Peroxidase-mediated degradation of deoxynivalenol in bread made from wheat flour spiked with the mycotoxin由小麦面粉中添加的霉菌毒素介导的过氧化物酶降解脱氧雪腐镰刀菌烯醇Food Additives & Contaminants Part B-SurveillanceIF2.52026-07-170PRE
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Near infrared spectroscopy (NIR) and chemometrics methods to identification of haploids in maizeMICROCHEMICAL JOURNALIF5.12023-07-014PRE
Evaluation of losses and quality maintenance of wheat during storage in a commercial unit in BrazilJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTUREIF3.52021-08-264PREAI
Economically Motivated Food Fraud and Adulteration in Brazil: Incidents and Alternatives to Minimize OccurrenceJOURNAL OF FOOD SCIENCEIF3.42018-07-1872OAAI
Deoxynivalenol in the wheat milling process and wheat-based products and daily intake estimates for the Southern Brazilian populationFOOD CONTROLIF6.32016-04-0136OAAI
Effect of cleaning, sorting and milling processes in wheat mycotoxin contentFOOD CONTROLIF6.32016-02-0170OAAI
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