Reduction of Mycotoxins during Fermentation of Whole Grain Sorghum to Whole Grain Ting (a Southern African Food)

Visualisation and quantification of fumonisins bound by lactic acid bacteria isolates from traditional African maize-based fermented cereals, ogi and mahewu

(2019) Pranitha Dawlal et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Traditional processing impacts mycotoxin levels and nutritional value of ogi – A maize-based complementary food

(2018) Chiamaka A. Okeke et al.   FOOD CONTROL

Fermentation by Lactobacillus fermentum strains (singly and in combination) enhances the properties of ting from two whole grain sorghum types

(2018) Oluwafemi Ayodeji Adebo et al.   JOURNAL OF CEREAL SCIENCE

Study on mycotoxin contamination in South African food spices

(2018) L. Motloung et al.   World Mycotoxin Journal

Co-influence of fermentation time and temperature on physicochemical properties, bioactive components and microstructure of ting (a Southern African food) from whole grain sorghum

(2018) Oluwafemi Ayodeji Adebo et al.   Food Bioscience

The effectiveness of regulatory maximum levels for fumonisin mycotoxins in commercial and subsistence maize crops in South Africa

(2018) Gordon S. Shephard et al.   FOOD CONTROL

Phenolic compound in beans as protection against mycotoxins

(2017) Annie Campello Telles et al.   FOOD CHEMISTRY

Aflatoxin B 1 degradation by culture and lysate of a Pontibacter specie

(2017) Oluwafemi Ayodeji Adebo et al.   FOOD CONTROL

Mycotoxins in Sub-Saharan Africa: Present situation, socio-economic impact, awareness, and outlook

(2017) Patchimaporn Udomkun et al.   FOOD CONTROL

Fungal invasion and mycotoxin contamination of stored sorghum grain as influenced by threshing methods

(2017) Wondimeneh Taye et al.   INTERNATIONAL JOURNAL OF PEST MANAGEMENT

Optimization of fermentation conditions for ting production using response surface methodology

(2017) Oluwafemi Ayodeji Adebo et al.   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Potential of lactic acid bacteria for the reduction of fumonisin exposure in African fermented maize based foods

(2017) P. Dawlal et al.   World Mycotoxin Journal

T-2 mycotoxin: toxicological effects and decontamination strategies

(2017) Manish Adhikari et al.   Oncotarget

Influence of steeping duration, drying temperature, and duration on the chemical composition of sorghum starch

(2017) Lukumon A. Odunmbaku et al.   Food Science & Nutrition

The mechanism of Lactobacillus strains for their ability to remove fumonisins B1 and B2

(2016) Hongfei Zhao et al.   FOOD AND CHEMICAL TOXICOLOGY

Degradation and detoxification of AFB1 by Staphylocococcus warneri, Sporosarcina sp. and Lysinibacillus fusiformis

(2016) Oluwafemi Ayodeji Adebo et al.   FOOD CONTROL

Aflatoxin B 1 degradation by liquid cultures and lysates of three bacterial strains

(2016) Oluwafemi Ayodeji Adebo et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Antioxidant Secondary Metabolites in Cereals: Potential Involvement in Resistance to Fusarium and Mycotoxin Accumulation

(2016) Vessela Atanasova-Penichon et al.   Frontiers in Microbiology

Impact of food processing and detoxification treatments on mycotoxin contamination

(2016) Petr Karlovsky et al.   Mycotoxin Research

Keeping mycotoxins away from the food: Does the existence of regulations have any impact in Africa?

(2015) Limbikani Matumba et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Review on microbial degradation of aflatoxins

(2015) O. A. Adebo et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Fate of mycotoxins in two popular traditional cereal-based beverages (kunu-zaki and pito) from rural Nigeria

(2015) Chibundu N. Ezekiel et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Multimycotoxin analysis of sorghum (Sorghum bicolor L. Moench) and finger millet (Eleusine coracana L. Garten) from Ethiopia

(2014) Alemayehu Chala et al.   FOOD CONTROL

Degradation and detoxification of aflatoxin B1 by Pseudomonas putida

(2013) Melvin S. Samuel et al.   INTERNATIONAL BIODETERIORATION & BIODEGRADATION

Multi-mycotoxin determination in cereals and derived products marketed in Tunisia using ultra-high performance liquid chromatography coupled to triple quadrupole mass spectrometry

(2012) Souheib Oueslati et al.   FOOD AND CHEMICAL TOXICOLOGY

Quantitation of Mycotoxins in Food and Feed from Burkina Faso and Mozambique Using a Modern LC-MS/MS Multitoxin Method

(2012) Benedikt Warth et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Estimation of Multi-Mycotoxin Contamination in South African Compound Feeds

(2012) Patrick B. Njobeh et al.   Toxins

Microbiological and chemical characterisation of ting, a sorghum-based sourdough product from Botswana

(2011) Bonno Sekwati-Monang et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Reduction of ochratoxin A during the fermentation of Italian red wine Moscato

(2009) Giuseppe Meca et al.   FOOD CONTROL

Degradation of aflatoxin B1 by fungal laccase enzymes

(2009) J.F. Alberts et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Impact of mycotoxins on human health in developing countries

(2008) G. S. Shephard   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Ochratoxin A decontamination: A review

(2008) Susana Amézqueta et al.   FOOD CONTROL