D. C. Schabo

Modeling aflatoxin B1 production by Aspergillus flavus during wheat malting for craft beer as a function of grains steeping degree, temperature and time of germination.

M. Magnani, M. Taniwaki, B. T. Iamanaka, 2020, International journal of food microbiology.

Production of aflatoxin B1 and B2 by Aspergillus flavus in inoculated wheat using typical craft beer malting conditions.

M. Magnani, M. Taniwaki, B. T. Iamanaka, 2020, Food microbiology.

Aflatoxin M1 in Brazilian goat milk and health risk assessment

H. Magalhães, M. Magnani, E. L. de Souza, 2021, Journal of environmental science and health. Part. B, Pesticides, food contaminants, and agricultural wastes.

Mycotoxins in artisanal beers: An overview of relevant aspects of the raw material, manufacturing steps and regulatory issues involved.

M. Magnani, A. Sant’Ana, D. Schaffner, 2021, Food research international.

A worldwide systematic review, meta-analysis, and health risk assessment study of mycotoxins in beers.

M. Magnani, D. Schaffner, D. C. Schabo, 2021, Comprehensive reviews in food science and food safety.

Logistic regression applied to the incidence of Aspergillus producer of mycotoxin in cocoa beans cultivated in the state of Rondnia, Brazil

M. A. Cirillo, D. C. Schabo, F. Passamani, 2015 .

Wheat craft beer made from AFB1-contaminated wheat malt contains detectable mycotoxins, retains quality attributes, but differs in some fermentation metabolites.

E. Furlong, M. Magnani, D. Schaffner, 2023, Food research international.