| D009183 |
Mycotoxins |
Toxic compounds produced by FUNGI. |
Fungal Toxins,Mycotoxin,Toxins, Fungal |
|
| D011863 |
Radioimmunoassay |
Classic quantitative assay for detection of antigen-antibody reactions using a radioactively labeled substance (radioligand) either directly or indirectly to measure the binding of the unlabeled substance to a specific antibody or other receptor system. Non-immunogenic substances (e.g., haptens) can be measured if coupled to larger carrier proteins (e.g., bovine gamma-globulin or human serum albumin) capable of inducing antibody formation. |
Radioimmunoassays |
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| D002523 |
Edible Grain |
SEEDS used as a major nutritional source, most often the grain from the POACEAE family. |
Cereals,Cereal Grain,Cereal,Cereal Grains,Edible Grains,Grain, Cereal,Grain, Edible,Grains, Cereal,Grains, Edible |
|
| D002849 |
Chromatography, Gas |
Fractionation of a vaporized sample as a consequence of partition between a mobile gaseous phase and a stationary phase held in a column. Two types are gas-solid chromatography, where the fixed phase is a solid, and gas-liquid, in which the stationary phase is a nonvolatile liquid supported on an inert solid matrix. |
Chromatography, Gas-Liquid,Gas Chromatography,Chromatographies, Gas,Chromatographies, Gas-Liquid,Chromatography, Gas Liquid,Gas Chromatographies,Gas-Liquid Chromatographies,Gas-Liquid Chromatography |
|
| D005506 |
Food Contamination |
The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage. |
Food Adulteration,Adulteration, Food,Adulterations, Food,Contamination, Food,Contaminations, Food,Food Adulterations,Food Contaminations |
|
| D005516 |
Food Microbiology |
The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept. |
Microbiology, Food |
|
| D005670 |
Fusarium |
A mitosporic Hypocreales fungal genus, various species of which are important parasitic pathogens of plants and a variety of vertebrates. Teleomorphs include GIBBERELLA. |
Fusariums |
|
| D001467 |
Hordeum |
A plant genus of the family POACEAE. The EDIBLE GRAIN, barley, is widely used as food. |
Barley,Hordeum vulgare |
|
| D012717 |
Sesquiterpenes |
Fifteen-carbon compounds formed from three isoprenoid units with general formula C15H24. |
Farnesanes,Farnesene,Farnesenes,Sesquiterpene,Sesquiterpene Derivatives,Sesquiterpenoid,Sesquiterpenoids,Derivatives, Sesquiterpene |
|
| D014255 |
Trichothecenes |
Usually 12,13-epoxytrichothecenes, produced by Fusaria, Stachybotrys, Trichoderma and other fungi, and some higher plants. They may contaminate food or feed grains, induce emesis and hemorrhage in lungs and brain, and damage bone marrow due to protein and DNA synthesis inhibition. |
Epoxytrichothecenes,Trichothecene Epoxides,Epoxides, Trichothecene |
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