Citations (57)
Keep up to date with the latest research on this topic with citation updates for this article.
Read on this site (8)
Hongxia Tan, Hongyuan Zhou, Ting Guo, Ying Zhou, Shuo Wang, Xiaozhu Liu, Yuhao Zhang & Liang Ma. (2022) Matrix-associated mycotoxins in foods, cereals and feedstuffs: A review on occurrence, detection, transformation and future challenges. Critical Reviews in Food Science and Nutrition 0:0, pages 1-14.
Read now
Read now
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.
Read now
Read now
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.
Read now
Read now
Sakshi Mishra, Sonal Srivastava, Jayant Dewangan, Aman Divakar & Srikanta Kumar Rath. (2020) Global occurrence of deoxynivalenol in food commodities and exposure risk assessment in humans in the last decade: a survey. Critical Reviews in Food Science and Nutrition 60:8, pages 1346-1374.
Read now
Read now
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.
Read now
Read now
German Cano-Sancho, Vicente Sanchis, Antonio J. Ramos & Sonia Marín. (2013) Effect of food processing on exposure assessment studies with mycotoxins. Food Additives & Contaminants: Part A 30:5, pages 867-875.
Read now
Read now
Jeannie Gilbert & Steve Haber. (2013) Overview of some recent research developments in fusarium head blight of wheat. Canadian Journal of Plant Pathology 35:2, pages 149-174.
Read now
Read now
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.
Read now
Read now
Articles from other publishers (49)
Bahar İnce, İnci Uludağ, Burçak Demirbakan, Canan Özyurt, Burcu Özcan & Mustafa Kemal Sezgintürk. (2023) Lateral flow assays for food analyses: Food contaminants, allergens, toxins, and beyond. TrAC Trends in Analytical Chemistry 169, pages 117418.
Crossref
Crossref
Vessela Atanasova, Emmanuel Bresso, Bernard Maigret, Natalia Florencio Martins & Florence Richard-Forget. (2022) Computational Strategy for Minimizing Mycotoxins in Cereal Crops: Assessment of the Biological Activity of Compounds Resulting from Virtual Screening. Molecules 27:8, pages 2582.
Crossref
Crossref
Alfonso Narváez, Luigi Castaldo, Luana Izzo, Noelia Pallarés, Yelko Rodríguez-Carrasco & Alberto Ritieni. (2022) Deoxynivalenol contamination in cereal-based foodstuffs from Spain: Systematic review and meta-analysis approach for exposure assessment. Food Control 132, pages 108521.
Crossref
Crossref
Noelia Pallarés, Albert Sebastià, Vicente Martínez-Lucas, Rui Queirós, Francisco J. Barba, Houda Berrada & Emilia Ferrer. (2022) High Pressure Processing Impact on Emerging Mycotoxins (ENNA, ENNA1, ENNB, ENNB1) Mitigation in Different Juice and Juice-Milk Matrices. Foods 11:2, pages 190.
Crossref
Crossref
Gunnar Sundstøl Eriksen, Helle K. Knutsen, Morten Sandvik & Anne-Lise Brantsæter. (2021) Urinary deoxynivalenol as a biomarker of exposure in different age, life stage and dietary practice population groups. Environment International 157, pages 106804.
Crossref
Crossref
Tomas Dropa, Zbynek Dzuman & Petra Jonatova. (2021) Mycotoxins in oat flakes - changes during production and occurrence on the Czech market. Czech Journal of Food Sciences 39:2, pages 131-139.
Crossref
Crossref
Susana Viegas, Carla Viegas, Carla Martins & Ricardo Assunção. (2020) Occupational Exposure to Mycotoxins—Different Sampling Strategies Telling a Common Story Regarding Occupational Studies Performed in Portugal (2012–2020). Toxins 12:8, pages 513.
Crossref
Crossref
Antonio Javier Ramos Girona, Sonia Marín Sillué, Francisco Molino Gahete, Pilar Vila Donat & Vicente Sanchis Almenar. (2020) Las micotoxinas: el enemigo silencioso. Arbor 196:795, pages 540.
Crossref
Crossref
Marcin Bryła, Edyta Ksieniewicz-Woźniak, Agnieszka Waśkiewicz, Tomoya Yoshinari, Krystyna Szymczyk, Grażyna Podolska, Romuald Gwiazdowski & Krzysztof Kubiak. (2020) Transformations of Selected Fusarium Toxins and Their Modified Forms During Malt Loaf Production. Toxins 12:6, pages 385.
Crossref
Crossref
Hongyan Guo, Jian Ji, Jia‐sheng Wang & Xiulan Sun. (2020) Deoxynivalenol: Masked forms, fate during food processing, and potential biological remedies. Comprehensive Reviews in Food Science and Food Safety 19:2, pages 895-926.
Crossref
Crossref
Paolo Oliveri, Cristina Malegori, Eleonora Mustorgi & Monica Casale. 2020. Comprehensive Chemometrics. Comprehensive Chemometrics
99
111
.
David Stadler, Franz Berthiller, Michele Suman, Rainer Schuhmacher & Rudolf Krska. (2019) Novel analytical methods to study the fate of mycotoxins during thermal food processing. Analytical and Bioanalytical Chemistry 412:1, pages 9-16.
Crossref
Crossref
A.M. TorresS.A. PalaciosN. YerkovichJ.M. PalazziniP. BattilaniJ.F. LeslieA.F. LogriecoS.N. Chulze. (2019)
Fusarium
head blight and mycotoxins in wheat: prevention and control strategies across the food chain
. World Mycotoxin Journal 12:4, pages 333-355.
Crossref
Crossref
Amin Mousavi Khaneghah, Mohammad Hassan Kamani, Yadolah Fakhri, Carolina Fernanda Sengling Cebin Coppa, Carlos Augusto Fernandes de Oliveira & Anderson S. Sant'Ana. (2019) Changes in masked forms of deoxynivalenol and their co-occurrence with culmorin in cereal-based products: A systematic review and meta-analysis. Food Chemistry 294, pages 587-596.
Crossref
Crossref
Suman, Generotti, Cirlini & Dall’Asta. (2019) Acrylamide Reduction Strategy in Combination with Deoxynivalenol Mitigation in Industrial Biscuits Production. Toxins 11:9, pages 499.
Crossref
Crossref
Audronė Mankevičienė, Roma Semaškienė, Zenonas Dabkevičius, Yuliia Kochiieru, Sigita Janavičienė & Akvilė Jonavičienė. (2019) Do black dots on wheat grains have an impact on deoxynivalenol accumulation?Ar juodi taškeliai ant kviečių grūdų turi įtakos deoksinivalenolio kaupimuisi?. Zemdirbyste-Agriculture 106:3, pages 249-256.
Crossref
Crossref
David Stadler, Francesca Lambertini, Lydia Woelflingseder, Heidi Schwartz-Zimmermann, Doris Marko, Michele Suman, Franz Berthiller & Rudolf Krska. (2019) The Influence of Processing Parameters on the Mitigation of Deoxynivalenol during Industrial Baking. Toxins 11:6, pages 317.
Crossref
Crossref
Rebecca Y. Du, Melissa A. LoPresti, Caroline C. Hadley & Sandi Lam. (2018) Systematic review of clinician awareness of mycotoxin impact in neural tube defects and best practices for pediatric neurosurgeons: implications for public health and policy. Child's Nervous System 35:4, pages 637-644.
Crossref
Crossref
Amin Mousavi Khaneghah, Yadolah Fakhri & Anderson S. Sant'Ana. (2018) Impact of unit operations during processing of cereal-based products on the levels of deoxynivalenol, total aflatoxin, ochratoxin A, and zearalenone: A systematic review and meta-analysis. Food Chemistry 268, pages 611-624.
Crossref
Crossref
Cynthia Adaku Chilaka, Marthe De Boevre, Olusegun Oladimeji Atanda & Sarah De Saeger. (2018) Stability of fumonisin B1, deoxynivalenol, zearalenone, and T-2 toxin during processing of traditional Nigerian beer and spices. Mycotoxin Research 34:4, pages 229-239.
Crossref
Crossref
Ensyeh Rahimi, Ehsan Sadeghi, Somayeh Bohlouli & Farahnaz Karami. (2018) Fates of deoxynivalenol and deoxynivalenol-3-glucoside from wheat flour to Iranian traditional breads. Food Control 91, pages 339-343.
Crossref
Crossref
Casiane Salete Tibola, Martha Zavariz de Miranda, Flávia Fernandes Paiva, José Mauricio Cunha Fernandes, Eliana Maria Guarienti & Marcio Nicolau. (2018) Effect of breadmaking process on mycotoxin content in white and whole wheat breads. Cereal Chemistry 95:5, pages 660-665.
Crossref
Crossref
Susana Viegas, Ricardo Assunção, Carla Nunes, Bernd Osteresch, Magdalena Twarużek, Robert Kosicki, Jan Grajewski, Carla Martins, Paula Alvito, Ana Almeida & Carla Viegas. (2018) Exposure Assessment to Mycotoxins in a Portuguese Fresh Bread Dough Company by Using a Multi-Biomarker Approach. Toxins 10:9, pages 342.
Crossref
Crossref
Sara Schaarschmidt & Carsten Fauhl-Hassek. (2018) The Fate of Mycotoxins During the Processing of Wheat for Human Consumption. Comprehensive Reviews in Food Science and Food Safety 17:3, pages 556-593.
Crossref
Crossref
Amin Mousavi Khaneghah, Ligia M. Martins, Aline M. von Hertwig, Rachel Bertoldo & Anderson S. Sant’Ana. (2018) Deoxynivalenol and its masked forms: Characteristics, incidence, control and fate during wheat and wheat based products processing - A review. Trends in Food Science & Technology 71, pages 13-24.
Crossref
Crossref
Arnau Vidal, Vicente Sanchis, Antonio J. Ramos & Sonia Marín. (2017) Effect of xylanase and α-amylase on DON and its conjugates during the breadmaking process. Food Research International 101, pages 139-147.
Crossref
Crossref
Silvia Generotti, Martina Cirlini, Bojan Šarkanj, Michael Sulyok, Franz Berthiller, Chiara Dall'Asta & Michele Suman. (2017) Formulation and processing factors affecting trichothecene mycotoxins within industrial biscuit-making. Food Chemistry 229, pages 597-603.
Crossref
Crossref
Peng Cheng, Cassidy R. Gedling, Gunvant Patil, Tri D. Vuong, J. Grover Shannon, Anne E. Dorrance & Henry T. Nguyen. (2017) Genetic mapping and haplotype analysis of a locus for quantitative resistance to Fusarium graminearum in soybean accession PI 567516C. Theoretical and Applied Genetics 130:5, pages 999-1010.
Crossref
Crossref
Cynthia Chilaka, Marthe De Boevre, Olusegun Atanda & Sarah De Saeger. (2017) The Status of Fusarium Mycotoxins in Sub-Saharan Africa: A Review of Emerging Trends and Post-Harvest Mitigation Strategies towards Food Control. Toxins 9:1, pages 19.
Crossref
Crossref
Monique de Nijs, Hester van den Top, Joyce de Stoppelaar, Patricia Lopez & Hans Mol. (2016) Fate of enniatins and deoxynivalenol during pasta cooking. Food Chemistry 213, pages 763-767.
Crossref
Crossref
Petr Karlovsky, Michele Suman, Franz Berthiller, Johan De Meester, Gerhard Eisenbrand, Irène Perrin, Isabelle P. Oswald, Gerrit Speijers, Alessandro Chiodini, Tobias Recker & Pierre Dussort. (2016) Impact of food processing and detoxification treatments on mycotoxin contamination. Mycotoxin Research 32:4, pages 179-205.
Crossref
Crossref
Arnau Vidal, Vicente Sanchis, Antonio J Ramos & Sonia Marín. (2016) The fate of deoxynivalenol through wheat processing to food products. Current Opinion in Food Science 11, pages 34-39.
Crossref
Crossref
Li Wu & Bujun Wang. (2016) Transformation of deoxynivalenol and its acetylated derivatives in Chinese steamed bread making, as affected by pH, yeast, and steaming time. Food Chemistry 202, pages 149-155.
Crossref
Crossref
Luis SabillónAndréia Bianchini. (2016) From Field to Table: A Review on the Microbiological Quality and Safety of Wheat-Based Products. Cereal Chemistry Journal 93:2, pages 105-115.
Crossref
Crossref
Li Wu & Bujun Wang. (2015) Evaluation on levels and conversion profiles of DON, 3-ADON, and 15-ADON during bread making process. Food Chemistry 185, pages 509-516.
Crossref
Crossref
Silvia Generotti, Martina Cirlini, Alexandra Malachova, Michael Sulyok, Franz Berthiller, Chiara Dall'Asta & Michele Suman. (2015) Deoxynivalenol & Deoxynivalenol-3-Glucoside Mitigation through Bakery Production Strategies: Effective Experimental Design within Industrial Rusk-Making Technology. Toxins 7:8, pages 2773-2790.
Crossref
Crossref
Tomas DROPA, Jana HAJŠLOVÁ, Kateřina LANCOVÁ & Iva BUREŠOVÁ. (2014) The effect of bread-making process on contents of key trichothecene mycotoxins: deoxynivalenol, T-2, and HT-2 toxins. Czech Journal of Food Sciences 32:6, pages 570-577.
Crossref
Crossref
Jafar Milani & Gisoo Maleki. (2014) Effects of processing on mycotoxin stability in cereals. Journal of the Science of Food and Agriculture 94:12, pages 2372-2375.
Crossref
Crossref
A. Vidal, S. Marín, H. Morales, A.J. Ramos & V. Sanchis. (2014) The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content. Food and Chemical Toxicology 68, pages 53-60.
Crossref
Crossref
Isabel Giménez, Jesús Blesa, Marta Herrera & Agustín Ariño. (2014) Effects of Bread Making and Wheat Germ Addition on the Natural Deoxynivalenol Content in Bread. Toxins 6:1, pages 394-401.
Crossref
Crossref
. (2013) Statement on the risks for public health related to a possible increase of the maximum level of deoxynivalenol for certain semi‐processed cereal products. EFSA Journal 11:12.
Crossref
Crossref
Massimo Blandino, Valentina Sovrani, Federico Marinaccio, Amedeo Reyneri, Luca Rolle, Simone Giacosa, Monica Locatelli, Matteo Bordiga, Fabiano Travaglia, Jean Daniel Coïsson & Marco Arlorio. (2013) Nutritional and technological quality of bread enriched with an intermediated pearled wheat fraction. Food Chemistry 141:3, pages 2549-2557.
Crossref
Crossref
C. Brera, A. Peduto, F. Debegnach, E. Pannunzi, E. Prantera, E. Gregori, M. De Giacomo & B. De Santis. (2013) Study of the influence of the milling process on the distribution of deoxynivalenol content from the caryopsis to cooked pasta. Food Control 32:1, pages 309-312.
Crossref
Crossref
M. Suman, E. Bergamini, D. Catellani & A. Manzitti. (2013) Development and validation of a liquid chromatography/linear ion trap mass spectrometry method for the quantitative determination of deoxynivalenol-3-glucoside in processed cereal-derived products. Food Chemistry 136:3-4, pages 1568-1576.
Crossref
Crossref
M. Cirlini, C. Dall’Asta & G. Galaverna. (2012) Hyphenated chromatographic techniques for structural characterization and determination of masked mycotoxins. Journal of Chromatography A 1255, pages 145-152.
Crossref
Crossref
M. Suman, A. Manzitti & D. Catellani. (2012) A design of experiments approach to studying deoxynivalenol and deoxynivalenol-3-glucoside evolution throughout industrial production of wholegrain crackers exploiting LC-MS/MS techniques. World Mycotoxin Journal 5:3, pages 241-249.
Crossref
Crossref
J. Liu, S. Zanardi, S. Powers & M. Suman. (2012) Development and practical application in the cereal food industry of a rapid and quantitative lateral flow immunoassay for deoxynivalenol. Food Control 26:1, pages 88-91.
Crossref
Crossref
Linda Monaci, Elisabetta De Angelis & Angelo Visconti. (2011) Determination of deoxynivalenol, T-2 and HT-2 toxins in a bread model food by liquid chromatography–high resolution-Orbitrap-mass spectrometry equipped with a high-energy collision dissociation cell. Journal of Chromatography A 1218:48, pages 8646-8654.
Crossref
Crossref
Marta Kostelanska, Zbynek Dzuman, Alexandra Malachova, Ivana Capouchova, Evzenie Prokinova, Alena Skerikova & Jana Hajslova. (2011) Effects of Milling and Baking Technologies on Levels of Deoxynivalenol and its Masked Form Deoxynivalenol-3-Glucoside. Journal of Agricultural and Food Chemistry 59:17, pages 9303-9312.
Crossref
Crossref