Reaction of zearalenone and α-zearalenol with allyl isothiocyanate, characterization of reaction products, their bioaccessibility and bioavailability in vitro-Reference-Cited by-同舟云学术

Reaction of zearalenone and α-zearalenol with allyl isothiocyanate, characterization of reaction products, their bioaccessibility and bioavailability in vitro

Published:2017-02 Issue: Volume:217 Page:648-654
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Bordin K.,Saladino F.,Fernández-Blanco C.,Ruiz M.J.,Mañes J.,Fernández-Franzón M.,Meca G.,Luciano F.B.

Funder

Spanish Ministry of Economy and Competitiveness

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

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4. Study of the chemical reduction of the fumonisins toxicity using allyl, benzyl and phenyl isothiocyanate in model solution and in food products;Azaiez;Toxicon,2013

5. The action of selected isothiocyanates on bacterial biofilm prevention and control;Borges;International Biodeterioration & Biodegradation,2014

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