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Items: 1 to 20 of 291

1.

The occurrence of ochratoxin A in coffee.

Studer-Rohr I, Dietrich DR, Schlatter J, Schlatter C.

Food Chem Toxicol. 1995 May;33(5):341-55.

PMID:
7759018
2.

Determination and survey of ochratoxin A in wheat, barley, and coffee--1997.

Trucksess MW, Giler J, Young K, White KD, Page SW.

J AOAC Int. 1999 Jan-Feb;82(1):85-9.

PMID:
10028675
3.

Influence of roasting and brew preparation on the ochratoxin A content in coffee infusion.

Pérez De Obanos A, González-Peñas E, López De Cerain A.

Food Addit Contam. 2005 May;22(5):463-71.

PMID:
16019819
4.

Influence of roasting and different brewing processes on the ochratoxin A content in coffee determined by high-performance liquid chromatography-fluorescence detection (HPLC-FLD).

La Pera L, Avellone G, Lo Turco V, Di Bella G, Agozzino P, Dugo G.

Food Addit Contam Part A Chem Anal Control Expo Risk Assess. 2008 Oct;25(10):1257-63. doi: 10.1080/02652030802112627.

PMID:
18612917
5.

Influence of roasting levels on ochratoxin a content in coffee.

Romani S, Pinnavaia GG, Dalla Rosa M.

J Agric Food Chem. 2003 Aug 13;51(17):5168-71.

PMID:
12903986
6.

Effect of roasting on ochratoxin A level in green coffee beans inoculated with Aspergillus ochraceus.

Tsubouchi H, Yamamoto K, Hisada K, Sakabe Y, Udagawa S.

Mycopathologia. 1987 Feb;97(2):111-5.

PMID:
3574430
7.

Incidence of microflora and of ochratoxin A in green coffee beans (Coffea arabica).

Martins ML, Martins HM, Gimeno A.

Food Addit Contam. 2003 Dec;20(12):1127-31.

PMID:
14726276
8.

Effect of roasting conditions on reduction of ochratoxin a in coffee.

van der Stegen GH, Essens PJ, van der Lijn J.

J Agric Food Chem. 2001 Oct;49(10):4713-5.

PMID:
11600012
9.

Ochratoxin A in Brazilian roasted and instant coffees.

Leoni LA, Soares LM, Oliveira PL.

Food Addit Contam. 2000 Oct;17(10):867-70.

PMID:
11103271
10.

The source of ochratoxin A in Brazilian coffee and its formation in relation to processing methods.

Taniwaki MH, Pitt JI, Teixeira AA, Iamanaka BT.

Int J Food Microbiol. 2003 Apr 25;82(2):173-9.

PMID:
12568757
11.
12.

Optimization of solid-phase clean-up prior to liquid chromatographic analysis of ochratoxin A in roasted coffee.

Sibanda L, De Saeger S, Van Peteghem C.

J Chromatogr A. 2002 Jun 14;959(1-2):327-30.

PMID:
12141559
13.

A study of the contamination by ochratoxin A of green and roasted coffee beans.

Micco C, Grossi M, Miraglia M, Brera C.

Food Addit Contam. 1989 Jul-Sep;6(3):333-9.

PMID:
2721782
14.

Natural occurrence of ochratoxin A and antioxidant activities of green and roasted coffees and corresponding byproducts.

Napolitano A, Fogliano V, Tafuri A, Ritieni A.

J Agric Food Chem. 2007 Dec 12;55(25):10499-504.

PMID:
18020409
15.
16.

Stability of ochratoxin A (OTA) during processing and decaffeination in commercial roasted coffee beans.

Nehad EA, Farag MM, Kawther MS, Abdel-Samed AK, Naguib K.

Food Addit Contam. 2005 Aug;22(8):761-7.

PMID:
16147432
17.

Ochratoxin A-producing Aspergilli in Vietnamese green coffee beans.

Leong SL, Hien LT, An TV, Trang NT, Hocking AD, Scott ES.

Lett Appl Microbiol. 2007 Sep;45(3):301-6.

18.

Survey of Canadian retail coffees for ochratoxin A.

Lombaert GA, Pellaers P, Chettiar M, Lavalee D, Scott PM, Lau BP.

Food Addit Contam. 2002 Sep;19(9):869-77.

PMID:
12396398
19.

Furan levels in coffee as influenced by species, roast degree, and brewing procedures.

Arisseto AP, Vicente E, Ueno MS, Tfouni SA, Toledo MC.

J Agric Food Chem. 2011 Apr 13;59(7):3118-24. doi: 10.1021/jf104868g.

PMID:
21388135
20.

Identification and in vitro cytotoxicity of ochratoxin A degradation products formed during coffee roasting.

Cramer B, Königs M, Humpf HU.

J Agric Food Chem. 2008 Jul 23;56(14):5673-81. doi: 10.1021/jf801296z.

PMID:
18588316
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