The prevalence and impact of Fusarium head blight pathogens and mycotoxins on malting barley quality in UK

International Journal of Food Microbiology

Volumn 179, Issue , 2014, Pages 38-49

  Nielsen, L K ^a   Cook, D J ^a   Edwards, S G ^b   Ray, R V ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

^b HARPER ADAMS UNIVERSITY   (United Kingdom)

Author keywords

Brewing; Fusarium; Malting; Malting barley; Microdochium; Mycotoxins

Indexed keywords

DNA; HT 2 TOXIN; MYCOTOXIN; NITROGEN; NIVALENOL; T 2 TOXIN; VOMITOXIN; WATER; ZEARALENONE;

ARTICLE; BARLEY; BREWING; FUNGAL BIOMASS; FUNGAL SPORE GERMINATION; FUSARIUM; FUSARIUM AVENACEUM; FUSARIUM CULMORUM; FUSARIUM GRAMINEARUM; FUSARIUM HEAD BLIGHT; FUSARIUM LANGSETHIAE; FUSARIUM NIVALE; FUSARIUM POAE; FUSARIUM TRICINCTUM; GRAIN YIELD; HARVEST PERIOD; LIQUID CHROMATOGRAPHY; MALTING; MALTING BARLEY; MASS SPECTROMETRY; MICRODOCHIUM MAJUS; NONHUMAN; PLANT DISEASE; PLANT PARAMETERS; PREVALENCE; REAL TIME POLYMERASE CHAIN REACTION; SPECIES DISTRIBUTION; UNITED KINGDOM;

BREWING; FUSARIUM; MALTING; MALTING BARLEY; MICRODOCHIUM; MYCOTOXINS;

BEER; CHROMATOGRAPHY, LIQUID; FOOD MICROBIOLOGY; FUSARIUM; GREAT BRITAIN; HORDEUM; MYCOTOXINS; PREVALENCE; PRINCIPAL COMPONENT ANALYSIS; REAL-TIME POLYMERASE CHAIN REACTION;

EID: 84898664746     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.03.023     Document Type: Article

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