Development and validation of an analytical method for the analysis of Sterigmatocystin in roasted coffee beans and black pepper using liquid chromatography-tandem mass spectrometry-Reference-Cited by-同舟云学术

Development and validation of an analytical method for the analysis of Sterigmatocystin in roasted coffee beans and black pepper using liquid chromatography-tandem mass spectrometry

Published:2019-12-06 Issue:2 Volume:37 Page:355-362
ISSN:1944-0049
Container-title:Food Additives & Contaminants: Part A
language:en
Short-container-title:Food Additives & Contaminants: Part A

Author:

Chung Stephen W. C.¹^ORCID,Wu Andy H. T.¹

Affiliation:

1. Food Research Laboratory, Centre for Food Safety, Food and Environmental Hygiene Department, 4/F Public Health Laboratory Centre, Hong Kong, People’s Republic of China

Publisher

Informa UK Limited

Subject

Health, Toxicology and Mutagenesis,Public Health, Environmental and Occupational Health,Toxicology,General Chemistry,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19440049.2019.1693635

Reference14 articles.

1. Spices Mycobiota and Mycotoxins Available in Saudi Arabia and Their Abilities to Inhibit Growth of Some Toxigenic Fungi

2. Determination of Ochratoxin A in Black and White Pepper, Nutmeg, Spice Mix, Cocoa, and Drinking Chocolate by High-Performance Liquid Chromatography Coupled with Fluorescence Detection: Collaborative Study

3. Natural occurrence of mycotoxins in different spices in Egypt

4. Scientific Opinion on the risk for public and animal health related to the presence of sterigmatocystin in food and feed

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