Citations (24)
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Nina Kudumija, Ana Vulić, Tina Lešić, Nada Vahčić & Jelka Pleadin. (2020) Aflatoxins and ochratoxin A in dry-fermented sausages in Croatia, by LC-MS/MS. Food Additives & Contaminants: Part B 13:4, pages 225-232.
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Jelka Pleadin, Manuela Zadravec, Dragan Brnić, Irena Perković, Mario Škrivanko & Dragan Kovačević. (2017) Moulds and mycotoxins detected in the regional speciality fermented sausage ‘slavonski kulen’ during a 1-year production period. Food Additives & Contaminants: Part A 34:2, pages 282-290.
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Jelka Pleadin, Jadranka Frece, Nina Kudumija, Danijela Petrović, Višnja Vasilj, Manuela Zadravec, Mario Škrivanko, Irena Perković & Ksenija Markov. (2016) Citrinin in cereals and feedstuffs coming from Croatia and Bosnia & Herzegovina. Food Additives & Contaminants: Part B 9:4, pages 268-274.
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Ana Vulić, Nada Vahčić, Brigita Hengl, Andrea Gross-Bošković, Martina Jurković, Nina Kudumija & Jelka Pleadin. (2016) Assessment of possible human exposure to ochratoxin A in Croatia due to the consumption of dry-cured and fermented meat products. Food Additives & Contaminants: Part A 33:9, pages 1428-1434.
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Jelka Pleadin, Dragan Kovačević & Irena Perković. (2015) Impact of Casing Damaging on Aflatoxin B1 Concentration During the Ripening of Dry-Fermented Meat Sausages. Journal of Immunoassay and Immunochemistry 36:6, pages 655-666.
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Ana-Marija Domijan, Jelka Pleadin, Branka Mihaljević, Nada Vahčić, Jadranka Frece & Ksenija Markov. (2015) Reduction of ochratoxin A in dry-cured meat products using gamma-irradiation. Food Additives & Contaminants: Part A 32:7, pages 1185-1191.
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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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Articles from other publishers (17)
Houshmand Sharafi, Negar Alizadeh, Mehran Moradi, Kiomars Sharafi & Amin Mousavi Khaneghah. (2023) The prevalence and concentration of ochratoxin A in meat and edible offal: A global systematic review and meta-analysis. Food and Chemical Toxicology 178, pages 113921.
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Mikela Vlachou, Andreana Pexara, Nikolaos Solomakos & Alexander Govaris. (2022) Ochratoxin A in Slaughtered Pigs and Pork Products. Toxins 14:2, pages 67.
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J. Tolosa, Y. Rodríguez-Carrasco, M.J. Ruiz & P. Vila-Donat. (2021) Multi-mycotoxin occurrence in feed, metabolism and carry-over to animal-derived food products: A review. Food and Chemical Toxicology 158, pages 112661.
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Jelka Pleadin, Tina Lešić, Dragan Milićević, Ksenija Markov, Bojan Šarkanj, Nada Vahčić, Ivana Kmetič & Manuela Zadravec. (2021) Pathways of Mycotoxin Occurrence in Meat Products: A Review. Processes 9:12, pages 2122.
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Manuela Zadravec, Nada Vahčić, Dragan Brnić, Ksenija Markov, Jadranka Frece, Relja Beck, Tina Lešić & Jelka Pleadin. (2020) A study of surface moulds and mycotoxins in Croatian traditional dry-cured meat products. International Journal of Food Microbiology 317, pages 108459.
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Paula Rodrigues, Diana Silva, Pedro Costa, Luís Abrunhosa, Armando Venâncio & Alfredo Teixeira. (2019) Mycobiota and mycotoxins in Portuguese pork, goat and sheep dry-cured hams. Mycotoxin Research 35:4, pages 405-412.
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Belén Peromingo, Alicia Rodríguez, Josué Delgado, Juan J. Córdoba & Mar Rodríguez. (2019) Relationship between cyclopiazonic acid production and gene expression in Penicillium griseofulvum under dry-cured ham processing environmental conditions. Mycotoxin Research 35:4, pages 353-361.
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Francisco Pizzolato Montanha, Amanda Anater, Javier Felipe Burchard, Fernando Bittencourt Luciano, Giuseppe Meca, Lara Manyes & Cláudia Turra Pimpão. (2018) Mycotoxins in dry-cured meats: A review. Food and Chemical Toxicology 111, pages 494-502.
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Ziva Vipotnik, Alicia Rodríguez & Paula Rodrigues. (2017) Aspergillus westerdijkiae as a major ochratoxin A risk in dry-cured ham based-media. International Journal of Food Microbiology 241, pages 244-251.
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Belén Peromingo, Alicia Rodríguez, Victoria Bernáldez, Josué Delgado & Mar Rodríguez. (2016) Effect of temperature and water activity on growth and aflatoxin production by Aspergillus flavus and Aspergillus parasiticus on cured meat model systems. Meat Science 122, pages 76-83.
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Jelka Pleadin, Nina Kudumija, Dragan Kovačević, Giampiero Scortichini, Salvatore Milone & Ivana Kmetič. (2016) Comparison of ochratoxin A levels in edible pig tissues and in biological fluids after exposure to a contaminated diet. Mycotoxin Research 32:3, pages 145-151.
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Jelka Pleadin, Dragan Kovačević & Nina Perši. (2015) Ochratoxin A contamination of the autochthonous dry-cured meat product “Slavonski Kulen” during a six-month production process. Food Control 57, pages 377-384.
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Jelka Pleadin, Mladenka Malenica Staver, Nada Vahčić, Dragan Kovačević, Salvatore Milone, Lara Saftić & Giampiero Scortichini. (2015) Survey of aflatoxin B 1 and ochratoxin A occurrence in traditional meat products coming from Croatian households and markets. Food Control 52, pages 71-77.
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Alicia Rodríguez, Victoria Bernáldez, Mar Rodríguez, María J. Andrade, Félix Núñez & Juan J. Córdoba. (2015) Effect of selected protective cultures on ochratoxin A accumulation in dry-cured Iberian ham during its ripening process. LWT - Food Science and Technology 60:2, pages 923-928.
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F. Berthiller, C. Brera, C. Crews, M.H. Iha, R. Krsha, V.M.T. Lattanzio, S. MacDonald, R.J. Malone, C. Maragos, M. Solfrizzo, J. Stroka & T.B. Whitaker. (2015) Developments in mycotoxin analysis: an update for 2013-2014. World Mycotoxin Journal 8:1, pages 5-35.
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Alicia Rodríguez, Ángel Medina, Juan J. Córdoba & Naresh Magan. (2014) The influence of salt (NaCl) on ochratoxin A biosynthetic genes, growth and ochratoxin A production by three strains of Penicillium nordicum on a dry-cured ham-based medium. International Journal of Food Microbiology 178, pages 113-119.
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Maria J. Andrade, Line Thorsen, Alicia Rodríguez, Juan J. Córdoba & Lene Jespersen. (2014) Inhibition of ochratoxigenic moulds by Debaryomyces hansenii strains for biopreservation of dry-cured meat products. International Journal of Food Microbiology 170, pages 70-77.
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