A J Ramos

Summary

Affiliation: Lleida University
Country: Spain

Publications

  1. ncbi request reprint 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 grains
    A J Ramos
    Food Technology Department, CeRTA, University of Lleida, Spain
    Int J Food Microbiol 44:133-40. 1998
  2. ncbi request reprint Effects of water activity and temperature on germination and growth profiles of ochratoxigenic Penicillium verrucosum isolates on barley meal extract agar
    E Pardo
    Food Technology Department, Lleida University, CeRTA UTPV, Av Rovira Roure, 191, 25198 Lleida, Spain
    Int J Food Microbiol 106:25-31. 2006
  3. ncbi request reprint Ecophysiology of ochratoxigenic Aspergillus ochraceus and Penicillium verrucosum isolates. Predictive models for fungal spoilage prevention - a review
    E Pardo
    Food Technology Department, Lleida University, CeRTA UTPV, Lleida, Spain
    Food Addit Contam 23:398-410. 2006
  4. ncbi request reprint 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. doi request reprint Effect of Capsicum carotenoids on growth and ochratoxin A production by chilli and paprika Aspergillus spp. isolates
    L 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
  6. ncbi request reprint Non-specificity of nutritional substrate for ochratoxin A production by isolates of Aspergillus ochraceus
    E Pardo
    Food Technology Department, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain
    Food Microbiol 23:351-8. 2006
  7. doi request reprint Mycelial growth and ochratoxin A production by Aspergillus section Nigri on simulated grape medium in modified atmospheres
    A Valero
    Food Technology Department, University of Lleida, UTPV XaRTA, Lleida, Spain
    J Appl Microbiol 105:372-9. 2008
  8. ncbi request reprint Effect of preharvest fungicides and interacting fungi on Aspergillus carbonarius growth and ochratoxin A synthesis in dehydrating grapes
    A Valero
    Food Technology Department, University of Lleida, UTPV CeRTA, Lleida, Spain
    Lett Appl Microbiol 45:194-9. 2007
  9. ncbi request reprint Impact of fungicides on Aspergillus carbonarius growth and ochratoxin A production on synthetic grape-like medium and on grapes
    N 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
  10. doi request reprint Effect of preharvest anti-fungal compounds on Aspergillus steynii and A. carbonarius under fluctuating and extreme environmental conditions
    E García-Cela
    Food Technology Department, Lleida University, UTPV XaRTA Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain
    Int J Food Microbiol 159:167-76. 2012

Collaborators

Detail Information

Publications55

  1. ncbi request reprint 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 grains
    A 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...
  2. ncbi request reprint Effects of water activity and temperature on germination and growth profiles of ochratoxigenic Penicillium verrucosum isolates on barley meal extract agar
    E 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...
  3. ncbi request reprint Ecophysiology of ochratoxigenic Aspergillus ochraceus and Penicillium verrucosum isolates. Predictive models for fungal spoilage prevention - a review
    E 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...
  4. ncbi request reprint 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...
  5. doi request reprint Effect of Capsicum carotenoids on growth and ochratoxin A production by chilli and paprika Aspergillus spp. isolates
    L 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...
  6. ncbi request reprint Non-specificity of nutritional substrate for ochratoxin A production by isolates of Aspergillus ochraceus
    E 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))...
  7. doi request reprint Mycelial growth and ochratoxin A production by Aspergillus section Nigri on simulated grape medium in modified atmospheres
    A 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...
  8. ncbi request reprint Effect of preharvest fungicides and interacting fungi on Aspergillus carbonarius growth and ochratoxin A synthesis in dehydrating grapes
    A 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...
  9. ncbi request reprint Impact of fungicides on Aspergillus carbonarius growth and ochratoxin A production on synthetic grape-like medium and on grapes
    N 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...
  10. doi request reprint Effect of preharvest anti-fungal compounds on Aspergillus steynii and A. carbonarius under fluctuating and extreme environmental conditions
    E García-Cela
    Food Technology Department, Lleida University, UTPV XaRTA Agrotecnio, Rovira Roure 191, 25198 Lleida, Spain
    Int J Food Microbiol 159:167-76. 2012
    ..Moreover, timing of antifungal application may need to be optimized. Finally, Equisetum extract showed promising results as an antifungal, however further work to adjust the applied concentrations is required...
  11. doi request reprint Exposure assessment to ochratoxin A in Catalonia (Spain) based on the consumption of cereals, nuts, coffee, wine, and beer
    M 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
    ....
  12. ncbi request reprint Impact of essential oils on growth rate, zearalenone and deoxynivalenol production by Fusarium graminearum under different temperature and water activity conditions in maize grain
    A Velluti
    Food Technology Department, Lleida University, CeRTA UTPV, Lleida, Spain
    J Appl Microbiol 96:716-24. 2004
    ..The effect of five essential oils (oregano, cinnamon, lemongrass, clove and palmarose) on growth rate, zearalenone (ZEA) and deoxynivalenol (DON) production by Fusarium graminearum strains was assessed...
  13. ncbi request reprint Efficacy of sorbates on the control of the growth of Eurotium species in bakery products with near neutral pH
    S 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...
  14. ncbi request reprint Aspergillus carbonarius growth and ochratoxin A production on a synthetic grape medium in relation to environmental factors
    N Belli
    Food Technology Department, CeRTA UTPV, University of Lleida, Av Alcalde Roure 191, 25198 Lleida, Spain
    J Appl Microbiol 98:839-44. 2005
    ....
  15. doi request reprint Ochratoxin A and its metabolite ochratoxin alpha in urine and assessment of the exposure of inhabitants of Lleida, Spain
    M 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...
  16. ncbi request reprint Modified atmosphere packaging for prevention of mold spoilage of bakery products with different pH and water activity levels
    M E Guynot
    Food Technology Department, Lleida University, Unitat de Tecnologia de Productes Vegetals Centre de Refèrencia en Tecnologia d Aliments, 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...
  17. ncbi request reprint Modelling of effects of water activity and temperature on germination and growth of ochratoxigenic isolates of Aspergillus ochraceus on a green coffee-based medium
    E 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...
  18. ncbi request reprint Influence of water activity and temperature on growth of isolates of Aspergillus section Nigri obtained from grapes
    N 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...
  19. ncbi request reprint Effect of photoperiod and day-night temperatures simulating field conditions on growth and ochratoxin A production of Aspergillus carbonarius strains isolated from grapes
    N 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...
  20. doi request reprint 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...
  21. ncbi request reprint Risk assessment of the use of sub-optimal levels of weak-acid preservatives in the control of mould growth on bakery products
    S 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...
  22. doi request reprint Occurrence of fumonisins in Catalonia (Spain) and an exposure assessment of specific population groups
    G 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...
  23. doi request reprint Mycobiota and co-occurrence of mycotoxins in Capsicum powder
    L 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...
  24. ncbi request reprint Use of a MS-electronic nose for prediction of early fungal spoilage of bakery products
    S 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%...
  25. ncbi request reprint Fate of mycotoxins in cereals during extrusion cooking: a review
    M Castells
    Food Technology Department, Lleida University, Lleida, Spain
    Food Addit Contam 22:150-7. 2005
    ....
  26. ncbi request reprint Prediction of fungal growth and ochratoxin A production by Aspergillus ochraceus on irradiated barley grain as influenced by temperature and water activity
    E 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...
  27. ncbi request reprint Antifungal activity of volatile compounds generated by essential oils against fungi commonly causing deterioration of bakery products
    M E Guynot
    Food Technology Department, Lleida University, Rovira Roure, Lleida, Spain
    J Appl Microbiol 94:893-9. 2003
    ..herbariorum, E. repens, E. rubrum, Aspergillus flavus, A. niger and Penicillium corylophilum...
  28. ncbi request reprint Brief in vitro study on Botrytis cinerea and Aspergillus carbonarius regarding growth and ochratoxin A
    A 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...
  29. doi request reprint Occurrence of zearalenone, an oestrogenic mycotoxin, in Catalonia (Spain) and exposure assessment
    G Cano-Sancho
    Food Technology Department, University of Lleida, XaRTA UTPV, Rovira Roure 191, 25198 Lleida, Spain
    Food Chem Toxicol 50:835-9. 2012
    ....
  30. ncbi request reprint Effect of water activity and temperature on growth of three Penicillium species and Aspergillus flavus on a sponge cake analogue
    M 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...
  31. doi request reprint 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...
  32. doi request reprint Ochratoxin A in adult population of Lleida, Spain: presence in blood plasma and consumption in different regions and seasons
    M 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...
  33. doi request reprint In vitro effect of some fungicides on growth and aflatoxins production by Aspergillus flavus isolated from Capsicum powder
    L 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...
  34. ncbi request reprint Ochratoxin A-producing species in grapes and sun-dried grapes and their relation to ecophysiological factors
    A Valero
    Food Technology Department, University of Lleida, Lleida, Spain
    Lett Appl Microbiol 41:196-201. 2005
    ..To explain the dominance of OTA-producing fungal species in sun-dried grapes for special wine production through an ecophysiological approach...
  35. doi request reprint Quantitative dietary exposure assessment of the Catalonian population (Spain) to the mycotoxin deoxynivalenol
    G 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
    ....
  36. doi request reprint VeA and LaeA transcriptional factors regulate ochratoxin A biosynthesis in Aspergillus carbonarius
    A Crespo-Sempere
    Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV XaRTA, Agrotecnio Center, Av Rovira Roure 191, 25198 Lleida, Spain Electronic address
    Int J Food Microbiol 166:479-86. 2013
    ..carbonarius in a similar way to other fungi where functions of VeA and LaeA have been previously described. This is the first report of a transcriptional factor governing the production of OTA by A. carbonarius. ..
  37. ncbi request reprint Incubation time and water activity effects on ochratoxin A production by Aspergillus section Nigri strains isolated from grapes
    N 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...
  38. doi request reprint Reduction of fumonisin B1 in extruded corn breakfast cereals with salt, malt and sugar in their formulation
    M 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...
  39. doi request reprint Biomonitoring of Fusarium spp. mycotoxins: perspectives for an individual exposure assessment tool
    G 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...
  40. ncbi request reprint Patulin accumulation in apples by Penicillium expansum during postharvest stages
    H 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...
  41. ncbi request reprint Inhibitory effect of cinnamon, clove, lemongrass, oregano and palmarose essential oils on growth and fumonisin B1 production by Fusarium proliferatum in maize grain
    A 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...
  42. ncbi request reprint Effect of germicidal UVC light on fungi isolated from grapes and raisins
    A 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...
  43. doi request reprint First report on mould and mycotoxin contamination of pistachios sampled in Algeria
    F 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...
  44. doi request reprint Ecophysiological characterization of Aspergillus carbonarius, Aspergillus tubingensis and Aspergillus niger isolated from grapes in Spanish vineyards
    E García-Cela
    Applied Mycology Unit, Food Technology Department, University of Lleida, UTPV XaRTA, Agrotecnio Center, Av Rovira Roure 191, 25198 Lleida, Spain Electronic address
    Int J Food Microbiol 173:89-98. 2014
    ..Climatic change prediction points to drier and hotter climatic scenarios where A. tubingensis and A. niger could be even more prevalent over A. carbonarius, since they are better adapted to extreme high temperature and drier conditions. ..
  45. doi request reprint Sphinganine and sphingosine levels and ratio in urine and blood samples from a Catalonian population, Spain
    G 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...
  46. doi request reprint Assessment of the exposure to ochratoxin A in the province of Lleida, Spain
    M 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...
  47. doi request reprint Effect of Capsicum carotenoids on growth and aflatoxins production by Aspergillus flavus isolated from paprika and chilli
    L 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...
  48. doi request reprint Review. Ochratoxin A: presence in human plasma and intake estimation
    M 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...
  49. ncbi request reprint Contamination of pine nuts by fumonisin produced by strains of Fusarium proliferatum isolated from Pinus pinea
    S 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...
  50. ncbi request reprint Patulin distribution in Fuji and Golden apples contaminated with Penicillium expansum
    S 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...
  51. doi request reprint Mycotoxins: occurrence, toxicology, and exposure assessment
    S Marin
    Food Technology Dept, UTPV XaRTA, Agrotecnio Center, University of Lleida, Rovira Roure 191, 25198 Lleida, Spain
    Food Chem Toxicol 60:218-37. 2013
    ..Furthermore, methodological approaches for exposure assessment are described. Existing exposure assessments, both through contamination and consumption data and biomarkers of exposure, for the main mycotoxins are also discussed. ..
  52. ncbi request reprint Combined effects of weak acid preservatives, pH and water activity on growth of Eurotium species on a sponge cake
    M 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...
  53. ncbi request reprint Effect of water activity and temperature on mycelial growth and ochratoxin A production by isolates of Aspergillus ochraceus on irradiated green coffee beans
    E 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...
  54. ncbi request reprint 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 microscopy
    M 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...
  55. ncbi request reprint Mycobiota and ochratoxin A producing fungi from Spanish wine grapes
    N 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...