480 results on '"Sanchis, Vicente"'
Search Results
2. Simultaneous detection of mycotoxins and pesticides in human urine samples: A 24-h diet intervention study comparing conventional and organic diets in Spain
3. Detection and quantification of zearalenone and its modified forms in enzymatically treated oat and wheat flour
4. Ultraviolet Applications to Control Patulin Produced by Penicillium expansum CMP-1 in Apple Products and Study of Further Patulin Degradation Products Formation and Toxicity
5. Near-infrared hyperspectral imaging as a novel approach for T-2 and HT-2 toxins estimation in oat samples
6. Near-infrared hyperspectral imaging evaluation of Fusarium damage and DON in single wheat kernels
7. Diversity and metabolomic characterization of Penicillium expansum isolated from apples grown in Argentina and Spain
8. The legal framework of the sports industry in Spain and Portugal
9. An overview of mycotoxin biomarker application in exposome-health studies
10. NIR‐HSI as a tool to predict deoxynivalenol and fumonisins in maize kernels: a step forward in preventing mycotoxin contamination.
11. Deoxynivalenol degradation in wheat kernels by exposition to ammonia vapours: A tentative strategy for detoxification
12. Fate of the mycotoxins in the wort and yeast during ale and lager fermentation and their evaluation under different technological parameters
13. The fate of several trichothecenes and zearalenone during roasting and enzymatic treatment of cereal flour applied in cereal-based infant food production
14. Standardisation of near infrared hyperspectral imaging for quantification and classification of DON contaminated wheat samples
15. Use of hyperspectral imaging as a tool for Fusarium and deoxynivalenol risk management in cereals: A review
16. Fusarium mycotoxins in total mixed rations for dairy cows
17. The fate of Fusarium mycotoxins (deoxynivalenol and zearalenone) through wort fermenting by Saccharomyces yeasts (S. cerevisiae and S. pastorianus)
18. Deoxynivalenol in cereal-based baby food production process. A review
19. Fate of zearalenone, deoxynivalenol and deoxynivalenol-3-glucoside during malting process
20. The role of mycotoxins in the human exposome: Application of mycotoxin biomarkers in exposome-health studies
21. Survey of mycotoxins in beer and exposure assessment through the consumption of commercially available beer in Lleida, Spain
22. Assessment of intraspecies variability in fungal growth initiation of Aspergillus flavus and aflatoxin B1 production under static and changing temperature levels using different initial conidial inoculum levels
23. Mycotoxins and beer. Impact of beer production process on mycotoxin contamination. A review
24. Frequency and levels of mycotoxins in beer from the Mexican market and exposure estimate for deoxynivalenol mycotoxins
25. Effect of xylanase and α-amylase on DON and its conjugates during the breadmaking process
26. UPLC-MS/MS analysis of ochratoxin A metabolites produced by Caco-2 and HepG2 cells in a co-culture system
27. Single vs multiple-spore inoculum effect on growth kinetic parameters and modeled probabilities of growth and aflatoxin B1 production of Aspergillus flavus on pistachio extract agar
28. Influence of temperature, water activity and incubation time on fungal growth and production of ochratoxin A and zearalenone by toxigenic Aspergillus tubingensis and Fusarium incarnatum isolates in sorghum seeds
29. Ultraviolet Applications to Control Patulin Produced by Penicillium expansum CMP‑1 in Apple Products and Study of Further Patulin Degradation Products Formation and Toxicity
30. Modeling postharvest mycotoxins in foods: recent research
31. The fate of deoxynivalenol through wheat processing to food products
32. Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis
33. Modelling the Probability of Growth and Aflatoxin B1 Production of Aspergillus Flavus under Changing Temperature Conditions in Pistachio Nuts
34. Toxigenic molds in Tunisian and Egyptian sorghum for human consumption
35. Effect of ultraviolet radiation A and B on growth and mycotoxin production by Aspergillus carbonarius and Aspergillus parasiticus in grape and pistachio media
36. Occurrence and Dietary Exposure Assessment to Enniatin B through Consumption of Cereal-Based Products in Spain and the Catalonia Region
37. Ultraviolet Applications to Control Patulin Produced by Penicillium expansum CMP-1 in Apple Products and Study of Further Patulin Degradation Products Formation and Toxicity
38. Low doses of ochratoxin A induce micronucleus formation and delay DNA repair in human lymphocytes
39. Growth parameters of Penicillium expansum calculated from mixed inocula as an alternative to account for intraspecies variability
40. Stability of DON and OTA during the breadmaking process and determination of process and performance criteria
41. Ecophysiology of fumonisin producers in Fusarium section Liseola
42. Influence of Agronomic Factors on Mycotoxin Contamination in Maize and Changes during a 10-Day Harvest-Till-Drying Simulation Period: A Different Perspective
43. Deterministic and Probabilistic Dietary Exposure Assessment to Deoxynivalenol in Spain and the Catalonia Region
44. Propidium monoazide combined with real-time quantitative PCR to quantify viable Alternaria spp. contamination in tomato products
45. Modeling kinetics of aflatoxin production by Aspergillus flavus in maize-based medium and maize grain
46. Determination of aflatoxins, deoxynivalenol, ochratoxin A and zearalenone in wheat and oat based bran supplements sold in the Spanish market
47. A Portfolio Problem with Uncertainty
48. Reduction of mycotoxins and toxigenic fungi in the Mediterranean basin maize chain
49. Presence and co-occurrence of aflatoxins, deoxynivalenol, fumonisins and zearalenone in gluten-free and ethnic foods
50. An empirical modelling of porous sound absorbing materials made of recycled foam
Catalog
Books, media, physical & digital resources
Discovery Service for Jio Institute Digital Library
For full access to our library's resources, please sign in.