Fate of trichothecene mycotoxins during the processing: milling and baking.
about
Mycotoxin Contamination in the EU Feed Supply Chain: A Focus on Cereal ByproductsImpact of food processing and detoxification treatments on mycotoxin contaminationA surface plasmon resonance sensor for the detection of deoxynivalenol using a molecularly imprinted polymer.Forage as a primary source of mycotoxins in animal dietsEffect of Ozone Treatment on Deoxynivalenol and Wheat Quality.Deoxynivalenol & Deoxynivalenol-3-Glucoside Mitigation through Bakery Production Strategies: Effective Experimental Design within Industrial Rusk-Making TechnologyEstimated dietary exposure to mycotoxins after taking into account the cooking of staple foods in JapanEffects of milling and cooking processes on the deoxynivalenol content in wheat.The Status of Fusarium Mycotoxins in Sub-Saharan Africa: A Review of Emerging Trends and Post-Harvest Mitigation Strategies towards Food Control.Perspectives for geographically oriented management of fusarium mycotoxins in the cereal supply chain.Effect of processing on mycotoxin content in grains.Fate of deoxynivalenol and deoxynivalenol-3-glucoside during cereal-based thermal food processing: a review study.Study of the natural occurrence of T-2 and HT-2 toxins and their glucosyl derivatives from field barley to malt by high-resolution Orbitrap mass spectrometry.Distribution of deoxynivalenol and nivalenol in milling fractions from fusarium-infected Japanese wheat cultivars.Fate of Fusarium mycotoxins in the cereal product supply chain: the deoxynivalenol (DON) case within industrial bread-making technology.Determination of deoxynivalenol in cereal-based foods and estimation of dietary exposure.Development and validation of an LC-MS/MS method for the simultaneous determination of deoxynivalenol, zearalenone, T-2-toxin and some masked metabolites in different cereals and cereal-derived food.Distinct distribution of deoxynivalenol, nivalenol, and ergosterol in Fusarium-infected Japanese soft red winter wheat milling fractions.Effect of the bread-making process on zearalenone levels.A mini-survey of moulds and mycotoxins in locally grown and imported wheat grains in Nigeria.Occurrence and intake of deoxynivalenol in cereal-based products marketed in Korea during 2007-2008.Scientific Opinion on the risks for animal and public health related to the presence of T-2 and HT-2 toxin in food and feedScientific Opinion on risks for animal and public health related to the presence of nivalenol in food and feedStatement on the risks for public health related to a possible increase of the maximum level of deoxynivalenol for certain semi‐processed cereal productsRisks to human and animal health related to the presence of deoxynivalenol and its acetylated and modified forms in food and feedScientific Opinion on the risks for human and animal health related to the presence of modified forms of certain mycotoxins in food and feedDistribution of T-2 and HT-2 toxins in milling fractions of durum wheat.Effect of sourdough processing and baking on the content of enniatins and beauvericin in wheat and rye bread
P2860
Q26764898-820DAB20-F5C2-42F1-BE6C-5A17C38E342FQ28073909-C87A9CC3-05C6-4A4A-9325-8FB38E3A2C88Q34098820-E8D8169F-B060-4FBB-BEB8-9AB28094D61FQ34566127-E1C6F7F4-1EEE-4F66-8D26-59830832FFB2Q35904826-3BE8D97B-7945-4F60-AC1E-FD05FEA879DAQ35996580-BB27D9B4-4447-4DC0-956A-E7BB44986DE5Q37005519-35081328-2720-420B-A734-66973DB1837BQ37083278-C0BF9B46-9B21-4E22-8ECE-6825D5D2FE50Q37641147-256742F6-FD22-43FF-8EBB-10AA5B855E19Q37764101-3E162FF6-C7E2-4DD9-8F73-1C78101CFD64Q38219104-C21AA380-F9E4-47CF-BB9A-6300122E7334Q39014562-3B78612A-8769-4332-9BEE-F4BC3582D9D7Q40963601-B1ABAC2A-6A5B-4274-84E7-A4EE1EC2DD37Q42822624-2BD7AAF6-DD84-484E-AEAF-1975EE13DC4BQ43068208-E74ACAD6-FFC3-4814-9837-F0569837A9EBQ43193547-BCB99580-CABA-4D45-81FB-15B48E41936BQ43340894-6B1AD07E-20A6-4E01-A50D-EAA972D3C97CQ44885757-C26DFC57-09ED-4AE9-9407-E2D3DF8592C8Q45009070-A051CFC1-ACB0-4082-BFF9-7A715B375684Q46451874-AE6DC1B8-58B9-4503-A897-A5348FDF5DBCQ46530010-75D3C38C-0079-4456-A8A0-18A545A68E2AQ47150981-120D544E-AC1B-4919-931E-8757D7E21C67Q47153420-AB59AC8D-EB48-400C-884A-0282DBD8C32BQ47154012-0BBCFED2-5A94-443C-B6A4-19D2D73F0ECEQ47160469-A6B02328-5A3C-4936-A083-1BECD2800677Q47163111-91F4CB58-4F5C-4B8D-858C-24DE6EA91DB9Q50524577-00EEECE6-4B85-42E0-8378-646A9EED8A4EQ58233457-44CA8520-12BC-4D0D-87C7-8027F121E878
P2860
Fate of trichothecene mycotoxins during the processing: milling and baking.
description
2008 nî lūn-bûn
@nan
2008年の論文
@ja
2008年学术文章
@wuu
2008年学术文章
@zh
2008年学术文章
@zh-cn
2008年学术文章
@zh-hans
2008年学术文章
@zh-my
2008年学术文章
@zh-sg
2008年學術文章
@yue
2008年學術文章
@zh-hant
name
Fate of trichothecene mycotoxins during the processing: milling and baking.
@en
Fate of trichothecene mycotoxins during the processing: milling and baking.
@nl
type
label
Fate of trichothecene mycotoxins during the processing: milling and baking.
@en
Fate of trichothecene mycotoxins during the processing: milling and baking.
@nl
prefLabel
Fate of trichothecene mycotoxins during the processing: milling and baking.
@en
Fate of trichothecene mycotoxins during the processing: milling and baking.
@nl
P2093
P2860
P1476
Fate of trichothecene mycotoxins during the processing: milling and baking.
@en
P2093
H Moravcova
J Hajslova
J Kohoutkova
J Nedelnik
M Kostelanska
P2860
P304
P356
10.1080/02652030701660536
P577
2008-05-01T00:00:00Z