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March 27, 2024LWTOpen Access

The effects of the extrusion process used for the production of maize snacks and pasta on the free, bound, and total B fumonisin contents

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VSValentina ScarpinoABAndrea BrescianiMBMassimo Blandino

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Cite This Study

Scarpino et al. (2024) studied this question.

synapsesocial.com/papers/68e72200b6db64358769bc5fhttps://doi.org/10.1016/j.lwt.2024.115977
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Also Consider

Synapse has enriched 5 closely related papers on similar clinical questions. Consider them for comparative context:

  1. 1Fate of Aflatoxins and Fumonisins During Gluten‐Free Pasta Processing: Untargeted 13 C‐Labelling LC‐HRMS Based Approach2026
  2. 2Fusarium mycotoxins in the food chain: maize-based snack foods2009 · 10 citations
  3. 3Determination of Fumonisins B1 and B2 in Food Matrices: Optimisation of a Liquid Chromatographic Method with Fluorescence Detection2025
  4. 4Mung bean flour‐added extruded snack production: Evaluation of the pasting properties of flour blends and the physicochemical, morphological, and functional properties of the product2024 · 1 citations
  5. 5Reducing Aflatoxin Accumulation in Maize: Development and Performance of a Novel Biological Input2026 · 3 citations