Fate of ochratoxin A during wheat milling and some Chinese breakfast processing-Reference-Cited by-同舟云学术

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Fate of ochratoxin A during wheat milling and some Chinese breakfast processing

Published:2015-11 Issue: Volume:57 Page:142-146
ISSN:0956-7135
Container-title:Food Control
language:en
Short-container-title:Food Control

Author:

Peng Chunhong,Wang Li,An Fengping,Zhang Le,Wang Yichun,Li Shurong,Wang Changgang,Liu Hongzhi

Funder

National Science and Technology Foundation of China

Publisher

Elsevier BV

Subject

Food Science,Biotechnology

Reference31 articles.

1. Control of Fusarium moulds and fumonisin B1 in seeds by gamma-irradiation;Aziz;Food Control,2007

2. Possible role of plant phenolics in the production of trichothecenes by Fusarium graminearum strains on different fractions of maize kernels;Bakan;Journal of Agricultural Food Chemistry,2003

3. Stability of mycotoxins during food processing;Bullerman;International Journal of Food Microbiology,2007

4. Occurrence of Penicillium verrucosum in retail wheat flours from the Spanish market;Cabañas;Food Microbiology,2008

5. Mycotoxins in cereal grain. II. The fate of ochratoxin A after processing of wheat and barley grain;Chelkowski;Nahrung,1981

Cited by 18 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. Effects of fermentation time, baking, and storage on ochratoxin A levels in sourdough flat bread;Food Science & Nutrition;2024-07-21

2. Practical Strategies to Reduce Ochratoxin A in Foods;Toxins;2024-01-20

3. Assessing the Effect of Flour (White or Whole-Grain) and Process (Direct or Par-Baked) on the Mycotoxin Content of Bread in Spain;Foods;2023-11-24

4. Prevention and practical strategies to control mycotoxins in the wheat and maize chain;Food Control;2022-06

5. Factors during Production of Cereal-Derived Feed That Influence Mycotoxin Contents;Toxins;2022-04-25

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