A simple and reliable liquid chromatography-tandem mass spectrometry method for determination of ochratoxin A in hard cheese
Author:
Publisher
Informa UK Limited
Subject
Food Science
Link
http://www.tandfonline.com/doi/pdf/10.3109/09637486.2013.763911
Reference22 articles.
1. Penicillium Populations in Dry-Cured Ham Manufacturing Plants
2. Determination of mycotoxins in different food commodities by ultra-high-pressure liquid chromatography coupled to triple quadrupole mass spectrometry
3. Development of a molecular detection and differentiation system for ochratoxin A producing Penicillium species and its application to analyse the occurrence of Penicillium nordicum in cured meats
4. Ochratoxin A determination in ham by immunoaffinity clean-up and a quick fluorometric method
5. The occurrence of ochratoxin A in blue cheese
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1. Prevalence and concentration of aflatoxin M1 and ochratoxin A in cheese: a global systematic review and meta-analysis and probabilistic risk assessment;Reviews on Environmental Health;2023-10-09
2. Detection of mycotoxins in cheese using an optimized analytical method based on a QuEChERS extraction and UHPLC-MS/MS quantification;Food Chemistry;2023-05
3. Factors That Interfere in the Action of Sanitizers against Ochratoxigenic Fungi Deteriorating Dry-Cured Meat Products;Fermentation;2023-01-18
4. Analysis of ochratoxin A, aflatoxin B1 and its biosynthetic precursors in cheese – Method development and market sample screening;Food Control;2023-01
5. Investigation of ochratoxin A in commercial cheeses and pork meat products by liquid chromatography–tandem mass spectrometry;Journal of Food Science;2022-09-19
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