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Giancarlo Bozzo, Nicola Pugliese, Rossella Samarelli, Antonella Schiavone, Michela Maria Dimuccio, Elena Circella, Elisabetta Bonerba, Edmondo Ceci and Antonio Camarda
Mycotoxins are toxic secondary metabolites produced by fungal species that usually contaminate foods and feeds. Their lipophilic properties allow them to persist in the fat tissues of animals that ingest them, representing a risk for the consumers becaus...
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O. O. Kolawole, A. R. Salawu, A. F. Okunade, S. O. Aroyeun
Pág. Page:86 - 92Abstract
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Asia A. M. Saadullah, Samir K. Abdullah
Pág. 1 - 8
Introduction: Dried vine fruits (raisins) and their juice are widely consumed by human as a diet. Raisins have been shown highly contaminated with ochratoxin A (OTA) and OTA-producing fungi. Ochratoxin A is a potent nephrotoxic and carcinogen to human an...
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Nikolia ?nninou, Ekaterini Chatzaki, Fotini Papachristou, ?ichail Pitiakoudis and Constantinos Simopoulos
Food safety organizations indicate the likelihood of constant human and animal exposure to mycotoxin mixtures as a possible negative public health impact. Risk assessment demonstrates that certain mycotoxins of Aspergillus and Penicillium spp. are toxic ...
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G. H. Wang, C. Y. Xue, F. Chen, Y. L. Ma, X. B. Zhang, Y. Z. Bi, and Y. C. Cao
Pág. 504 - 510
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Martinez Culebras, P V. / Crespo-Sempere, A. / Gil, J V. / Ramon, D.
Pág. 97
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M. Denli, J. C. Blandon, M. E. Guynot, S. Salado, and J. F. Perez
Pág. 2266 - 2272
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D. V. de Felice, M. Solfrizzo, F. De Curtis, G. Lima, A. Visconti, and R. Castoria
Pág. 1261 - 1270
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Carina Magnoli, Andrea Astoreca, Lorena Ponsone, María G Fernández-Juri, Stella Chiacchiera, Ana Dalcero
Pág. 2369 - 2373
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E.A Vargas, L. Castro, E. A. Dos Santos, R.C.A Franca, Jacqueline Cea, Chiemi Moriyama, M. H. Vega, O. Freitas Silva, M.L.M Souza
Pág. 21
The Work Package 1 ? Development and standardization of effective analytical tools for mycotoxin (aflatoxins B1, B2 G1, G2 ochratoxin A, zearalenone, fumonisin B1, B2 and tricothecenes) determination in wheat and maize? aim to imp...
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