Results 181 to 190 of about 7,201 (216)
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Fumonisin Toxicity and Sphingolipid Biosynthesis
1996Fumonisins are inhibitors of sphinganine (sphingosine) N-acyltransferase (ceramide synthase) in vitro, and exhibit competitive-type inhibition with respect to both substrates of this enzyme (sphinganine and fatty acyl-CoA). Removal of the tricarballylic acids from fumonisin B1 reduces the potency by at least 10 fold; and fumonisin A1 (which is ...
A H, Merrill +11 more
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1996
Occurrence of Fumonisins in Foods and Feeds: Fumonisins: History, Worldwide Occurrence and Impact W.F.O. Marasas Occurrence of Fumonisins in the US Food Supply A.E. Pohland Occurrence of Fusarium and Fumonisins on Food Grains and in Foods L.B. Bullerman Occurrence and Fate of Fumonisins in Beef J.S. Smith, R.A.
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Occurrence of Fumonisins in Foods and Feeds: Fumonisins: History, Worldwide Occurrence and Impact W.F.O. Marasas Occurrence of Fumonisins in the US Food Supply A.E. Pohland Occurrence of Fusarium and Fumonisins on Food Grains and in Foods L.B. Bullerman Occurrence and Fate of Fumonisins in Beef J.S. Smith, R.A.
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Occurrence and Fate of Fumonisins in Beef
1996For 30 days, two groups of three steers each were fed a diet of herd-mix and alfalfa hay (control) or the diet with part of the herd-mix replaced by corn grits contaminated with 400 micrograms/g FB1 and 130 micrograms/g FB2. Premortem examination involved liver functionality tests; serum analyses for AST, GGT, LDH, cholesterol, and total bilirubin ...
J S, Smith, R A, Thakur
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Chromatographic determination of the fumonisin mycotoxins
Journal of Chromatography A, 1998The fumonisins are a recently identified group of fungal toxins, occurring worldwide in naturally contaminated maize, which have elicited considerable attention over the past decade due to their association with the animal disease syndromes, equine leukoencephalomalacia and porcine pulmonary oedema, and their reported association with oesophageal ...
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Stability of Fumonisins in Food Processing
2002Fumonisins are mycotoxins produced by Fusarium verticillioides (moniliforme) and Fusarium proliferatum that are found in corn and processed corn-based food products. Although generally heat stable, fumonisin concentrations appear to decline as processing temperatures increase.
Lloyd B, Bullerman +2 more
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