Study of the chemical reduction of the fumonisins toxicity using allyl, benzyl and phenyl isothiocyanate in model solution and in food products

Toxicon

Volumn 63, Issue 1, 2013, Pages 137-146

  Azaiez, I ^a   Meca, G ^a   Manyes, L ^a   Luciano, F B ^b   Fernandez Franzon M ^a  

^a UNIVERSITY OF VALENCIA   (Spain)

^b PONTIFÍCIA UNIVERSIDADE CATÓLICA DE CAMPINAS   (Brazil)

Author keywords

Fumonisins; Isothiocyanates; LC MS LIT; LC MS MS; Mycotoxin reduction

Indexed keywords

ALLYL ISOTHIOCYANATE; BENZYL ISOTHIOCYANATE; FUMONISIN; FUMONISIN B1; FUMONISIN B2; FUMONISIN B3; MYCOTOXIN; PHENYL ISOTHIOCYANATE; UNCLASSIFIED DRUG;

ARTICLE; CHEMICAL REACTION; FOOD CONTAMINATION; FOOD POISONING; FUMIGATION; GIBBERELLA; GIBBERELLA MONILIFORMIS; HARM REDUCTION; LIQUID CHROMATOGRAPHY; MAIZE; MASS SPECTROMETRY; PH; PRIORITY JOURNAL;

CHROMATOGRAPHY, HIGH PRESSURE LIQUID; DECONTAMINATION; DRUG STABILITY; FOOD CONTAMINATION; FOOD HANDLING; FOOD MICROBIOLOGY; FUMIGATION; FUMONISINS; HYDROGEN-ION CONCENTRATION; ISOTHIOCYANATES; POISONS; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; TANDEM MASS SPECTROMETRY; TIME FACTORS; ZEA MAYS;

FUSARIUM; GIBBERELLA MONILIFORMIS; ZEA MAYS;

EID: 84872412450     PISSN: 00410101     EISSN: 18793150     Source Type: Journal    
DOI: 10.1016/j.toxicon.2012.12.010     Document Type: Article

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