]
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Pages 4726-4751 | Published online: 01 Feb 2021

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Read on this site (5)

Jiachang Feng, Bowen Yanshao, He Wang, Xiaowei Zhang & Fenghe Wang. (2023) Recent advancements on use of essential oils as preservatives against fungi and mycotoxins spoiling food grains. Food Additives & Contaminants: Part A 40:9, pages 1242-1263.
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Kai Fan, Shenan Qian, Zhiqi Zhang, Qingwen Huang, Zheng Hu, Dongxia Nie, Jiajia Meng, Wenbo Guo, Zhihui Zhao & Zheng Han. (2023) Recent advances in the combinations of plant-sourced natural products for the prevention of mycotoxin contamination in food. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Masoud Aman Mohammadi, Samira Dakhili, Adel Mirza Alizadeh, Safa Kooki, Hassan Hassanzadazar, Mahmood Alizadeh-Sani & David Julian McClements. (2022) New perspectives on electrospun nanofiber applications in smart and active food packaging materials. Critical Reviews in Food Science and Nutrition 0:0, pages 1-17.
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Yanli You, Yunna Zhou, Xuewu Duan, Xin Mao & Yanshen Li. (2022) Research progress on the application of different preservation methods for controlling fungi and toxins in fruit and vegetable. Critical Reviews in Food Science and Nutrition 0:0, pages 1-12.
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Adel Mirza Alizadeh, Amin Mousavi Khaneghah & Hedayat Hosseini. (2022) Mycotoxins and mycotoxigenic fungi in aquaculture and seafood: a review and new perspective. Toxin Reviews 41:3, pages 1058-1065.
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Articles from other publishers (8)

Slim Smaoui, Teresa D’Amore, Sofia Agriopoulou & Amin Mousavi Khaneghah. (2023) Mycotoxins in Seafood: Occurrence, Recent Development of Analytical Techniques and Future Challenges. Separations 10:3, pages 217.
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Zhe Zheng, Liyang Niu, Wencheng Yang, Yi Chen, Yousheng Huang & Chang Li. (2023) Degradation of Zearalenone by Dielectric Barrier Discharge Cold Plasma and Its Effect on Maize Quality. Foods 12:6, pages 1129.
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Mona A. Hassan, Azza M. A. Abo-Elmaaty, Asmaa W. Zaglool, Sally A. M. Mohamed, Shimaa M. Abou-Zeid, Mayada R. Farag, Mahmoud Alagawany, Alessandro Di Cerbo, Mahmoud M. Azzam, Rashed Alhotan & Enas EL-Hady. (2023) Origanum vulgare Essential Oil Modulates the AFB1-Induced Oxidative Damages, Nephropathy, and Altered Inflammatory Responses in Growing Rabbits. Toxins 15:1, pages 69.
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Nurhan Ünüsan & Cagatay Ünüsan. 2023. Reference Module in Food Science. Reference Module in Food Science.
José E. Aguilar-Toalá, Rosy G. Cruz-Monterrosa & Andrea M. Liceaga. (2022) Beyond Human Nutrition of Edible Insects: Health Benefits and Safety Aspects. Insects 13:11, pages 1007.
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Marcin Bryła, Adam Pierzgalski, Agnieszka Zapaśnik, Pascaline Aimee Uwineza, Edyta Ksieniewicz-Woźniak, Marta Modrzewska & Agnieszka Waśkiewicz. (2022) Recent Research on Fusarium Mycotoxins in Maize—A Review. Foods 11:21, pages 3465.
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Ana Rita Santos, Filipa Carreiró, Andreia Freitas, Sílvia Barros, Carla Brites, Fernando Ramos & Ana Sanches Silva. (2022) Mycotoxins Contamination in Rice: Analytical Methods, Occurrence and Detoxification Strategies. Toxins 14:9, pages 647.
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Asma Chelaghema, Noël Durand, Adrien Servent, Myriam Mamouni, Patrick Poucheret, Sabine Schorr-Galindo, Angélique Fontana & Caroline Strub. (2022) Antifungal and antimycotoxic activities of 3 essential oils against 3 mycotoxinogenic fungi. Archives of Microbiology 204:8.
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