Now showing items 1-3 of 3

    • Mycotoxin bioaccessibility/absorption assessment using in vitro digestion models: a review 

      González Arias, Cyndia A.; Sanchís Almenar, Vicente; Ramos Girona, Antonio J. (Wageningen Academic Publishers, 2013)
      In the evaluation of the oral bioavailability of a mycotoxin, the first step is the determination of its bioaccessibility, i.e. the percentage of mycotoxin released from the food matrix during digestion in the gastrointestinal ...
    • The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content 

      Vidal Corominas, Arnau; Marín Sillué, Sònia; Morales, Héctor; Ramos Girona, Antonio J.; Sanchís Almenar, Vicente (Elsevier, 2014)
      Deoxynivalenol (DON) and ochratoxin A (OTA) are mycotoxins produced by fungal species which can contaminate, alone or simultaneously, cereal-based products such as bread. Due to the increasing interest in the beneficial ...
    • Transfer of Fusarium mycotoxins from malt to boiled wort 

      Pascari, Xenia; Rodriguez-Carrasco, Yelco; Juan, Cristina; Mañes, Jordi; Marín Sillué, Sònia; Ramos Girona, Antonio J.; Sanchís Almenar, Vicente (Elsevier, 2019-01-25)
      Malting was simulated using two different batches of barley as raw material: a naturally contaminated batch and laboratory inoculated (with a deoxynivalenol (DON) and zearalenone (ZEA) producing Fusarium graminearum strain) ...