Effects of technological processes on enniatin levels in pasta

Effect of sourdough processing and baking on the content of enniatins and beauvericin in wheat and rye bread

(2013) Ling Hu et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Spectrophotometric Qualification of Italian Pasta Produced by Traditional or Industrial Production Parameters

(2013) P. Menesatti et al.   Food and Bioprocess Technology

Degradation study of enniatins by liquid chromatography–triple quadrupole linear ion trap mass spectrometry

(2013) A.B. Serrano et al.   FOOD CHEMISTRY

Spaghetti from durum wheat: Effect of drying conditions on heat damage, ultrastructure and in vitro digestibility

(2013) Milda Stuknytė et al.   FOOD CHEMISTRY

Stability of DON and OTA during the breadmaking process and determination of process and performance criteria

(2013) Arnau Vidal et al.   FOOD CONTROL

Effect of durum wheat cultivars on physico-chemical and sensory properties of spaghetti

(2013) Lucia Padalino et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Fate of enniatins and beauvericin during the malting and brewing process determined by stable isotope dilution assays

(2013) Ling Hu 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

Emerging Fusarium mycotoxins in organic and conventional pasta collected in Spain

(2012) A.B. Serrano 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

Influence of the heat treatment on the degradation of the minor Fusarium mycotoxin beauvericin

(2012) G. Meca et al.   FOOD CONTROL

Quantitation of Mycotoxins in Food and Feed from Burkina Faso and Mozambique Using a Modern LC-MS/MS Multitoxin Method

(2012) Benedikt Warth et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Masked mycotoxins: A review

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

Fusaproliferin, beauvericin and enniatins: occurrence in food – a review

(2012) A. Santini et al.   World Mycotoxin Journal

Review of mycotoxin reduction in food and feed: from prevention in the field to detoxification by adsorption or transformation

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

Further data on the occurrence of Fusarium emerging mycotoxins enniatins (A, A1, B, B1), fusaproliferin and beauvericin in raw cereals commercialized in Morocco

(2010) Abdellah Zinedine et al.   FOOD CONTROL

Isolation and purification of enniatins A, A1, B, B1, produced by Fusarium tricinctum in solid culture, and cytotoxicity effects on Caco-2 cells

(2010) G. Meca et al.   TOXICON

Application of an LC–MS/MS based multi-mycotoxin method for the semi-quantitative determination of mycotoxins occurring in different types of food infected by moulds

(2009) Michael Sulyok et al.   FOOD CHEMISTRY

The fate of mycotoxins during thermal food processing

(2009) Bulent Kabak   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

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

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

Influence of die material on pasta characteristics

(2008) Mara Lucisano et al.   FOOD RESEARCH INTERNATIONAL