Zobrazeno 1 - 10
of 23
pro vyhledávání: '"Carolyn J Oles"'
Publikováno v:
Food Additives & Contaminants: Part B. 11:183-190
The objective of this study was to conduct a mycotoxin survey of commercial infant/toddler foods (cereals and teething biscuits) and breakfast cereals in the United States. A total of 215 retail samples were collected from three geographical location
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d8b066145838c66f78dde25aa933ad43
https://doi.org/10.1080/19393210.2018.1451397
https://doi.org/10.1080/19393210.2018.1451397
Publikováno v:
Analytical and Bioanalytical Chemistry. 409:5999-6014
The homology between proteins in legumes and tree nuts makes it common for individuals with food allergies to be allergic to multiple legumes and tree nuts. This propensity for allergenic and antigenic cross-reactivity means that commonly employed co
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b6d6999701af07a506795cf30f007a3
https://doi.org/10.1007/s00216-017-0528-y
https://doi.org/10.1007/s00216-017-0528-y
Publikováno v:
Journal of the American Oil Chemists' Society. 93:171-181
Extra virgin olive oil (EVOO) has a long history of economic adulteration, the detection of which presents significant challenges due to the diverse composition of cultivars grown around the world and the limitations of existing methods for detecting
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5bfa9ef78ae477e61507b0b364367760
https://doi.org/10.1007/s11746-015-2759-4
https://doi.org/10.1007/s11746-015-2759-4
Publikováno v:
Journal of AOAC International. 94:1506-1512
Deoxynivalenol (DON), also known as vomitoxin, belongs to a class of naturally occurring mycotoxins produced by Fusarium spp. DON, 12, 13-epoxy-3,7 trihydroxytrichothec-9-en-8-one, is one of the most frequently detected mycotoxins in agricultural com
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::81b3b65cef2bd20284220f2df7883f0a
https://doi.org/10.5740/jaoacint.10-477
https://doi.org/10.5740/jaoacint.10-477
Autor:
Carolyn J Oles, Mary W Trucksess
Publikováno v:
Journal of AOAC INTERNATIONAL. 93:1155-1160
The accuracy, repeatability, and reproducibility characteristics of a published method for measuring levels of fumonisin B1(FB1) in botanical root products were determined by an AOAC single-laboratory validation procedure. Replicates of 10 test porti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e529113cc4ed450026c9510bbb33515f
https://doi.org/10.1093/jaoac/93.4.1155
https://doi.org/10.1093/jaoac/93.4.1155
Autor:
Carolyn J Oles, Joseph M. Betz, Carol M. Weaver, Gregory O. Noonan, Jeanne I. Rader, Frederick S. Fry, Mary W Trucksess
Publikováno v:
Journal of AOAC INTERNATIONAL. 91:511-523
Botanical products are in great demand in health food markets. Botanicals are used for treatment of diseases as well as to promote health (1). Raw materials for medicinal use and herbal supplements frequently are contaminated with toxigenic fungi ori
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c02c9094960dff17f41fd202ffa97abc
https://doi.org/10.1093/jaoac/91.3.511
https://doi.org/10.1093/jaoac/91.3.511
Publikováno v:
Journal of AOAC INTERNATIONAL. 89:624-630
Mycotoxins are toxic secondary metabolites produced by certain molds and are common contaminants of many important food crops, such as grains, nuts, and spices. Some mycotoxins are found in fruits, vegetables, and botanical roots. These contaminants
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2ddf1f7a1b7ead946881c02a1d2d1d70
https://doi.org/10.1093/jaoac/89.3.624
https://doi.org/10.1093/jaoac/89.3.624
Publikováno v:
Food Chemistry. 81:125-132
We investigated the ethanol precipitation step of the gravimetric method of dietary fiber analysis (AOAC Official Method 985.29). Four different solvents: ethanol, propanol, acetone and acetonitrile at four ratios: 1:1, 2:1, 3:1 and 4:1 (solvent : su
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::917c504b959bef53782c4441ad4595e1
https://doi.org/10.1016/s0308-8146(02)00393-x
https://doi.org/10.1016/s0308-8146(02)00393-x
Measurement of Sugars and Starches in Foods by a Modification of the AOAC Total Dietary Fiber Method
Publikováno v:
Journal of AOAC INTERNATIONAL. 82:759-765
A separation scheme for the determination of sugars and starch in processed food was developed. It is based on AOAC Method 985.29 for total dietary fiber with these modifications: carbohydrate starches are separated into soluble and insoluble fractio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de1459acb26afbc60d9ceb4ecdd88266
https://doi.org/10.1093/jaoac/82.3.759
https://doi.org/10.1093/jaoac/82.3.759
Publikováno v:
Journal of Agricultural and Food Chemistry. 45:2463-2467
Dietary fiber fractions (DFF) were fermented in vitro with human fecal inocula to study fiber fermentability and production of short-chain fatty acids (SCFA). Amylolytic and proteolytic enzyme treatment using the Association of Official Analytical Ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c6fb35737c8a535f39b6db24b02f52b1
https://doi.org/10.1021/jf960846f
https://doi.org/10.1021/jf960846f