Area of research
Plant Science · Biotechnology
Research interest
Research interests include Ochratoxin A, Chemistry, Food science, Mycotoxin, Chromatography, and Oxidative stress.
Ochratoxin A induces hepatic and renal toxicity in mice through increased oxidative stress, mitochondrial damage, and multiple cell death mechanisms
Practical Strategies to Reduce Ochratoxin A in Foods
Protective Effect of alpha-Tocopherol Against Ochratoxin A in Kidney Cell Line HK-2
High-performance liquid chromatography using diode array detector and fluorescence detector for hydrogen peroxide analysis in processed fishery foods
Ochratoxin A Induces Oxidative Stress in HepG2 Cells by Impairing the Gene Expression of Antioxidant Enzymes
Efficacy of saturated steam against Listeria innocua biofilm on common food-contact surfaces
Ochratoxin A and its reaction products affected by sugars during heat processing
Human Proximal Tubule Epithelial Cells (HK-2) as a Sensitive In Vitro System for Ochratoxin A Induced Oxidative Stress
Reduction of Ochratoxin A during the Preparation of Porridge with Sodium Bicarbonate and Fructose
New Analytical Approach for the Determination of Calcium Phosphate Dibasic and Tribasic in Processed Food by Comparison of Ion Chromatography with High-Performance Liquid Chromatography
Effects of baking soda and fructose in reduction of ochratoxin A in rice and oat porridge during retorting process
Ochratoxin A-Induced Hepatotoxicity through Phase I and Phase II Reactions Regulated by AhR in Liver Cells
Reduction of ochratoxin A in oats and rice by twin-screw extrusion processing with baking soda
Utility of a Multilevel Modeling Approach to Investigate Differences in Isolation Frequency of <i>Fusarium culmorum</i> in Agricultural Soil Across the Inland Pacific Northwest
Renal toxicity through AhR, PXR, and Nrf2 signaling pathway activation of ochratoxin A-induced oxidative stress in kidney cells
Effects of explosive puffing process on the reduction of ochratoxin A in rice and oats
Reduction of ochratoxin A in direct steam injected oat-based infant cereals with baking soda
Probabilistic risk model of norovirus transmission during handling and preparation of fresh produce in school foodservice operations
Occurrence of Ochratoxin A in Infant Foods in the United States
Reduction of Fumonisin Toxicity by Extrusion and Nixtamalization (Alkaline Cooking)
Reduction of Ochratoxin A in Oat Flakes by Twin-Screw Extrusion Processing
Summary of the ACS Symposium on Public Health Perspectives of Mycotoxins in Food
Worldwide Occurrence of Mycotoxins in Cereals and Cereal-Derived Food Products: Public Health Perspectives of Their Co-occurrence
Detection and quantitation of mycotoxins in infant cereals in the U.S. market by LC-MS/MS using a stable isotope dilution assay
A risk assessment of dietary Ochratoxin a in the United States
Heat Stability of Ochratoxin A in an Aqueous Buffered Model System
Adequate Hand Washing and Glove Use Are Necessary To Reduce Cross-Contamination from Hands with High Bacterial Loads
Polyvinylpolypyrrolidone reduces cross-reactions between antibodies and phenolic compounds in an enzyme-linked immunosorbent assay for the detection of ochratoxin A
Significance of Ochratoxin A in Breakfast Cereals from the United States
Advances in Mycotoxin Research: Public Health Perspectives