Emerging Fusarium mycotoxins in organic and conventional pasta collected in Spain

Food and Chemical Toxicology

Volumn 51, Issue 1, 2013, Pages 259-266

  Serrano, A B ^a   Font, G ^a   Manes J ^a   Ferrer, E ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Dietary exposure; Emerging Fusarium mycotoxins; Liquid chromatography tandem mass spectrometry; Pasta

Indexed keywords

BEAUVERICIN; ENNIATIN; ENNIATIN A1; ENNIATIN B1; FUSAPROLIFERIN; FUSARIUM MYCOTOXIN; MYCOTOXIN; UNCLASSIFIED DRUG;

ANALYTIC METHOD; ARTICLE; CONCENTRATION (PARAMETERS); CONTROLLED STUDY; CONVENTIONAL PASTA; EXPOSURE; EXTRACTION; FOOD CONTAMINATION; LIQUID CHROMATOGRAPHY; MASS SPECTROMETRY; ORGANIC PASTA; PASTA; SPAIN;

CEREALS; CHROMATOGRAPHY, LIQUID; DEPSIPEPTIDES; FOOD CONTAMINATION; FUSARIUM; HUMANS; MYCOTOXINS; ORGANIC AGRICULTURE; PUBLIC HEALTH; REPRODUCIBILITY OF RESULTS; SPAIN; TANDEM MASS SPECTROMETRY; TERPENES;

FUSARIUM;

EID: 84868219043     PISSN: 02786915     EISSN: 18736351     Source Type: Journal    
DOI: 10.1016/j.fct.2012.09.034     Document Type: Article

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