Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread

Distribution of deoxynivalenol and zearalenone in milled germ during wheat milling and analysis of toxin levels in wheat germ and wheat germ oil

(2013) Isabel Giménez et al.   FOOD CONTROL

From the Gut to the Brain: Journey and Pathophysiological Effects of the Food-Associated Trichothecene Mycotoxin Deoxynivalenol

(2013) Marc Maresca   Toxins

Antifungal activity of sourdough fermented wheat germ used as an ingredient for bread making

(2011) Carlo Giuseppe Rizzello et al.   FOOD CHEMISTRY

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

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

Milling and bread baking techniques significantly affect the mycotoxin (deoxynivalenol and nivalenol) level in bread

(2008) M. Lešnik et al.   ACTA ALIMENTARIA

Effects of Milling and Cooking Processes on the Deoxynivalenol Content in Wheat

(2008) Masayo Kushiro   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Nutritional value of bread: Influence of processing, food interaction and consumer perception

(2008) K. Dewettinck et al.   JOURNAL OF CEREAL SCIENCE