Aflatoxins represent a global public health and economic concern as they are responsible
for significant adverse health and economic issues affecting consumers and farmers …

As a class of mycotoxins with regulatory and public health significance, aflatoxins (eg,
aflatoxin B1, B2, G1 and G2) have attracted unparalleled attention from government …

Aflatoxins are toxic carcinogenic secondary metabolites produced predominantly by two
fungal species: Aspergillus flavus and Aspergillus parasiticus. These fungal species are …

This two-volume handbook supplies food chemists with essential information on the physical
and chemical properties of nutrients, descriptions of analytical techniques, and an …

HPLC using fluorescence detection has already become the most accepted method for the
determination of aflatoxins due to its several advantages over other analytical methods. Both …

Mycotoxins are secondary metabolites produced by different fungal spices and are found in
diverse agricultural crops worldwide; they pose a severe threat to public health. Mycotoxins …

An easy method for the determination of aflatoxins B1, G1, B2 and G2 in Rhammus
purshiana by LC coupled to mass spectrometry has been developed. Aflatoxins were …

This article describes the current analytical approaches for the detection and determination
of aflatoxins in food. Emphasis is on the development of simplified and cost-effective but …

Mycotoxins are of toxicological relevance and consequently important contaminants in food
and feed. The most common mycotoxins with the highest toxicity are the aflatoxins (AFs) …

The effect of corn and peanut cultivation on the proportion of Aspergillus flavus to A.
parasiticus in soil was examined. Soil populations were monitored in three fields during …