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Journal Abstract Search

188 related items for PubMed ID: 23984977

  • 1. Ochratoxin A in traditional dry-cured meat products produced from sub-chronic-exposed pigs.
    Pleadin J, Perši N, Kovačević D, Vahčić N, Scortichini G, Milone S.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2013; 30(10):1827-36. PubMed ID: 23984977
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  • 3. Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation.
    Domijan AM, Pleadin J, Mihaljević B, Vahčić N, Frece J, Markov K.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2015; 32(7):1185-91. PubMed ID: 25959382
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  • 4. Assessment of possible human exposure to ochratoxin A in Croatia due to the consumption of dry-cured and fermented meat products.
    Vulić A, Vahčić N, Hengl B, Gross-Bošković A, Jurković M, Kudumija N, Pleadin J.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2016 Sep; 33(9):1428-34. PubMed ID: 27424560
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  • 6. Enzyme-assisted extraction for the HPLC determination of ochratoxin A in pork and dry-cured ham.
    Pietri A, Gualla A, Rastelli S, Bertuzzi T.
    Food Addit Contam Part A Chem Anal Control Expo Risk Assess; 2011 Dec; 28(12):1717-23. PubMed ID: 22007860
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  • 7. Determination of ochratoxin A in pig liver-derived pâtés by high-performance liquid chromatography.
    Jiménez AM, López de Cerain A, Gonzalez-Peñas E, Bello J.
    Food Addit Contam; 2001 Jun; 18(6):559-63. PubMed ID: 11407754
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  • 10. Ochratoxin A concentrations in food and feed from a region with Balkan Endemic Nephropathy.
    Abouzied MM, Horvath AD, Podlesny PM, Regina NP, Metodiev VD, Kamenova-Tozeva RM, Niagolova ND, Stein AD, Petropoulos EA, Ganev VS.
    Food Addit Contam; 2002 Aug; 19(8):755-64. PubMed ID: 12227939
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  • 14. Effects of environmental conditions and substrate on growth and ochratoxin A production by Penicillium verrucosum and Penicillium nordicum: Relative risk assessment of OTA in dry-cured meat products.
    Sánchez-Montero L, Córdoba JJ, Peromingo B, Álvarez M, Núñez F.
    Food Res Int; 2019 Jul; 121():604-611. PubMed ID: 31108787
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  • 15. Presence of ochratoxin A on the surface of dry-cured Iberian ham after initial fungal growth in the drying stage.
    Rodríguez A, Rodríguez M, Martín A, Delgado J, Córdoba JJ.
    Meat Sci; 2012 Dec; 92(4):728-34. PubMed ID: 22795662
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  • 16. Determination of ochratoxin A in dry-cured meat products by a HPLC-FLD quantitative method.
    Toscani T, Moseriti A, Dossena A, Dall'Asta C, Simoncini N, Virgili R.
    J Chromatogr B Analyt Technol Biomed Life Sci; 2007 Aug 15; 855(2):242-8. PubMed ID: 17560179
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  • 17. Survey of Romanian slaughtered pigs for the occurrence of mycotoxins ochratoxins A and B, and zearalenone.
    Curtui VG, Gareis M, Usleber E, Märtlbauer E.
    Food Addit Contam; 2001 Aug 15; 18(8):730-8. PubMed ID: 11469329
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  • 19. Occurrence of ochratoxin A in cocoa beans: effect of shelling.
    Amézqueta S, González-Peñas E, Murillo M, de Cerain AL.
    Food Addit Contam; 2005 Jun 15; 22(6):590-6. PubMed ID: 16019834
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