ArticleFoods (Basel, Switzerland)2026
Temperature-Dependent Fungal Diversity, Storage Quality, and Processing Quality of High-Moisture Wheat During Post-Harvest Storage.
Article in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
5 citing papers in PubMed.
- Temperature-associated quality deterioration and fungal community succession in stored paddy rice during long-term storage.Food chemistry: X · 2026Article
- Influence of Interannual Climate Variability on Wheat Quality During Long-Term Storage: Comparative Analysis and Mathematical Modeling.Foods (Basel, Switzerland) · 2026Article
- Biocontrol of Mycotoxin-Producing Fungi by Lactic Acid Bacteria.Foods (Basel, Switzerland) · 2026Review
- Effects of Dominant Fungi on Wheat Quality During Storage.Foods (Basel, Switzerland) · 2026Article
- Studies on seed-borne fungi,Frontiers in microbiology · 2026Article
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
Higher moisture content in wheat benefits processing but impairs storage stability. Current research on quality changes in high-moisture wheat under varying storage temperatures remains limited. This study systematically evaluated wheat with 14% moisture content stored at 15 °C, 20 °C, 25 °C, and 30 °C over 180 d, assessing quality parameters, mycotoxin levels, and fungal community composition. Results indicated that wheat stored at 15 °C and 20 °C maintained stable storage and processing quality. Meanwhile, the concentrations of aflatoxin B
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