Effect of food processing on exposure assessment studies with mycotoxins

Masked mycotoxins: A review

(2012) Franz Berthiller et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Quantitative dietary exposure assessment of the Catalonian population (Spain) to the mycotoxin deoxynivalenol

(2011) G. Cano-Sancho et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Effects of Milling and Baking Technologies on Levels of Deoxynivalenol and its Masked Form Deoxynivalenol-3-Glucoside

(2011) Marta Kostelanska et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Stability of the mycotoxin deoxynivalenol (DON) during the production of flour-based foods and wheat flake cereal

(2010) K.A. Voss et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Fate ofFusariummycotoxins in the cereal product supply chain: the deoxynivalenol (DON) case within industrial bread-making technology

(2010) E. Bergamini et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

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

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

Zearalenone occurrence and human exposure

(2010) C. Maragos   World Mycotoxin Journal

Transfer ofFusariummycotoxins and ‘masked’ deoxynivalenol (deoxynivalenol-3-glucoside) from field barley through malt to beer

(2008) K. Lancova et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Occurrence of estrogenic mycotoxin – Zearalenone in aqueous environmental samples with various NOM content

(2008) Karolina Gromadzka et al.   WATER RESEARCH