Mycotoxin prevention

Posted: 30 September 2019 | | No comments yet

References for ‘Mycotoxin prevention’ in New Food issue 5 2019.



  1. Mezzelani A, Raggi ME, Marabotti A, Milanesi L. (2016) Ochratoxin A as possible factor triggering autism and its male prevalence via epigenetic mechanism. Nutritional Neuroscience, 19 (1): 43-46. DOI 10.1179/1476830515Z.000000000186


  1. Goncalves A, Gkrillas A, Dorne JL, Dall’Asta C, Palumbo R, Lima N, Battilani P, Venancio A, Giorni P. (2019) Pre‐ and postharvest strategies to minimize mycotoxin contamination in the rice food chain. Comprehensive Reviews in Food Science and Food Safety, 18: 441-454. DOI 10.1111/1541-4337.12420


  1. Colovic R, Vukimirovic D, Pezo L, Kos J, Colovic D, Bagi F, Memisi N. (2019) Corn grain brushing for deoxynivalenol reduction. Italian Journal of Food Science, 31:1, DOI 10.14674/IJFS-1220


  1. Liu JJ, Cai Z, Liao Y, Zhao L, Moulin J, Hartmann C. (2019) Validation of a laser based in‐line aflatoxin sorting technology in Spanish type raw peanut in factory‐scale production conditions. Journal of Food Safety, 39:e12611. DOI 10.1111/jfs.12611


  1. Yun Xu, Yifan Wang, Jian Ji, Hao Wu, Fuwei Pi, Yinzhi Zhang, Xiulan Sun. (2019) Chemical and toxicological alterations of zearalenone under ozone treatment. Food Additives & Contaminants: Part A, 36 (1): 163-174. DOI 10.1080/19440049.2018.1547425


  1. Tibola CS, Guarienti EM, Dias ARG, Nicolau M, Devos RJB, Teixeira DD. (2019) Effect of debranning process on deoxynivalenol content in whole‐wheat flours. Cereal Chemistry, 96: 717– 724. DOI 10.1002/cche.10168


  1. Shanakhat H, Sorrentino A, Raiola A, Reverberi M, Salustri M, Masi, Cavella S. (2019) Technological properties of durum wheat semolina treated by heating and UV irradiation for reduction of mycotoxin content. Journal of Food Process Engineering, 42: e13006. DOI 10.1111/jfpe.13006


  1. Jing Sun, Wei Li, Yanan Liu, Fuxing Lin, Zhenghua Huang, Fengxia Lu, Xiaomei Bie, Zhaoxin Lu. (2018) Growth inhibition of Fusarium graminearum and reduction of deoxynivalenol production in wheat grain by bacillomycin D. Journal of Stored Product Research, 75: 21-28. DOI 10.1016/j.jspr.2017.11.002


  1. Schaarschmidt S, Fauhl‐Hassek C. (2018) The fate of mycotoxins during the processing of wheat for human consumption. Comprehensive Reviews in Food Science and Food Safety, 17: 556-593. DOI 10.1111/1541-4337.12338


  1. Hyun Jung Lee, Singeun Kim, Hyung Joo Suh, Dojin Ryu. (2018) Effects of explosive puffing process on the reduction of ochratoxin A in rice and oats. Food Control, 95: 334-338. DOI 10.1016/j.foodcont.2018.08.004


  1. Dojin Ryu, Kowalski RJ, Ganjyal G, Hyun Jung Lee. (2019) Reduction of ochratoxin A in oats and rice by twin-screw extrusion processing with baking soda. Food Control, 105: 21-28. DOI 10.1016/j.foodcont.2019.05.014


  1. Var I, Savas OA, Saglam S, Uckun O. (2018) The effect of fermentation and cooking process on the amount of OTA in breads. Gida, 43 (6): 1053-1060. DOI 10.15237/gida.GD18110


  1. Cecchini F, Morassut M, Saiz JC, Garcia-Moruno E. (2019) Anthocyanins enhance yeast’s adsorption of ochratoxin A during the alcoholic fermentation. European Food Research and Technology, 245: 309. DOI 10.1007/s00217-018-3162-9


  1. Hui Tang, Xiaohong Li, Fang Zhang, Xianghong Meng, Bingjie Liu. (2019) Biodegradation of the mycotoxin patulin in apple juice by orotate phosphoribosyltransferase from Rhodotorula mucilaginosa. Food Control, 100: 158-164, DOI 10.1016/j.foodcont.2019.01.020


  1. Chengpeng Xu, Shengying Ye, Xiaolei Cui, Xianliang Song, Xueting Xie. (2019) Modelling photocatalytic detoxification of aflatoxin B1 in peanut oil on TiO2 layer in a closed-loop reactor. Biosystems Engineering, 180: 87-95. DOI 10.1016/j.biosystemseng.2019.01.018


  1. Sobral MMC, Cunha SC, Faria MA, Martins ZE, Ferreira IMPLVO. (2019) Influence of oven and microwave cooking with the addition of herbs on the exposure to multi-mycotoxins from chicken breast muscle. Food Chemistry, 276: 274-284. DOI 10.1016/j.foodchem.2018.10.021


  1. Delgado J, Peromingo B, Rodriguez A, Rodriguez M. (2019) Biocontrol of Penicillium griseofulvum to reduce cyclopiazonic acid contamination in dry-fermented sausages. International Journal of Food Microbiology, 293: 1-6. DOI 10.1016/j.ijfoodmicro.2018.12.027


  1. Gomez JV, Tarazona A, Mateo F, Jimenez M, Mateo EM. (2019) Potential impact of engineered silver nanoparticles in the control of aflatoxins, ochratoxin A and the main aflatoxigenic and ochratoxigenic species affecting foods. Food Control, 101: 58-68. DOI 10.1016/j.foodcont.2019.02.019


  1. Bemvenuti R, Rodrigues MH, Furlong E. (2019) Efficiency of γ-oryzanol against the complex Fusarium graminearum growth and mycotoxins production. Food Science and Technology Campinas, 39 (1): 240-246. DOI 10.1590/fst.01818


  1. Misra NN, Barun Yadav B, Roopesh MS, Cheorun Jo. (2018) Cold plasma for effective fungal and mycotoxin control in foods: mechanisms, inactivation effects, and applications. Comprehensive Reviews in Food Science and Food Safety, 18: 106-120. DOI 10.1111/1541-4337.12398


  1. Moretti A, Pascale M, Logrieco AF. (2019) Mycotoxin risks under a climate change scenario in Europe. Trends in Food Science and Technology, 84: 38-40. DOI 10.1016/j.tifs.2018.03.008


  1. Ho-Sung Lee, Nam Ji Kwon, Yongsoo Kim, Hunjoo Lee. (2018) Prediction of mycotoxin risks due to climate change in Korea. Applied Biological Chemistry, 61: 389–396. DOI 10.1007/s13765-018-0370-8


  1. Paterson RRM, Venancio A, Lima N, Guilloux-Benatier M, Rousseaux S. (2018) Food Research International, 103: 478-491. DOI 10.1016/j.foodres.2017.09.080

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