Registro:

Referencias:

• Palencia, E.R., Hinton, D.M., Bacon, C.W., The black Aspergillus species of maize and peanuts and their potential for mycotoxins production. (2010) Toxins, 2, pp. 399-416
• (1993) Monographs on the Evaluation of Carcinogenic Risks to Humans: Some Naturally Occurring Substances; Food Items and Constituents, Heterocyclic Aromatic Amines and Mycotoxins, 56, pp. 489-521. , IARC, Lyon, France
• Gumus, T., Arici, M., Demirci, M., A survey of barley, malt and beer contamination with ochratoxin A in Turkey. (2004) J Inst Brewing, 110, pp. 146-149
• Clouvel, P., Bonvarlet, L., Martinez, A., Lagouarde, P., Dieng, I., Martin, P., Wine contamination by ochratoxin A in relation to vine environment. (2008) Int J FoodMicrobiol, 123, pp. 74-80
• Batista, L.R., Chalfoun, S.M., Silva, C.F., Cirillo, M., Varga, E.A., Schwan, R.F., Ochratoxin A in coffee beans (Coffea arabica L.) processed by dry and wet methods. (2009) Food Control, 20, pp. 784-790
• Magalhães, J., Sodré, G., Viscogliosi, H., Grenier-Loustalot, F., Occurrence of ochratoxin A in Brazilian cocoa beans. (2011) Food Control, 22, pp. 744-748
• Zimmerli, B., Dick, R., Ochratoxin A in table wine and grape juice: occurrence and risk assessment. (1996) Food Addit Contam, 13, pp. 655-668
• Reports of experts participating in Task 3.2.7 (2002), Assessment of dietary intake of ochratoxin A by the population of EU Member States, SCOOP Task 3.2.7; (2006) Offic J EU, 364, pp. 5-24. , No 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs
• Visconti, A., Perrone, G., Cozzi, G., Solfrizzo, M., Managing ochratoxin A risk in the grape-wine food chain. (2008) Food Addit Contam, 25, pp. 193-202
• Somma, S., Perrone, G., Logrieco, A.F., Diversity of black Aspergilli and mycotoxin risks in grape, wine and dried vine fruits. (2012) Phytopathol Mediterr, 51, pp. 131-147
• Leong, S.L., Hocking, A.D., Scott, E.S., Aspergillus species producing ochratoxin A: isolation from vineyard soils and infection of Semillon bunches in Australia. (2007) J ApplMicrobiol, 102, pp. 124-133
• Kazi, B.A., Emmett, R.W., Nancarrow, N., Clarke, K., Effects of temperature, moisture and/or irrigation on the survival of Aspergillus carbonarius in soil, in (2003) Proceedings of 8th InternationalCongress of Plant Pathology, 2, p. 140. , Christchurch, New Zealand
• Covarelli, L., Beccari, G., Marini, A., Tosi, L., A review on the occurrence and control of ochratoxigenic fungal species and ochratoxin A in dehydrated grapes, non fortified dessert wines and dried vine fruit in the Mediterranean area. (2012) Food Control, 26, pp. 347-356
• Pitt, J.I., Hocking, A.D., (1997) Fungi and Food Spoilage, , Blackie, London
• Samson, R.A., Hockstra, E.S., Frisvad, J.C., Filtenborg, O., (2002) Introduction to Food and Airborne Fungi, , Wageningen Press, Wageningen, Netherlands
• Bellí, N., Mitchell, D., Marín, S., Alegre, I., Ramos, A.J., Magan, N., Ochratoxin A-producing fungi in Spanish wine grapes and their relationship with meteorological conditions. (2005) Eur J Plant Pathol, 113, pp. 233-239
• Leslie, J., Summerell, B., (2006) The Fusarium Laboratory Manual, , Blackwell, Ames IA
• Perrone, G., Susca, A., Stea, G., Mule, G., PCR assay for identification of Aspergillus carbonarius and Aspergillus japonicus. (2004) Eur J Plant Pathol, 110, pp. 641-649
• Susca, A., Stea, G., Mule, G., Perrone, G., Polymerase chain reaction (PCR) identification of Aspergillus niger and Aspergillus carbonarius based on the calmodulin gene. (2007) Food Addit Contam, 24, pp. 1154-1160
• Storari, M., Bigler, L., Gessler, C., Broggini, G.A.L., Assessment of the ochratoxin A production ability of Aspergillus tubingensis. (2012) FoodAddit Contam, 29, pp. 1450-1454
• Krebs, C., (1989) Ecological Methodology, pp. 361-367. , Harper & Row, NewYork
• Greenacre, M., Hastie, T., The geometric interpretation of correspondence analysis. (1987) J AmStat Assoc, 82, pp. 437-447
• Chiotta, M.L., Ponsone, M.L., Combina, M., Torres, A.M., Chulze, S.N., Aspergillus section Nigri species isolated from different wine grape growing regions in Argentina. (2009) Int J Food Microbiol, 136, pp. 137-141
• Gómez, C., Bragulat, M.R., Abarca, M.L., Mínguez, S., Cabañes, F.J., Ochratoxin A-producing fungi from grapes intended for liqueurwine production. (2006) FoodMicrobiol, 23, pp. 541-545
• Magnoli, C., Violante, M., Combina, M., Palacio, G., Dalcero, A., Mycoflora and ochratoxin-A producing strains of Aspergillus Section Nigri in wine grapes in Argentina. (2003) Lett ApplMicrobiol, 37, pp. 179-184
• Abrunhosa, L., Paterson, R.R.M., Kozakiewicz, Z., Lima, N., Venancio, A., Mycotoxin production from fungi isolated from grapes. (2001) Lett Appl Microbiol, 32, pp. 240-242
• Leong, S.L., Hocking, A.D., Pitt, J.I., Kazi, B.A., Emmett, R.W., Scott, E.S., Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine (2006) Advances in Food Mycology, pp. 153-171. , ed. by Hocking AD, Pitt JI, Samson RA and Thrane U. Springer
• Bejaoui, H., Mathieu, F., Taillandier, P., Lebrihi, A., Black aspergilli and ochratoxin A production in French vineyards (2006) Int J Food Microbiol, pp. S46-S52
• Lasram, S., Belli, N., Chebil, S., Nahla, Z., Ahmed, M., Sanchis, V., Ghorbel, A., Occurrence of ochratoxigenic fungi and ochratoxin A in grapes from Tunisian vineyard. (2007) Int J FoodMicrobiol, 114, pp. 376-379
• Abarca, M.L., Accensi, F., Cano, J., Cabañes, F.J., Taxonomy and significance of black aspergilli. (2004) A Van Leeuw JMicrob, 86, pp. 33-49
• Perrone, G., Susca, A., Cozzi, G., Ehrlich, K., Varga, J., Frisvad, J.C., Biodiversity of Aspergillus species in some important agricultural products. (2007) Stud Mycol, 59, pp. 53-66
• Medina, A., Mateo, R., Valle-Algarra, F., Mateo, E., Jiménez, M., An overview of ochratoxin A in beer and wine. (2007) Int J Food Microbiol, 119, pp. 79-83
• Perrone, G., Mule, G., Susca, A., Battilani, P., Pietri, A., Logrieco, A., Ochratoxin A production and amplified fragment length polymorphism analysis of Aspergillus carbonarius, Aspergillus tubingensis, and Aspergillus niger strains isolated from grapes in Italy. (2006) Appl EnvironMicrobiol, 72, pp. 680-685
• Perrone, G., Varga, J., Susca, A., Frisvad, J.C., Stea, G., Kocsubé, S., Aspergillus uvarum sp. nov., an uniseriate black Aspergillus species isolated fromgrapes in Europe. (2008) Int J Syst EvolMicrobiol, 8, pp. 1032-1039
• Cabañes, F.J., Accensi, F., Bragulat, M.R., Abarca, M.L., Castella, G., Minguez, S., What is the source of ochratoxin A inwine? (2002) Int J FoodMicrobiol, 79, pp. 213-215
• Serra, R., Abrunhosa, L., Kozakiewicz, Z., Venancio, A., Black Aspergillus species as ochratoxin A producers in Portuguese wine grapes (2003) Int J FoodMicrobiol, 88, pp. 63-68
• Battilani, P., Giorni, P., Bertuzzi, T., Formenti, S., Pietri, A., Black aspergilli and ochratoxin A in grapes in Italy. (2006) Int J FoodMicrobiol, 111, pp. 53-60
• Leong, S., Hocking, A.D., Pitt, J.I., Occurrence of fruit rot fungi (Aspergillus Section Nigri) on some drying varieties of irrigated grapes. (2004) Aust J GrapeWine Res, 10, pp. 83-88
• Leong, S.L., Hocking, A.D., Scott, E.S., Effects of water activity and temperature on the survival of Aspergillus carbonarius spores in vitro. (2006) Lett ApplMicrobiol, 42, pp. 326-330
• Battilani, P., Barbano, C., Marin, S., Sanchis, V., Kozakiewicz, Z., Magan, N., Mapping of Aspergillus section Nigri in Southern Europe and Israel based on geostatistical analysis (2006) Int J Food Microbiol, 111, pp. 72-82
• Ponsone, M.L., Chiotta, M.L., Combina, M., Torres, A.M., Knass, P., Dalcero, A., Chulze, S., Natural occurrence of ochratoxin A in musts, wines and grape vine fruits from grapes harvested in Argentina. (2010) Toxins, 2 (8), pp. 1984-1996
• Vega, M., Ríos, G., von Baer, D., Mardones, C., Tessini, C., Herlitz, E., Ochratoxin A occurrence in wines produced in Chile. (2012) Food Control, 20 (1), pp. 147-150

Citas:

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

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

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

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