Mycotoxins are secondary metabolites produced by fungi that infect a wide range of foods
worldwide. Nivalenol (NIV), a type B trichothecene produced by numerous Fusarium …

Food safety has become the focus of social attention with the rapid development of
economic society and the improvement of living standards. Food detection plays an …

Patulin (PAT) is an unsaturated lactone mycotoxin primarily produced by Penicillium
expansum and Aspergillus clavatus. Given the potential health risks and economic losses …

Outbreaks of foodborne diseases mediated by food microorganisms and toxins remain one
of the leading causes of disease and death worldwide. It not only poses a serious threat to …

Mycotoxins and food allergens are growing health concerns in the area of food safety.
Accidental exposure to mycotoxins and food allergens can arise in many ways including …

A heavy-chain antibody (VHH) library against procymidone (PRM) was constructed via
immunizing Bactrian camels. Through careful biopanning, seven nanobodies (Nbs) with …

Mycotoxins pose significant risks to humans and livestock. In addition, contaminated food-
and feedstuffs can only be discarded, leading to increased economic losses and potential …

The potential of hyperspectral imaging technology (HIT) for the determination of
physicochemical and nutritional components, evaluation of fungal/mycotoxins …

Trace amounts of mycotoxins in food matrices have caused a very serious problem of food
safety and have attracted widespread attention. Developing accurate, sensitive, rapid …

A sensitive voltammetric electrochemical immunosensor was developed for the detection of
aflatoxin B 1 (AFB 1) using anti-mouse immunoglobulin IgG labeled with curcumin@ zeolitic …