Quantitative assessment of moniliformin in cereals via alternative precipitation pathways, aided by LC-LIT-MS and LC-Q-TOF-MS-Reference-Cited by-同舟云学术

Quantitative assessment of moniliformin in cereals via alternative precipitation pathways, aided by LC-LIT-MS and LC-Q-TOF-MS

Published:2015-05 Issue: Volume:174 Page:372-379
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Lim Chee Wei,Lai Kit Yee,Yeo Jie Fang,Tai Siew Hoon,Chan Sheot Harn

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Separation of water-soluble proteins from cereals by high-performance capillary electrophoresis (HPCE);Bean;Cereal Chemistry,2003

2. Mycotoxins associated with maize cob fusariosis,1989

3. Moniliformin, deoxynivalenol, 3acetyldeoxynivalenol and zearalenone-mycotoxins associated with maize cob fusariosis in Poland;Chelkowski;Mycotoxin Research Special Issue,1987

4. Evaluation of triple stage mass spectrometry as a robust and accurate diagnostic tool for determination of free cordycepin in designer egg;Chen;Food Chemistry,2014

5. No 401/2006 Laying down the methods of sampling and analysis for the official control of the levels of mycotoxins in foodstuffs;European Commission;Official Journal of the European Union,2006

Cited by 13 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. Development and validation of an HPLC–DAD method for the determination of moniliformin in maize;Journal of Food Processing and Preservation;2021-10-06

2. Stability of Mycotoxins in Individual Stock and Multi-Analyte Standard Solutions;Toxins;2020-01-30

3. Validation challenges in liquid chromatography-tandem mass spectrometry methods for the analysis of naturally occurring compounds in foodstuffs;Food Chemistry;2019-10

4. LC-MS/MS and LC-UV Determination of Moniliformin by Adding Lanthanide Ions to the Mobile Phase;Toxins;2019-09-29

5. Isotopic dilution assay development of nisin A in cream cheese, mascarpone, processed cheese and ripened cheese by LC-MS/MS method;Food Chemistry;2019-09