Registro:

Referencias:

• Horn, B.W., Greene, R.L., Sobolev, V.S., Dorner, J.W., Powell, J.H., Layton, R.C., Association of morphology and mycotoxin production with vegetative compatibility groups in Aspergillus flavus, A. parasiticus and A. tamarii (1996) Mycologia, 88, pp. 574-587
• Ito, Y., Peterson, S.W., Wicklow, D.T., Goto, T., Aspergillus pseudotamarii a new aflatoxin producing species in Aspergillus section Flavi (2001) Mycol Res, 105, pp. 233-239
• Diener, U.L., Cole, R.J., Sanders, T.H., Payne, G.A., Lee, L.S., Klich, M.A., Epidemiology of aflatoxin formation by Aspergillus flavus (1987) Ann Rev Phytopathol, 25, pp. 249-270
• Horn, B.W., Colonization of wounded peanut seeds by soil fungi: Selectivity for species from Aspergillus section Flavi (2005) Mycologia, 97, pp. 202-217
• (1993) Monograph on the Evaluation of Carcinogenic Risk to Humans, 56, pp. 257-263. , IARC, International Agency for Research on Cancer, Lyon, pp
• Gradelet, S., Astorg, P., Le, A.M., Berges, R., Suschetet, M., Modulation of aflatoxin B1 carcinogenicity, genotoxicity and metabolism in rat liver by dietary carotenoids: Evidence for a protective effect of CYP1A inducers (1997) Cancer Lett, 114, pp. 221-223
• Bathnagar, D., García, S., Aspergillus (2001) Guide to Foodborne Pathogens, pp. 35-49. , ed. by Labbé RG and García S. John Wiley and Sons, New York, pp
• Lacey, J., Magan, N., Fungi in cereal grains: Their occurrence and water and temperature relationships (1991) Cereal Grains Mycotoxins, Fungi and Quality in Drying and Storage, pp. 77-118. , ed. by Chelkowski J. Elsevier Science Publishers BV, Amsterdam, pp
• Van Egmond, H.P., Mycotoxins and Regulations: An Update (2003) Proceedings of the 2nd World Mycotoxin Forum, , Nordwijk, the Netherlands
• SAGPyA, Indicadores del sector manisero 2003/2004 (2005) Secretaría de Agricultura, Ganadería, Pesca y Alimentación, , http://siiap.sagyp.mecon.ar, Buenos Aires, Argentina , Available
• Malo, L.A., Alzamora, S.M., Argaiz, A., Effect of vanillin concentration, pH, and incubation temperature on Aspergillus flavus, Aspergillus niger, Aspergillus ochraceus and Aspergillus parasiticus growth (1997) Food Microbiol, 14, pp. 117-124
• Gould, G.W., Industry perspectives on the use of natural antimicrobials and inhibitors for food applications (1996) J Food Prot, 20 (SUPPL.), pp. 82-86
• Bankole, S.A., Effect of essential oils of two Nigerian medicinal plants (Azadirachta indica and Morinda lucida) on growth and aflatoxin B1 production in maize grain by a toxigenic Aspergillus flavus (1997) Lett Appl Microbiol, 24, pp. 190-192
• (1996) Toxicological Evaluation of Certain Food Additives and Contaminants in Food, WHO Food Additives Series, (35), pp. 3-86. , JECFA, Joint FAO/WHO Expert Committee on Food Additives, Geneva, pp
• Kahl, R., Synthetic antioxidants: Biochemical actions and interference with radiation, toxic compounds, chemical mutagens and chemical carcinogens (1984) Toxicology, 33, pp. 185-228
• Hageman, G.J., Verhagen, H., Kleinjans, J.C.S., Butylated hydroxyanisole, butylated hydroxytoluene and tert-butyl-hydroquinone are not mutagenic in the Salmonella/microsome assay using new tester strains (1988) Mutation Res Lett, 208, pp. 207-211
• Hocman, G., Chemoprevention of cancer: Phenolic antioxidants (BHT, BHA) (1988) Int J Biochem, 20, pp. 639-651
• Williams, G.M., Iatropoulos, M.J., Inhibition of the hepato-carcinogenicity of aflatoxin B1 in rats by low levels of the phenolic antioxidants butylated hydroxyanisole and butylated hydroxytoluene (1996) Cancer Lett, 104, pp. 49-53
• Manson, M.M., Ball, H.W., Barrett, M.C., Clark, H.L., Judah, D.J., Williamson, G., Mechanism of action of dietary chemoprotective agents in rat liver. Induction of phases I and II drug metabolizing enzymes and aflatoxin metabolism (1997) Carcinogenesis, 18, pp. 1729-1738
• Williams, G.M., Iatropoulos, M.J., Whysner, J., Safety assessment of butylated hydroxyanisole and butylated hydroxytoluene as antioxidant food additives (1999) Food Chem Toxicol, 37, pp. 1027-1038
• Soni, K.B., Lahiri, M., Chackradeo, R., Bhide, S.V., Kuttan, R., Protective effect of food additives on aflatoxin-induced mutagenicity and hepatocarcinogenicity (1997) Cancer Lett, 115, pp. 129-133
• Firozi, P.F., Bhattachrya, R.K., Effects of natural polyphenols on aflatoxin B1 activation in a reconstituted microsomal monooxygenase system (1995) J Biochem Toxicol, 10, pp. 25-31
• Valle Vega, P., Florentino, B.L., (2000) Toxicología de Alimentos, pp. 132-137,149-150. , Instituto Nacional de Salud Pública, Centro Nacional de Salud Ambiental, México, pp
• Chang, H.C., Branen, A.L., Antimicrobial effects of butylated hydroxyanisole (BHA) (1975) J Food Sci, 40, pp. 349-351
• Fung, D.Y.C., Taylor, S., Kahan, J., Effects of butylated hydroxyanisole (BHA) and butylated hydroxytoluene (BHT) on growth and aflatoxin production of Aspergillus flavus (1977) J Food Safety, 1, pp. 39-53
• Beuchat, L.R., Jones, W.K., Effect of food preservatives and antioxidants on colony formation by heated conidia of Aspergillus flavus (1978) Acta Alimentari, 7, pp. 373-384
• Ahmand, S., (1979) Inhibition of mold growth by butylated hydroxyanisole, , MS thesis, Washington State University, Pulman, WA, USA
• Lin, C.C.S., Fung, D.Y.C., Effect of BHA, BHT, THBQ and PG on growth and toxigenesis of selected aspergilli (1983) J Food Sci, 48, pp. 576-580
• Thompson, D.P., Effect of butylated hydroxyanisole on conidial germination of toxigenic species of Aspergillus flavus and Aspergillus parasiticus (1991) J Food Prot, 54, pp. 375-377
• Thompson, D.P., Inhibition of mycelial growth of mycotoxigenic fungi by phenolic antioxidants (1992) Mycologia, 84, pp. 791-793
• Thompson, D.P., Minimum inhibitory concentration of esters of p-hydroxybenzoic acid (paraben) combinations against toxigenic fungi (1994) J Food Prot, 57, pp. 133-135
• Thompson, D.P., Effect of butylated hydroxyanisole on intracellular components of aflatoxigenic strains of Aspergillus flavus and A. parasiticus (1996) Mycol Res, 100, pp. 1256-1258
• Nesci, A., Rodriguez, M., Etcheverry, M., Control of Aspergillus growth and aflatoxin production using antioxidants at different conditions of water activity and pH (2003) J Appl Microbiol, 95, pp. 279-287
• Ferrari L, Nesci A and Etcheverry M, Perturbación de las características toxicogénicas de Aspergillus sección Flavi por la aplicación de una mezcla de antioxidantes en maiz almacenado, in X Congreso Argentino de Ciencia y Tecnología de Alimentos. 1er Simposio Intemacional de Nuevas Tecnologías, Mar del Plata, Argentina, 18.6. Asociación Argentina de Tecnólogos Alimentarios (2005); Passone, M.A., Resnik, S.L., Etcheverry, M.G., In vitro effect of phenolic antioxidants on germination, growth and aflatoxin B1 accumulation by peanut Aspergillus section Flavi (2005) J Appl Microbiol, 99, pp. 682-691
• Barros, G., Torres, A., Chulze, S., Aspergillus flavus population isolated from soil of Argentina's peanut-growing region. Sclerotia production and toxigenic profile (2005) J Sci Food Agric, 85, pp. 2349-2353
• Marín, S., Sanchis, V., Magan, N., Water activity, temperature and pH effects on growth of Fusarium moniliforme and Fusarium proliferatum isolates from maize (1995) Can J Microbiol, 41, pp. 1063-1070
• Pitt, J.I., Hocking, A.D., Aspergillus and related teleomorphs (1997) Fungi and Food spoilage, pp. 339-417. , ed. by Pitt JI and Hocking AD. Sydney Academic Press, Australia, pp
• Geisen, R., Multiplex polymerase chain reaction for the detection of potential aflatoxin and sterigmatocystin producing fungi (1996) App Microbiol, 19, pp. 388-392
• Trucksess, M.W., Stack, M.E., Nesheim, S., Albert, R.H., Romer, T.R., Multifunctional column coupled with liquid chromatography for determination of aflatoxins B1, B2, G1, G2 in corn, almonds, Brazil nuts, peanuts and pistacho nuts: Collaborative study (1994) JAOAC Int, 6, pp. 1512-1521
• Yousef, A.E., Marth, E.H., Growth and synthesis of aflatoxin by Aspergillus parasiticus in the presence of sorbic acid (1981) J Food Prot, 44, pp. 741-745
• Marshall, D.L., Bullerman, L.B., Effect of sucrose esters in combination with selected mold inhibitors on growth and aflatoxin production by Aspergillus parasiticus (1986) J Food Prot, 49, pp. 378-382
• Calori-Dominguez, M.A., Fonseca, H., Laboratory evaluation of chemical control of aflatoxin production in unshelled peanuts (Arachis hypogaea L.) (1995) Food Addit Contam, 12, pp. 347-350
• Calori-Dominguez, M.A., Fonseca, H., Ranzani, M.R.T.C., Effect of propionic acid on fungal growth and aflatoxin production in moist unshelled groundnuts (1996) Microbiol Rev, 27, pp. 71-77
• Farnochi, M.C., Torres, A.M., Magan, N., Chulze, S.N., Effect of antioxidants and competing mycoflora on Fusarium verticillioides and F. proliferatum populations and fumonisin production on maize grain (2005) J Stored Prod Res, 41, pp. 211-219
• Narasimhan, R., Khan, M.M.H., Thangavel, K., Effects of addition of potassium sorbate and butylated hydroxyanisole on the keeping quality of butter (1989) Cheiron, 18, pp. 226-229
• Elad, Y., The use of anti-oxidants (free radical scavengers) to control gray mould (Botrytis cinerea) and white mould (Sclerotinia sclerotiorum) in various crops (1992) Plant Pathol, 41, pp. 417-426
• Khan, S.H., Aked, J., Magan, N., Control of the anthracnose pathogen of banana (Colletotrichum musae) using antioxidants alone and in combination with thiabendazole or imazalil (2001) Plant Pathol, 50, pp. 601-608
• Reynoso, M.M., Torres, A.M., Ramirez, M.L., Rodríguez, M.I., Chulze, S.N., Magan, N., Efficacy of antioxidant mixtures on growth, fumonisin production and hydrolytic enzyme production by Fusarium verticillioides and F. proliferatum in vitro on maize-based media (2002) Mycol Res, 106, pp. 1093-1099

Citas:

---------- APA ----------

---------- CHICAGO ----------

---------- MLA ----------

---------- VANCOUVER ----------