Reactivity and Oxidation Mechanism of Zearalenone: A Combined Theoretical and Experimental Study with Laccase-Mediator System

Martina Loi, Biancamaria Ciasca, Miriam Edith Haidukowski, Giuseppina Mulè

Institute of Sciences of Food Production, National Research Council of Italy. Via Amendola 122/O, 70126, Bari, Italy

The 3-keto-DON dilemma - Why C-3 oxidation likely isn’t enough to detoxify DON

Bernhard Neumayer, Elisabeth Streit, Barbara Weber

dsm-firmenich, Animal Nutrition and Health R&D Center, Tulln, Austria

Short-Term Toxic Effects of low dietary exposure to Ochratoxin A, Zearalenone, and Fumonisin B1 in Broilers: A Comparative Approach

Matteo Cuccato¹, Neenu Amminikutty¹, Achille Schiavone¹, Giuseppina Avantaggiato², Carlo Nebbia¹, Flavia Girolami¹

1: Department of Veterinary Sciences, University of Turin, Grugliasco (Turin), Italy;; 2: Institute of Sciences of Food Production, National Research Council of Italy, Bari, Italy

The effect of hydrothermal treatment with sodium metabisulfite on Fusarium-infected grains.

Anika Noldin¹, Patrick Sudwischer², Michael Sulyok³, Janine Saltzmann¹, Christian Visscher⁴, Sven Dänicke¹, Susanne Kersten¹

1: Institute of Animal Nutrition, Friedrich-Loeffler-Institut, Brunswick, Germany; 2: International Research Association of Feed Technology e.V., Research Institute of Feed Technology, Brunswick, Germany; 3: Department of Agrobiotechnology, Institute of Bioanalytics and Agro-Metabolomics, University of Natural Resources and Life Sciences (BOKU) Vienna, Tulln, Austria; 4: Institute of Animal Nutrition, University of Veterinary Medicine, Hanover, Germany

Innovative bentonite-based adsorbent patented for mycotoxin decontamination: glance on in vitro and in vivo evidence

Vito D'Ascanio, Donato Greco, Giuseppina Avantaggiato

Institute of Sciences of Food Production, National Research Council of Italy

Optimizing the degradation of aflatoxin B1 by Trametes versicolor laccase

Marco Zaccaria^1,2, Marzia Beccaccioli³, Maria Carmela Bonaccorsi di Patti⁴, Viviana Cristiglio⁵, Nathalie Sandlin², William Dawson⁶, Takahito Nakajima⁶, Bun Chan⁷, Babak Momeni², Luigi Genovese¹, Massimo Reverberi³

1: CEA/INAC-MEM/L-Sim, University Grenoble Alpes, 38044, Grenoble, France; 2: Department of Biology, Boston College, Chestnut Hill, MA, 02467, USA; 3: Department of Environmental Biology, Sapienza University of Rome, 00185, Rome; 4: Department of Biochemical Sciences “Alessandro Rossi Fanelli”, Sapienza University of Rome, 00185, Rome, Italy; 5: Institut Laue-Langevin, 38042, Grenoble, France; 6: RIKEN Center for Computational Science, Kobe Japan; 7: School of Engineering, Nagasaki University, Japan

Natural plant extracts against mycotoxins: Insights into un-explored sources of phenolic compounds

Maria Vinas, Andrea Irías-Mata

University of Costa Rica, Costa Rica

Exploring the Potential of Bacillus subtilis: A Thorough Study on Mycotoxin Decontamination, Mechanisms, and Effectiveness in a Liquid Food Model

MARIAGRAZIA ABBASCIANO¹, DONATO GRECO¹, VITO D'ASCANIO¹, ELISA SANTOVITO¹, LAURA QUINTIERI¹, CLARISSA TECHER², GIUSEPPINA AVANTAGGIATO¹

1: Institute of Sciences of Food Production (ISPA), National Research Council of Italy; 2: Mixscience, 2/4 Avenue de Ker Lann, CS17228, CEDEX, 35172 Bruz, France;

Actinobacteria: promising biocontrol agents for managing mycotoxin risks

Louise MAUD, Selma P. SNINI, Julie BORNOT, Florence MATHIEU

Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, 31326 Toulouse, France;