Ochratoxin A in cocoa and chocolate products from the Italian market: Occurrence and exposure assessment-Reference-Cited by-同舟云学术

Ochratoxin A in cocoa and chocolate products from the Italian market: Occurrence and exposure assessment

Published:2011-10 Issue:10 Volume:22 Page:1663-1667
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Brera C.,Debegnach F.,De Santis B.,Iafrate E.,Pannunzi E.,Berdini C.,Prantera E.,Gregori E.,Miraglia M.

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference31 articles.

1. Occurrence of ochratoxin A in cocoa beans: effect of shelling;Amezqueta;Food Additives and Contaminants,2005

2. Occurrence of ochratoxin A in cocoa products and chocolate;Bonvehi;Journal of Agricultural and Food Chemistry,2004

3. Exposure assessment to mycotoxins in workplaces: aflatoxins and ochratoxin A occurrence in airborne dusts and human sera;Brera;Microchemical Journal,2002

4. High performance liquid chromatographic method for the determination of ochratoxin A in cocoa powder;Brera;Journal of Liquid Chromatography and Related Technologies,2003

5. Ochratoxin A in samples of different types of chocolate and cacao powder, marketed in Spain and fifteen foreign countries;Burdaspal;Alimentaria,2003

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