Extraction of ochratoxin A in bread samples by the QuEChERS methodology

Food Chemistry

Volumn 135, Issue 4, 2012, Pages 2522-2528

  Paíga, Paula ^a   Morais, Simone ^a   Oliva Teles, Teresa ^a   Correia, Manuela ^a   Delerue Matos, Cristina ^a   Duarte, Sofia C ^b   Pena, Angelina ^b   Lino, Celeste Matos ^b  

^a INSTITUTO SUPERIOR DE ENGENHARIA DO PORTO   (Portugal)

^b UNIVERSITY OF COIMBRA   (Portugal)

Author keywords

Bread; Factorial design; Ochratoxin A; QuEChERS

Indexed keywords

BREAD; EXTRACTION CONDITIONS; EXTRACTION PROCEDURE; EXTRACTION SOLVENTS; EXTRACTION TIME; FACTORIAL DESIGN; FLUORESCENCE DETECTION; LIMIT OF QUANTIFICATIONS; OCHRATOXIN A; PORTUGAL; QUECHERS;

ACETONITRILE; FOOD PRODUCTS; OPTIMIZATION;

SOLVENT EXTRACTION;

ACETONITRILE; OCHRATOXIN;

ARTICLE; BREAD; FLUORESCENCE ANALYSIS; FOOD ANALYSIS; LIMIT OF QUANTITATION; LIQUID CHROMATOGRAPHY; PORTUGAL; QUECHERS METHOD; REACTION TIME; TOXIN ANALYSIS;

BREAD; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FOOD CONTAMINATION; LIMIT OF DETECTION; OCHRATOXINS; SOLID PHASE EXTRACTION;

EID: 84865316808     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.06.045     Document Type: Article

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