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Journal Abstract Search

216 related items for PubMed ID: 14519811

  • 1. Total fumonisins are reduced in tortillas using the traditional nixtamalization method of mayan communities.
    Palencia E, Torres O, Hagler W, Meredith FI, Williams LD, Riley RT.
    J Nutr; 2003 Oct; 133(10):3200-3. PubMed ID: 14519811
    [Abstract] [Full Text] [Related]

  • 2. Fumonisin B1 and hydrolyzed fumonisin B1 (AP1) in tortillas and nixtamalized corn (Zea mays L.) from two different geographic locations in Guatemala.
    Meredith FI, Torres OR, Saenz de Tejada S, Riley RT, Merrill AH.
    J Food Prot; 1999 Oct; 62(10):1218-22. PubMed ID: 10528731
    [Abstract] [Full Text] [Related]

  • 3. Effect of nixtamalization (Alkaline cooking) on fumonisin-contaminated corn for production of masa and tortillas.
    Dombrink-Kurtzman MA, Dvorak TJ, Barron ME, Rooney LW.
    J Agric Food Chem; 2000 Nov; 48(11):5781-6. PubMed ID: 11087554
    [Abstract] [Full Text] [Related]

  • 4. Analysis of heat-processed corn foods for fumonisins and bound fumonisins.
    Park JW, Scott PM, Lau BP, Lewis DA.
    Food Addit Contam; 2004 Dec; 21(12):1168-78. PubMed ID: 15799562
    [Abstract] [Full Text] [Related]

  • 5. Fumonisin concentration and ceramide synthase inhibitory activity of corn, masa, and tortilla chips.
    Voss KA, Norred WP, Meredith FI, Riley RT, Stephen Saunders D.
    J Toxicol Environ Health A; 2006 Jul; 69(14):1387-97. PubMed ID: 16760143
    [Abstract] [Full Text] [Related]

  • 6. Reduction of Fumonisin Toxicity by Extrusion and Nixtamalization (Alkaline Cooking).
    Voss K, Ryu D, Jackson L, Riley R, Gelineau-van Waes J.
    J Agric Food Chem; 2017 Aug 23; 65(33):7088-7096. PubMed ID: 28170235
    [Abstract] [Full Text] [Related]

  • 7. Use of liquid chromatography-high-resolution mass spectrometry for isolation and characterization of hydrolyzed fumonisins and relevant analysis in maize-based products.
    De Girolamo A, Lattanzio VM, Schena R, Visconti A, Pascale M.
    J Mass Spectrom; 2014 Apr 23; 49(4):297-305. PubMed ID: 24719345
    [Abstract] [Full Text] [Related]

  • 8. Mycotoxins during the Processes of Nixtamalization and Tortilla Production.
    Schaarschmidt S, Fauhl-Hassek C.
    Toxins (Basel); 2019 Apr 16; 11(4):. PubMed ID: 30995755
    [Abstract] [Full Text] [Related]

  • 9. Fumonisin in tortillas produced in small-scale facilities and effect of traditional masa production methods on this mycotoxin.
    De La Campa R, Miller JD, Hendricks K.
    J Agric Food Chem; 2004 Jul 14; 52(14):4432-7. PubMed ID: 15237948
    [Abstract] [Full Text] [Related]

  • 10. Effect of alkaline cooking of maize on the content of fumonisins B1 and B2 and their hydrolysed forms.
    De Girolamo A, Lattanzio VM, Schena R, Visconti A, Pascale M.
    Food Chem; 2016 Feb 01; 192():1083-9. PubMed ID: 26304451
    [Abstract] [Full Text] [Related]

  • 11. [Effects of cooking and steep time of nixtamalized corn grain (sea mayz L.) on the physicochemical, rheological, structural and textural characteristics of grain, mass and tortillas].
    Arámbula Villa G, Barrón Avila L, González Hernández J, Moreno Martínez E, Luna Bárcenas G.
    Arch Latinoam Nutr; 2001 Jun 01; 51(2):187-94. PubMed ID: 11678051
    [Abstract] [Full Text] [Related]

  • 12. Nixtamalized flour from quality protein maize (Zea mays L). optimization of alkaline processing.
    Milán-Carrillo J, Gutiérrez-Dorado R, Cuevas-Rodríguez EO, Garzón-Tiznado JA, Reyes-Moreno C.
    Plant Foods Hum Nutr; 2004 Jun 01; 59(1):35-44. PubMed ID: 15675150
    [Abstract] [Full Text] [Related]

  • 13. Efficacy of Microwave-Heating during Alkaline Processing of Fumonisin-Contaminated Maize.
    Mendez-Albores A, Cardenas-Rodriguez DA, Vazquez-Duran A.
    Iran J Public Health; 2014 Feb 01; 43(2):147-55. PubMed ID: 26060737
    [Abstract] [Full Text] [Related]

  • 14. Development of a screening fluorescence polarization immunoassay for the simultaneous detection of fumonisins B₁ and B₂ in maize.
    Li C, Mi T, Conti GO, Yu Q, Wen K, Shen J, Ferrante M, Wang Z.
    J Agric Food Chem; 2015 May 27; 63(20):4940-6. PubMed ID: 25942573
    [Abstract] [Full Text] [Related]

  • 15. Analysis of fumonisin B1 and its hydrolysis product in tortillas.
    Stack ME.
    J AOAC Int; 1998 May 27; 81(4):737-40. PubMed ID: 9680698
    [Abstract] [Full Text] [Related]

  • 16. Effect of Traditional and Extrusion Nixtamalization on Carotenoid Retention in Tortillas Made from Provitamin A Biofortified Maize (Zea mays L.).
    Rosales A, Agama-Acevedo E, Arturo Bello-Pérez L, Gutiérrez-Dorado R, Palacios-Rojas N.
    J Agric Food Chem; 2016 Nov 09; 64(44):8289-8295. PubMed ID: 27758103
    [Abstract] [Full Text] [Related]

  • 17. Colloidal gold-McAb probe-based rapid immunoassay strip for simultaneous detection of fumonisins in maize.
    Yao J, Sun Y, Li Q, Wang F, Teng M, Yang Y, Deng R, Hu X.
    J Sci Food Agric; 2017 May 09; 97(7):2223-2229. PubMed ID: 27616272
    [Abstract] [Full Text] [Related]

  • 18. Determination of hydrolysed fumonisin B1 in alkali-processed corn foods.
    Scott PM, Lawrence GA.
    Food Addit Contam; 1996 Oct 09; 13(7):823-32. PubMed ID: 8885322
    [Abstract] [Full Text] [Related]

  • 19. Effect of processing conditions on phytic acid, calcium, iron, and zinc contents of lime-cooked maize.
    Bressani R, Turcios JC, Colmenares de Ruiz AS, de Palomo PP.
    J Agric Food Chem; 2004 Mar 10; 52(5):1157-62. PubMed ID: 14995114
    [Abstract] [Full Text] [Related]

  • 20. Fumonisins and deoxynivalenol in corn-based food products in Portugal.
    Marina Martins H, Almeida I, Marques MF, Guerra MM.
    Food Chem Toxicol; 2008 Jul 10; 46(7):2585-7. PubMed ID: 18486293
    [Abstract] [Full Text] [Related]

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