ArticleToxins2020
Effect of Stored Humidity and Initial Moisture Content on the Qualities and Mycotoxin Levels of Maize Germ and Its Processing Products.
Article in Toxins, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 9 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
9 citing papers in PubMed.
- Pollution characteristics, enrichment patterns, and progress in detoxification research of mycotoxins in maize.Mycotoxin research · 2026Review
- Preliminary Evaluation of Gemini-Surfactant-Based Formulations for Antifungal Seed Treatment in Wheat.Molecules (Basel, Switzerland) · 2026Article
- Effect of Relative Humidity on Quality and Metabolite Profiles ofMolecules (Basel, Switzerland) · 2025Article
- Study on the Modification of Dietary Fiber and Degradation of Zearalenone in Corn Germ Meal by Solid-State Fermentation withFoods (Basel, Switzerland) · 2025Article
- Recent Progress of Mycotoxin in Various Food Products-Human Exposure and Health Risk Assessment.Foods (Basel, Switzerland) · 2025Review
- Analysis of changes in nutritional compounds of dried yellow chili after different processing treatments.Scientific reports · 2024Article
- Study on Rapid Non-Destructive Detection Method of Corn Freshness Based on Hyperspectral Imaging Technology.Molecules (Basel, Switzerland) · 2024Article
- Development and Utilization of Corn Processing by-Products: A Review.Foods (Basel, Switzerland) · 2022Review
- Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds.Foods (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
Abstract
With high fat and protein content, maize germ is easily infected with fungus and mycotoxins during its storage. The qualities and safety of germ and its processing products may be affected by the storage. However, studies on the effect of storage on quality and polluted mycotoxin level of maize germ are limited. In this study, maize germ was stored with different initial moisture contents (5.03, 9.07, 11.82 and 17.97%) or at different relative humidity (75, 85 and 95%) for 30 days. The quality indices of germ (moisture content and crude fat content) and their produced germ oils (color, acid value and peroxide value) as well as the zearalenone (ZEN) and deoxynivalenol (DON) levels of germ, oils and meals were analyzed. Results showed that maize germ with high initial moisture contents (11.82, 17.97%) or kept at high humidity (95%) became badly moldy at the end of storage. Meanwhile, the qualities of these germ and oils showed great changes. However, the ZEN and DON contents of this maize germ, oils and meals stayed at similar levels (
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Registered trials
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