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Fate of Free, Masked and Conjugated/Modified forms of Mycotoxins

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Masked Mycotoxins in Food

toxicology of masked mycotoxins present in food products. Mycotoxins are naturally occurring chemicals produced by moulds that can grow on crops and;

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Mycotoxins in Food and Beverages Innovations and Advances Part I

toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools were also developed to;

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Mycotoxins in Food and Beverages

occurrence and toxicity of multiple mycotoxins in food and feed, including emerging or modified forms of mycotoxins. Innovative tools have also;

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Conjugated Polymer Nanostructures for Energy Conversion and Storage Applications

, including the template-free and chemical synthesis of polymer nanostructures Conjugated polymer nanostructures for solar energy conversion and;

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Mycotoxins in Food

With its distinguished editors and international team of contributors, Mycotoxins in food summarises the wealth of recent research on how;

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Mycotoxins

Mycotoxins are produced worldwide by several fungi on a wide range of agricultural commodities and are closely related to human and animal;

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Natural Mycotoxin Contamination in Humans and Animals

entry includes contamination, concentration rate, mostly mean mycotoxin concentration of organs (human and animal) and country of origin of the;

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Mycotoxins in Fruits and Vegetables

Mycotoxins are toxins produced by aerobic, microscopic fungus under special conditions of moisture and temperature. They colonize in a;

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Mycotoxins

as well as human health. The contamination of food with mycotoxins is a worldwide problem in animal production and direct consequences are;

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Fumonisins

The genus Fusarium are among the most common contaminants of cereals and their products, and many species have acquired additional;

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Mycotoxins in Feedstuffs

constituent nutrients of an animal ration. The plants used in feed, such as grains, oil seeds, nuts, and root crops, are susceptible to mycotoxin;

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Conjugated Polymers And Oligomers

This book identifies modern topics and current trends of structural and soft matter aspects of conjugated polymers and oligomers. Each;

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Enzyme Nanoarchitectures: Enzymes Armored with Graphene

Enzymes Conjugated to Graphene, Volume 609 in the Methods in Enzymology series, highlights new advances in the field, with this new;

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Conjugated Polymers

Conjugated polymers are gaining a lot of interest due to their inherent functional properties and applications in plastic electronics;

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Nanomycotoxicology

Nanomycotoxicology: Treating Mycotoxins in Nanoway discusses the role of nanotechnology in the detection, toxicity and management;

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Mycotoxins

with mycotoxins can produce acute and chronic effects which span from serious injurious effects on the central nervous, pulmonary and;

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Mycotoxins in Foodstuffs

., and Penicillium spp., which start their growth while in storage (storage fungi). In the worst case, these fungi produce secondary metabolites;

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Doping in Conjugated Polymers

characteristics and role in conjugated polymers The versatility of polymer materials is expanding because of the introduction of electro-active behavior;

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Mycotoxins in Food, Feed and Bioweapons

Mycotoxins are made by different biosynthetic pathways, and they have an extremely wide range of pharmacological effects. This book will;

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Chemistry and Biochemistry of Flavoenzymes

Chemistry and Biochemistry of Flavoenzymes summarizes the present knowledge of the chemical and physical properties of free flavin;

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Chemistry and Biochemistry of Flavoenzymes

Chemistry and Biochemistry of Flavoenzymes summarizes the present knowledge of the chemical and physical properties of free flavin;

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Chemistry and Biochemistry of Flavoenzymes

Chemistry and Biochemistry of Flavoenzymes summarizes the present knowledge of the chemical and physical properties of free flavin;

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Conjugated Objects

Conjugated Objects: Development, Synthesis, and Application contains 17 chapters written by young researchers and contains current trends;

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Safety Evaluation of Certain Mycotoxins in Food (WHO Food Additives) (Who Food Additives Series)

B1, B2 and B3, ochratoxin A, deoxynivalenol and T-2 and HT-2 toxins. The monographs in this volume summarize the data that were reviewed on;

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Mycotoxins and Their Metabolites in Humans and Animals

A mycotoxin is a toxin produced by a fungus under special conditions of moisture and temperature. These fungi are aerobic and microscopic;

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Mycotoxins and Their Metabolites in Humans and Animals

A mycotoxin is a toxin produced by a fungus under special conditions of moisture and temperature. These fungi are aerobic and microscopic;

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