Occurrence of deoxynivalenol and T-2 toxin in bread and pasta commercialised in Spain-Reference-Cited by-同舟云学术

Occurrence of deoxynivalenol and T-2 toxin in bread and pasta commercialised in Spain

Published:2011-01 Issue:1 Volume:124 Page:156-161
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

González-Osnaya L.,Cortés C.,Soriano J.M.,Moltó J.C.,Mañes J.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference34 articles.

1. Basis of knowledge on deoxynivalenol distribution in durum wheat, semolina and pasta products;Abecassis,2003

2. Rapid simultaneous determination of major type A- and B-trichothecenes as well as zearalenone in maize by high performance liquid chromatography–tandem mass spectrometry;Berthiller;Journal of Chromatography A,2005

3. Natural co-occurrence of deoxynivalenol and fumonisins B1 and B2 in Italian marketed foodstuffs;Cirillo;Food Additives and Contaminants,2003

4. Commission Regulation (2006). Commission Regulation (EC) No. 1881/2006 of 19 December 2006 setting maximum levels for certain contaminants in foodstuffs. Official Journal of the European Union, L 364/17.

5. Effect of Fusarium head blight on semolina milling and pasta-making quality of durum wheat;Dexter;Cereal Chemistry,1997

Cited by 67 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. Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain;Foods;2023-11-24

2. Occurrence of Types A and B Trichothecenes in Cereal Products Sold in Romanian Markets;Toxins;2023-07-20

3. Occurrence and Exposure Assessment of Major Mycotoxins in Foodstuffs from Algeria;Toxins;2023-07-06

4. Type B Trichothecenes in Cereal Grains and Their Products: Recent Advances on Occurrence, Toxicology, Analysis and Post-Harvest Decontamination Strategies;Toxins;2023-01-17

5. Effects of tempering with plasma activated water on the degradation of deoxynivalenol and quality properties of wheat;Food Research International;2022-12