Beatriz Thie Iamanaka
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Explore the profile of Beatriz Thie Iamanaka including associated specialties, affiliations and a list of published articles.
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16
Citations
109
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Recent Articles
1.
Dos Santos A, Ferreira M, Sartorelli P, da Silva J, Iamanaka B, Frisvad J, et al.
Food Chem
. 2025 Feb;
473:143051.
PMID: 39893925
Understanding the metabolism of toxigenic fungi in food is crucial for public health. Fungi of the Aspergillus section Flavi are widespread in tropical and subtropical regions, infecting and producing mycotoxins...
2.
Martins L, Bragagnolo N, Calori M, Iamanaka B, Alves M, da Silva J, et al.
Int J Food Microbiol
. 2023 Aug;
405:110336.
PMID: 37541018
The present study aimed to evaluate the effectiveness of early harvest in preventing aflatoxins in peanuts under drought-stress conditions. A field experiment was conducted on the 2018-2019 and 2019-2020 growing...
3.
da Silva A, Helena Pelegrinelli Fungaro M, Silva J, Martins L, Taniwaki M, Iamanaka B
Food Res Int
. 2021 Mar;
142:110207.
PMID: 33773682
Ochratoxin A (OTA) is a mycotoxin with nephrotoxic, genotoxic, teratogenic and carcinogenic properties, produced by several species of Aspergillus, mainly those belonging to the A. section Circumdati and A. section...
4.
Silva J, Bertoldo R, Helena Pelegrinelli Fungaro M, Massi F, Taniwaki M, SantAna A, et al.
Int J Food Microbiol
. 2020 Nov;
337:108958.
PMID: 33176225
The occurrence of black aspergilli in onions has been reported as frequent, and this group of fungi harbors potentially toxigenic species. In addition, Aspergillus niger has been reported as the...
5.
Massi F, Iamanaka B, Barbosa R, Sartori D, Ferrranti L, Taniwaki M, et al.
Braz J Microbiol
. 2020 Oct;
52(1):387-392.
PMID: 33094470
The aim of this study was to isolate Aspergillus section Nigri from onion samples bought in supermarkets and to analyze the fungal isolates by means of molecular data in order...
6.
von Hertwig A, Iamanaka B, Amorim Neto D, Rezende J, Martins L, Taniwaki M, et al.
Int J Food Microbiol
. 2020 May;
328:108666.
PMID: 32454365
Although Aspergillus flavus and Aspergillus parasiticus are the main microorganisms of concern in peanuts, due to aflatoxin contamination, several Salmonella outbreaks from this product have been reported over the last...
7.
Schabo D, Martins L, Maciel J, Iamanaka B, Taniwaki M, Schaffner D, et al.
Food Microbiol
. 2020 Mar;
89:103456.
PMID: 32139000
The production of aflatoxin (AF) B and B was determined during malting of wheat grains artificially contaminated with a toxigenic A. flavus strain (CCDCA 11553) isolated from craft beer raw...
8.
Iamanaka B, de Souza Lopes A, Martins L, Frisvad J, Medina A, Magan N, et al.
Int J Food Microbiol
. 2019 Jan;
293:17-23.
PMID: 30634067
The presence of Aspergillus section Flavi and aflatoxins in sugarcane as well as in by-products, such as molasses, sugar, yeast cream and dried yeast, collected from different fields and processing...
9.
Facco Stefanello R, Nabeshima E, Iamanaka B, Ludwig A, Fries L, Olivier Bernardi A, et al.
Food Res Int
. 2019 Jan;
115:90-94.
PMID: 30599986
The stability of microorganisms along the time is important for allowing their industrial use as starter agents, improving fermentation processes. This study aimed to evaluate the survival and maintenance of...
10.
von Hertwig A, SantAna A, Sartori D, da Silva J, Nascimento M, Iamanaka B, et al.
J Microbiol Methods
. 2018 Mar;
148:87-92.
PMID: 29580982
Some species from Aspergillus section Nigri are morphologically very similar and altogether have been called A. niger aggregate. Although the species included in this group are morphologically very similar, they...