Combination of microwave and gamma irradiation for reduction of aflatoxin B1 and microbiological contamination in peanuts (Arachis hypogaea L.)

Aflatoxin in foodstuffs: Occurrence and recent advances in decontamination

(2018) Amir Ismail et al.   FOOD RESEARCH INTERNATIONAL

A review of novel physical and chemical decontamination technologies for aflatoxin in food

(2018) S.K. Pankaj et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Innovative technologies to manage aflatoxins in foods and feeds and the profitability of application – A review

(2017) Patchimaporn Udomkun et al.   FOOD CONTROL

Is Gamma Radiation Suitable to Preserve Phenolic Compounds and to Decontaminate Mycotoxins in Aromatic Plants? A Case-Study with Aloysia citrodora Paláu

(2017) Eliana Pereira et al.   MOLECULES

Inactivation of aflatoxigenic fungi and the reduction of aflatoxin B1 in vitro and in situ using gamma irradiation

(2015) Ksenija Markov et al.   FOOD CONTROL

Cleaning and sanitation of Salmonella -contaminated peanut butter processing equipment

(2015) Elizabeth M. Grasso et al.   FOOD MICROBIOLOGY

Formulation of a Nasogastric Liquid Feed and Shelf-Life Extension Using Gamma Radiation

(2014) SACHIN N. HAJARE et al.   JOURNAL OF FOOD PROTECTION

Effect of γ irradiation on fungal load and aflatoxins reduction in red chillies

(2012) Shahzad Zafar Iqbal et al.   RADIATION PHYSICS AND CHEMISTRY

Effect of initial aflatoxin concentration, heating time and roasting temperature on aflatoxin reduction in contaminated peanuts and process optimisation using response surface modelling

(2011) S. Arzandeh et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Effect of gamma irradiation on the physico-chemical and sensory properties of raw shelled peanuts (Arachis hypogaeaL.) and pistachio nuts (Pistacia veraL.)

(2009) Stamatios F Mexis et al.   JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

Effect of γ-irradiation on the physicochemical and sensory properties of raw unpeeled almond kernels (Prunus dulcis)

(2008) S.F. Mexis et al.   Innovative Food Science & Emerging Technologies