Presence of Enniatins and Beauvericin in Romanian Wheat Samples: From Raw Material to Products for Direct Human Consumption

Multi-mycotoxin contamination of couscous semolina commercialized in Morocco

(2017) Abdellah Zinedine et al.   FOOD CHEMISTRY

Occurrence and co-occurrence of Fusarium mycotoxins in wheat grains and wheat flour from Romania

(2017) Oana Stanciu et al.   FOOD CONTROL

Dietary exposure to mycotoxins through the consumption of commercial bread loaf in Valencia, Spain

(2017) Federica Saladino et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Analysis of enniatins and beauvericin by LC-MS/MS in wheat-based products

(2017) Oana Stanciu et al.   CyTA-Journal of Food

Multi‐Mycotoxin Analysis in Durum Wheat Pasta by Liquid Chromatography Coupled to Quadrupole Orbitrap Mass Spectrometry

(2017) Josefa Tolosa et al.   Toxins

Occurrence of mycotoxins in refrigerated pizza dough and risk assessment of exposure for the Spanish population

(2016) Juan Manuel Quiles et al.   FOOD AND CHEMICAL TOXICOLOGY

Simultaneous analysis of twenty-six mycotoxins in durum wheat grain from Italy

(2016) Cristina Juan et al.   FOOD CONTROL

Organic versus conventional food: A comparison regarding food safety

(2016) Jorge Miguel Garcia et al.   FOOD REVIEWS INTERNATIONAL

Emerging Mycotoxins: Beyond Traditionally Determined Food Contaminants

(2016) Christiane Gruber-Dorninger et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Impact of fungal contamination of wheat on grain quality criteria

(2016) Marcus Schmidt et al.   JOURNAL OF CEREAL SCIENCE

Occurrence of 26 Mycotoxins in the Grain of Cereals Cultivated in Poland

(2016) Marcin Bryła et al.   Toxins

Organic vs conventional farming: Differences in infection by mycotoxin-producing fungi on maize and wheat in Northern and Central Italy

(2015) I. Lazzaro et al.   CROP PROTECTION

Colonisation of winter wheat grain byFusariumspp. and mycotoxin content as dependent on a wheat variety, crop rotation, a crop management system and weather conditions

(2015) Janusz Czaban et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Enniatin A1, enniatin B1 and beauvericin on HepG2: Evaluation of toxic effects

(2015) Ana Juan-García et al.   FOOD AND CHEMICAL TOXICOLOGY

In vivo toxicity studies of fusarium mycotoxins in the last decade: A review

(2015) L. Escrivá et al.   FOOD AND CHEMICAL TOXICOLOGY

Mycotoxins in cereals and cereal products in Slovenia – Official control of foods in the years 2008–2012

(2015) Stanislava Kirinčič et al.   FOOD CONTROL

Biosynthesis of beauvericin and enniatins in vitro by wheat Fusarium species and natural grain contamination in an area of central Italy

(2015) L. Covarelli et al.   FOOD MICROBIOLOGY

Natural co-occurrence of mycotoxins in wheat grains from Italy and Syria

(2014) D. Alkadri et al.   FOOD CHEMISTRY

Multiclass analysis of mycotoxins in biscuits by high performance liquid chromatography–tandem mass spectrometry. Comparison of different extraction procedures

(2014) Anna Laura Capriotti et al.   JOURNAL OF CHROMATOGRAPHY A

A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours

(2013) Ivana Vinković Vrček et al.   FOOD CHEMISTRY

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

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

Interaction effects of Fusarium enniatins (A, A1, B and B1) combinations on in vitro cytotoxicity of Caco-2 cells

(2013) A. Prosperini et al.   TOXICOLOGY IN VITRO

Involvement of enniatins-induced cytotoxicity in human HepG2 cells

(2013) Ana Juan-García et al.   TOXICOLOGY LETTERS

Influence of agronomic and climatic factors onFusariuminfestation and mycotoxin contamination of cereals in Norway

(2012) A. Bernhoft et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Emerging Fusarium mycotoxins in organic and conventional pasta collected in Spain

(2012) A.B. Serrano et al.   FOOD AND CHEMICAL TOXICOLOGY

Dietary exposure to mycotoxins and health risk assessment in the second French total diet study

(2012) Véronique Sirot et al.   FOOD AND CHEMICAL TOXICOLOGY

‘Emerging’ mycotoxins in cereals processing chains: Changes of enniatins during beer and bread making

(2012) Marta Vaclavikova et al.   FOOD CHEMISTRY

Evaluation of beauvericin and enniatins in Italian cereal products and multicereal food by liquid chromatography coupled to triple quadrupole mass spectrometry

(2012) Cristina Juan et al.   FOOD CHEMISTRY

Beauvericin, a Bioactive Compound Produced by Fungi: A Short Review

(2012) Qinggui Wang et al.   MOLECULES

Toxicity evaluation of individual and mixed enniatins using an in vitro method with CHO-K1 cells

(2012) H. Lu et al.   TOXICOLOGY IN VITRO

Further data on the levels of emerging Fusarium mycotoxins enniatins (A, A1, B, B1), beauvericin and fusaproliferin in breakfast and infant cereals from Morocco

(2010) N. Mahnine et al.   FOOD CHEMISTRY

Fusariummycotoxin content of UK organic and conventional wheat

(2009) S.G. Edwards   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Emerging Fusarium -Mycotoxins Fusaproliferin, Beauvericin, Enniatins, And Moniliformin—A Review

(2008) Marika Jestoi   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION