The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content-Reference-Cited by-同舟云学术

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The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content

Published:2014-06 Issue: Volume:68 Page:53-60
ISSN:0278-6915
Container-title:Food and Chemical Toxicology
language:en
Short-container-title:Food and Chemical Toxicology

Author:

Vidal A.,Marín S.,Morales H.,Ramos A.J.,Sanchis V.

Funder

Spanish Government

A. Vidal thanks the Spanish Government (Ministry of Education)

Portuguese Government

Publisher

Elsevier BV

Subject

Toxicology,General Medicine,Food Science

Reference57 articles.

1. Biodegradation of ochratoxin a for food and feed decontamination;Abrunhosa;Toxins,2010

2. The occurrence of mycotoxins in wheat from western Romania and histopathological impact as effect of feed intake;Alexa;Chem. Cent. J.,2013

3. Fate of Fusarium mycotoxins in the cereal product supply chain: the deoxynivalenol (DON) case within industrial bread-making technology;Bergamini;Food Addit. Contam.,2010

4. Masked mycotoxins: determination of a deoxynivalenol glucoside in artificially and naturally contaminated wheat by liquid chromatography-tandem mass spectrometry;Berthiller;J. Agric. Food Chem.,2005

5. Hydrolytic fate of deoxynivalenol-3-glucoside during digestion;Berthiller;Toxicol. Lett.,2011

Cited by 55 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. Isotopic, mycotoxin, and pesticide analysis for organic authentication along the production chain of wheat-derived products;Food Chemistry;2024-09

2. Distribution and safety evaluation of deoxynivalenol and its derivatives throughout the wheat product processing chain;Food Research International;2024-09

3. Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread;Food Science & Nutrition;2024-07-21

4. Does sourdough bread provide clinically relevant health benefits?;Frontiers in Nutrition;2023-07-20

5. Aflatoxin B1 and ochratoxin A reduction by Lactobacillus spp. during bread making;Journal of the Science of Food and Agriculture;2023-07-05

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