ochratoxin A

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Transformation of Ochratoxin A by Microorganisms Isolated from Tempranillo Grapes in Wine Systems
Carlos Luz Mínguez, María Amparo Ruvira Garrigues, Laura López Ocaña, Rosa Aznar Novella, Jorge Mañes Vinuesa, Giuseppe Meca

Am J Enol Vitic. July 2020 71: 167-174; published ahead of print January 29, 2020 ; DOI: 10.5344/ajev.2019.19041
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The Route of Mycotoxins in the Grape Food Chain
Ana Gonçalves, Roberta Palumbo, Ana Guimarães, Athanasios Gkrillas, Chiara Dall’Asta, Jean-Lou Dorne, Paola Battilani, Armando Venâncio

Am J Enol Vitic. April 2020 71: 89-104; published ahead of print December 16, 2019 ; DOI: 10.5344/ajev.2019.19039
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Changes in Ochratoxin A Concentration during Winemaking
Anabela Fernandes, Nuno Ratola, António Cerdeira, Arminda Alves, Armando Venâncio

Am J Enol Vitic. March 2007 58: 92-96; published ahead of print March 01, 2007 ; DOI: 10.5344/ajev.2007.58.1.92
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Reduction of Ochratoxin A Contamination in Red Wines by Oak Wood Fragments
Michele Savino, Patrizio Limosani, Emilia Garcia-Moruno

Am J Enol Vitic. March 2007 58: 97-101; published ahead of print March 01, 2007 ; DOI: 10.5344/ajev.2007.58.1.97
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Influence of Enological Practices on Ochratoxin A Concentration in Wine
Angelita Gambuti, Daniela Strollo, Alessandro Genovese, Maurizio Ugliano, Alberto Ritieni, Luigi Moio

Am J Enol Vitic. June 2005 56: 155-162; published ahead of print June 01, 2005 ; DOI: 10.5344/ajev.2005.56.2.155
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Treatment with Yeast to Reduce the Concentration of Ochratoxin A in Red Wine
Emilia Garcia Moruno, Chiara Sanlorenzo, Barbara Boccaccino, Rocco Di Stefano

Am J Enol Vitic. March 2005 56: 73-76; published ahead of print March 01, 2005 ; DOI: 10.5344/ajev.2005.56.1.73
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Ochratoxin A in Wine: Survey by Antibody- and Polymeric-based SPE Columns Using HPLC/Fluorescence Detection
Darsa P. Siantar, Cathy A. Halverson, Crystal Kirmiz, George F. Peterson, Norma R. Hill, Sumer M. Dugar

Am J Enol Vitic. January 2003 54: 170-177; published ahead of print January 01, 2003 ; DOI: 10.5344/ajev.2003.54.3.170

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