Transfer of Ochratoxin A into Tea and Coffee Beverages

Residues and contaminants in tea and tea infusions: a review

(2014) A.M. Abd El-Aty et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Occurrence of ochratoxin A in roasted and instant coffees in Chilean market

(2014) Oscar Galarce-Bustos et al.   FOOD CONTROL

Reprint of “The mycobiota of coffee beans and its influence on the coffee beverage”

(2014) B.T. Iamanaka et al.   FOOD RESEARCH INTERNATIONAL

Coffee, mycotoxins and climate change

(2014) R. Russell M. Paterson et al.   FOOD RESEARCH INTERNATIONAL

Neapolitan coffee brew chemical analysis in comparison to espresso, moka and American brews

(2014) Nicola Caporaso et al.   FOOD RESEARCH INTERNATIONAL

Evaluation of growth and ochratoxin A production by Aspergillus steynii and Aspergillus westerdijkiae in green-coffee based medium under different environmental conditions

(2014) Jessica Gil-Serna et al.   FOOD RESEARCH INTERNATIONAL

Ochratoxigenic fungi and ochratoxin A in defective coffee beans

(2014) M.H. Taniwaki et al.   FOOD RESEARCH INTERNATIONAL

Determination of Ochratoxin A in Food by High Performance Liquid Chromatography

(2013) Jarmila Skarkova et al.   ANALYTICAL LETTERS

Ochratoxigenic fungi associated with green coffee beans (Coffea arabica L.) in conventional and organic cultivation in Brazil

(2013) Elisângela de Fátima Rezende et al.   BRAZILIAN JOURNAL OF MICROBIOLOGY

A comparison of ELISA and HPLC methods for determination of ochratoxin A in human blood serum in the Czech Republic

(2013) Vlastimil Dohnal et al.   FOOD AND CHEMICAL TOXICOLOGY

The effect of processing on chlorogenic acid content of commercially available coffee

(2013) Charlotte E. Mills et al.   FOOD CHEMISTRY

Identification and quantification of fungi and mycotoxins from Pu-erh tea

(2013) Doris Haas et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Toxicity of the mycotoxin ochratoxin A in the light of recent data

(2013) Frantisek Malir et al.   Toxin Reviews

Producers and Important Dietary Sources of Ochratoxin A and Citrinin

(2013) Vladimir Ostry et al.   Toxins

Isolation of mycotoxins producing black aspergilli in herbal teas available on the Swiss market

(2012) Michelangelo Storari et al.   FOOD CONTROL

Occurrence of Ochratoxin A in coffee beans, ground roasted coffee and soluble coffee and method validation

(2012) Drunday Vanesa et al.   FOOD CONTROL

Influence of Coffee Roasting on the Incorporation of Phenolic Compounds into Melanoidins and Their Relationship with Antioxidant Activity of the Brew

(2012) Daniel Perrone et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

An Update on Direct Genotoxicity as a Molecular Mechanism of Ochratoxin A Carcinogenicity

(2011) Annie Pfohl-Leszkowicz et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Influence of different coffee drink preparations on ochratoxin A content and evaluation of the antioxidant activity and caffeine variations

(2011) Antonello Santini et al.   FOOD CONTROL

Effect of two different roasting techniques on the Ochratoxin A (OTA) reduction in coffee beans (Coffea arabica)

(2011) O. Castellanos-Onorio et al.   FOOD CONTROL

Functional properties of coffee and coffee by-products

(2011) Patricia Esquivel et al.   FOOD RESEARCH INTERNATIONAL

Antioxidant activity, polyphenols, caffeine and melanoidins in soluble coffee: The influence of processing conditions and raw material

(2010) J.A. Vignoli et al.   FOOD CHEMISTRY

Ochratoxin A in Spanish retail ground roasted coffee: Occurrence and assessment of the exposure in Catalonia

(2010) M.B. Coronel et al.   FOOD CONTROL

Ochratoxin A in Roasted Coffee from French Supermarkets and Transfer in Coffee Beverages: Comparison of Analysis Methods

(2010) Mariana Tozlovanu et al.   Toxins

Health risk assessment of ochratoxin A for all age-sex strata in a market economy

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

Screening of mycotoxin multicontamination in medicinal and aromatic herbs sampled in Spain

(2009) Liliana Santos et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Influence of light on ochratoxin biosynthesis by Penicillium

(2009) Markus Schmidt-Heydt et al.   Mycotoxin Research

Influence of roasting and different brewing processes on the ochratoxin A content in coffee determined by high-performance liquid chromatography-fluorescence detection (HPLC-FLD)

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