Effect of high hydrostatic pressure (HPP) and pulsed electric field (PEF) technologies on reduction of aflatoxins in fruit juices

Toxicity of mycotoxins in vivo on vertebrate organisms: A review

(2020) A. Cimbalo et al.   FOOD AND CHEMICAL TOXICOLOGY

Recent advances in the application of innovative food processing technologies for mycotoxins and pesticide reduction in foods

(2020) Mohsen Gavahian et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Innovative non-thermal technologies affecting potato tuber and fried potato quality

(2019) Cátia Dourado et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Numerical optimization of temperature-time degradation of multiple mycotoxins

(2019) Sefater Gbashi et al.   FOOD AND CHEMICAL TOXICOLOGY

Decontamination of Mycotoxin-Contaminated Feedstuffs and Compound Feed

(2019) Radmilo Čolović et al.   Toxins

Mycotoxin Dietary Exposure Assessment through Fruit Juices Consumption in Children and Adult Population

(2019) Noelia Pallarés et al.   Toxins

Aflatoxins in Food and Feed: An Overview on Prevalence, Detection and Control Strategies

(2019) Dipendra K. Mahato et al.   Frontiers in Microbiology

Updating techniques on controlling mycotoxins - A review

(2018) Ying Luo et al.   FOOD CONTROL

Mycotoxin contamination of food and feed in China: Occurrence, detection techniques, toxicological effects and advances in mitigation technologies

(2018) Haitao Shi et al.   FOOD CONTROL

Inactivation of conidia from three Penicillium spp. isolated from fruit juices by conventional and alternative mild preservation technologies and disinfection treatments

(2018) Masja Nierop Groot et al.   FOOD MICROBIOLOGY

Energy input assessment for nanosecond pulsed electric field processing and its application in a case study with Chlorella vulgaris

(2018) Leandro Buchmann et al.   Innovative Food Science & Emerging Technologies

Effect of pH and pulsed electric field process parameters on the aflatoxin reduction in model system using response surface methodology

(2018) Subramanian Vijayalakshmi et al.   JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE

ProTox-II: a webserver for the prediction of toxicity of chemicals

(2018) Priyanka Banerjee et al.   NUCLEIC ACIDS RESEARCH

Effect of high pressure processing on growth and mycotoxin production of Fusarium graminearum in maize

(2018) Naveen Kumar Kalagatur et al.   Food Bioscience

Non-thermal technologies and its current and future application in the food industry: a review

(2018) Zhi-Hong Zhang et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Assessment of Detoxification Efficacy of Irradiation on Zearalenone Mycotoxin in Various Fruit Juices by Response Surface Methodology and Elucidation of Its in-vitro Toxicity

(2018) Naveen Kumar Kalagatur et al.   Frontiers in Microbiology

Resistance of Byssochlamys nivea and Neosartorya fischeri mould spores of different age to high pressure thermal processing and thermosonication

(2017) Evelyn et al.   JOURNAL OF FOOD ENGINEERING

In silico analysis sheds light on the structural basis underlying the ribotoxicity of trichothecenes—A tool for supporting the hazard identification process

(2017) Luca Dellafiora et al.   TOXICOLOGY LETTERS

High hydrostatic pressure assisted degradation of patulin in fruit and vegetable juice blends

(2016) Heying Hao et al.   FOOD CONTROL

Modeling the inactivation of Neosartorya fischeri ascospores in apple juice by high pressure, power ultrasound and thermal processing

(2016) Evelyn et al.   FOOD CONTROL

Nonthermal physical technologies to decontaminate and extend the shelf-life of fruits and vegetables: Trends aiming at quality and safety

(2015) José Pinela et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Degradation of aflatoxin B1 by low-temperature radio frequency plasma and degradation product elucidation

(2015) Shi-Qing Wang et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

New opportunities and perspectives of high pressure treatment to improve health and safety attributes of foods. A review

(2015) Francisco J. Barba et al.   FOOD RESEARCH INTERNATIONAL

Use of pulsed-high hydrostatic pressure treatment to decrease patulin in apple juice

(2015) M.D. Avsaroglu et al.   HIGH PRESSURE RESEARCH

Inactivation of Byssochlamys nivea ascospores in strawberry puree by high pressure, power ultrasound and thermal processing

(2015) Evelyn et al.   INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

ProTox: a web server for the in silico prediction of rodent oral toxicity

(2014) Malgorzata N. Drwal et al.   NUCLEIC ACIDS RESEARCH

Mycotoxins: Occurrence, toxicology, and exposure assessment

(2013) S. Marin et al.   FOOD AND CHEMICAL TOXICOLOGY

Application of pulsed light to patulin reduction in McIlvaine buffer and apple products

(2012) Gustavo J. Funes et al.   FOOD CONTROL

High hydrostatic pressure effects on mold flora, citrinin mycotoxin, hydroxytyrosol, oleuropein phenolics and antioxidant activity of black table olives

(2009) Özlem Tokuşoğlu et al.   Innovative Food Science & Emerging Technologies

Effects of probiotic bacteria on the bioaccessibility of aflatoxin B1and ochratoxin A using anin vitrodigestion model under fed conditions

(2009) Bulent Kabak et al.   JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH PART B-PESTICIDES FOOD CONTAMINANTS AND AGRICULTURAL WASTES

Effect of high-pressure processing on colour, texture and flavour of fruit- and vegetable-based food products: a review

(2008) Indrawati Oey et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY