Aflatoxins are mainly produced by certain strains of Aspergillus flavus, which are found in
diverse agricultural crops. In many lower-income countries, aflatoxins pose serious public …

The pressing issue to feed the increasing world population has created a demand to
enhance food production, which has to be cheaper, but at the same time must meet high …

Due to Earth's changing climate, the ongoing and foreseeable spreading of mycotoxigenic
Aspergillu s species has increased the possibility of mycotoxin contamination in the feed …

Eugenol is a major volatile constituent of clove essential oil obtained through
hydrodistillation of mainly Eugenia caryophyllata (= Syzygium aromaticum) buds and leaves …

Spoilage of food by mycotoxigenic fungi poses a serious risk to food security throughout the
world. In view of the negative effects of synthetic preservatives, essential oils (EOs) and their …

Emerging decontamination technologies have been attracted considerable attention to
address the consumers' demand for high quality and safe food products. As one of the …

Mycotoxins are secondary metabolites produced by moulds in food that are considered a
substantial issue in the context of food safety, due to their acute and chronic toxic effects on …

With the purpose of searching for biological substances for controlling aflatoxins production
in foodstuffs, we assessed the antifungal and antiaflatoxigenic activities of two essential oils …

The active biological phytochemicals, crucial compounds employed in creating hundreds of
medications, are derived from valuable and medicinally significant plants. These …

Aflatoxin B1 is a potent carcinogen produced by Aspergillus flavus (A. flavus) and
Aspergillus. parasiticus (A. parasiticus), mainly during grain storage. The efficacy of the …