All Stories

  1. Application of laccases for mycotoxin decontamination

    Article • World Mycotoxin Journal, February 2021, Wageningen Academic Publishers

    Armando Venancio

  2. Antifungal effect of organic acids from lactic acid bacteria on Penicillium nordicum

    Article • Food Additives & Contaminants Part A, August 2018, Taylor & Francis

    Dr. Luis Abrunhosa, Armando Venancio

  3. Perspectives and action of Saccharomyces cerevisiae as anti-mycotoxin factor

    Article • World Mycotoxin Journal, May 2017, Wageningen Academic Publishers

    Armando Venancio, Doutor Fernando Almeida, Dr. Luis Abrunhosa, Professor Carlos A Rocha Rosa, vinicius silva

  4. Inhibitory effect of essential oils on growth and on aflatoxins production by Aspergillus parasiticus

    Article • World Mycotoxin Journal, October 2016, Wageningen Academic Publishers

    Armando Venancio

  5. Ultrasounds pretreatment of olive pomace to improve xylanase and cellulase production by solid-state fermentation

    Article • Bioresource Technology, August 2016, Elsevier

    Armando Venancio

  6. Combined bioremediation and enzyme production by Aspergillus sp. in olive mill and winery wastewaters

    Article • International Biodeterioration & Biodegradation, May 2016, Elsevier

    Armando Venancio, Dr. Luis Abrunhosa

  7. Simultaneous Determination of Deoxynivalenol, Deoxynivalenol-3-Glucoside and Nivalenol in Wheat Grains by HPLC-PDA with Immunoaffinity Column Cleanup

    Article • Food Analytical Methods, February 2016, Springer Science + Business Media

    Armando Venancio

  8. Irradiation for Mold and Mycotoxin Control: A Review

    Article • Comprehensive Reviews in Food Science and Food Safety, August 2014, Wiley

    Armando Venancio, Dr. Luis Abrunhosa

  9. Integrated Use of Residues from Olive Mill and Winery for Lipase Production by Solid State Fermentation with Aspergillus sp.

    Article • Applied Biochemistry and Biotechnology, November 2013, Springer Science + Business Media

    Armando Venancio, Dr. Luis Abrunhosa

  10. Incidence and diversity of the fungal genera Aspergillus and Penicillium in Portuguese almonds and chestnuts

    Article • European Journal of Plant Pathology, June 2013, Springer Science + Business Media

    Armando Venancio, Prof Nelson Lima

  11. Mycotoxin production by Aspergillus niger aggregate strains isolated from harvested maize in three Portuguese regions

    Article • Revista Iberoamericana de Micología, January 2013, Elsevier

    Armando Venancio

  12. Potential of Aqueous Ozone to Control Aflatoxigenic Fungi in Brazil Nuts

    Article • ISRN Biotechnology, January 2013, Hindawi Publishing Corporation

    Armando Venancio

  13. Mycobiota and mycotoxins of almonds and chestnuts with special reference to aflatoxins

    Article • Food Research International, August 2012, Elsevier

    Armando Venancio, Prof Nelson Lima

  14. Optimization of process parameters for the production of an OTA-hydrolyzing enzyme from Aspergillus niger under solid-state fermentation

    Article • Journal of Bioscience and Bioengineering, October 2011, Elsevier

    Armando Venancio, Dr. Luis Abrunhosa

  15. Tracing Fungi Secondary Metabolites in Brazil Nuts Using LC-MS/MS

    Article • Drug Metabolism Letters, August 2011, Bentham Science Publishers

    Armando Venancio

  16. Predominant mycobiota and aflatoxin content in Brazil nuts

    Article • Journal of Consumer Protection and Food Safety, July 2011, Springer Science + Business Media

    Armando Venancio

  17. Brazil nuts: Benefits and risks associated with contamination by fungi and mycotoxins

    Article • Food Research International, June 2011, Elsevier

    Armando Venancio

  18. HPLC method for simultaneous detection of aflatoxins and cyclopiazonic acid

    Article • World Mycotoxin Journal, August 2010, Wageningen Academic Publishers

    Armando Venancio, Dr. Luis Abrunhosa

  19. Ozone applications to prevent and degrade mycotoxins: a review

    Article • Drug Metabolism Reviews, May 2010, Informa Healthcare

    Armando Venancio

  20. Biodegradation of Ochratoxin A for Food and Feed Decontamination

    Article • Toxins, May 2010, MDPI AG

    Armando Venancio, Dr. Luis Abrunhosa

  21. Multilocus sequence identification of Penicillium species in cork bark during plank preparation for the manufacture of stoppers

    Article • Research in Microbiology, April 2008, Elsevier

    Armando Venancio

  22. The Condensation of Salicylaldehydes and Malononitrile Revisited:  Synthesis of New Dimeric Chromene Derivatives

    Article • The Journal of Organic Chemistry, March 2008, American Chemical Society (ACS)

    Armando Venancio, Dr. Luis Abrunhosa

  23. Detection and Determination of Ochratoxin A in Grape Products

    Article • January 2008, Elsevier

    Armando Venancio

  24. Isolation and purification of an enzyme hydrolyzing ochratoxin A from Aspergillus niger

    Article • Biotechnology Letters, July 2007, Springer Science + Business Media

    Armando Venancio, Dr. Luis Abrunhosa

  25. Assessing the degradation of ochratoxin a using a bioassay: the case of contaminated winery wastewater

    Article • Water Science & Technology, July 2007, IWA Publishing

    Armando Venancio, Dr. Luis Abrunhosa

  26. Degradation of Ochratoxin A by Proteases and by a Crude Enzyme of Aspergillus niger

    Article • Food Biotechnology, December 2006, Taylor & Francis

    Armando Venancio, Dr. Luis Abrunhosa

  27. A practical approach for identifications based on mycotoxin characters of Penicillium

    Article • Revista Iberoamericana de Micología, September 2006, Elsevier

    Armando Venancio, Prof Nelson Lima

  28. Application of classification-tree models to characterize the mycobiota of grapes on the basis of origin

    Article • Revista Iberoamericana de Micología, September 2006, Elsevier

    Armando Venancio

  29. Fungi in bottled water: A case study of a production plant

    Article • Revista Iberoamericana de Micología, September 2006, Elsevier

    Armando Venancio, Prof Nelson Lima

  30. Ochratoxin A occurrence and formation in Portuguese wine grapes at various stages of maturation

    Article • International Journal of Food Microbiology, September 2006, Elsevier

    Armando Venancio

  31. Influence of the region of origin on the mycobiota of grapes with emphasis on Aspergillus and Penicillium species

    Article • Mycological Research, August 2006, Elsevier

    Armando Venancio

  32. Aspergillus ibericus: a new species of section Nigri isolated from grapes

    Article • Mycologia, March 2006, Mycological Society of America

    Armando Venancio

  33. Fungi and ochratoxin A detected in healthy grapes for wine production

    Article • Letters in Applied Microbiology, January 2006, Wiley

    Armando Venancio

  34. Mycotoxin-producing and other fungi isolated from grapes for wine production, with particular emphasis on ochratoxin A

    Article • Research in Microbiology, May 2005, Elsevier

    Armando Venancio

  35. Fate of aflatoxin M1 in cheese whey processing

    Article • Journal of the Science of Food and Agriculture, January 2005, Wiley

    Armando Venancio

  36. Solutions to Penicillium taxonomy crucial to mycotoxin research and health

    Article • Research in Microbiology, September 2004, Elsevier

    Armando Venancio, Prof Nelson Lima

  37. Determination of ochratoxin A in wine grapes: comparison of extraction procedures and method validation

    Article • Analytica Chimica Acta, June 2004, Elsevier

    Armando Venancio, Dr. Luis Abrunhosa

  38. An Overview of Mycotoxins and Toxigenic Fungi in Portugal

    Article • January 2004, Springer Science + Business Media

    Armando Venancio

  39. Use of Ozone To Reduce Molds in a Cheese Ripening Room

    Article • Journal of Food Protection, December 2003, International Association for Food Protection

    Armando Venancio, Dr. Luis Abrunhosa, Prof Nelson Lima

  40. Aqueous two-phase extraction using thermoseparating polymer: a new system for the separation of endo-polygalacturonase

    Article • Biochemical Engineering Journal, August 2003, Elsevier

    Armando Venancio

  41. Biodegradation of Ochratoxin A by Fungi Isolated from Grapes

    Article • Journal of Agricultural and Food Chemistry, December 2002, American Chemical Society (ACS)

    Armando Venancio, Dr. Luis Abrunhosa

  42. Separation of endo-polygalacturonase using aqueous two-phase partitioning

    Article • Journal of Chromatography A, September 2001, Elsevier

    Armando Venancio

  43. Mycotoxin production from fungi isolated from grapes

    Article • Letters in Applied Microbiology, April 2001, Wiley

    Armando Venancio, Dr. Luis Abrunhosa, Prof Nelson Lima

  44. Transformation of a flocculating Saccharomyces cerevisiae using lithium acetate and pYAC4

    Article • Journal of Basic Microbiology, March 1999, Wiley

    Armando Venancio

  45. Transformation of a flocculatingSaccharomyces cerevisiae using lithium acetate and pYAC4

    Article • Journal of Basic Microbiology, March 1999, Wiley

    Armando Venancio

  46. Enzyme purification with aqueous two-phase systems: comparison between systems composed of pure polymers and systems composed of crude polymers

    Article • Journal of Chromatography B Biomedical Sciences and Applications, May 1996, Elsevier

    Armando Venancio

  47. Evaluation of crude hydroxypropyl starch as a bioseparation aqueous-phase-forming polymer

    Article • Biotechnology Progress, November 1993, Wiley

    Armando Venancio

  48. The Challenge of Mycotoxins

    Article • Springer Science + Business Media

    Armando Venancio