Evaluation of Mycotoxin Residues on Ready-to-Eat Food by Chromatographic Methods Coupled to Mass Spectrometry in Tandem

Multi-mycotoxin determination in barley and derived products from Tunisia and estimation of their dietary intake

(2017) C. Juan et al.   FOOD AND CHEMICAL TOXICOLOGY

Mitigation of enniatins in edible fish tissues by thermal processes and identification of degradation products

(2017) J. Tolosa et al.   FOOD AND CHEMICAL TOXICOLOGY

Mycotoxin Contamination of Rice in China

(2017) Xiang Dong Sun et al.   JOURNAL OF FOOD SCIENCE

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

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

Occurrence, Toxicity, and Analysis of Major Mycotoxins in Food

(2017) Ahmad Alshannaq et al.   International Journal of Environmental Research and Public Health

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

(2017) Oana Stanciu et al.   Toxins

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

(2017) Josefa Tolosa et al.   Toxins

Multi-residue analysis of pesticides, plant hormones, veterinary drugs and mycotoxins using HILIC chromatography – MS/MS in various food matrices

(2016) G.P. Danezis et al.   ANALYTICA CHIMICA ACTA

Dietary exposure to mycotoxins of the Hong Kong adult population from a Total Diet Study

(2016) Arthur Tin-chung Yau et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Fate of enniatins and deoxynivalenol during pasta cooking

(2016) Monique de Nijs et al.   FOOD CHEMISTRY

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

(2016) Cristina Juan et al.   FOOD CONTROL

Development a mitigation strategy of enniatins in pasta under home-cooking conditions

(2016) A.B. Serrano et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

A mycotoxin-dedicated total diet study in the Netherlands in 2013: Part II – occurrence

(2016) P. López et al.   World Mycotoxin Journal

Development and Validation of a LC-ESI-MS/MS Method for the Determination of Alternaria Toxins Alternariol, Alternariol Methyl-Ether and Tentoxin in Tomato and Tomato-Based Products

(2016) Yelko Rodríguez-Carrasco et al.   Toxins

Comparative assessment of three cleanup procedures after QuEChERS extraction for determination of trichothecenes (type A and type B) in processed cereal-based baby foods by GC–MS

(2015) V.L. Pereira et al.   FOOD CHEMISTRY

Development of a new method for the simultaneous determination of 21 mycotoxins in coffee beverages by liquid chromatography tandem mass spectrometry

(2015) Ana García-Moraleja et al.   FOOD RESEARCH INTERNATIONAL

A reliable liquid chromatography–tandem mass spectrometry method for simultaneous determination of multiple mycotoxins in fresh fish and dried seafoods

(2015) Wenshuo Sun et al.   JOURNAL OF CHROMATOGRAPHY A

Effects of technological processes on enniatin levels in pasta

(2015) Ana B Serrano et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Preliminary Estimation of Deoxynivalenol Excretion through a 24 h Pilot Study

(2015) Yelko Rodríguez-Carrasco et al.   Toxins

Dietary exposure to aflatoxins, ochratoxin A and deoxynivalenol from a total diet study in an adult urban Lebanese population

(2014) F. Raad et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of processing on mycotoxin stability in cereals

(2014) Jafar Milani et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fusariumspecies, chemotype characterisation and trichothecene contamination of durum and soft wheat in an area of central Italy

(2014) Lorenzo Covarelli et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Development of sensitive and rapid analytical methodology for food analysis of 18 mycotoxins included in a total diet study

(2013) Eduardo Beltrán et al.   ANALYTICA CHIMICA ACTA

Natural Occurrence, Analysis, and Prevention of Mycotoxins in Fruits and their Processed Products

(2013) Jinyi Yang et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Effect of food processing on exposure assessment studies with mycotoxins

(2013) German Cano-Sancho et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Mycotoxins: Occurrence, toxicology, and exposure assessment

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

Applications of flow cytometry to toxicological mycotoxin effects in cultured mammalian cells: A review

(2013) Ana Juan-García et al.   FOOD AND CHEMICAL TOXICOLOGY

Estimated Dietary Exposure to Mycotoxins after Taking into Account the Cooking of Staple Foods in Japan

(2013) Hisako Sakuma et al.   Toxins

Study of the cytotoxic activity of beauvericin and fusaproliferin and bioavailability in vitro on Caco-2 cells

(2012) A. Prosperini 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

Reduction of aflatoxin in rice by different cooking methods

(2012) Ali Mohamadi Sani et al.   TOXICOLOGY AND INDUSTRIAL HEALTH

First report on the presence of emerging Fusarium mycotoxins enniatins (A, A1, B, B1), beauvericin and fusaproliferin in rice on the Moroccan retail markets

(2011) Aicha Sifou et al.   FOOD CONTROL

Natural multi-occurrence of mycotoxins in rice from Niger State, Nigeria

(2011) Hussaini Anthony Makun et al.   Mycotoxin Research

Presence of trichothecenes and co-occurrence in cereal-based food from Catalonia (Spain)

(2010) G. Cano-Sancho et al.   FOOD CONTROL