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List of works by Arnau Vidal

Determination of aflatoxins, deoxynivalenol, ochratoxin A and zearalenone in wheat and oat based bran supplements sold in the Spanish market ⬇️

scientific article published on November 28, 2012

Effect of xylanase and α-amylase on DON and its conjugates during the breadmaking process

scientific article published in September 2017

Enzyme bread improvers affect the stability of deoxynivalenol and deoxynivalenol-3-glucoside during breadmaking.

scientific article

Genetic and Toxigenic Variability within Aspergillus flavus Population Isolated from Maize in Two Diverse Environments in Kenya

scientific article published on 26 January 2018

Hydrolysers of modified mycotoxins in maize: α-Amylase and cellulase induce an underestimation of the total aflatoxin content

scientific article published on 15 December 2017

Mycotoxin Biomarkers of Exposure: A Comprehensive Review

scientific article published on 06 July 2018

Stability and kinetics of leaching of deoxynivalenol, deoxynivalenol-3-glucoside and ochratoxin A during boiling of wheat spaghettis.

scientific article

Stability of DON and DON-3-glucoside during baking as affected by the presence of food additives.

scientific article published on 7 November 2017

The fate of deoxynivalenol and ochratoxin A during the breadmaking process, effects of sourdough use and bran content.

scientific article

The fate of deoxynivalenol through wheat processing to food products

article published in 2016

Thermal stability and kinetics of degradation of deoxynivalenol, deoxynivalenol conjugates and ochratoxin A during baking of wheat bakery products

scientific article published on 28 January 2015

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