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

Detection of Deoxynivalenol Contamination in Wheat Products in Thailand

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Survey of Dry Pasta for Ochratoxin A in Canada

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Four-Year Surveillance for Ochratoxin A and Fumonisins in Retail Foods in Japan

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Molecular mechanisms underlying ochratoxin A-induced genotoxicity: global gene expression analysis suggests induction of DNA double-strand breaks and cell cycle progression

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Co-occurrence of aflatoxins B1, B2, G1and G2, ochratoxin A, zearalenone, deoxynivalenol, and citreoviridin in rice in Brazil

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

Exposure and risk assessment for ochratoxin A and fumonisins in Japan

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

Reduction of aflatoxin in rice by different cooking methods

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

Co-contamination of aflatoxin B1and fumonisin B1in food and human dietary exposure in three areas of China

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

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Occurrence of Aspergillus spp. and Aflatoxin B1 in Malaysian Foods Used for Human Consumption

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Site-Specific In Vivo Mutagenicity in the Kidney of gpt Delta Rats Given a Carcinogenic Dose of Ochratoxin A

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

(2011) Hussaini Anthony Makun et al.   Mycotoxin Research

Exposure to aflatoxins in Japan: risk assessment for aflatoxin B1

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

Application of the margin of exposure (MoE) approach to substances in food that are genotoxic and carcinogenic

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Mycotoxins in breakfast cereals from the Canadian retail market: A 3-year survey

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

Fate of trichothecene mycotoxins during the processing: Milling and baking

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