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Journal Abstract Search

442 related items for PubMed ID: 19680965

  • 1. 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
    [Abstract] [Full Text] [Related]

  • 2. 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
    [Abstract] [Full Text] [Related]

  • 3. Fate of trichothecene mycotoxins during the processing: milling and baking.
    Lancova K, Hajslova J, Kostelanska M, Kohoutkova J, Nedelnik J, Moravcova H, Vanova M.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2008 May; 25(5):650-9. PubMed ID: 18473219
    [Abstract] [Full Text] [Related]

  • 4. 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
    [Abstract] [Full Text] [Related]

  • 5. 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 15; 185():509-16. PubMed ID: 25952900
    [Abstract] [Full Text] [Related]

  • 6. 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 14; 59(17):9303-12. PubMed ID: 21797213
    [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 14; 18(11):1004-10. PubMed ID: 11665728
    [Abstract] [Full Text] [Related]

  • 8. 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 14; 68():53-60. PubMed ID: 24607819
    [Abstract] [Full Text] [Related]

  • 9. 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 Jun 14; 30(2):345-55. PubMed ID: 23157570
    [Abstract] [Full Text] [Related]

  • 10. 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 01; 178():276-86. PubMed ID: 25704712
    [Abstract] [Full Text] [Related]

  • 11. Development and application of analytical methods for the determination of mycotoxins in organic and conventional wheat.
    Pussemier L, Piérard JY, Anselme M, Tangni EK, Motte JC, Larondelle Y.
    Food Addit Contam; 2006 Nov 01; 23(11):1208-18. PubMed ID: 17071524
    [Abstract] [Full Text] [Related]

  • 12. Transformation of deoxynivalenol and its acetylated derivatives in Chinese steamed bread making, as affected by pH, yeast, and steaming time.
    Wu L, Wang B.
    Food Chem; 2016 Jul 01; 202():149-55. PubMed ID: 26920279
    [Abstract] [Full Text] [Related]

  • 13. 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 01; 101():139-147. PubMed ID: 28941676
    [Abstract] [Full Text] [Related]

  • 14. 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 01; 25(11):1374-84. PubMed ID: 19680845
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  • 19. Effect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread.
    Martinez-Villaluenga C, Michalska A, Frias J, Piskula MK, Vidal-Valverde C, Zieliński H.
    J Food Sci; 2009 Nov 01; 74(1):C49-55. PubMed ID: 19200085
    [Abstract] [Full Text] [Related]

  • 20. 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 12; 11(8):. PubMed ID: 31409003
    [Abstract] [Full Text] [Related]

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