Fungal communities in Brazilian cassava tubers and food products
Ono, L.T., Silva, J.J., Soto, T.S., Doná, S., Iamanaka, B.T., Fungaro, M.H.P., Taniwaki, M.H.
Published in International journal of food microbiology (02.01.2023)
Published in International journal of food microbiology (02.01.2023)
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Journal Article
Ochratoxigenic fungi and ochratoxin A in defective coffee beans
Taniwaki, M.H., Teixeira, A.A., Teixeira, A.R.R., Copetti, M.V., Iamanaka, B.T.
Published in Food research international (01.07.2014)
Published in Food research international (01.07.2014)
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Journal Article
Reprint of “The mycobiota of coffee beans and its influence on the coffee beverage”
Iamanaka, B.T., Teixeira, A.A., Teixeira, A.R.R., Copetti, M.V., Bragagnolo, N., Taniwaki, M.H.
Published in Food research international (01.07.2014)
Published in Food research international (01.07.2014)
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Journal Article
The mycobiota of coffee beans and its influence on the coffee beverage
Iamanaka, B.T., Teixeira, A.A., Teixeira, A.R.R., Copetti, M.V., Bragagnolo, N., Taniwaki, M.H.
Published in Food research international (01.08.2014)
Published in Food research international (01.08.2014)
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Journal Article
Incidence of toxigenic fungi and ochratoxin A in dried fruits sold in Brazil
Iamanaka, B.T, Taniwaki, M.H, Menezes, H.C, Vicente, E, Fungaro, M.H.P
Published in Food additives and contaminants (01.12.2005)
Published in Food additives and contaminants (01.12.2005)
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Journal Article
The production of ochratoxin A by Aspergillus ochraceus in raw coffee at different equilibrium relative humidity and under alternating temperatures
Palacios-Cabrera, Héctor, Taniwaki, Marta H, Menezes, Hilary C, Iamanaka, Beatriz T
Published in Food control (01.10.2004)
Published in Food control (01.10.2004)
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Journal Article
Effect of Temperature and Relative Humidity during Transportation on Green Coffee Bean Moisture Content and Ochratoxin A Production
Palacios-Cabrera, H.A, Menezes, H.C, Iamanaka, B.T, Canepa, F, Teixeira, A.A, Carvalhaes, N, Santi, D, Leme, P.T.Z, Yotsuyanagi, K, Taniwaki, M.H
Published in Journal of food protection (2007)
Published in Journal of food protection (2007)
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Journal Article
Potential of volatile compounds produced by fungi to influence sensory quality of coffee beverage
Iamanaka, B.T, A.A. TeixeiraauthorAssicaf Assessoria e Consultoria Agrcola Ltda, So Paulo, SP, Brazil, A.R.R. TeixeiraauthorAssicaf Assessoria e Consultoria Agrcola Ltda, So Paulo, SP, Brazil, E. VicenteauthorFood Technology Institute, ITAL, Campinas, SP, Brazil, J.C. FrisvadauthorDepartment of Biology Systems, Technical University of Denmark, Lyngby, Denmark, M.H. TaniwakiauthorFood Technology Institute, ITAL, Campinas, SP, Brazil, N. BragagnoloauthorUniversity of Campinas, UNICAMP, School of Food Engineering, Department of Food Science, Campinas, SP, Brazil
Year of Publication 2015
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Year of Publication 2015
Journal Article
The mycobiota of coffee beans and its influence on the coffee beverage
Iamanaka, B.T, A.A. TeixeiraauthorAssicaf Assessoria e Consultoria Agrcola Ltda, So Paulo, SP, Brazil, A.R.R. TeixeiraauthorAssicaf Assessoria e Consultoria Agrcola Ltda, So Paulo, SP, Brazil, M.V. CopettiauthorFederal University of Santa Maria UFSM, Food Science Technology Department, Rural Science Center, Santa Maria, RS, Brazil, N. BragagnoloauthorUniversity of Campinas UNICAMP, School of Food Engineering, Department of Food Science, Campinas, SP, Brazil, M.H. TaniwakiauthorFood Technology Institute ITAL, Campinas, SP, Brazil
Year of Publication 2015
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Year of Publication 2015
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