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。Fusarium mycotoxin content of UK organic and conventional wheat
S. G. Edwards
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2009)
Fusarium mycotoxin content of UK organic and conventional oats
S. G. Edwards
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2009)
Occurrence and fate of Fusarium mycotoxins during commercial processing of oats in the UK
K. A. Scudamore et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2007)
Comparison of ochratoxin A and deoxynivalenol in organically and conventionally produced beers sold on the Belgian market
M. Anselme et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2006)
Trichothecene toxins in different groups of conventional and organic bread of the German market
M Schollenberger et al.
JOURNAL OF FOOD COMPOSITION AND ANALYSIS (2005)
Survey of ochratoxin A and deoxynivalenol in stored grains from the 1999 harvest in the UK
S MacDonald et al.
FOOD ADDITIVES AND CONTAMINANTS (2004)
Levels of mycotoxins and sample cytotoxicity of selected organic and conventional grain-based products purchased from Finnish and Italian markets
M Jestoi et al.
MOLECULAR NUTRITION & FOOD RESEARCH (2004)
Effect of trichothecenes produced by Fusarium graminearum during Fusarium head blight development in six cereal species
F Langevin et al.
EUROPEAN JOURNAL OF PLANT PATHOLOGY (2004)
Moniliformin in Norwegian grain
S Uhlig et al.
FOOD ADDITIVES AND CONTAMINANTS PART A-CHEMISTRY ANALYSIS CONTROL EXPOSURE & RISK ASSESSMENT (2004)
Influence of cropping system on Fusarium head blight and mycotoxin levels in winter wheat
A Champeil et al.
CROP PROTECTION (2004)
Comparison of mycotoxin profiles among cereal samples from eastern Canada
H Campbell et al.
CANADIAN JOURNAL OF BOTANY-REVUE CANADIENNE DE BOTANIQUE (2002)
Fusarium toxins in wheat flour collected in an area in southwest Germany
M Schollenberger et al.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY (2002)