Natural occurrence of fumonisin B2 in red wine from Italy (Articolo in rivista)

Type
Label
  • Natural occurrence of fumonisin B2 in red wine from Italy (Articolo in rivista) (literal)
Anno
  • 2010-01-01T00:00:00+01:00 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
  • 10.1080/19440041003716547 (literal)
Alternative label
  • Logrieco A.; Ferracane L.; Visconti A.; Ritieni A. (2010)
    Natural occurrence of fumonisin B2 in red wine from Italy
    in Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Online)
    (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#autori
  • Logrieco A.; Ferracane L.; Visconti A.; Ritieni A. (literal)
Pagina inizio
  • 1136 (literal)
Pagina fine
  • 1141 (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#numeroVolume
  • 27 (literal)
Rivista
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#pagineTotali
  • 6 (literal)
Note
  • ISI Web of Science (WOS) (literal)
Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#affiliazioni
  • Institute of Sciences of Food Production (ISPA), National Research Council (CNR), Via Amendola 122/O, 70126 Bari, Italy. Dipartimento di Scienza degli Alimenti, Università degli Studi di Napoli \"Federico II\", via Università 100, Parco Gussone Edificio 84, Portici Naples I-80055, Italy (literal)
Titolo
  • Natural occurrence of fumonisin B2 in red wine from Italy (literal)
Abstract
  • The potential risk of exposure to fumonisin B2 (FB2) in the grape-wine chain has recently been revealed after a report of Aspergillus niger in grapes and its ability to produce FB2 and FB4. The occurrence of these two fumonisins in wine was investigated by LC/MS/MS in 51 market samples (45 red, five white and one rose wine) produced in various Italian regions. Nine samples of red wine were found to be contaminated by fumonisin B2 at levels ranging from 0.4 to 2.4 ng/ml, while FB4 was not detected in any of the tested samples. This is the first report on the natural occurrence of FB2 in wine, indicating that, although at low levels, there is a potential risk of FB2 exposure for the wine-consumer. (literal)
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