English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Plus monthly

Global: Zendy Tools annual

Global: Zendy Tools monthly

Global: Zendy Free Plan

Talking about Aflatoxins is not a new issue. Aflatoxins are a big problem that day by day turns more important due to their implication in crop production, food quality and human and animal health. Aflatoxins are also everywhere because those toxic secondary metabo‐ lites are mycotoxins produced by a large number of Aspergillus species, being A. flavus, and A. parasiticus the main producers; nevertheless, species like A. nomius, A. pseudotamarii, A. parvisclerotigenus, A.bombycis, A. ochraceoroseus, A. rambellii, Emericella astellata and E. venezue‐ lensis are aflatoxin generators too [1,2]. Since those toxins have been recognized as a signifi‐ cant worldwide problem in 1960 (because of being isolated and identified as the causative toxins in “Turkey-X-disease” after 100,000 turkeys died in England from liver acute necrosis and bile duct hyperplasia after consuming groundnuts infected with Aspergillus flavus) [3-5], researchers have studied lots of ways to fight against this threat; however, after more than a half century, aflatoxins are still a big problem that has not been easy to deal with, because humans are not able to manipulate essential factors that affect aflatoxin contamination like the region weather, the crop genotype, the soil type, the minimum and maximum daily tem‐ peratures and the daily net evaporation [5].

Novel Methods for Preventing and Controlling Aflatoxins in Food: A Worldwide Daily Challenge