Showing results (1-10 of 29) with videos related to

Sort By:
Pageof 3
Food Additives & Contaminants. Part A, Chemistry, Analysis, Control, Exposure & Risk Assessment|November 8, 2017
Stability of DON and DON-3-glucoside during baking as affected by the presence of food additivesArnau Vidal, Vicente Sanchis, Antonio J Ramos, et al.
Food Research International (Ottawa, Ont.)|September 25, 2017
Effect of xylanase and α-amylase on DON and its conjugates during the breadmaking processArnau Vidal, Vicente Sanchis, Antonio J Ramos, et al.
Food Chemistry|February 24, 2015
Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery productsArnau Vidal, Vicente Sanchis, Antonio J Ramos, et al.
Toxins|February 28, 2020
Human Mycotoxin Biomonitoring: Conclusive Remarks on Direct or Indirect Assessment of Urinary DeoxynivalenolArnau Vidal, Nabila Bouzaghnane, Sarah De Saeger, et al.
Food Chemistry|May 3, 2016
Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmakingArnau Vidal, Asier Ambrosio, Vicente Sanchis, et al.
Food Research International (Ottawa, Ont.)|March 17, 2018
Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettisArnau Vidal, Jordi Bendicho, Vicente Sanchis, et al.
Toxins|June 2, 2021
Volumetric Absorptive Microsampling as an Alternative Tool for Biomonitoring of Multi-Mycotoxin Exposure in Resource-Limited AreasArnau Vidal, Lidia Belova, Christophe Stove, et al.
Food and Chemical Toxicology : an International Journal Published for the British Industrial Biological Research Association|December 4, 2012
Determination of aflatoxins, deoxynivalenol, ochratoxin A and zearalenone in wheat and oat based bran supplements sold in the Spanish marketArnau Vidal, Sonia Marín, Antonio J Ramos, et al.
Comprehensive Reviews in Food Science and Food Safety|December 22, 2020
Mycotoxin Biomarkers of Exposure: A Comprehensive ReviewArnau Vidal, Marcel Mengelers, Shupeng Yang, et al.
Food Chemistry|January 14, 2018
Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin contentArnau Vidal, Sonia Marín, Vicente Sanchis, et al.
Pageof 3