197 related articles for article (PubMed ID: 33068264)
1. Impact of experimental thermal processing of artificially contaminated pea products on ochratoxin A and phomopsin A.
Kunz BM; Voß A; Dalichow J; Weigel S; Rohn S; Maul R
Mycotoxin Res; 2021 Feb; 37(1):63-78. PubMed ID: 33068264
[TBL] [Abstract][Full Text] [Related]
2. Growth and toxin production of phomopsin A and ochratoxin A forming fungi under different storage conditions in a pea (Pisum sativum) model system.
Kunz BM; Pförtner L; Weigel S; Rohn S; Lehmacher A; Maul R
Mycotoxin Res; 2022 Feb; 38(1):37-50. PubMed ID: 34921667
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. Physical and technofunctional properties of yellow pea flour and bread crumb mixtures processed with low moisture extrusion cooking.
Luo S; Koksel F
J Food Sci; 2020 Sep; 85(9):2688-2698. PubMed ID: 32856311
[TBL] [Abstract][Full Text] [Related]
5. Determination of Ochratoxin A (OTA), Ochratoxin B (OTB), T-2, and HT-2 Toxins in Wheat Grains, Wheat Flour, and Bread in Lebanon by LC-MS/MS.
Elaridi J; Yamani O; Al Matari A; Dakroub S; Attieh Z
Toxins (Basel); 2019 Aug; 11(8):. PubMed ID: 31409003
[TBL] [Abstract][Full Text] [Related]
6. Fate of ochratoxin A in the processing of whole wheat grains during milling and bread production.
Scudamore KA; Banks J; MacDonald SJ
Food Addit Contam; 2003 Dec; 20(12):1153-63. PubMed ID: 14726279
[TBL] [Abstract][Full Text] [Related]
7. The effects of milling and processing on wheat contaminated with ochratoxin A.
Osborne BG; Ibe F; Brown GL; Petagine F; Scudamore KA; Banks JN; Hetmanski MT; Leonard CT
Food Addit Contam; 1996; 13(2):141-53. PubMed ID: 9064239
[TBL] [Abstract][Full Text] [Related]
8. [Inactivated pea flour (Pisum sativum) in bread making].
Alasino MC; Andrich OD; Sabbag NG; Costa SC; de la Torre MA; Sánchez HD
Arch Latinoam Nutr; 2008 Dec; 58(4):397-402. PubMed ID: 19368302
[TBL] [Abstract][Full Text] [Related]
9. Impact of unit operations during processing of cereal-based products on the levels of deoxynivalenol, total aflatoxin, ochratoxin A, and zearalenone: A systematic review and meta-analysis.
Mousavi Khaneghah A; Fakhri Y; Sant'Ana AS
Food Chem; 2018 Dec; 268():611-624. PubMed ID: 30064804
[TBL] [Abstract][Full Text] [Related]
10. Sensory and Physical Characteristics of Pan Bread Fortified with Thermally Treated Split Yellow Pea (Pisum sativum L.) Flour.
Fahmi R; Ryland D; Sopiwnyk E; Aliani M
J Food Sci; 2019 Dec; 84(12):3735-3745. PubMed ID: 31742694
[TBL] [Abstract][Full Text] [Related]
11. Effect of processing on ochratoxin A content in dried beans.
Iha MH; Trucksess MW; Tournas VH
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Oct; 26(10):1389-95. PubMed ID: 19693718
[TBL] [Abstract][Full Text] [Related]
12. Gluten-Free Precooked Rice-Yellow Pea Pasta: Effect of Extrusion-Cooking Conditions on Phenolic Acids Composition, Selected Properties and Microstructure.
Bouasla A; Wójtowicz A; Zidoune MN; Olech M; Nowak R; Mitrus M; Oniszczuk A
J Food Sci; 2016 May; 81(5):C1070-9. PubMed ID: 27074432
[TBL] [Abstract][Full Text] [Related]
13. Application of an In Vitro Digestion Model for Wheat and Red Beetroot Bread to Assess the Bioaccessibility of Aflatoxin B
Llorens Castelló P; Juan-García A; Cortés JCM; Mañes Vinuesa J; Juan García C
Toxins (Basel); 2022 Aug; 14(8):. PubMed ID: 36006202
[TBL] [Abstract][Full Text] [Related]
14. Use of sodium stearoyl lactylate and azodicarbonamide in wheat flour breads with added pea flour.
Alasino MC; Osella CA; De La Torre MA; Sanchez HD
Int J Food Sci Nutr; 2011 Jun; 62(4):385-91. PubMed ID: 21306191
[TBL] [Abstract][Full Text] [Related]
15. Impact of industrial treatments on ochratoxin A content in artificially contaminated cocoa beans.
Manda P; Dano DS; Kouadio JH; Diakité A; Sangaré-Tigori B; Ezoulin MJ; Soumahoro A; Dembele A; Fourny G
Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2009 Jul; 26(7):1081-8. PubMed ID: 19680983
[TBL] [Abstract][Full Text] [Related]
16. Long-Term Fungal Inhibition by Pisum sativum Flour Hydrolysate during Storage of Wheat Flour Bread.
Rizzello CG; Lavecchia A; Gramaglia V; Gobbetti M
Appl Environ Microbiol; 2015 Jun; 81(12):4195-206. PubMed ID: 25862230
[TBL] [Abstract][Full Text] [Related]
17. Ochratoxin a contamination of cereal grains and coffee in Hungary in the year 2001.
Fazekas B; Tar AK; Zomborszky-Kovács M
Acta Vet Hung; 2002; 50(2):177-88. PubMed ID: 12113173
[TBL] [Abstract][Full Text] [Related]
18. 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]
19. Levels of ochratoxin A in wheat and maize bread from the central zone of Portugal.
Juan C; Pena A; Lino C; Moltó JC; Mañes J
Int J Food Microbiol; 2008 Oct; 127(3):284-9. PubMed ID: 18775579
[TBL] [Abstract][Full Text] [Related]
20. Occurrence of mycotoxins (ochratoxin A, deoxynivalenol) and toxigenic fungi in Moroccan wheat grains: impact of ecological factors on the growth and ochratoxin A production.
Hajjaji A; El Otmani M; Bouya D; Bouseta A; Mathieu F; Collin S; Lebrihi A
Mol Nutr Food Res; 2006 May; 50(6):494-9. PubMed ID: 16676377
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
