Co-occurrence of aflatoxins and ochratoxin A in spices commercialized in Italy

Author:

Prelle Ambra,Spadaro DavideORCID,Garibaldi Angelo,Gullino Maria Lodovica

Funder

Piedmont Region (Italy)

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference30 articles.

1. Advantages and drawbacks of immunoaffinity columns in analysis of mycotoxins in food;Castegnaro;Molecular Nutrition & Food Research,2006

2. Distribution of fumonisins and aflatoxins in corn fractions during industrial cornflake processing;Castells;International Journal of Food Microbiology,2008

3. Exposure assessment to ochratoxin A in Catalonia (Spain) based on the consumption of cereals, nuts, coffee, wine, and beer;Coronel;Food Additives and Contaminants Part A – Chemistry Analysis Control Exposure & Risk Assessment,2012

4. Le spezie continuano a crescere e arrivano anche i sali esotici;Dalpozzo;Mark Up, 2011,2011

5. Commission regulation (EU) No 401/2006 of 23 February 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

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