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dc.creatorIbañez-Vea, M. (María)-
dc.creatorGonzalez-Peñas, E. (Elena)-
dc.creatorLizarraga, E. (Elena)-
dc.creatorLopez-de-Cerain, A. (Adela)-
dc.date.accessioned2014-04-01T12:34:13Z-
dc.date.available2014-04-01T12:34:13Z-
dc.date.issued2012-
dc.identifier.citationIbáñez-Vea M, González-Peñas E, Lizarraga E, López de Cerain A. Co-occurrence of mycotoxins in Spanish barley: A statistical overview. Food Control 2012 12;28(2):295-298es_ES
dc.identifier.issn0956-7135-
dc.identifier.urihttp://hdl.handle.net/10171/35619-
dc.description.abstractIn this paper, a statistical overview of the simultaneous presence of 14 mycotoxins in Spanish barley is presented. The co-occurrence of more than two mycotoxins has been observed in 95% of the samples. From a descriptive standpoint, the results show that the most common combinations were AFB1, OTA and DON (29%), and AFB1, OTA, DON and ZEA (26%), although other combinations could also occur. However, the statistical study determined that other associations had a higher impact or importance. Four factors or combinations of variables could explain the 63% of variability found for the samples. These factors were the associations of: type-B trichothecenes and DAS; type-A trichothecenes and NIV; AFB1, AFG1 and ZEA; and AFB2 and AFG2. The toxin-producing fungi and environmental conditions have been essential in explaining the associations between the toxins.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.rightsinfo:eu-repo/semantics/openAccesses_ES
dc.subjectMycotoxinses_ES
dc.subjectBarleyes_ES
dc.subjectStatistical studyes_ES
dc.subjectFactor analysises_ES
dc.titleCo-occurrence of mycotoxins in Spanish barley: A statistical overviewes_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.foodcont.2012.04.046es_ES

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