↓ Skip to main content

Advances in Food Mycology

Overview of attention for book
Cover of 'Advances in Food Mycology'

Table of Contents

  1. Altmetric Badge
    Book Overview
  2. Altmetric Badge
    Chapter 1 Important mycotoxins and the fungi which produce them
  3. Altmetric Badge
    Chapter 2 Recommendations concerning the chronic problem of misidentification of mycotoxigenic fungi associated with foods and feeds
  4. Altmetric Badge
    Chapter 3 Comparison of hyphal length, ergosterol, mycelium dry weight, and colony diameter for quantifying growth of fungi from foods.
  5. Altmetric Badge
    Chapter 4 Evaluation of molecular methods for the analysis of yeasts in foods and beverages.
  6. Altmetric Badge
    Chapter 5 Standardization of methods for detecting heat resistant fungi
  7. Altmetric Badge
    Chapter 6 Ecophysiology of fumonisin producers in Fusarium section Liseola
  8. Altmetric Badge
    Chapter 7 Ecophysiology of Fusarium culmorum and mycotoxin production
  9. Altmetric Badge
    Chapter 8 Food-borne fungi in fruit and cereals and their production of mycotoxins
  10. Altmetric Badge
    Chapter 9 Black Aspergillus species in Australian vineyards: from soil to ochratoxin A in wine
  11. Altmetric Badge
    Chapter 10 Ochratoxin A producing fungi from Spanish vineyards
  12. Altmetric Badge
    Chapter 11 Fungi producing ochratoxin in dried fruits
  13. Altmetric Badge
    Chapter 12 An update on ochratoxigenic fungi and ochratoxin A in coffee
  14. Altmetric Badge
    Chapter 13 Mycobiota, mycotoxigenic fungi, and citrinin production in black olives
  15. Altmetric Badge
    Chapter 14 Byssochlamys: significance of heat resistance and mycotoxin production
  16. Altmetric Badge
    Chapter 15 Effect of water activity and temperature on production of aflatoxin and cyclopiazonic acid by Aspergillus flavus in peanuts
  17. Altmetric Badge
    Chapter 16 Inactivation of fruit spoilage yeasts and moulds using high pressure processing
  18. Altmetric Badge
    Chapter 17 Activation of ascospores by novel food preservation techniques
  19. Altmetric Badge
    Chapter 18 Mixtures of natural and synthetic antifungal agents
  20. Altmetric Badge
    Chapter 19 Probabilistic modelling of Aspergillus growth
  21. Altmetric Badge
    Chapter 20 Antifungal activity of sourdough bread cultures
  22. Altmetric Badge
    Chapter 21 Prevention of ochratoxin A in cereals in Europe
  23. Altmetric Badge
    Chapter 22 Recommended methods for food mycology
Overall attention for this book and its chapters
Altmetric Badge

Mentioned by

policy
1 policy source
twitter
1 X user
wikipedia
6 Wikipedia pages

Citations

dimensions_citation
42 Dimensions

Readers on

mendeley
41 Mendeley
You are seeing a free-to-access but limited selection of the activity Altmetric has collected about this research output. Click here to find out more.
Title
Advances in Food Mycology
Published by
Springer, Boston, MA, January 2006
DOI 10.1007/0-387-28391-9
ISBNs
978-0-387-28385-2, 978-0-387-28391-3
Authors

Hocking, Ailsa D

Editors

A. D. Hocking, J. I. Pitt, Robert A. Samson, U. Thrane

X Demographics

X Demographics

The data shown below were collected from the profile of 1 X user who shared this research output. Click here to find out more about how the information was compiled.
Mendeley readers

Mendeley readers

The data shown below were compiled from readership statistics for 41 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United States 5 12%
France 3 7%
Germany 2 5%
Latvia 1 2%
Sweden 1 2%
Unknown 29 71%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 13 32%
Researcher 10 24%
Professor > Associate Professor 5 12%
Student > Master 3 7%
Professor 2 5%
Other 8 20%
Readers by discipline Count As %
Computer Science 15 37%
Engineering 15 37%
Unspecified 4 10%
Agricultural and Biological Sciences 2 5%
Social Sciences 2 5%
Other 3 7%