Full metadata record
DC Field | Value | Language |
---|---|---|
dc.creator | Ibañez-Vea, M. (María) | - |
dc.creator | Gonzalez-Peñas, E. (Elena) | - |
dc.creator | Lizarraga, E. (Elena) | - |
dc.creator | Lopez-de-Cerain, A. (Adela) | - |
dc.date.accessioned | 2014-04-01T12:34:13Z | - |
dc.date.available | 2014-04-01T12:34:13Z | - |
dc.date.issued | 2012 | - |
dc.identifier.citation | Ibáñez-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):295-298 | es_ES |
dc.identifier.issn | 0956-7135 | - |
dc.identifier.uri | https://hdl.handle.net/10171/35619 | - |
dc.description.abstract | In 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.iso | eng | es_ES |
dc.publisher | Elsevier | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.rights | info:eu-repo/semantics/openAccess | es_ES |
dc.subject | Mycotoxins | es_ES |
dc.subject | Barley | es_ES |
dc.subject | Statistical study | es_ES |
dc.subject | Factor analysis | es_ES |
dc.title | Co-occurrence of mycotoxins in Spanish barley: A statistical overview | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.identifier.doi | http://dx.doi.org/10.1016/j.foodcont.2012.04.046 | es_ES |
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