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Original Articles

Fate of ochratoxin A in the processing of whole wheat grains during milling and bread production

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Pages 1153-1163 | Received 15 Jul 2003, Published online: 21 May 2010

Keep up to date with the latest research on this topic with citation updates for this article.

Read on this site (13)

Ali Heshmati, Freshteh Mehri, Amir Nili-Ahmadabadi & Amin Mousavi Khaneghah. (2023) The fate of ochratoxin A during grape vinegar production. International Journal of Environmental Analytical Chemistry 103:17, pages 5910-5919.
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Saliha Zebiri, Salim Mokrane, Carol Verheecke-Vaessen, Elodie Choque, Hocine Reghioui, Nasserdine Sabaou, Florence Mathieu & Amar Riba. (2019) Occurrence of ochratoxin A in Algerian wheat and its milling derivatives. Toxin Reviews 38:3, pages 206-211.
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Geetanjali Kaushik. (2015) Effect of Processing on Mycotoxin Content in Grains. Critical Reviews in Food Science and Nutrition 55:12, pages 1672-1683.
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Jelka Pleadin, Nina Perši, Dragan Kovačević, Ana Vulić, Jadranka Frece & Ksenija Markov. (2014) Ochratoxin A reduction in meat sausages using processing methods practiced in households. Food Additives & Contaminants: Part B 7:4, pages 239-246.
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M. Jalili & S. Jinap. (2012) Reduction of mycotoxins in white pepper. Food Additives & Contaminants: Part A 29:12, pages 1947-1958.
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M.G. Andersson, E.V. Reiter, P.-A. Lindqvist, E. Razzazi-Fazeli & P. Häggblom. (2011) Comparison of manual and automatic sampling for monitoring ochratoxin A in barley grain. Food Additives & Contaminants: Part A 28:8, pages 1066-1075.
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M. Jalili, S. Jinap & R. Son. (2011) The effect of chemical treatment on reduction of aflatoxins and ochratoxin A in black and white pepper during washing. Food Additives & Contaminants: Part A 28:4, pages 485-493.
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T. Kuiper-Goodman, C. Hilts, S.M. Billiard, Y. Kiparissis, I.D.K. Richard & S. Hayward. (2010) Health risk assessment of ochratoxin A for all age-sex strata in a market economy. Food Additives & Contaminants: Part A 27:2, pages 212-240.
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F.M. Valle-Algarra, E.M. Mateo, Á. Medina, F. Mateo, J.V. Gimeno-Adelantado & M. Jiménez. (2009) Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking. Food Additives & Contaminants: Part A 26:6, pages 896-906.
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Keith A. Scudamore, Robin C.E. Guy, Brian Kelleher & Susan J. MacDonald. (2008) Fate of Fusarium mycotoxins in maize flour and grits during extrusion cooking. Food Additives & Contaminants: Part A 25:11, pages 1374-1384.
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Keith A. Scudamore, Robin C. E. Guy, Brian Kelleher & Susan J. MacDonald. (2008) Fate of the fusarium mycotoxins, deoxynivalenol, nivalenol and zearalenone, during extrusion of wholemeal wheat grain. Food Additives & Contaminants: Part A 25:3, pages 331-337.
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Keith A. Scudamore. (2005) Prevention of ochratoxin A in commodities and likely effects of processing fractionation and animal feeds. Food Additives & Contaminants 22:sup1, pages 17-25.
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K. A. Scudamore, J. N. Banks & R. C. E. Guy. (2004) Fate of ochratoxin A in the processing of whole wheat grain during extrusion. Food Additives & Contaminants 21:5, pages 488-497.
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Hyun Jung Lee, Hae Dun Kim & Dojin Ryu. (2024) Practical Strategies to Reduce Ochratoxin A in Foods. Toxins 16:1, pages 58.
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