Stability of mycotoxins during food processing.

By L. Bullerman, A. Bianchini. Journal of food microbiology, 2007

631 citations recorded by the source corpus.

Subfields: Cancer Research, Plant Science

View Paper: https://www.semanticscholar.org/paper/4854c668f627c6a5ca689851f39e3e6f19054a88

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Plant Science

1. A. Kolosova
2. J. Stroka

Citations in the corpus

• Mycotoxins: occurrence, toxicology, and exposure assessment. (2013, background): “Accordingly, baking of bread, cookies and biscuits have led to variable reductions in DON from 0% to 71% (Bullerman and Bianchini, 2007).”
• Substances for reduction of the contamination of feed by mycotoxins: a review (2011, background): “For AFB1 and OTA, greater reduction of mycotoxin content has been reported with pressure cooking (Bullerman and Bianchini, 2007).”