Distribution of aflatoxin M1 during Grana Padano cheese production from naturally contaminated milk-Reference-Cited by-同舟云学术

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Distribution of aflatoxin M1 during Grana Padano cheese production from naturally contaminated milk

Published:2009-03 Issue:2 Volume:113 Page:595-599
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Manetta Anna Chiara,Giammarco Melania,Giuseppe Lorella Di,Fusaro Isa,Gramenzi Alessandro,Formigoni Andrea,Vignola Giorgio,Lambertini Lamberto

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference29 articles.

1. Fate of aflatoxin M1 in cottage cheese;Applebaum;Journal of Food Protection,1982

2. Association of Official Analytical Chemists (2005). Official methods of analysis of the AOAC international (18th ed.). Gaithersburg, MD.

3. Fluorimetric determination of aflatoxin M1 in cheese;Bijl;Journal of the Association of Official Analytical Chemists,1987

4. Behaviour of aflatoxin during the manufacture, ripening and storage of Manchego-type cheese;Blanco;Journal of Food Protection,1988

5. Fate of aflatoxin M1 in Brick and Limburger-like cheese;Brackett;Journal of Food Protection,1982

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1. Fate of aflatoxin M1 from milk to typical Italian cheeses: Validation of an HPLC method based on aqueous buffer extraction and immune-affinity clean up with limited use of organic solvents;Food Control;2024-03

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3. Assessment of aflatoxin M1 enrichment factor in cheese produced with naturally contaminated milk;Italian Journal of Food Safety;2023-06-08

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