Analysis of major Fusarium toxins and their retention during processing

Author:

KUSHIRO Masayo

Publisher

Japanese Association of Mycotoxicology

Reference38 articles.

1. 1) FAO Newsroom. Rice is life. Increased, sustainable rice production key to global food security. Available online: http://www.fao.org/newsroom/en/focus/2004/36887/index.html.

2. 2) Tanaka, K., Sago, Y., Zheng, Y., Nakagawa, H., Kushiro, M.: Mycotoxins in rice. Int J Food Microbiol, 119, 59-66 (2007)

3. 3) Kuhlman, E.G.: Varieties of Gibberella fujikuroi with anamorphs in Fusarium section Liseola. Mycologia, 74, 759-768 (1982)

4. 4) Marasas, W.F.: Discovery and occurrence of the fumonisins: a historical perspective. Environ Health Perspect, 109 (Suppl 2), 239-243 (2001)

5. 5) World Health Organization. Joint FAO/WHO Expert Committee on Food Additives. Safety evaluation of certain food additives and contaminants in food: Fumonisins. In Proceedings of the 56th Meeting of the Joint FAO/WHO Expert Committee on Food Additives, World Health Organization: Geneva, Switzerland, 2001; pp. 103-279.

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