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16 in total

1. Resolution of aflatoxins B1, B2, G1, and G2 by high-pressure liquid chromatography.

Authors: W A Pons
Journal: J Assoc Off Anal Chem Date: 1976-01

2. Prevention of the formation of mycotoxins in whole wheat bread by citric acid and lactic acid. (Mycotoxins in foodstuffs. IX).

Authors: J Reiss
Journal: Experientia Date: 1976-02-15

3. LIMITING FACTORS IN THE LACTIC FERMENTATION.

Authors: L A Rogers; E O Whittier
Journal: J Bacteriol Date: 1928-10 Impact factor: 3.490

Review 4. Biosynthesis of aflatoxins.

Authors: K K Maggon; S K Gupta; T A Venkitasubramanian
Journal: Bacteriol Rev Date: 1977-12

5. [The possibility of producing B 1 aflatoxin in cottage cheese. Laboratory note].

Authors: H Burzyńska
Journal: Rocz Panstw Zakl Hig Date: 1972

6. Effects of volatile bacterial metabolites on the growth, sporulation and mycotoxin production of fungi.

Authors: J G Barr
Journal: J Sci Food Agric Date: 1976-04 Impact factor: 3.638

7. Effects of concentration of volatile metabolites from bacteria and germinating seeds on fungi in the presence of selective absorbents.

Authors: E Moore-Landecker; G Stotzky
Journal: Can J Microbiol Date: 1974-01 Impact factor: 2.419

8. Inhibition of fungal growth and sporulation by volatile metabolites from bacteria.

Authors: E Moore-Landecker; G Stotzky
Journal: Can J Microbiol Date: 1972-07 Impact factor: 2.419

9. Formation of aflatoxin in cheddar cheese by aspergillus flavus and aspergillus parasiticus.

Authors: J L Lie; E H Marth
Journal: J Dairy Sci Date: 1967-10 Impact factor: 4.034

10. A comparative study of the effect of aflatoxin B and actinomycin D on HeLa cells.

Authors: E H Harley; K R Rees
Journal: Biochem J Date: 1969-09 Impact factor: 3.857

5 in total

1. Stimulation by Hyphopichia burtonii and Bacillus amyloliquefaciens of aflatoxin production by Aspergillus flavus in irradiated maize and rice grains.

Authors: R G Cuero; J E Smith; J Lacey
Journal: Appl Environ Microbiol Date: 1987-05 Impact factor: 4.792

2. Effect of acid lactic bacteria isolated from faeces of healthy dogs on growth parameters and aflatoxin B1 production by Aspergillus species in vitro.

Authors: María Guillermina Fernández-Juri; Julián A Muzzolón; Ana María Dalcero; Carina E Magnoli
Journal: Mycotoxin Res Date: 2011-06-29 Impact factor: 3.833

3. Enterococcus faecium: a promising protective culture to control growth of ochratoxigenic moulds and mycotoxin production in dry-fermented sausages.

Authors: Micaela Álvarez; Alicia Rodríguez; Belén Peromingo; Félix Núñez; Mar Rodríguez
Journal: Mycotoxin Res Date: 2019-11-11 Impact factor: 3.833

4. Interaction between Streptococcus lactis and Aspergillus flavus on production of aflatoxin.

Authors: J Coallier-Ascah; E S Idziak
Journal: Appl Environ Microbiol Date: 1985-01 Impact factor: 4.792

5. Ochratoxin A reduction ability of biocontrol agent Bacillus subtilis isolated from Korean traditional fermented food Kimchi.

Authors: Shruti Shukla; Jung Hyun Park; Soo Hyun Chung; Myunghee Kim
Journal: Sci Rep Date: 2018-05-23 Impact factor: 4.379

5 in total