Deoxynivalenol & Deoxynivalenol-3-Glucoside Mitigation through Bakery Production Strategies: Effective Experimental Design within Industrial Rusk-Making Technology

Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products

(2015) Arnau Vidal et al.   FOOD CHEMISTRY

Evaluation on levels and conversion profiles of DON, 3-ADON, and 15-ADON during bread making process

(2015) Li Wu et al.   FOOD CHEMISTRY

Distribution of Fusarium mycotoxins in wheat milling process

(2015) Casiane Salete Tibola et al.   FOOD CONTROL

Fates of deoxynivalenol and deoxynivalenol-3-glucoside during bread and noodle processing

(2015) Huijie Zhang et al.   FOOD CONTROL

The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content

(2014) A. Vidal et al.   FOOD AND CHEMICAL TOXICOLOGY

Optimization and validation of a quantitative liquid chromatography–tandem mass spectrometric method covering 295 bacterial and fungal metabolites including all regulated mycotoxins in four model food matrices

(2014) Alexandra Malachová et al.   JOURNAL OF CHROMATOGRAPHY A

Stability of DON and OTA during the breadmaking process and determination of process and performance criteria

(2013) Arnau Vidal et al.   FOOD CONTROL

Effect of milling procedures on mycotoxin distribution in wheat fractions: A review

(2013) Federica Cheli et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Development and validation of a liquid chromatography/linear ion trap mass spectrometry method for the quantitative determination of deoxynivalenol-3-glucoside in processed cereal-derived products

(2012) M. Suman et al.   FOOD CHEMISTRY

Analysis of Deoxynivalenol and Deoxynivalenol-3-glucoside in wheat

(2012) Senay Simsek et al.   FOOD CONTROL

Deoxynivalenol Oligoglycosides: New “Masked” Fusarium Toxins Occurring in Malt, Beer, and Breadstuff

(2012) Milena Zachariasova et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Masked mycotoxins: A review

(2012) Franz Berthiller et al.   MOLECULAR NUTRITION & FOOD RESEARCH

A design of experiments approach to studying deoxynivalenol and deoxynivalenol-3-glucoside evolution throughout industrial production of wholegrain crackers exploiting LC-MS/MS techniques

(2012) M. Suman et al.   World Mycotoxin Journal

Effects of Milling and Baking Technologies on Levels of Deoxynivalenol and its Masked Form Deoxynivalenol-3-Glucoside

(2011) Marta Kostelanska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

REVIEW: An Overview onFusariumMycotoxins in the Durum Wheat Pasta Production Chain

(2010) Angelo Visconti et al.   CEREAL CHEMISTRY

Stability of the mycotoxin deoxynivalenol (DON) during the production of flour-based foods and wheat flake cereal

(2010) K.A. Voss et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Fate ofFusariummycotoxins in the cereal product supply chain: the deoxynivalenol (DON) case within industrial bread-making technology

(2010) E. Bergamini et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Stability of Fusarium toxins during traditional Turkish maize bread production

(2010) Eren Numanoglu et al.   Quality Assurance and Safety of Crops & Foods

Deoxynivalenol and otherFusariummycotoxins in bread, cake, and biscuits produced from UK-grown wheat under commercial and pilot scale conditions

(2009) K.A. Scudamore et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking

(2009) F.M. Valle-Algarra et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Effect of the bread making process on wheat flour contaminated by deoxynivalenol and exposure estimate

(2009) A. Pacin et al.   FOOD CONTROL

Fate of trichothecene mycotoxins during the processing: Milling and baking

(2008) K. Lancova et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Fate of fusarium mycotoxins in the cereal industry: recent UK studies

(2008) K. Scudamore   World Mycotoxin Journal