Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 29(10), 1556-1565 (2012-06-30)
Mycotoxins are secondary metabolites produced by fungi that can cause adverse health effects. Due to climate change, temperatures are expected to rise and changes in rainfall patterns are foreseen. These developments may increase fungal occurrence and mycotoxin concentrations in maize.
Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 29(2), 293-303 (2011-05-21)
Soybean (Glycine max L.), the main source of protein throughout the world, is used both as a food and a feedstuff. Currently, limited information about the occurrence of Fusarium species and mycotoxins in soybean grain and by-products is available. The
Fusarium graminearum is widely studied as a model for toxin production among plant pathogenic fungi. A 2D DIGE reference map for the nivalenol-producing strain 453 was established. Based on a whole protein extract, all reproducible spots were systematically picked and
A rapid, sensitive and selective analytical method was developed for the quantitative determination of deoxynivalenol (DON) and nivalenol (NIV) in cereals intended for human and animal consumption. The method, based on liquid chromatography and fluorescence detection, involves an automated 2
Applied and environmental microbiology, 78(7), 2161-2167 (2012-01-31)
Fusarium graminearum (Gibberella zeae) is an important pathogen of wheat, maize, barley, and rice in South Korea, and harvested grain often is contaminated with trichothecenes such as deoxynivalenol and nivalenol. In this study, we examined 568 isolates of F. graminearum
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