Natural Occurrence, Analysis, and Prevention of Mycotoxins in Fruits and their Processed Products-Reference-Cited by-同舟云学术

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Natural Occurrence, Analysis, and Prevention of Mycotoxins in Fruits and their Processed Products

Published:2013-11-04 Issue:1 Volume:54 Page:64-83
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Yang Jinyi,Li Jing,Jiang Yueming,Duan Xuewu,Qu Hongxia,Yang Bao,Chen Feng,Sivakumar Dharini

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398.2011.569860

Reference264 articles.

1. Degradation of Ochratoxin A by Proteases and by a Crude Enzyme of Aspergillus niger

2. Biodegradation of Ochratoxin A by Fungi Isolated from Grapes

3. Mycotoxin production from fungi isolated from grapes

4. An indirect enzyme immunoassay for the mycotoxin citrinin

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1. Determination of mycotoxin content, microbiological and physicochemical properties and sensory quality during ripening of Erzincan Tulum cheese produced with strain Penicillium roqueforti 41;Food Bioscience;2024-10

2. Simultaneous detection of five mycotoxins in traditional Chinese medicines (TCMs) by visual protein microarray;Journal of Pharmaceutical and Biomedical Analysis;2024-10

3. Monitoring of patulin and ochratoxin A in apple juices using covalent organic framework-reinforced hollow fiber-solid phase microextraction method and HPLC;Chemical Papers;2024-09-06

4. Spirobenzofuran Mitigates Ochratoxin A-Mediated Intestinal Adverse Effects in Pigs through Regulation of Beta Defensin 1;Toxics;2024-07-03

5. Innovative approaches for mycotoxin detection in various food categories;AMB Express;2024-01-12

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