Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Innocent Mupunga"'
Autor:
Innocent Mupunga, Ilse Janse van Rensburg, Nokuthula Luthuli, Ovokeroye A. Abafe, Leshweni J. Shai, David R. Katerere
Publikováno v:
Toxins, Vol 13, Iss 8, p 570 (2021)
Analysis of body fluids and tissues of aflatoxin exposed individuals for the presence of aflatoxins and aflatoxin metabolites has emerged as a reliable indicator of exposure and metabolism of aflatoxins. However, current aflatoxin biomarkers are not
Externí odkaz:
https://doaj.org/article/a6c2d2a559d249bb841039bcae433df4
Autor:
L. J. Shai, Ovokeroye A. Abafe, Innocent Mupunga, David R. Katerere, Nokuthula Luthuli, Ilse Janse van Rensburg
Publikováno v:
Toxins
Volume 13
Issue 8
Toxins, Vol 13, Iss 570, p 570 (2021)
Volume 13
Issue 8
Toxins, Vol 13, Iss 570, p 570 (2021)
Analysis of body fluids and tissues of aflatoxin exposed individuals for the presence of aflatoxins and aflatoxin metabolites has emerged as a reliable indicator of exposure and metabolism of aflatoxins. However, current aflatoxin biomarkers are not
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c268433176cf8015549026840cb337f6
https://doi.org/10.3390/toxins13080570
https://doi.org/10.3390/toxins13080570
Publikováno v:
Journal of Applied Toxicology. 37:395-399
Aflatoxins are highly toxic fungal metabolites produced by some members of the Aspergillus species. They are low molecular weight lipophilic compounds that are easily absorbed from the gastrointestinal tract. They contaminate most staple foods, inclu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::166a5855ed0b74bbce06f14ad117bef6
https://doi.org/10.1002/jat.3422
https://doi.org/10.1002/jat.3422
Publikováno v:
Nutrients
Nutrients, Vol 9, Iss 12, p 1287 (2017)
Nutrients, Vol 9, Iss 12, p 1287 (2017)
Peanuts (Arachis hypogaea) is an important and affordable source of protein in most of Sub-Saharan Africa (SSA) and a popular commodity and raw material for peanut butter, paste and cooking oil. It is a popular ingredient for foods used at the point
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::88a911ca19da1dd34bd67b617656b1c3
https://pubmed.ncbi.nlm.nih.gov/29186859
https://pubmed.ncbi.nlm.nih.gov/29186859
Publikováno v:
Journal of food protection. 77(10)
Mycotoxins are toxic secondary metabolites produced by filamentous fungi that may contaminate food and pose a health risk, especially in developing countries, where there is a lack of food security and quality is subsumed by food insufficiency. Aflat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3bab24989d2dc1bac48a7b4357de2504
https://pubmed.ncbi.nlm.nih.gov/25285504
https://pubmed.ncbi.nlm.nih.gov/25285504