Co-occurrence of acrylamide and mycotoxins in biscuits: Insights into dietary exposure and risk characterization
Authors:
Open Access
- 1 July 2026
- journal article
- Published by Elsevier in Food Control
- Vol. 191
Abstract
No abstract availableFunding Information
- American Concrete Institute Foundation
- Generalitat Valenciana (CIACIF/2024/259)
- Ministerio de Ciencia, Innovación y Universidades (PID2024-160527OB-I00)
- European Commission
- Ministero dell’Istruzione, dell’Università e della Ricerca
This publication has 48 references indexed in Scilit:
- Tailoring the formulation of wholemeal wheat flour: the selection and recombination of milling fractions to control acrylamide and deoxynivalenol contaminationFood Chemistry: X, 2025
- Mycotoxins: A comprehensive review of its global trends in major cereals, advancements in chromatographic detections and future prospectivesFood Chemistry: X, 2025
- Acrylamide in food products: Formation, technological strategies for mitigation, and future outlookFood Frontiers, 2024
- Toxicity, formation, contamination, determination and mitigation of acrylamide in thermally processed plant-based foods and herbal medicines: A reviewEcotoxicology and Environmental Safety, 2023
- Development of QuEChERS clean-up based on EMR-lipid for simultaneous analysis of 9 mycotoxins, acaylamide and 5-Hydroxymethylfurfural in biscuit by UHPLC-MS/MSFood Chemistry, 2022
- Acrylamide content in starch based commercial foods by using high performance liquid chromatography and its association with browning indexCurrent Research in Food Science, 2022
- Dietary exposure assessment to mycotoxins through total diet studies. A reviewFood and Chemical Toxicology, 2019
- Distribution of Fusarium mycotoxins in wheat milling processFood Control, 2015
- Exposure to deoxynivalenol, Ht-2 and T-2 toxins by consumption of wheat-based product in southern BrazilFood Control, 2015
- Exposure estimates to Fusarium mycotoxins through cereals intakeChemosphere, 2013