Analysis of ochratoxin A in grapes, musts and wines by LC–MS/MS: First comparison of stable isotope dilution assay and diastereomeric dilution assay methods-Reference-Cited by-同舟云学术

Analysis of ochratoxin A in grapes, musts and wines by LC–MS/MS: First comparison of stable isotope dilution assay and diastereomeric dilution assay methods

Published:2014-03 Issue: Volume:818 Page:39-45
ISSN:0003-2670
Container-title:Analytica Chimica Acta
language:en
Short-container-title:Analytica Chimica Acta

Author:

Roland Aurélie,Bros Pauline,Bouisseau Anaïs,Cavelier Florine,Schneider Rémi

Publisher

Elsevier BV

Subject

Spectroscopy,Environmental Chemistry,Biochemistry,Analytical Chemistry

Reference39 articles.

1. A toxic metabolite produced by Aspergillus ochraceus Wilh;Van der Merwe;Nature,1965

2. A review on ochratoxin A occurrence and effects of processing of cereal and cereal derived food products;Duarte;Food Microbiology,2010

3. Natural occurrence of ochratoxin A and antioxidant activities of green and roasted coffees and corresponding byproducts;Napolitano;Journal of Agriculture and Food Chemistry,2007

4. Natural co-occurrence of aflatoxins and ochratoxin A in spices;Ozbey;Food Control,2012

5. Incidence of ochratoxin A in dried fruits and co-occurrence with aflatoxins in dried figs;Bircan;Food and Chemical Toxicoloy,2009

Cited by 24 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. An Aptamer-Based Lateral Flow Biosensor for Low-Cost, Rapid and Instrument-Free Detection of Ochratoxin A in Food Samples;Molecules;2023-12-17

2. Aptasensors for mycotoxin detection: A review;Analytical Biochemistry;2021-03

3. Frontiers in conventional and nanomaterials based electrochemical sensing and biosensing approaches for Ochratoxin A analysis in foodstuffs: A review;Food and Chemical Toxicology;2021-03

4. Recent Progress and Development of G-Quadruplex-Based Luminescent Assays for Ochratoxin A Detection;Frontiers in Chemistry;2020-09-01

5. Biomarkers associated with quality and safety of fresh-cut produce;Food Bioscience;2020-04