The change in concentration of ochratoxin A and antioxidant capacity during the production of grape juice

Author:

Behfar Majid,Heshmati Ali,Mortazavian Amir Mohammad,Hadian Zahra,Shariatifar Nabi,Mousavi Khaneghah Amin

Funder

Hamadan University of Medical Sciences

Publisher

Elsevier BV

Reference81 articles.

1. Biodegradation of ochratoxin A for food and feed decontamination;Abrunhosa;Toxins,2010

2. Total phenolic content and antioxidant activity of chickpea (Cicer arietinum L.) as affected by soaking and cooking conditions;Aharon;Food Nutr. Sci.,2011

3. Effects of preheating and drying methods on pyridoxine, phenolic compounds, ginkgolic acids, and antioxidant capacity of Ginkgo biloba nuts;Amoussa;J. Food Sci.,2021

4. Occurrence of mycotoxins in pastures: a systematic review;Aranega;Qual. Assur. Saf. Crops Foods,2022

5. Influence of processing steps on the fate of ochratoxin A, patulin, and alternariol during production of cloudy and clear apple juices;Aroud;Mycotoxin Res.,2021

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