These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

205 related articles for article (PubMed ID: 22264215)

  • 1. Thermal degradation of deoxynivalenol during maize bread baking.
    Numanoglu E; Gökmen V; Uygun U; Koksel H
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2012; 29(3):423-30. PubMed ID: 22264215
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Modelling thermal degradation of zearalenone in maize bread during baking.
    Numanoglu E; Yener S; Gökmen V; Uygun U; Koksel H
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013; 30(3):528-33. PubMed ID: 23256902
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Fate of Fusarium mycotoxins in the cereal product supply chain: the deoxynivalenol (DON) case within industrial bread-making technology.
    Bergamini E; Catellani D; Dall'asta C; Galaverna G; Dossena A; Marchelli R; Suman M
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 May; 27(5):677-87. PubMed ID: 20455161
    [TBL] [Abstract][Full Text] [Related]  

  • 4. Effects of milling and baking technologies on levels of deoxynivalenol and its masked form deoxynivalenol-3-glucoside.
    Kostelanska M; Dzuman Z; Malachova A; Capouchova I; Prokinova E; Skerikova A; Hajslova J
    J Agric Food Chem; 2011 Sep; 59(17):9303-12. PubMed ID: 21797213
    [TBL] [Abstract][Full Text] [Related]  

  • 5. Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking.
    Valle-Algarra FM; Mateo EM; Medina A; Mateo F; Gimeno-Adelantado JV; Jimenez M
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Jun; 26(6):896-906. PubMed ID: 19680965
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Fate of Fusarium mycotoxins in maize flour and grits during extrusion cooking.
    Scudamore KA; Guy RC; Kelleher B; MacDonald SJ
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 Nov; 25(11):1374-84. PubMed ID: 19680845
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Effect of fermentation on naturally occurring deoxynivalenol (DON) in Argentinean bread processing technology.
    Samar MM; Neira MS; Resnik SL; Pacin A
    Food Addit Contam; 2001 Nov; 18(11):1004-10. PubMed ID: 11665728
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Fate of deoxynivalenol, T-2 and HT-2 toxins and their glucoside conjugates from flour to bread: an investigation by high-performance liquid chromatography high-resolution mass spectrometry.
    De Angelis E; Monaci L; Pascale M; Visconti A
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013; 30(2):345-55. PubMed ID: 23157570
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Evaluation on levels and conversion profiles of DON, 3-ADON, and 15-ADON during bread making process.
    Wu L; Wang B
    Food Chem; 2015 Oct; 185():509-16. PubMed ID: 25952900
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking.
    Stadler D; Lambertini F; Woelflingseder L; Schwartz-Zimmermann H; Marko D; Suman M; Berthiller F; Krska R
    Toxins (Basel); 2019 Jun; 11(6):. PubMed ID: 31167404
    [TBL] [Abstract][Full Text] [Related]  

  • 11. Stability of the mycotoxin deoxynivalenol (DON) during the production of flour-based foods and wheat flake cereal.
    Voss KA; Snook ME
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2010 Dec; 27(12):1694-1700. PubMed ID: 20936557
    [TBL] [Abstract][Full Text] [Related]  

  • 12. Thermal degradation of the Fusarium mycotoxin deoxynivalenol.
    Bretz M; Beyer M; Cramer B; Knecht A; Humpf HU
    J Agric Food Chem; 2006 Aug; 54(17):6445-51. PubMed ID: 16910743
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products.
    Vidal A; Sanchis V; Ramos AJ; Marín S
    Food Chem; 2015 Jul; 178():276-86. PubMed ID: 25704712
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Untargeted LC-MS based
    Stadler D; Lambertini F; Bueschl C; Wiesenberger G; Hametner C; Schwartz-Zimmermann H; Hellinger R; Sulyok M; Lemmens M; Schuhmacher R; Suman M; Berthiller F; Krska R
    Food Chem; 2019 May; 279():303-311. PubMed ID: 30611495
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Effects of bread making and wheat germ addition on the natural deoxynivalenol content in bread.
    Giménez I; Blesa J; Herrera M; Ariño A
    Toxins (Basel); 2014 Jan; 6(1):394-401. PubMed ID: 24451845
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat products.
    Sugita-Konishi Y; Park BJ; Kobayashi-Hattori K; Tanaka T; Chonan T; Yoshikawa K; Kumagai S
    Biosci Biotechnol Biochem; 2006 Jul; 70(7):1764-8. PubMed ID: 16861811
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Effect of xylanase and α-amylase on DON and its conjugates during the breadmaking process.
    Vidal A; Sanchis V; Ramos AJ; Marín S
    Food Res Int; 2017 Nov; 101():139-147. PubMed ID: 28941676
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making.
    Generotti S; Cirlini M; Šarkanj B; Sulyok M; Berthiller F; Dall'Asta C; Suman M
    Food Chem; 2017 Aug; 229():597-603. PubMed ID: 28372220
    [TBL] [Abstract][Full Text] [Related]  

  • 19. Thermal inactivation kinetics of β-galactosidase during bread baking.
    Zhang L; Chen XD; Boom RM; Schutyser MA
    Food Chem; 2017 Jun; 225():107-113. PubMed ID: 28193403
    [TBL] [Abstract][Full Text] [Related]  

  • 20. The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content.
    Vidal A; Marín S; Morales H; Ramos AJ; Sanchis V
    Food Chem Toxicol; 2014 Jun; 68():53-60. PubMed ID: 24607819
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 11.