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P. Varelis, S.-L. L. Leong, A. Hocking and G. Giannikopoulos, “Quantitative Analysis of Ochratoxin A in Wine and Beer Using Solid Phase Extraction and High Performance Liquid Chromatography-Fluorescence Detection,” Food Additives and Contaminants, Vol. 23, No. 12, 2006, pp. 1308-1315. doi:10.1080/02652030600838258

has been cited by the following article:

• TITLE: Recent Advances in Detection of Ochratoxin-A

  AUTHORS: Ajeet Kaushik, Sunil K. Arya, Abhay Vasudev, Shekhar Bhansali

  KEYWORDS: Biopolymer; Mycotoxins; Ochratoxin-A; Chitosan; Organic-Inorganic Hybrid Nanocomposite; Biosensors

  JOURNAL NAME: Open Journal of Applied Biosensor, Vol.2 No.1, February 27, 2013

  ABSTRACT: Ochratoxin-A[7-(L-β-phenylalanylcarbonyl)-carboxyl-5-chloro-8-hydroxy-3,4-dihydro-3R-methyl-isocumarin, OTA] is a common food contaminant mycotoxin that enters the human body through the consumption of improperly stored food products. Upon ingestion, it leads to immuno-suppression and immuno-toxicity. OTA has been known to produce nephrotoxic, teratogenic, and carcinogenic activity (via oxidative DNA damage) in several species. This review introduces potentials of electrochemical biosensor to provide breakthroughs in OTA detection through improved selectivity and sensitivity and also the current approaches for detecting OTA in food products.