Ergot Alkaloids in Rye Flour Marketed in Czech Republic: Comparison Between ELISA and LC–MS Methodologies
Author:
Publisher
Springer Science and Business Media LLC
Link
https://link.springer.com/content/pdf/10.1007/s12161-024-02612-x.pdf
Reference29 articles.
1. Agriooulou S (2021) Ergot alkaloids mycotoxins in cereals and cereal-derived food products: characteristics, toxicity, prevalence, and control strategies. Agronomy 11(5):931. https://doi.org/10.3390/agronomy11050931
2. Arroyo-Manzanares N, De Ruyck K, Uka V, Gámiz-Gracia L, García-Campaña AM, De Saeger S, Diana Di Mavungu J (2018) In-house validation of a rapid and efficient procedure for simultaneous determination of ergot alkaloids and other mycotoxins in wheat and maize. Anal Bioanal Chem 410:5567–5581. https://doi.org/10.1007/s00216-018-1018-6
3. Commission Regulation (EU) 2023/915 of 25 April on maximum levels for certain contaminants in food and repealing Regulation (EC) No 1881/2006. https://eur-lex.europa.eu/eli/reg/2023/915/oj
4. Coufal-Majewski S, Stanford K, McAllister T, Blakley B, McKinnon J, Chaves AV, Wang Y (2016) Impacts of cereal ergot in food animal production. Front Vet Sci 3:15. https://doi.org/10.3389/fvets.2016.00015
5. Deleu L, Lemmens E, Redant L, Delcour J (2020) The major constituents of rye (Secale cereale L.) flour and their role in the production of rye bread, a food product to which a multitude of health aspects are ascribed. Cereal Chem 97(4):739–754. https://doi.org/10.1002/cche.10306
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