Zobrazeno 1 - 10
of 6 212
pro vyhledávání: '"Patulin"'
Autor:
Rangaraj VM; Department of Chemical and Petroleum Engineering, SAN Campus, Khalifa University of Science and Technology (KUST), P.O. Box: 127788, Abu Dhabi, United Arab Emirates., Mabrook G; Department of Chemical and Petroleum Engineering, SAN Campus, Khalifa University of Science and Technology (KUST), P.O. Box: 127788, Abu Dhabi, United Arab Emirates., Hathi Z; Department of Chemical and Petroleum Engineering, SAN Campus, Khalifa University of Science and Technology (KUST), P.O. Box: 127788, Abu Dhabi, United Arab Emirates., Mettu S; Department of Chemical and Petroleum Engineering, SAN Campus, Khalifa University of Science and Technology (KUST), P.O. Box: 127788, Abu Dhabi, United Arab Emirates., Banat F; Department of Chemical and Petroleum Engineering, SAN Campus, Khalifa University of Science and Technology (KUST), P.O. Box: 127788, Abu Dhabi, United Arab Emirates., Taher H; Department of Chemical and Petroleum Engineering, SAN Campus, Khalifa University of Science and Technology (KUST), P.O. Box: 127788, Abu Dhabi, United Arab Emirates. Electronic address: hanifa.alblooshi@ku.ac.ae.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 01; Vol. 454, pp. 139619. Date of Electronic Publication: 2024 May 13.
Autor:
Song C; School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China., Xu W; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China. Electronic address: weixu@jiangnan.edu.cn., Guang C; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China., Xue T; School of Life Science, Anhui Agricultural University, Hefei, Anhui 230036, China. Electronic address: xuet@ahau.edu.cn., Mu W; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, Jiangsu 214122, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi 214122, China.
Publikováno v:
Food research international (Ottawa, Ont.) [Food Res Int] 2024 Sep; Vol. 192, pp. 114846. Date of Electronic Publication: 2024 Jul 27.
Autor:
Qiu Y; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China., Yan J; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China., Liu X; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China., Pang Y; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China., Ding Y; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China., Lyu F; College of Food Science and Technology, Zhejiang University of Technology, Hangzhou 310014, China. Electronic address: foodsensory@126.com.
Publikováno v:
Food chemistry [Food Chem] 2024 Sep 01; Vol. 451, pp. 139421. Date of Electronic Publication: 2024 Apr 19.
Autor:
Yao M; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, 257500, China., Zhan H; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, 257500, China., Liu L; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, 257500, China., Gai T; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, 257500, China., Zhao D; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, 257500, China., Wei W; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, 266109, China; Academy of Dongying Efficient Agricultural Technology and Industry on Saline and Alkaline Land in Collaboration with Qingdao Agricultural University, Dongying, 257500, China; Qingdao Institute of Special Food, Qingdao Agricultural University, Qingdao, 266109, China. Electronic address: wuweiouc@126.com.
Publikováno v:
Analytica chimica acta [Anal Chim Acta] 2024 Nov 22; Vol. 1330, pp. 343279. Date of Electronic Publication: 2024 Sep 25.
Autor:
Qin M; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Li S; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Ma P; Textile Industrial Products Testing Center of Nanjing Customs District, Wuxi Customs District PR China, Wuxi, 214100, China., Lin X; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Khan IM; Nottingham Ningbo China Beacons of Excellence Research and Innovation Institute, University of Nottingham Ningbo China, Ningbo, 315100, China., Ding N; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China., Zhang Y; Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China., Wang Z; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; Key Laboratory of Meat Processing of Sichuan, Chengdu University, Chengdu, 610106, China; International Joint Laboratory on Food Safety, Jiangnan University, Wuxi, 214122, China; National Engineering Research Center for Functional Food, Jiangnan University, Wuxi, 214122, China. Electronic address: wangzp@jiangnan.edu.cn.
Publikováno v:
Talanta [Talanta] 2024 Nov 01; Vol. 279, pp. 126653. Date of Electronic Publication: 2024 Jul 31.
Autor:
El Filali Z; Laboratory of Human Pathologies Biology, Faculty of Sciences, Mohammed V University in Rabat, Morocco; Regional Laboratory of Analysis and Research, Casablanca, Morocco., El Idrissi Boutaher A; Regional Laboratory of Analysis and Research, Casablanca, Morocco., Oumato J; Food Science Department, Agronomy and Veterinary Institute, Rabat, Morocco., Abdelmoumen H; Microbiology and Molecular Biology Team, Center of Plant and Microbial Biotechnology, Biodiversity and Environment, Faculty of Sciences, Mohammed V University in Rabat, Morocco., Bourais I; Laboratory of Human Pathologies Biology, Faculty of Sciences, Mohammed V University in Rabat, Morocco; Mohammed VI University of Sciences and Health (UM6SS), Casablanca, Morocco; Mohammed VI Center for Research and Innovation (CM6RI), Rabat, Morocco. Electronic address: i.bourais@um5r.ac.ma.
Publikováno v:
Food chemistry [Food Chem] 2024 Oct 30; Vol. 456, pp. 139994. Date of Electronic Publication: 2024 Jun 05.
Autor:
Jiang Y; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China., Wu Y; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China., Zheng X; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China., Yu T; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China., Yan F; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.
Publikováno v:
Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2024 Nov; Vol. 23 (6), pp. e70044.
Autor:
Zingales V; Research Group in Alternative Methods for Determining Toxics Effects and Risk Assessment of Contaminants and Mixtures (RiskTox), Spain; Laboratory of Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Valencia, Spain; Department of Industrial Engineering (DII), University of Padua, Via Marzolo 9, 35131, Padova, Italy; Fondazione Istituto di Ricerca Pediatrica Cittá Della Speranza (IRP)-Lab BIAMET, Corso Stati Uniti 4, 35127, Padova, Italy. Electronic address: vezin@uv.es., Esposito MR; Department of Industrial Engineering (DII), University of Padua, Via Marzolo 9, 35131, Padova, Italy; Fondazione Istituto di Ricerca Pediatrica Cittá Della Speranza (IRP)-Lab BIAMET, Corso Stati Uniti 4, 35127, Padova, Italy., Quagliata M; Department of Industrial Engineering (DII), University of Padua, Via Marzolo 9, 35131, Padova, Italy; Fondazione Istituto di Ricerca Pediatrica Cittá Della Speranza (IRP)-Lab BIAMET, Corso Stati Uniti 4, 35127, Padova, Italy., Cimetta E; Department of Industrial Engineering (DII), University of Padua, Via Marzolo 9, 35131, Padova, Italy; Fondazione Istituto di Ricerca Pediatrica Cittá Della Speranza (IRP)-Lab BIAMET, Corso Stati Uniti 4, 35127, Padova, Italy., Ruiz MJ; Research Group in Alternative Methods for Determining Toxics Effects and Risk Assessment of Contaminants and Mixtures (RiskTox), Spain; Laboratory of Toxicology, Faculty of Pharmacy, University of Valencia, Av. Vicent Andrés Estellés s/n, 46100, Valencia, Spain.
Publikováno v:
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association [Food Chem Toxicol] 2024 Oct; Vol. 192, pp. 114951. Date of Electronic Publication: 2024 Aug 23.
Autor:
Zhang Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China., Zhang X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China., Zhao Q; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China., Gurusamy S; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China., Lu Y; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China., Chen X; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China., Yang Q; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China., Zeng K; College of Food Science, Southwest University, Chongqing 400715, China., Li Y; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China., Liu X; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, Henan, China., Zhang H; School of Food and Biological Engineering, Jiangsu University, Zhenjiang 212013, Jiangsu, China. Electronic address: zhanghongyin126@126.com.
Publikováno v:
International journal of biological macromolecules [Int J Biol Macromol] 2024 Oct; Vol. 278 (Pt 2), pp. 134689. Date of Electronic Publication: 2024 Aug 12.
Autor:
Zhang T; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China., Chang M; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China., Hou X; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China., Yan M; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China., Zhang S; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China., Song W; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China., Sheng Q; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China., Yuan Y; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China. Electronic address: yyh@nwu.edu.cn., Yue T; College of Food Science and Technology, Northwest University, Xi'an 710069, Shaanxi, China; Laboratory of Nutritional and Healthy Food-Individuation Manufacturing Engineering, Xi'an 710069, Shaanxi, China; Research Center of Food Safety Risk Assessment and Control, Xi'an 710069, Shaanxi, China. Electronic address: yuetl421@nwu.edu.cn.
Publikováno v:
Food chemistry [Food Chem] 2025 Jan 15; Vol. 463 (Pt 1), pp. 141049. Date of Electronic Publication: 2024 Aug 30.