Comparison of concentration and health risks of 9 Fusarium mycotoxins in commercial whole wheat flour and refined wheat flour by multi-IAC-HPLC-Reference-Cited by-同舟云学术

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Comparison of concentration and health risks of 9 Fusarium mycotoxins in commercial whole wheat flour and refined wheat flour by multi-IAC-HPLC

Published:2019-03 Issue: Volume:275 Page:763-769
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Yingyue,Pei Fei,Fang Yong,Li Peng,Zhao Yan,Shen Fei,Zou Yanyu,Hu Qiuhui

Funder

National Key Research and Development Program of China

National Research of Quality and Safety Risk Assessment for Grain and Oil Products of China

PAPD

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference36 articles.

1. The influence of the mycotoxins deoxynivalenol and zearalenol on in vitro maturation of pig oocytes and in vitro culture of pig zygotes;Alm;Toxicology in Vitro,2002

2. Worldwide occurrence of mycotoxins in commodities, feeds and feed ingredients;Binder;Animal Feed Science and Technology,2007

3. Thermal degradation of the Fusarium mycotoxin deoxynivalenol;Bretz;Journal of Agricultural and Food Chemistry,2006

4. Occurrence of Penicillium verrucosum in retail wheat flours from the Spanish market;Cabanas;Food Microbiology,2008

5. A minor survey of deoxynivalenol in Fusarium infected wheat from Yangtze-Huaihe river basin region in China;Cui;Food Control,2013

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