ArticleFood chemistry: X2024
Mycotoxin contamination in moldy slices of bread is mostly limited to the immediate vicinity of the visible infestation.
Article in Food chemistry: X, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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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.
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Who cites it
3 citing papers in PubMed.
- Zein/Gum Arabic Nanoparticles for Cinnamaldehyde Delivery: Enhanced Antifungal Performance and Bread Shelf Life Extension.Journal of food science · 2026Article
- Nutritional Characterization of Selected South African Indigenous Seed Flours and Their Impact on Bread Baking Performance.Journal of food science · 2026Article
- Development and Characterization of LDPE/EVA Films Incorporating Carvacrol Essential Oil with Antifungal Activity.Foods (Basel, Switzerland) · 2025Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Bread is an important staple food that is susceptible to spoilage, making it one of the most wasted foods. To determine the safety of partially moldy bread, five types of bread were inoculated with common mold species. After incubation, the metabolite profile was determined in and under the inoculation spot, as well as at a lateral distance of 3 cm from the moldy spot. The result showed that the metabolites were exclusively concentrated in the inoculation area and directly below the inoculation area. The only exception was citrinin, a mycotoxin produced by
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Registered trials
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