Antonio F. Logrieco mainly focuses on Mycotoxin, Botany, Fusarium, Beauvericin and Fusarium proliferatum. His Mycotoxin study improves the overall literature in Food science. His studies in Botany integrate themes in fields like Veterinary medicine and Brine shrimp.
He has included themes like Toxin, Species complex and Artemia salina in his Fusarium study. His Beauvericin research includes elements of Diacetoxyscirpenol and Moniliformin. His Ochratoxin A study integrates concerns from other disciplines, such as Berry, Wine and Aspergillus, Microbiology.
His primary scientific interests are in Mycotoxin, Fusarium, Botany, Food science and Aspergillus. Antonio F. Logrieco works mostly in the field of Mycotoxin, limiting it down to topics relating to Aflatoxin and, in certain cases, Aspergillus flavus. The various areas that Antonio F. Logrieco examines in his Fusarium study include Species complex and Microbiology.
The concepts of his Botany study are interwoven with issues in Veterinary medicine and Toxin. His Food science research incorporates themes from Food spoilage, Polyphenol and Yeast. His research investigates the connection between Aspergillus and topics such as Comparative genomics that intersect with problems in Genus.
Antonio F. Logrieco focuses on Food science, Mycotoxin, Fusarium, Aflatoxin and Ochratoxin A. His studies in Food science integrate themes in fields like Food spoilage, Polyphenol, Antioxidant and Yeast. His research on Mycotoxin concerns the broader Botany.
His Fusarium study combines topics in areas such as Agronomy, Phylogenetics, Gene and Species complex. His research integrates issues of Chromatography, Bioremediation, Pleurotus eryngii and Mycelium in his study of Aflatoxin. His Ochratoxin A study integrates concerns from other disciplines, such as Fumonisin B1 and Mycobiota.
Antonio F. Logrieco spends much of his time researching Food science, Mycotoxin, Fusarium, Aflatoxin and Food spoilage. The Food science study combines topics in areas such as Polyphenol, Alternaria and Postharvest. His Mycotoxin research includes themes of Food safety, Raw milk and Biochemical engineering.
He works in the field of Fusarium, focusing on Fusarium proliferatum in particular. His Aflatoxin study also includes
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A European Database of Fusarium graminearum and F. culmorum Trichothecene Genotypes
Matias Pasquali;Marco Beyer;Antonio Logrieco;Kris Audenaert.
Frontiers in Microbiology (2016)
Toxigenic Fusarium Species and Mycotoxins Associated with Maize Ear Rot in Europe
A. Logrieco;G. Mulè;A. Moretti;A. Bottalico.
European Journal of Plant Pathology (2002)
Epidemiology of Toxigenic Fungi and their Associated Mycotoxins for Some Mediterranean Crops
Antonio Logrieco;Antonio Bottalico;Giuseppina Mulé;Antonio Moretti.
European Journal of Plant Pathology (2003)
Diversity in metabolite production by Fusarium langsethiae, Fusarium poae, and Fusarium sporotrichioides
Ulf Thrane;Andreas Adler;Per Erik Clasen;Fabio Galvano.
International Journal of Food Microbiology (2004)
Beauvericin production by Fusarium species
A. Logrieco;A. Moretti;G. Castella;M. Kostecki.
Applied and Environmental Microbiology (1998)
Alternaria toxins and plant diseases: an overview of origin, occurrence and risks
A. Logrieco;A. Moretti;M. Solfrizzo.
World Mycotoxin Journal (2009)
Occurrence of Beauvericin and Enniatins in Wheat Affected by Fusarium avenaceum Head Blight
A. Logrieco;A. Rizzo;R. Ferracane;A. Ritieni.
Applied and Environmental Microbiology (2002)
Comparative genomics reveals high biological diversity and specific adaptations in the industrially and medically important fungal genus Aspergillus
Ronald P. de Vries;Robert Riley;Ad Wiebenga;Guillermo Aguilar-Osorio.
Genome Biology (2017)
Ochratoxin A production and amplified fragment length polymorphism analysis of Aspergillus carbonarius, Aspergillus tubingensis, and Aspergillus niger strains isolated from grapes in Italy.
Giancarlo Perrone;Giuseppina Mulè;Antonia Susca;Paola Battilani.
Applied and Environmental Microbiology (2006)
European research on ochratoxin A in grapes and wine.
Paola Battilani;Naresh Magan;Antonio Logrieco.
International Journal of Food Microbiology (2006)
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