Phylogenetic and toxinogenic characteristics of Bacillus cereus group members isolated from spices and herbs
Sign Up to like & getrecommendations! Published in 2018 at "Food Control"
DOI: 10.1016/j.foodcont.2016.12.022
Abstract: The foodborne pathogen Bacillus (B.) cereus is a common contaminant in spices and herbs. To further characterise B. cereus and its closely related group members present in spices and herbs, we analysed presumptive B. cereus… read more here.
Keywords: bacillus cereus; spices herbs; group; cereus group ... See more keywords
Public health risk associated with the co-occurrence of aflatoxin B1 and ochratoxin A in spices, herbs, and nuts in Lebanon
Sign Up to like & getrecommendations! Published in 2023 at "Frontiers in Public Health"
DOI: 10.3389/fpubh.2022.1072727
Abstract: Background Aflatoxin B1 and ochratoxin A are mycotoxins produced by filamentous fungi that attack crops on field and storage. Both mycotoxins present a risk on public health since aflatoxin B1 is a hepatotoxic and hepatocarcinogenic… read more here.
Keywords: health; spices herbs; herbs nuts; aflatoxin ochratoxin ... See more keywords
Phytochemicals and Antioxidant Activity in Oat-Buckwheat Dough and Cookies with Added Spices or Herbs
Sign Up to like & getrecommendations! Published in 2021 at "Molecules"
DOI: 10.3390/molecules26082267
Abstract: The aim of this study was to determine the phytochemicals and antioxidant activity in oat-buckwheat doughs and cookies with the addition of ten selected spices or herbs (2 g/100 g flours weight basis). The used… read more here.
Keywords: spices herbs; antioxidant activity; oat; oat buckwheat ... See more keywords