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Food Additives & Contaminants: Part A Volume 35, 2018 - Issue 4
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Articles

Effect of gaseous ozone treatments on DON, microbial contaminants and technological parameters of wheat and semolina

Luca PiemonteseNational Research Council (CNR), Institute of Sciences of Food Production (ISPA), Bari, Italy;Department of Pharmacy–Pharmaceutical Science, University of Bari “Aldo Moro”, Bari, ItalyView further author information
,
Maria Cristina MessiaDepartment of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, ItalyView further author information
,
Emanuele MarconiDepartment of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, ItalyView further author information
,
Luisa FalascaDepartment of Agricultural, Environmental and Food Sciences, University of Molise, Campobasso, ItalyView further author information
,
Rosanna ZivoliNational Research Council (CNR), Institute of Sciences of Food Production (ISPA), Bari, ItalyView further author information
,
Lucia GambacortaNational Research Council (CNR), Institute of Sciences of Food Production (ISPA), Bari, ItalyView further author information
,
Giancarlo PerroneNational Research Council (CNR), Institute of Sciences of Food Production (ISPA), Bari, ItalyView further author information
&
Michele SolfrizzoNational Research Council (CNR), Institute of Sciences of Food Production (ISPA), Bari, ItalyCorrespondence[email protected]
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Pages 761-772 | Received 27 Jul 2017, Accepted 14 Dec 2017, Published online: 19 Jan 2018

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Kulwinder Kaur, Preetinder Kaur, Satish Kumar, Ruchika Zalpouri & Manpreet Singh. (2022) Ozonation as a Potential Approach for Pesticide and Microbial Detoxification of Food Grains with a Focus on Nutritional and Functional Quality. Food Reviews International 0:0, pages 1-33.
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O. J. Sujayasree, A. K. Chaitanya, R. Bhoite, R. Pandiselvam, Anjineyulu Kothakota, Mohsen Gavahian & Amin Mousavi Khaneghah. (2022) Ozone: An Advanced Oxidation Technology to Enhance Sustainable Food Consumption through Mycotoxin Degradation. Ozone: Science & Engineering 44:1, pages 17-37.
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Rajan Sharma, Arashdeep Singh & Savita Sharma. (2021) Influence of Ozonation on Cereal Flour Functionality and Dough Characteristics: A Review. Ozone: Science & Engineering 43:6, pages 613-636.
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Alessandra de Cássia Romero, João Bruno de Almeida Morais, Pedro Esteves Duarte Augusto & Maria Antonia Calori-Domingues. (2021) Ozonation of agri-food products for reducing mycotoxin contamination: challenges in grains and particulates processing. Journal of Environmental Science and Health, Part B 56:9, pages 845-851.
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Alessandra de Cássia Romero, Maria Antonia Calori-Domingues, Adibe Luiz Abdalla & Pedro Esteves Duarte Augusto. (2021) Evaluation of ozone technology as an alternative for degradation of free gossypol in cottonseed meal: a prospective study. Food Additives & Contaminants: Part A 38:4, pages 659-669.
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Kun Zhuang, Chen Zhang, Wei Zhang, Wei Xu, Qian Tao, Guozheng Wang, Yuehui Wang & Wenping Ding. (2020) Effect of different ozone treatments on the degradation of deoxynivalenol and flour quality in Fusarium-contaminated wheat. CyTA - Journal of Food 18:1, pages 776-784.
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Articles from other publishers (22)

Prakash Sumalatha & Pavagada K. Maheshwar. 2024. Anti‐Mycotoxin Strategies for Food and Feed. Anti‐Mycotoxin Strategies for Food and Feed 177 199 .
Silvia Zingale, Alfio Spina, Carlo Ingrao, Biagio Fallico, Giuseppe Timpanaro, Umberto Anastasi & Paolo Guarnaccia. (2023) Factors Affecting the Nutritional, Health, and Technological Quality of Durum Wheat for Pasta-Making: A Systematic Literature Review. Plants 12:3, pages 530.
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Claudia Pisuttu, Samuele Risoli, Lorenzo Moncini, Cristina Nali, Elisa Pellegrini & Sabrina Sarrocco. (2023) Sustainable Strategies to Counteract Mycotoxins Contamination and Cowpea Weevil in Chickpea Seeds during Post-Harvest. Toxins 15:1, pages 61.
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Hossein Miraji, Mureithi Eunice, Asha Ripanda, Faustin Ngassapa & Othman Chande. (2023) Naturally occurring emerging contaminants: Where to hide?. HydroResearch 6, pages 203-215.
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Yuqian Guo, Tianying Lu, Jiacheng Shi, Xiaoyang Li, Kesheng Wu & Yonghua Xiong. (2022) Identification of Deoxynivalenol and Degradation Products during Maize Germ Oil Refining Process. Foods 11:12, pages 1720.
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Meng Liu, Ling Zhao, Guoxin Gong, Lei Zhang, Lei Shi, Jiefan Dai, Yanming Han, Yuanyuan Wu, Mahmoud Mohamed Khalil & Lvhui Sun. (2022) Invited review: Remediation strategies for mycotoxin control in feed. Journal of Animal Science and Biotechnology 13:1.
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Norhashila Hashim, Daniel I. Onwude & Bernard Maringgal. 2022. Research and Technological Advances in Food Science. Research and Technological Advances in Food Science 371 406 .
Mohamed Amine Gacem & Kamel A. Abd-Elsalam. 2022. Cereal Diseases: Nanobiotechnological Approaches for Diagnosis and Management. Cereal Diseases: Nanobiotechnological Approaches for Diagnosis and Management 371 406 .
John F. Leslie, Antonio Moretti, Ákos Mesterházy, Maarten Ameye, Kris Audenaert, Pawan K. Singh, Florence Richard-Forget, Sofía N. Chulze, Emerson M. Del Ponte, Alemayehu Chala, Paola Battilani & Antonio F. Logrieco. (2021) Key Global Actions for Mycotoxin Management in Wheat and Other Small Grains. Toxins 13:10, pages 725.
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Wei Zhang, Xianli Luo, Liuyan Li, Zaixi Shu, Pingping Wang & Xuefeng Zeng. (2021) Selected Quality Attributes of Wheat Flour Added with Overozonized Wheat Flour. Journal of Food Quality 2021, pages 1-9.
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Chinaza Godswill Awuchi, Erick Nyakundi Ondari, Chukwuka U. Ogbonna, Anjani K. Upadhyay, Katarzyna Baran, Charles Odilichukwu R. Okpala, Małgorzata Korzeniowska & Raquel P. F. Guiné. (2021) Mycotoxins Affecting Animals, Foods, Humans, and Plants: Types, Occurrence, Toxicities, Action Mechanisms, Prevention, and Detoxification Strategies—A Revisit. Foods 10:6, pages 1279.
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Salama A. Ouf & Enas M. Ali. (2021) Does the treatment of dried herbs with ozone as a fungal decontaminating agent affect the active constituents?. Environmental Pollution 277, pages 116715.
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Kristina Habschied, Vinko Krstanović, Zvonimir Zdunić, Jurislav Babić, Krešimir Mastanjević & Gabriella Kanižai Šarić. (2021) Mycotoxins Biocontrol Methods for Healthier Crops and Stored Products. Journal of Fungi 7:5, pages 348.
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Valéria MR Nunes, Motahareh Moosavi, Amin Mousavi Khaneghah & Carlos AF Oliveira. (2021) Innovative modifications in food processing to reduce the levels of mycotoxins. Current Opinion in Food Science 38, pages 155-161.
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Wei Zhang, Liuyan Li, Zaixi Shu, Pingping Wang, Xuefeng Zeng, Wangyang Shen, Wenping Ding & Yong-Cheng Shi. (2021) Properties of flour from pearled wheat kernels as affected by ozone treatment. Food Chemistry 341, pages 128203.
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Giuseppe Conte, Marco Fontanelli, Francesca Galli, Lorenzo Cotrozzi, Lorenzo Pagni & Elisa Pellegrini. (2020) Mycotoxins in Feed and Food and the Role of Ozone in Their Detoxification and Degradation: An Update. Toxins 12:8, pages 486.
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Leili Afsah‐Hejri, Parvaneh Hajeb & Reza J. Ehsani. (2020) Application of ozone for degradation of mycotoxins in food: A review. Comprehensive Reviews in Food Science and Food Safety 19:4, pages 1777-1808.
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Sofia Agriopoulou, Eygenia Stamatelopoulou & Theodoros Varzakas. (2020) Advances in Occurrence, Importance, and Mycotoxin Control Strategies: Prevention and Detoxification in Foods. Foods 9:2, pages 137.
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Kamel A. Abd-Elsalam, Medhat A. El-Naggar, Ahmed Ghannouchi & Nahla A. Bouqellah. 2020. Nanomycotoxicology. Nanomycotoxicology 285 308 .
Muhammed Sami ELGÜN & Nermin BİLGİÇLİ. (2019) Buğday Ununa Ozon Gazı Uygulamasının Un ve Ekmek Kalitesine EtkisiEffect of Ozone Gas Treatment of Wheat Flours on Flour and Bread Quality. Akademik Gıda 17:3, pages 329-341.
Crossref
Dongliang Ren, Enjie Diao, Hanxue Hou, Peng Xie, Ruifeng Mao, Haizhou Dong & Shiquan Qian. (2019) Cytotoxicity of Deoxynivalenol after Being Exposed to Gaseous Ozone. Toxins 11:11, pages 639.
Crossref
Shijia Wu, Fang Wang, Qian Li, You Zhou, Chuxian He & Nuo Duan. (2019) Detoxification of DON by photocatalytic degradation and quality evaluation of wheat. RSC Advances 9:59, pages 34351-34358.
Crossref

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