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Food Additives & Contaminants: Part B
Surveillance
Volume 5, 2012 - Issue 1
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Original Articles

Natural occurrence of ochratoxin A in wolfberry fruit wine marketed in China

Ying Kuang Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Beijing, China
,
Feng Qiu Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Beijing, China
,
Weijun Kong Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Beijing, China
&
Meihua Yang Institute of Medicinal Plant Development, Chinese Academy of Medical Sciences, Peking Union Medical College, Beijing, ChinaCorrespondence[email protected]
Pages 70-74 | Received 05 Aug 2011, Accepted 19 Jan 2012, Published online: 01 Mar 2012

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Lu Qin, Jia-Yi Jiang, Lei Zhang, Xiao-Wen Dou, Zhen Ouyang, Li Wan & Mei-Hua Yang. (2020) Occurrence and analysis of mycotoxins in domestic Chinese herbal medicines. Mycology 11:2, pages 126-146.
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Ali Heshmati & Amir Sasan Mozaffari Nejad. (2015) Ochratoxin A in dried grapes in Hamadan province, Iran. Food Additives & Contaminants: Part B 8:4, pages 255-259.
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Jonathan Nimal Selvaraj, Yan Wang, Lu Zhou, Yueju Zhao, Fuguo Xing, Xiaofeng Dai & Yang Liu. (2015) Recent mycotoxin survey data and advanced mycotoxin detection techniques reported from China: a review. Food Additives & Contaminants: Part A 32:4, pages 440-452.
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Articles from other publishers (10)

Jingsheng Yu, Wenjun Jiang, Mengyue Guo, Yujie Dao & Xiaohui Pang. (2022) Investigation of fungal contamination in medicinal and edible Lycii Fructus through DNA metabarcoding. Journal of Applied Microbiology 133:3, pages 1555-1565.
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Jiayu Geng, Lu Zhao & Huiling Zhang. (2021) Formation mechanism of isoprene compounds degraded from carotenoids during fermentation of goji wine. Food Quality and Safety 5.
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Feng Qiu, Henan Shi, Siqi Wang, Li Ma & Manyuan Wang. (2019) Safety evaluation of Semen Sojae Preparatum based on simultaneous LC–ESI–MS/MS quantification of aflatoxin B 1 , B 2 , G 1 , G 2 and M 1 . Biomedical Chromatography, pages e4541.
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Laiyu Zhao, Jie Ren, Liwei Wang, Jiajing Li, Mengze Wang, Liying Wang, Baoqing Zhu & Bolin Zhang. (2019) Evolution of sensory attributes and physicochemical indexes of Gouqi fermented wine under different aging treatments and their correlations. Journal of Food Processing and Preservation 43:3, pages e13873.
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Viroj Wiwanitkit. 2019. Production and Management of Beverages. Production and Management of Beverages 381 407 .
Haitao Shi, Shengli Li, Yueyu Bai, Luciana L. Prates, Yaogeng Lei & Peiqiang Yu. (2018) Mycotoxin contamination of food and feed in China: Occurrence, detection techniques, toxicological effects and advances in mitigation technologies. Food Control 91, pages 202-215.
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Qiang Xia, Meican Niu, Chongde Wu & Rongqing Zhou. (2016) Formation of ethyl carbamate in Goji wines: Effect of Goji fruit composition. Food Science and Biotechnology 25:3, pages 921-927.
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C.S.J. WooH. El-Nezami. (2015) Mycotoxins in Asia: is China in danger?. Quality Assurance and Safety of Crops & Foods 7:1, pages 3-25.
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Xi-Hui YANG, Wei-Jun KONG, Mei-Hua YANG, Ming ZHAO & Zhen OUYANG. (2013) Application of Aptamer Identification Technology in Rapid Analysis of Mycotoxins. Chinese Journal of Analytical Chemistry 41:2, pages 297-306.
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Feng Xu, Kong Weijun, Yang Meihua & Ouyang Zhen. (2012) Latest Advancement for Detection Methods of Mycotoxins in Traditional Chinese Medicine. World Science and Technology 14:5, pages 1944-1952.
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