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Effect of yeast volatile organic compounds on ochratoxin A-producing Aspergillus carbonarius and A. ochraceus.
Int J Food Microbiol. 2018 Nov 2;284:1-10. doi: 10.1016/j.ijfoodmicro.2018.06.023. Epub 2018 Jun 30.
Int J Food Microbiol. 2018.
PMID: 29990634
Improving the Rheological Properties of Dough Obtained by Partial Substitution of Wheat Flour with Freeze-Dried Olive Pomace.
Dahdah P, Cabizza R, Farbo MG, Fadda C, Mara A, Hassoun G, Piga A.
Dahdah P, et al. Among authors: farbo mg.
Foods. 2024 Feb 2;13(3):478. doi: 10.3390/foods13030478.
Foods. 2024.
PMID: 38338613
Free PMC article.
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Adsorption of ochratoxin A from grape juice by yeast cells immobilised in calcium alginate beads.
Farbo MG, Urgeghe PP, Fiori S, Marceddu S, Jaoua S, Migheli Q.
Farbo MG, et al.
Int J Food Microbiol. 2016 Jan 18;217:29-34. doi: 10.1016/j.ijfoodmicro.2015.10.012. Epub 2015 Oct 22.
Int J Food Microbiol. 2016.
PMID: 26485316
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