Beatriz T Iamanaka
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Explore the profile of Beatriz T Iamanaka including associated specialties, affiliations and a list of published articles.
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28
Citations
208
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Recent Articles
1.
Burgon V, da Silva A, Milani R, Taniwaki M, Iamanaka B, Morgano M
Braz J Microbiol
. 2024 Jul;
55(4):3487-3494.
PMID: 39009936
The growing health consciousness of consumers has led to an increase in the consumption of artisanal chocolates, mainly due to their recognized health benefits. However, processing steps such as fermentation...
2.
Marcelao C, Souza M, Silva J, Couto F, Lacorte G, Pinto U, et al.
Food Res Int
. 2024 May;
183:114214.
PMID: 38760141
Ochratoxin A (OTA) is a toxin produced by several Aspergillus species, mainly those belonging to section Circumdati and section Nigri. The presence of OTA in cheese has been reported recently...
3.
Silva J, Fungaro M, Wang X, Larsen T, Frisvad J, Taniwaki M, et al.
J Fungi (Basel)
. 2022 Dec;
8(12).
PMID: 36547612
section is a fungal group that is important in food because it contains spoilage and potentially aflatoxigenic species. Aflatoxins are metabolites that are harmful to human and animal health and...
4.
Silva J, Fungaro M, Soto T, Taniwaki M, Iamanaka B
J Microbiol Methods
. 2022 Apr;
196:106470.
PMID: 35447279
Aflatoxins are fungal metabolites that are present as contaminants in food globally. Most aflatoxigenic species belong to Aspergillus section Flavi, and the main ones are grouped in the A. flavus...
5.
Silva J, Iamanaka B, Ferranti L, Massi F, Taniwaki M, Puel O, et al.
J Fungi (Basel)
. 2020 Dec;
6(4).
PMID: 33348541
Diversity of species within clade, currently represented by and , was investigated combining three-locus gene sequences, , secondary metabolites profile and morphology. Firstly, approximately 700 accessions belonging to this clade...
6.
Schabo D, Martins L, Iamanaka B, Maciel J, Taniwaki M, Schaffner D, et al.
Int J Food Microbiol
. 2020 Aug;
333:108777.
PMID: 32745828
This study aimed to model the aflatoxin B (AFB) production by A. flavus in wheat grains during malting for craft beer. A total of sixty-four different combinations of grains steeping...
7.
Katsurayama A, Martins L, Iamanaka B, Fungaro M, Silva J, Pitt J, et al.
Food Microbiol
. 2020 Jan;
87:103378.
PMID: 31948619
Rice is one of the most consumed cereals in Brazil and around the world. Due to the major health impact of rice consumption on populations, studies about its quality have...
8.
Taniwaki M, Pitt J, Copetti M, Teixeira A, Iamanaka B
Toxins (Basel)
. 2019 Jul;
11(7).
PMID: 31311158
Brazil is one of the largest food producers and exporters in the world. In the late 20th century, the European Union program for the harmonization of regulations for contaminants in...
9.
Silva J, Puel O, Lorber S, Ferranti L, Ortiz L, Taniwaki M, et al.
Food Res Int
. 2019 May;
121:940-946.
PMID: 31108829
Dried leaves and stems of Ilex paraguariensis St. Hil. (yerba mate) are used to make a popular beverage in some countries of South America, commonly known as "chimarrão". The present...
10.
Katsurayama A, Martins L, Iamanaka B, Fungaro M, Silva J, Frisvad J, et al.
Int J Food Microbiol
. 2017 Dec;
266:213-221.
PMID: 29248862
The guarantee of the high quality of rice is of utmost importance because any toxic contaminant may affect consumer health, especially in countries such as Brazil where rice is part...