Research Topics
| A J RamosSummaryAffiliation: Lleida University Country: Spain Publications
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Detail Information
Publications
Effect of water activity and temperature on growth and ochratoxin production by three strains of Aspergillus ochraceus on a barley extract medium and on barley grainsA J Ramos
Food Technology Department, CeRTA, University of Lleida, Spain
Int J Food Microbiol 44:133-40. 1998..98 a(w)) and after a three-week incubation time at 25-30 degrees C. The range of ochratoxin concentrations varied considerably, from 1.7 to 12,949 ppm, depending on the a(w) and temperature interactions...- Effects of water activity and temperature on germination and growth profiles of ochratoxigenic Penicillium verrucosum isolates on barley meal extract agarE Pardo
Food Technology Department, Lleida University, CeRTA-UTPV, Av. Rovira Roure, 191, 25198 Lleida, Spain
Int J Food Microbiol 106:25-31. 2006..Predictive models obtained may allow a rough prediction of germination/growth as a function of the storage temperature and moisture content of barley grains... - Ecophysiology of ochratoxigenic Aspergillus ochraceus and Penicillium verrucosum isolates. Predictive models for fungal spoilage prevention - a reviewE Pardo
Food Technology Department, Lleida University, CeRTA-UTPV, Lleida, Spain
Food Addit Contam 23:398-410. 2006..Finally, the implications of these studies in management of barley, coffee and grapes are described. This can help to identify the critical control points in their production, storage and distribution processes... - Impact of fungicides on Aspergillus carbonarius growth and ochratoxin A production on synthetic grape-like medium and on grapesN Belli
Food Technology Department, University of Lleida, CeRTA UTPV, Av Alcalde Rovira Roure 191, E 25198, Lleida, Spain
Food Addit Contam 23:1021-9. 2006..Ochratoxin A reduction was strain and temperature-dependent. In general, fenhexamid (50%), mancozeb (80%) and copper hydroxide (80%) plus copper (50%) enhanced infection and ochratoxin A production... 
Effect of Capsicum carotenoids on growth and ochratoxin A production by chilli and paprika Aspergillus spp. isolatesL Santos
Food Technology Department, University of Lleida, XaRTA UTPV, Av Alcalde Rovira Roure 191, 25198 Lleida, Spain
Int J Food Microbiol 142:354-9. 2010..tubingensis and A. westerdijkiae. Industrial storage temperature for paprika and chilli is approximately 10 degrees C. If this temperature is maintained, mould growth and OTA production should be reduced...- Non-specificity of nutritional substrate for ochratoxin A production by isolates of Aspergillus ochraceusE Pardo
Food Technology Department, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain
Food Microbiol 23:351-8. 2006..The highest OTA accumulations found on the different substrates were: green coffee beans (> 2 mg g(-1)), barley grains (approximately 1 mg g(-1)), YES medium (13.9 microg ml(-1)) and grape (approximately 3 ng g(-1))... - Aspergillus carbonarius growth and ochratoxin A production on a synthetic grape medium in relation to environmental factorsN Belli
Food Technology Department, CeRTA UTPV, University of Lleida, Av Alcalde Roure 191, 25198 Lleida, Spain
J Appl Microbiol 98:839-44. 2005.... - Effect of preharvest fungicides and interacting fungi on Aspergillus carbonarius growth and ochratoxin A synthesis in dehydrating grapesA Valero
Food Technology Department, University of Lleida, UTPV CeRTA, Lleida, Spain
Lett Appl Microbiol 45:194-9. 2007..Additionally, the effect of coinoculation of moulds frequently isolated from grapes and raisins on Aspergillus section Nigri infection was studied... - Study of benzoate, propionate, and sorbate salts as mould spoilage inhibitors on intermediate moisture bakery products of low pH (4.5-5.5)M E Guynot
Food Technology Department, UTPV-CeRTA, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain
Int J Food Microbiol 101:161-8. 2005..5) by xerophilic fungi. Further studies have to be done in order to adjust the minimal inhibitory concentration necessary to obtain a product with the required shelf life... - Mycelial growth and ochratoxin A production by Aspergillus section Nigri on simulated grape medium in modified atmospheresA Valero
Food Technology Department, University of Lleida, UTPV XaRTA, Lleida, Spain
J Appl Microbiol 105:372-9. 2008..To evaluate the impact of modified atmosphere packaging on in vitro growth of Aspergillus carbonarius and Aspergillus niger, and possible effects on ochratoxin A (OTA) biosynthesis... - Effect of photoperiod and day-night temperatures simulating field conditions on growth and ochratoxin A production of Aspergillus carbonarius strains isolated from grapesN Belli
Food Technology Department, CeRTA UTPV, University of Lleida, Av Alcalde Rovira Roure 191, 25198 Lleida, Spain
Food Microbiol 23:622-7. 2006..However, as photoperiod enhanced the growth of colonies, it also enhanced OTA accumulation. The ability of A. carbonarius to produce OTA reported in previous laboratory studies has been demonstrated to be stimulated in field conditions... - Efficacy of sorbates on the control of the growth of Eurotium species in bakery products with near neutral pHS Marin
Food Technology Department, UTPV CeRTA, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain
Int J Food Microbiol 87:251-8. 2003..2%) was not suitable as it only controlled fungal growth under certain water activity and temperature levels. It was concluded that these weak-acid preservatives are not useful when added to bakery products with near to neutral pH... - Exposure assessment to ochratoxin A in Catalonia (Spain) based on the consumption of cereals, nuts, coffee, wine, and beerM B Coronel
Food Technology Department, UTPV XaRTA CRA, University of Lleida, Rovira Roure 191, E 25198 Lleida, Spain
Food Addit Contam Part A Chem Anal Control Expo Risk Assess 29:979-93. 2012.... - Influence of water activity and temperature on growth of isolates of Aspergillus section Nigri obtained from grapesN Belli
Food Technology Department, CeRTA UTPV, University of Lleida, Av Alcalde Rovira Roure 191, 25198, Lleida, Spain
Int J Food Microbiol 96:19-27. 2004..98 in most cases. Statistical differences were found among the groups tested (A. carbonarius, A. niger aggregate and A. section Nigri uniseriates). Growth rates models for the factors assayed have been obtained... - Impact of essential oils on growth rate, zearalenone and deoxynivalenol production by Fusarium graminearum under different temperature and water activity conditions in maize grainA Velluti
Food Technology Department, Lleida University, CeRTA-UTPV, Lleida, Spain
J Appl Microbiol 96:716-24. 2004..Further investigation on natural maize grain might be useful to study the effectiveness of these essential oils in the presence of natural mycoflora of maize grain... - Modelling of effects of water activity and temperature on germination and growth of ochratoxigenic isolates of Aspergillus ochraceus on a green coffee-based mediumE Pardo
Food Technology Department, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain
Int J Food Microbiol 98:1-9. 2005..This could be an empirical approach to predict the effects of water activity and temperature conditions on the development of ochratoxigenic isolates of A. ochraceus during handling and storage of green coffee... - Modified atmosphere packaging for prevention of mold spoilage of bakery products with different pH and water activity levelsM E Guynot
Food Technology Department, Lleida University, , Rovira Roure 191, 25198, Lleida, Spain
J Food Prot 66:1864-72. 2003..The results of this study emphasize the importance of combining several hurdles, such as modified atmosphere packaging, aw, and pH, that have synergistic or additive effects on the inhibition of mold growth... - Ochratoxin A and its metabolite ochratoxin alpha in urine and assessment of the exposure of inhabitants of Lleida, SpainM B Coronel
Food Technology Department, UTPV XaRTA, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain
Food Chem Toxicol 49:1436-42. 2011..The OTA estimated daily intake of the participants was lower than 30% of the latest provisional tolerable daily intake of 14 ng/kg body weight/day in the worst cases of exposure... - Risk assessment of the use of sub-optimal levels of weak-acid preservatives in the control of mould growth on bakery productsS Marin
Food Technology Department, Lleida University, CeRTA UTPV, Spain
Int J Food Microbiol 79:203-11. 2002..Sub-optimal concentrations (0.003% and sometimes 0.03%) led to an enhancement of fungal growth. None of the preservatives had a significant inhibitory effect at neutral pH... - Occurrence of fumonisins in Catalonia (Spain) and an exposure assessment of specific population groupsG Cano-Sancho
Applied Mycology Unit, Food Technology Department, University of Lleida, XaRTA UTPV, Rovira Roure 191, 25198 Lleida, Spain
Food Addit Contam Part A Chem Anal Control Expo Risk Assess 29:799-808. 2012..The most exposed group were infants followed by immigrants but, in all cases, they were below the TDI of 2 µg/kg bw/day... - Mycobiota and co-occurrence of mycotoxins in Capsicum powderL Santos
Food Technology Department, University of Lleida, XaRTA UTPV, Av Alcalde Rovira Roure 191, 25198 Lleida, Spain
Int J Food Microbiol 151:270-6. 2011..were also found, and their toxins were sometimes detected. This fact supports the hypothesis that mycotoxin contamination of Capsicum products may occur both in the field and/or during storage... - Use of a MS-electronic nose for prediction of early fungal spoilage of bakery productsS Marin
Food Technology Department, Lleida University, CeRTA UTPV, Alcalde Rovira Roure, 191, 25198 Lleida, Spain
Int J Food Microbiol 114:10-6. 2007..Accuracy on prediction of those models was between 87 and 96%, except for samples inoculated with Penicillium corylophilum where the best predictions only reached 46%... - Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery productsM E Guynot
Food Technology Department, Lleida University, Rovira Roure, Lleida, Spain
J Appl Microbiol 94:893-9. 2003..SIGNIFICANCE AND IMPACT OF THE STUDY: The potential of the cinnamon leaf, clove, bay, lemongrass and thyme essential oils against species belonging to Eurotium, Aspergillus and Penicillium genus has been demonstrated... - Brief in vitro study on Botrytis cinerea and Aspergillus carbonarius regarding growth and ochratoxin AA Valero
Food Technology Department, University of Lleida, UTPV CeRTA, Lleida, Spain
Lett Appl Microbiol 47:327-32. 2008..To evaluate the effect of Botrytis cinerea growth on ochratoxin A (OTA) production by Aspergillus carbonarius and degradation... - Prediction of fungal growth and ochratoxin A production by Aspergillus ochraceus on irradiated barley grain as influenced by temperature and water activityE Pardo
Food Technology Department, Lleida University, Rovira Roure 191, 25198 Lleida, Spain
Int J Food Microbiol 95:79-88. 2004..Lag phases prior to fungal growth and OTA production values were modelled by multiple linear regression and response surface models. These models could provide an approximate prediction of growth and OTA production... - Fate of mycotoxins in cereals during extrusion cooking: a reviewM Castells
Food Technology Department, Lleida University, Lleida, Spain
Food Addit Contam 22:150-7. 2005.... - Occurrence of zearalenone, an oestrogenic mycotoxin, in Catalonia (Spain) and exposure assessmentG Cano-Sancho
Food Technology Department, University of Lleida, XaRTA UTPV, Rovira Roure 191, 25198 Lleida, Spain
Food Chem Toxicol 50:835-9. 2012.... - Effect of water activity and temperature on growth of three Penicillium species and Aspergillus flavus on a sponge cake analogueM Abellana
Food Technology Department, CeRTA, Lleida University, Spain
Int J Food Microbiol 71:151-7. 2001..90 a(w) when the temperature was above 15 degrees C. This study has shown that fungal growth by these species on a sponge cake analogue, with a composition similar to usual bakery products, is prevented if the a(w) is kept at < 0.85... - Incubation time and water activity effects on ochratoxin A production by Aspergillus section Nigri strains isolated from grapesN Belli
Food Technology Department, CeRTA UTPV, University of Lleida, Lleida, Spain
Lett Appl Microbiol 38:72-7. 2004..The objective of this study was to determine the temporal ochratoxin A (OTA) accumulation profile of Aspergillus section Nigri at different water activity (aw) levels... - Exposure assessment of T2 and HT2 toxins in Catalonia (Spain)G Cano-Sancho
Applied Mycology Unit, Food Technology Department, University of Lleida, XaRTA UTPV, Lleida, Spain
Food Chem Toxicol 50:511-7. 2012..Considering the results from the present study, the most exposed group population to the toxin T2 and HT2 should be expected to be the children... - Ochratoxin A in adult population of Lleida, Spain: presence in blood plasma and consumption in different regions and seasonsM B Coronel
Food Technology Department, UTPV XaRTA, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain
Food Chem Toxicol 49:2697-705. 2011..Mean and median values of the daily intake estimations were below the latest provisional tolerable daily intake of 14ng/kgbw/day, but some high percentiles were above it... - Quantitative dietary exposure assessment of the Catalonian population (Spain) to the mycotoxin deoxynivalenolG Cano-Sancho
Applied Mycology Unit, Food Technology Department, University of Lleida, XaRTA UTPV, Av Rovira Roure 191, E 25198 Lleida, Spain
Food Addit Contam Part A Chem Anal Control Expo Risk Assess 28:1098-109. 2011.... - Ochratoxin A-producing species in grapes and sun-dried grapes and their relation to ecophysiological factorsA Valero
Food Technology Department, University of Lleida, Lleida, Spain
Lett Appl Microbiol 41:196-201. 2005..SIGNIFICANCE AND IMPACT OF THE STUDY: The duration of the drying period should be reduced as much as possible without compromising the quality of the final product, or drying the grapes in controlled chambers with dry hot air flow... - In vitro effect of some fungicides on growth and aflatoxins production by Aspergillus flavus isolated from Capsicum powderL Santos
Food Technology Department, University of Lleida, XaRTA UTPV, E 25198 Lleida, Spain
Food Addit Contam Part A Chem Anal Control Expo Risk Assess 28:98-106. 2011..Thus, the best fungicide is the one that can simultaneous prevent growth and AF production... - First report on mould and mycotoxin contamination of pistachios sampled in AlgeriaF Fernane
Applied Mycology Unit, Department of Food Technology, XaRTA UTPV, University of Lleida, Av Rovira Roure 191, 25198, Lleida, Spain
Mycopathologia 170:423-9. 2010..This is the first report on the occurrence of toxigenic moulds and mycotoxins in pistachios from Algerian market... - Reduction of fumonisin B1 in extruded corn breakfast cereals with salt, malt and sugar in their formulationM Castells
Food Technology, University of Lleida, Lleida, Spain
Food Addit Contam Part A Chem Anal Control Expo Risk Assess 26:512-7. 2009..Salt at 2% was the most effective ingredient in reducing FB1 content of the final extruded food... - Inhibitory effect of cinnamon, clove, lemongrass, oregano and palmarose essential oils on growth and fumonisin B1 production by Fusarium proliferatum in maize grainA Velluti
Food Technology Department, Lleida University, CeRTA, Rovira Roure 191, 25198 Lleida, Spain
Int J Food Microbiol 89:145-54. 2003..The results suggest that mainly cinnamon and oregano oils could be effective in controlling growth and FB1 production by F. proliferatum in maize under preharvest conditions... - Effect of germicidal UVC light on fungi isolated from grapes and raisinsA Valero
Food Technology Department, University of Lleida, UTPV CeRTA Av, Lleida, Spain
Lett Appl Microbiol 45:238-43. 2007..To examine how UVC affects the different genera of fungi commonly isolated from grapes, with the aim of understanding changes in mycobiota during grape ripening and possible applications for preventing grape decay during storage... - Patulin accumulation in apples by Penicillium expansum during postharvest stagesH Morales
Food Technology Department, University of Lleida, CeRTA UTPV, Lleida, Spain
Lett Appl Microbiol 44:30-5. 2007..The aim of this study was to assess the opportunities of Penicillium expansum to develop and produce patulin in apples during cold storage and in the steps prior to processing of apple products... - Biomonitoring of Fusarium spp. mycotoxins: perspectives for an individual exposure assessment toolG Cano-Sancho
Food Technology Department, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain
Food Sci Technol Int 16:266-76. 2010..In this work, several techniques to biomonitor the exposure to fumonisins, deoxynivalenol, zearalenone or T-2 toxin have been reviewed... - Sphinganine and sphingosine levels and ratio in urine and blood samples from a Catalonian population, SpainG Cano-Sancho
Food Technology Department, University of Lleida, XaRTA UTPV, Rovira Roure 191, E 25198 Lleida, Spain
Food Addit Contam Part A Chem Anal Control Expo Risk Assess 28:1055-65. 2011..This paper reports some useful information to improve the design of studies to validate the ratio Sa/So as a possible biomarker of fumonisin exposure... - Review. Ochratoxin A: presence in human plasma and intake estimationM B Coronel
Food Technology Department, UTPV XaRTA, University of Lleida, Av Alcalde Rovira Roure 191, 25198 Lleida, Spain
Food Sci Technol Int 16:5-18. 2010..OTA toxicokinetics are considered in this review. Calculated daily intake of OTA by different studies did not overpass the proposed tolerable daily intakes of OTA... - Effect of Capsicum carotenoids on growth and aflatoxins production by Aspergillus flavus isolated from paprika and chilliL Santos
Food Technology Department, University of Lleida, XaRTA UTPV, Lleida, Spain
Food Microbiol 27:1064-70. 2010..Industrial storage temperature for paprika and chilli use to be approximately 10 °C, so if this temperature is maintained mould growth and AF production should be prevented... - Assessment of the exposure to ochratoxin A in the province of Lleida, SpainM B Coronel
Food Technology Department, UTPV CeRTA, University of Lleida, Rovira Roure 191, Lleida 25198, Spain
Food Chem Toxicol 47:2847-52. 2009..Mean values were 1.69 and 1.96 ng/kg body weight/day, respectively. These values are below the latest proposed tolerable daily intake of 14 ng/kg body weight/day... - Contamination of pine nuts by fumonisin produced by strains of Fusarium proliferatum isolated from Pinus pineaS Marin
Food Technology Dept, Lleida University, CeRTA UTPV, Lleida, Spain
Lett Appl Microbiol 44:68-72. 2007..To test the ability of Fusarium proliferatum strains isolated from Pinus pinea to synthesize fumonisin B(1) (FB(1)) in pine nuts... - Patulin distribution in Fuji and Golden apples contaminated with Penicillium expansumS Marin
Department of Food Technology, Lleida University, CeRTA UTPV Rovira Roure 191, Lleida 25198, Spain
Food Addit Contam 23:1316-22. 2006..Of total patulin, 2-6% migrated to the surrounding sound tissue, thus trimming tissue around the rotten part may be a good preventive practice for apple derivative production... - Occurrence and exposure assessment of aflatoxins in Catalonia (Spain)G Cano-Sancho
Applied Mycology Unit, Food Technology Department, University of Lleida, XaRTA UTPV, Lleida, Spain
Food Chem Toxicol 51:188-93. 2013..Considering our results, the most exposed group was the celiac sufferer collective followed by the adolescents; however health concern should not be expected in the population groups... - Combined effects of weak acid preservatives, pH and water activity on growth of Eurotium species on a sponge cakeM E Guynot
Food Technology Department, Lleida University, UTPV-CeRTA, Spain
Int J Food Microbiol 76:39-46. 2002..Under the conditions tested, application of all three preservatives added at 0.03% acted as growth promoter of all isolates rather than having a preservative effect... - Mycobiota and ochratoxin A producing fungi from Spanish wine grapesN Belli
Departament de Tecnologia d Aliments, CeRTA UTPV, Universitat de Lleida, Av Rovira Roure, 191, 25198, Lleida, Spain
Int J Food Microbiol 111:S40-5. 2006..The results obtained support the key role of A. carbonarius as the main source of OTA contamination in grapes... - Effect of water activity and temperature on mycelial growth and ochratoxin A production by isolates of Aspergillus ochraceus on irradiated green coffee beansE Pardo
Department of Food Technology, Lleida University, CeRTA-UTPV, Rovira Roure 191, 25198 Lleida, Spain
J Food Prot 68:133-8. 2005..Primary data for lag phases prior to mycelial growth under the influence of temperature and a(w) were modelled by multiple linear regression, and the response surface plots were obtained... - SEM study of water activity and temperature effects on the initial growth of Aspergillus ochraceus, Alternaria alternata and Fusarium verticillioides on maize grain. Scanning electron microscopyM R Torres
Pathology Laboratory, CeRTA Post-Harvest Area, UdL-IRTA Center. Av. Rovira Roure, 191, 25198 Lleida, Spain
Int J Food Microbiol 81:185-93. 2003..A. alternata showed an increased growth rate when growing together with the other fungi, whereas growth of F. verticillioides was significantly inhibited when paired with A. ochraceus...