The impact of roasting on the ochratoxin A content of coffee
- 20 May 2005
- journal article
- Published by Wiley in International Journal of Food Science & Technology
- Vol. 40 (6), 605-611
- https://doi.org/10.1111/j.1365-2621.2005.00958.x
Abstract
No abstract availableKeywords
This publication has 25 references indexed in Scilit:
- Ochratoxin A (OTA) in coffee: nation-wide evaluation of data collected by German Food Control 1995-1999Food Additives & Contaminants, 2001
- Ochratoxin A in Brazilian roasted and instant coffeesFood Additives & Contaminants, 2000
- Ochratoxin A in Lebens- und Futtermitteln: Vorkommen, gesetzliche Regelung und WirkungsmechanismenEuropean Journal of Nutrition, 1998
- Behavior of Ochratoxin A during Green Coffee Roasting and Soluble Coffee ManufactureJournal of Agricultural and Food Chemistry, 1998
- Survey of aflatoxin B1and ochratoxin A in commercial green coffee beans by high‐performance liquid chromatography linked with immunoaffinity chromatographyFood and Agricultural Immunology, 1997
- Survey of ochratoxin A in UK retail coffeesFood Additives & Contaminants, 1997
- Screening of European coffee final products for occurrence of ochratoxin A (OTA)Food Additives & Contaminants, 1997
- Liquid Chromatographic Determination of Ochratoxin A in Pure and Adulterated Soluble Coffee Using an Immunoaffinity Column Cleanup ProcedureJournal of Agricultural and Food Chemistry, 1996
- The occurrence of ochratoxin A in coffeeFood and Chemical Toxicology, 1995
- A study of the contamination by ochratoxin A of green and roasted coffee beansFood Additives & Contaminants, 1989