Author:
Vargas Eugênia Azevedo,dos Santos Eliene Alves,Gomes Mateus Batista
Reference16 articles.
1. EFSA European Food Safety Authority – Risk assessment of ochratoxin A in food. EFSA Panel on Contaminants in the Food Chain (CONTAM), Schrenk et al. First published: 13 May 2020, Amended: 15 Jul 2020. https://doi.org/10.2903/j.efsa.2020.6113
2. FAO/WHO (Food an Agricultural Organization/World Health Organization) (2008) Safety evaluation of certain food additives and contaminants. Prepared by the sixty eighth Meeting of the Joint FAO/WHO Expert Committee on Food Additives). WHO Food Additives Series 59. Ochratoxin A (addendum), 357–426
3. Duarte SC, Pena A, Lino CM (2010) Review on ochratoxin occurrence and effects of processing of cereal and cereal derived food products. Food Microbiol 27:187–198. https://doi.org/10.1016/j.fm.2009.11.016
4. Bittner A, Cramer B, Humpf H-U (2013) Matrix binding of ochratoxin A during roasting. J Agric Food Chem 61(51):12737–12743. https://doi.org/10.1021/jf403984x
5. De Girolamo A, Solfrizzo M, Lattanzio VMT, Stroka J, Alldrick A, Van Egmond HP, Visconti A (2013) Critical evaluation of LC-MS-based methods for simultaneous determination of deoxynivalenol, ochratoxin A, zearalenone, aflatoxins, fumonisins and T-2/HT-2 toxins in maize. World Mycotoxin J 6:317–334