Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Ludwik, Czerwiecki"'
Publikováno v:
Czech Journal of Food Sciences, Vol 24, Iss 1, Pp 33-40 (2006)
The cereal samples were taken immediately after harvest from the selected localities of Poland(45 samples) and East Slovakia(60 samples). Fungal contamination of these samples was investigated and subsequently the presence of two important mycotoxins
Externí odkaz:
https://doaj.org/article/1aadf1953f5e4a5d8897fe628489cb71
Publikováno v:
Mycotoxin Research. 22:159-162
In 2004-2005, samples of several selected Polish foods such as cereal products, nuts, dried fruits, coffee and culinary spices collected from Warsaw market and taken from food producers were analyzed on presence of aflatoxin B1, B2, G1, G2 (AF), ochr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::54f99cef371aea7c7c9bd2974656d487
https://doi.org/10.1007/bf02959269
https://doi.org/10.1007/bf02959269
Autor:
Ludwik Czerwiecki
Publikováno v:
Mycotoxin Research. 17:125-128
In 1990-2000 selected Polish cereals, cereal products and some different commodities collected in several regions of Poland were analysed for ochratoxin A (OTA) and aflatoxins. The frequency and the level of contamination of Polish cereals and cereal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aad654daa034e2ce3738dcac34fb7fd0
https://doi.org/10.1007/bf03036419
https://doi.org/10.1007/bf03036419
Publikováno v:
Roczniki Panstwowego Zakladu Higieny. 58(3)
The method for determination of aflatoxin B1, B2, G1 i G2 in nuts, culinary spices, cereals and cereal products was described. To optimize the analytical procedure in several products, condition of proper extraction, clean-up, HPLC and detection were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5d8d87ea027aaaad97cfc5d842fe0ff8
https://pubmed.ncbi.nlm.nih.gov/18246653
https://pubmed.ncbi.nlm.nih.gov/18246653
Publikováno v:
Roczniki Panstwowego Zakladu Higieny. 56(4)
The method of determination of ochratoxin A in some spices: coriander, cloves, ginger, paprika, black pepper was described. Depending on kind of matrix, extraction with metanol/water (80/20) or with solution of 1% NaHCO3 and several variants of clean
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::069cea09a158becd581ad1c535ba090a
https://pubmed.ncbi.nlm.nih.gov/16610668
https://pubmed.ncbi.nlm.nih.gov/16610668
Autor:
Ludwik, Czerwiecki
Publikováno v:
Roczniki Panstwowego Zakladu Higieny. 56(3)
In this review the several data concerning phytotoxins as natural harmful substances of plants and phycotoxins--toxicants of algae were described. For example plants are source of pyrrolizidine alkaloids, glycoalkaloids, glucosinolates as well as gly
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::8d4f7bceb1ecd084f4fe07e59ba29823
https://pubmed.ncbi.nlm.nih.gov/16433227
https://pubmed.ncbi.nlm.nih.gov/16433227
Publikováno v:
Food additives and contaminants. 22(2)
A routine method appropriate for the determination of ochratoxin A (OTA) in wine, grape juice and grape juice drinks was described, and the occurrence of the mycotoxin was investigated in the most popular red wines, grape juice and grape juice drinks
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::11471cf11db5c3da709867633f83b6b9
https://pubmed.ncbi.nlm.nih.gov/15824006
https://pubmed.ncbi.nlm.nih.gov/15824006
Publikováno v:
Roczniki Panstwowego Zakladu Higieny. 55(3)
Ochratoxin A from wheat and rye grain was extracted with acetonitrile:water (60:40). After clean-up of extracts using immunoaffinity columns (IAC), ochratoxin was determined by high-performance liquid chromatography using C18 column and fluorometric
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::2682acaa0694d1966ff19734b696e3e5
https://pubmed.ncbi.nlm.nih.gov/15732503
https://pubmed.ncbi.nlm.nih.gov/15732503
Autor:
Ludwik, Czerwiecki
Publikováno v:
Roczniki Panstwowego Zakladu Higieny. 55(1)
In this review the several data concerning food authenticity were presented. Typical examples of food adulteration were described. The most known are adulteration of vegetable and fruit products, adulteration of wine, honeys, olive oil etc. The moder
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::588ace5c5b5ce8ce45ebfabda9a58625
https://pubmed.ncbi.nlm.nih.gov/15307611
https://pubmed.ncbi.nlm.nih.gov/15307611