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Front MatterAbstract - Hi-Res PDF (817 KB) - PDF w/links (494 KB)
Fungi and living cropsAbstract - Hi-Res PDF (1004 KB) - PDF w/links (294 KB)
Chapter 1. Cross-talk between host and fungus in postharvest situations and its effect on symptom developmentAbstract - Hi-Res PDF (555 KB) - PDF w/links (411 KB)
Chapter 2. Real time monitoring of ethylene during fungal-plant interaction by laser-based photoacoustic spectroscopyAbstract - Hi-Res PDF (503 KB) - PDF w/links (504 KB)
The fungal spore in food mycologyAbstract - Hi-Res PDF (641 KB) - PDF w/links (190 KB)
Chapter 3. Spore formation in food-relevant fungiAbstract - Hi-Res PDF (650 KB) - PDF w/links (397 KB)
Chapter 4. Dispersal of fungal spores through the airAbstract - Hi-Res PDF (520 KB) - PDF w/links (457 KB)
Chapter 5. The germinating spore as a contaminating vehicleAbstract - Hi-Res PDF (958 KB) - PDF w/links (463 KB)
Chapter 6. Heat-resistant ascosporesAbstract - Hi-Res PDF (654 KB) - PDF w/links (419 KB)
Fungi and mycotoxinsAbstract - Hi-Res PDF (1706 KB) - PDF w/links (284 KB)
Chapter 7. Why do fungi produce mycotoxins?Abstract - Hi-Res PDF (431 KB) - PDF w/links (381 KB)
Chapter 8. Mycotoxin producersAbstract - Hi-Res PDF (350 KB) - PDF w/links (361 KB)
Fungi as hyperproducersAbstract - Hi-Res PDF (1377 KB) - PDF w/links (254 KB)
Chapter 9. Filamentous fungi as cell factories for metabolite productionAbstract - Hi-Res PDF (1207 KB) - PDF w/links (618 KB)
Chapter 10. Hyperproduction of enzymes by fungiAbstract - Hi-Res PDF (377 KB) - PDF w/links (315 KB)
Fungal spoilageAbstract - Hi-Res PDF (2832 KB) - PDF w/links (339 KB)
Chapter 11. Association of moulds to foodsAbstract - Hi-Res PDF (449 KB) - PDF w/links (453 KB)
Chapter 12. Transport phenomena in fungal colonisation on a food matrixAbstract - Hi-Res PDF (446 KB) - PDF w/links (466 KB)
Chapter 13. Molecular detection and monitoringAbstract - Hi-Res PDF (498 KB) - PDF w/links (420 KB)
Chapter 14. Fungal volatilesAbstract - Hi-Res PDF (600 KB) - PDF w/links (486 KB)
Chapter 15. Wine and fungi — implications of vineyard infectionsAbstract - Hi-Res PDF (1452 KB) - PDF w/links (2662 KB)
Chapter 16. Cheese and fermented sausagesAbstract - Hi-Res PDF (451 KB) - PDF w/links (328 KB)
Fungi as foodAbstract - Hi-Res PDF (363 KB) - PDF w/links (152 KB)
Chapter 17. The colonizing fungus as a food providerAbstract - Hi-Res PDF (562 KB) - PDF w/links (515 KB)
Chapter 18. Fungal protein for foodAbstract - Hi-Res PDF (207 KB) - PDF w/links (208 KB)
Chapter 19. Edible mushroomsAbstract - Hi-Res PDF (774 KB) - PDF w/links (367 KB)
