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Quantification of mycophenolic acid and citrinin produced by Penicillium sp. using 1H NMR. Author(s): VALENTE, A. M. M. P.; BOFFO, E. F.; MELO, I. S. de; FERREIRA, A. G. Abstract: This study proposes a simple methodology to construct the production curves of mycophenolic acid by Penicillium sp. (CASP5) and citrinin by Penicillium sp. (CATL1.1) in the crude extract, wi... ... Repository: BDPA Publication year: 2014
Influence of physical and chemical characteristics of wine grapes on the incidence of Penicillium and Aspergillus fungi in grapes and ochratoxin A in wines. Author(s): FREIRE, L.; PASSAMANI, F. R. F.; THOMAS, A. B.; NASSUR, R. de C. M. R.; SILVA, L. M.; PASCHOAL, F. N.; PEREIRA, G. E.; PRADO, G.; BATISTA, L. R. The incidence of filamentous fungi and toxin levels in grapes and wines varies depending on the variety of grapes, the wine region, agricultural practices, weather conditions, the harvest and the wine... ... Repository: BDPA Publication year: 2016
Fungal diversity and occurrence of mycotoxin producing fungi in tropical vineyards. Author(s): SILVA, L. D.; PEREIRA, G. E.; BATISTA, L. R.; MATTEOLI, F. P. Grapevine cultivars are distributed worldwide, nevertheless the fermentation of its grape berries renders distinct wine products that are highly associated to the local fungal community. Despite the s... ... Repository: BDPA Publication year: 2021

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