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Original Articles

Changes in ochratoxin A and type B trichothecenes contained in wheat flour during dough fermentation and bread-baking

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Pages 896-906 | Received 09 Sep 2008, Accepted 30 Jan 2009, Published online: 23 Jun 2009

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

Read on this site (6)

Ehsan Feizollahi & M. S. Roopesh. (2022) Mechanisms of deoxynivalenol (DON) degradation during different treatments: a review. Critical Reviews in Food Science and Nutrition 62:21, pages 5903-5924.
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Yuliia Kochiieru, Audrone Mankeviciene & Jurgita Ceseviciene. (2022) The effect of technological processes on contamination with B-class trichothecenes and quality of spring wheat products from grain harvested at different times. Food Additives & Contaminants: Part A 39:4, pages 788-802.
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Arnau Vidal, Vicente Sanchis, Antonio J. Ramos & Sonia Marín. (2018) Stability of DON and DON-3-glucoside during baking as affected by the presence of food additives. Food Additives & Contaminants: Part A 35:3, pages 529-537.
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J. Gil-Serna, E.M. Mateo, M.T. González-Jaén, M. Jiménez, C. Vázquez & B. Patiño. (2013) Contamination of barley seeds with Fusarium species and their toxins in Spain: an integrated approach. Food Additives & Contaminants: Part A 30:2, pages 372-380.
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Elisabetta De Angelis, Linda Monaci, Michelangelo Pascale & Angelo Visconti. (2013) 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. Food Additives & Contaminants: Part A 30:2, pages 345-355.
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E. Bergamini, D. Catellani, C. Dall’asta, G. Galaverna, A. Dossena, R. Marchelli & M. Suman. (2010) Fate of Fusarium mycotoxins in the cereal product supply chain: the deoxynivalenol (DON) case within industrial bread-making technology. Food Additives & Contaminants: Part A 27:5, pages 677-687.
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