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Food Additives & Contaminants: Part A Volume 36, 2019 - Issue 11
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Articles

Capsaicin, an inhibitor of Ochratoxin A production by Aspergillus section Nigri strains in grapes (Vitis vinifera L.)

Eleni KolliaLaboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, GreeceORCID Iconhttps://orcid.org/0000-0003-3863-858XView further author information
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Charalampos ProestosLaboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, GreeceORCID Iconhttps://orcid.org/0000-0002-3450-5969View further author information
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Panagiotis ZoumpoulakisInstitute of Biology, Medicinal Chemistry and Biotechnology, National Hellenic Research Foundation, Athens, GreeceORCID Iconhttps://orcid.org/0000-0001-9348-6078View further author information
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Panagiota MarkakiLaboratory of Food Chemistry, Department of Chemistry, National and Kapodistrian University of Athens, Athens, GreeceCorrespondence[email protected]
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Pages 1709-1721 | Received 02 Apr 2019, Accepted 20 Jul 2019, Published online: 22 Aug 2019

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Aida Rezazadeh, Hamed Hamishehkar, Ali Ehsani, Zahra Ghasempour & Ehsan Moghaddas Kia. (2023) Applications of capsaicin in food industry: functionality, utilization and stabilization. Critical Reviews in Food Science and Nutrition 63:19, pages 4009-4025.
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Tarek El-Desouky & Hassan B. H. Hussain. (2022) Influence of natural capsaicin on aflatoxins produced by Aspergillus aflatoxiformans in grains. Archives of Phytopathology and Plant Protection 55:1, pages 98-108.
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Articles from other publishers (10)

Deepshikha Thakur & Saiatluri Teja. 2024. Sustainable Food Systems (Volume II). Sustainable Food Systems (Volume II) 343 363 .
Krešimir Mastanjević, Vinko Krstanović & Kristina Habschied. (2022) A Review on Antifungal Green Preservatives: An Aspect of Food Industry. Current Research in Nutrition and Food Science Journal 10:3, pages 830-839.
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Jéssica Costa, Marcela Sepúlveda, Víctor Gallardo, Yasna Cayún, Christian Santander, Antonieta Ruíz, Marjorie Reyes, Carla Santos, Pablo Cornejo, Nelson Lima & Cledir Santos. (2022) Antifungal Potential of Capsaicinoids and Capsinoids from the Capsicum Genus for the Safeguarding of Agrifood Production: Advantages and Limitations for Environmental Health. Microorganisms 10:12, pages 2387.
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Haydee Eliza Romero-Luna, Jhoana Colina, Lorena Guzmán-Rodríguez, Celia Gabriela Sierra-Carmona, Ángela María Farías-Campomanes, Santiago García-Pinilla, María Margarita González-Tijera, Karen Otilia Malagón-Alvira & Audry Peredo-Lovillo. (2022) Capsicum fruits as functional ingredients with antimicrobial activity: an emphasis on mechanisms of action. Journal of Food Science and Technology.
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Paulina Olivas-Méndez, América Chávez-Martínez, Eduardo Santellano-Estrada, Luis Guerrero Asorey, Rogelio Sánchez-Vega, Ana Luisa Rentería-Monterrubio, David Chávez-Flores, Juan Manuel Tirado-Gallegos & Gerardo Méndez-Zamora. (2022) Antioxidant and Antimicrobial Activity of Rosemary (Rosmarinus officinalis) and Garlic (Allium sativum) Essential Oils and Chipotle Pepper Oleoresin (Capsicum annum) on Beef Hamburgers. Foods 11:14, pages 2018.
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Shima Jafarzadeh, Khadije Abdolmaleki, Fardin Javanmardi, Milad Hadidi & Amin Mousavi Khaneghah. (2022) Recent advances in plant‐based compounds for mitigation of mycotoxin contamination in food products: current status, challenges and perspectives. International Journal of Food Science & Technology 57:4, pages 2159-2170.
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Chinaza Godswill Awuchi, Erick Nyakundi Ondari, Chukwuka U. Ogbonna, Anjani K. Upadhyay, Katarzyna Baran, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska & Raquel P. F. Guiné. (2021) Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit. Foods 10:6, pages 1279.
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Kristina Habschied, Vinko Krstanović, Zvonimir Zdunić, Jurislav Babić, Krešimir Mastanjević & Gabriella Kanižai Šarić. (2021) Mycotoxins Biocontrol Methods for Healthier Crops and Stored Products. Journal of Fungi 7:5, pages 348.
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Anand Kumar Chaudhari, Vipin Kumar Singh, Somenath Das & Nawal Kishore Dubey. (2021) Nanoencapsulation of essential oils and their bioactive constituents: A novel strategy to control mycotoxin contamination in food system. Food and Chemical Toxicology 149, pages 112019.
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Sofia Agriopoulou, Eygenia Stamatelopoulou & Theodoros Varzakas. (2020) Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods. Foods 9:2, pages 137.
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