Mycotoxin contamination in food: An exposition on spices-Reference-Cited by-同舟云学术

Mycotoxin contamination in food: An exposition on spices

Published:2019-11 Issue: Volume:93 Page:69-80
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

Thanushree M.P.,Sailendri D.,Yoha K.S.,Moses J.A.,Anandharamakrishnan C.

Funder

Science and Engineering Research Board

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference139 articles.

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2. Mold infestation and aflatoxins production in traditionally processed spices and aromatic herbs powder mostly used in West Africa;Akpo-Djènontin;Food Sciences and Nutrition,2018

3. Effect of irradiation on quality of spices;Alam Khan;International Food Research Journal,2010

4. Detection of five mycotoxins in different food matrices in the malaysian market by using validated liquid chromatography electrospray ionization triple quadrupole mass spectrometry;Alsharif;Toxins,2019

5. Development and validation of a LC–MS/MS method for the simultaneous determination of aflatoxins, dyes and pesticides in spices;Amate;Analytical and Bioanalytical Chemistry,2010

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