Natural contamination with mycotoxins in forage maize and green coffee in Nayarit State (Mexico);Contaminación natural con micotoxinas en maíz forrajero y granos de café verde en el Estado de Nayarit (México)

Revista Iberoamericana de Micologia

Volumn 18, Issue 3, 2001, Pages 141-144

  Robledo, M D L ^a   Marin S ^a   Ramos, A J ^a  

^a UNIVERSITY OF LLEIDA   (Spain)

Author keywords

Diacetoxyscirpenol; Forage maize; Fumonisin; Green coffee; Nayarit; Ochratoxin; T 2 toxin; Zearalenone

Indexed keywords

DIACETOXYSCIRPENOL; FUMONISIN B1; MYCOTOXIN; OCHRATOXIN; ZEARALENONE;

ARTICLE; COFFEE; CONCENTRATION (PARAMETERS); FOOD CONTAMINATION; MAIZE; MEXICO; NONHUMAN;

ZEA MAYS;

EID: 0034750090     PISSN: 11301406     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (27)

1. Mycotoxins
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3. Mycotoxins of "tortillas", its carcinogenic and cytotoxic effects
4. Quantification of aflatoxins in corn distributed in the city of Monterrey, Mexico
5. Management of aflatoxin contaminated maize in Tamaulipas, Mexico
6. Mycotoxin carryover from grain to tortillas in Mexico
7. 1 in the tortilla making process
8. Decomposition of zearalenone and deoxynivalenol in the process of making tortillas from corn
9. 2 by high performance liquid chromatography with fluorescence detection
10. 2 in corn-based products from the Spanish market
11. Quantification and confirmation of four Fusarium mycotoxins in corn by gas chromatographymass spectrometry-selected ion monitoring
12. Biological and chemical detection of trichothecene mycotoxins of Fusarium species
13. Spectrodensitometric determination of trichothecene mycotoxins with 4-(p-nitrobenzyl)pyridine on silica gel thin-layer chromatograms
14. Use of chromotropic acid for improved thin-layer chromatographic visualization of trichothecene mycotoxins
15. 1 and its hydrolysis product in tortillas
16. 1
17. Fumonisin content in masa and tortillas from Mexico
18. Occurrence of zearalenone in milk, meat and their products with emphasis on influence of heat treatments on its level
19. Ochratoxin A and coffee
20. The occurrence of ochratoxin A in coffee
21. Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus
22. Supervising programme of aflatoxins in Mexican corn