Fate of enniatins and deoxynivalenol during pasta cooking

Management of left‐censored data in dietary exposure assessment of chemical substances

EFSA Journal · 2010 · 549 citations · Full text

Nutrition, Parametric Maximum Likelihood, Different Statistical Methods +19

‘Emerging’ mycotoxins in cereals processing chains: Changes of enniatins during beer and bread making

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Food Chemistry, Bread Making, Mycotoxin Formation +5

Effect of Cooking Process on the Deoxynivalenol Content and Its Subsequent Cytotoxicity in Wheat Products

Yoshiko Sugita‐Konishi, Bong Joo Park, Kazuo Kobayashi et al. · Bioscience Biotechnology and Biochemistry · 2006 · 90 citations

Dietary Exposure, Food Analysis, Food Contaminant +18

Evaluation of beauvericin and enniatins in Italian cereal products and multicereal food by liquid chromatography coupled to triple quadrupole mass spectrometry

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Food Chemistry, Agricultural Chemistry, Food Additive +14

Retention of the fusarium mycotoxin deoxynivalenol in wheat during processing and cooking of spaghetti and noodles

T. W. Nowicki, Don Gaba, J. E. Dexter et al. · Journal of Cereal Science · 1988 · 81 citations

Food Chemistry, Fusarium Mycotoxin Deoxynivalenol, Mycotoxin Formation +6