Natural occurrence and production of tenuazonic acid in wine grapes in Argentina

Water activity and temperature effects on growth and mycotoxin production byAlternaria alternatastrains isolated from Malbec wine grapes

(2017) L.P. Prendes et al.   JOURNAL OF APPLIED MICROBIOLOGY

Occurrence of Alternaria toxins in food products in The Netherlands

(2016) Patricia López et al.   FOOD CONTROL

Determination of Exposure to the Alternaria Mycotoxin Tenuazonic Acid and Its Isomer allo-Tenuazonic Acid in a German Population by Stable Isotope Dilution HPLC-MS3

(2016) Yannick Hövelmann et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Determination of Alternaria mycotoxins in wine and juice using ionic liquid modified countercurrent chromatography as a pretreatment method followed by high-performance liquid chromatography

(2016) Chen Fan et al.   JOURNAL OF CHROMATOGRAPHY A

High-throughput modified QuEChERS method for the determination of the mycotoxin tenuazonic acid in wine grapes

(2016) Ariel R. Fontana et al.   RSC Advances

Mycobiota and toxicogenic Alternaria spp. strains in Malbec wine grapes from DOC San Rafael, Mendoza, Argentina

(2015) Luciana P. Prendes et al.   FOOD CONTROL

Detection and Quantitative Analysis of the Non-cytotoxic allo-Tenuazonic Acid in Tomato Products by Stable Isotope Dilution HPLC-MS/MS

(2015) Sebastian Hickert et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Natural Occurrence of Four Alternaria Mycotoxins in Tomato- and Citrus-Based Foods in China

(2014) Kai Zhao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Development, optimization and validation of a multimethod for the determination of 36 mycotoxins in wines by liquid chromatography–tandem mass spectrometry

(2014) Ionara R. Pizzutti et al.   TALANTA

Determination of tenuazonic acid in human urine by means of a stable isotope dilution assay

(2013) Stefan Asam et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

A new method for detection of five alternaria toxins in food matrices based on LC–APCI-MS

(2013) Ambra Prelle et al.   FOOD CHEMISTRY

Non-Botrytis grape-rotting fungi responsible for earthy and moldy off-flavors and mycotoxins

(2013) Sandrine Rousseaux et al.   FOOD MICROBIOLOGY

Grapevine Bunch Rots: Impacts on Wine Composition, Quality, and Potential Procedures for the Removal of Wine Faults

(2013) Christopher C. Steel et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Biocontrol of fungi isolated from sour rot infected table grapes by Saccharomyces and other yeast species

(2013) M.C. Nally et al.   POSTHARVEST BIOLOGY AND TECHNOLOGY

Occurrence of alternariol and alternariol monomethyl ether in beverages from the Entre Rios Province market, Argentina

(2012) Leticia Broggi et al.   Mycotoxin Research

Content of the Alternaria mycotoxin tenuazonic acid in food commodities determined by a stable isotope dilution assay

(2011) Stefan Asam et al.   Mycotoxin Research

How will climate change affect mycotoxins in food?

(2009) R. Russell M. Paterson et al.   FOOD RESEARCH INTERNATIONAL

Determination of the Alternaria mycotoxin tenuazonic acid in cereals by high-performance liquid chromatography–electrospray ionization ion-trap multistage mass spectrometry after derivatization with 2,4-dinitrophenylhydrazine

(2009) David Siegel et al.   JOURNAL OF CHROMATOGRAPHY A

Alternaria toxins and plant diseases: an overview of origin, occurrence and risks

(2009) A. Logrieco et al.   World Mycotoxin Journal

Mouldy fruits and vegetables as a source of mycotoxins: part 1

(2008) R. Barkai-Golan et al.   World Mycotoxin Journal

Alternaria mycotoxins: an overview of chemical characterization, producers, toxicity, analysis and occurrence in foodstuffs

(2008) V. Ostry   World Mycotoxin Journal