相关参考文献
注意:仅列出部分参考文献,下载原文获取全部文献信息。Effect of food processing on exposure assessment studies with mycotoxins
German Cano-Sancho et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2013)
Stability of the mycotoxin deoxynivalenol (DON) during the production of flour-based foods and wheat flake cereal
K. A. Voss et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2010)
Fate of Fusarium mycotoxins in the cereal product supply chain: the deoxynivalenol (DON) case within industrial bread-making technology
E. Bergamini et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2010)
Zearalenone occurrence and human exposure
C. M. Maragos
WORLD MYCOTOXIN JOURNAL (2010)
Fate of the fusarium mycotoxins, deoxynivalenol, nivalenol and zearalenone, during extrusion of wholemeal wheat grain
Keith A. Scudamore et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2008)
Dietary intake of ochratoxin A from conventional and organic bread
L. Gonzalez-Osnaya et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2007)
Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat products
Yoshiko Sugita-Konishi et al.
BIOSCIENCE BIOTECHNOLOGY AND BIOCHEMISTRY (2006)
Effect of pressure cooking on aflatoxin B1 in rice
JW Park et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2006)
Evaluation of reduced toxicity of zearalenone by extrusion processing as measured by the MTT cell proliferation assay
Y Cetin et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2005)
Fate of ochratoxin A in the processing of whole wheat grain during extrusion
KA Scudamore et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2004)
Heat stability of zearalenone in an aqueous buffered model system
D Ryu et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2003)
Hidden fumonisin in corn flakes
EK Kim et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2003)
Investigations on the change of fumonisin content of maize during hydrothermal treatment of maize. Analysis by means of HPLC methods and ELISA
U Meister
EUROPEAN FOOD RESEARCH AND TECHNOLOGY (2001)
Mycotoxins inactivation by extrusion cooking of corn flour
D Cazzaniga et al.
LETTERS IN APPLIED MICROBIOLOGY (2001)
Revising the role of pH and thermal treatments in aflatoxin content reduction during the tortilla and deep frying processes
P Torres et al.
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY (2001)
Loss of fuminosin B1 in extruded and baked corn-based foods with sugars
MM Castelo et al.
JOURNAL OF FOOD SCIENCE (2001)