Cereals, before being consumed as food, go through the process of cultivation, harvesting,
drying, preparation and marketing (including storage) all under natural conditions, and …

Rapeseed is one of the main raw materials regarded as a source of edible oil for humans.
Stored in order to maintain continuity of production can undergo deterioration of the quality …

Maize (Zea mays L.) is one of the most versatile crops worldwide with high socioeconomic
relevance. However, mycotoxins produced by pathogenic fungi are of constant concern in …

Investigations were performed to examine the possibility of using an electronic nose to
monitor development of fungal microflora during the first eighteen days of rapeseed storage …

Fusarium Head Blight (FHB), caused by a blend of Fusarium species, is a destructive fungal
disease of wheat and other small grain cereals. FHB has become an important issue in food …

Postharvest preservation and storage have a crucial impact on the technological quality and
safety of grain. The important threat to stored grain quality and nutritional safety of cereal …

Increased interest manifested by consumers in products rich in biologically active
components makes it necessary to minimize their loss during drying and storage of raw …

Cereals are among the most vulnerable substrates to mycotoxin contamination. One of the
major fungal species colonising the ecosystem of stored grain is Penicillium verrucosum …

The increase of deoxynivalenol (DON) caused by Fusarium graminearum (F. graminearum)
during the malting process is a serious safety problem. In our work, the inhibition mechanism …

The ergosterol (ERG) has been proposed as a potential indicator of fungal contamination,
along with polyphenol content analysis to predict silage safety. Despite efforts in controlling …