Replication Data for: Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread

This dataset contains the raw data obtained after the analysis of the experimental samples, by HPLC-DAD (for DON) and HPLC-FLD (for FBs), in different stages of the breadmaking process (initial flour, kneaded dough, fermented dough and baked bread). Legends are included bellow under FILE OVERVIEW.

Detalles Bibliográficos
Autores: Vicens Sans, Alexandre, Marín Sillué, Sònia, Sanchís Almenar, Vicente, Ramos Girona, Antonio J., Molino Gahete, Francisco
Tipo de recurso: conjunto de datos
Fecha de publicación:2025
País:España
Institución:Universitat de Lleida (UdL)
Repositorio:Repositori Obert UdL
OAI Identifier:oai:repositori.udl.cat:10459.1/467501
Acceso en línea:https://doi.org/10.34810/data2039
https://hdl.handle.net/10459.1/467501
Access Level:acceso abierto
Palabra clave:Agricultural Sciences
Fusarium
vomitoxin
fumonisins
sourdough
fermentation
baking
bread
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network_acronym_str ES
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repository_id_str
spelling Replication Data for: Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based breadVicens Sans, AlexandreMarín Sillué, SòniaSanchís Almenar, VicenteRamos Girona, Antonio J.Molino Gahete, FranciscoAgricultural SciencesFusariumvomitoxinfumonisinssourdoughfermentationbakingbreadThis dataset contains the raw data obtained after the analysis of the experimental samples, by HPLC-DAD (for DON) and HPLC-FLD (for FBs), in different stages of the breadmaking process (initial flour, kneaded dough, fermented dough and baked bread). Legends are included bellow under FILE OVERVIEW.CORA.Repositori de Dades de RecercaMarín Sillué, Sònia2025info:eu-repo/semantics/datasethttps://doi.org/10.34810/data2039https://hdl.handle.net/10459.1/467501reponame:Repositori Obert UdL instname:Universitat de Lleida (UdL)Inglésinfo:eu-repo/semantics/openAccessCC BY 4.0oai:repositori.udl.cat:10459.1/4675012026-06-24T12:42:17Z
dc.title.none.fl_str_mv Replication Data for: Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread
title Replication Data for: Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread
spellingShingle Replication Data for: Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread
Vicens Sans, Alexandre
Agricultural Sciences
Fusarium
vomitoxin
fumonisins
sourdough
fermentation
baking
bread
title_short Replication Data for: Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread
title_full Replication Data for: Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread
title_fullStr Replication Data for: Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread
title_full_unstemmed Replication Data for: Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread
title_sort Replication Data for: Transfer of deoxynivalenol and fumonisins B1 and B2 from maize flour to maize/wheat-based bread
dc.creator.none.fl_str_mv Vicens Sans, Alexandre
Marín Sillué, Sònia
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Molino Gahete, Francisco
author Vicens Sans, Alexandre
author_facet Vicens Sans, Alexandre
Marín Sillué, Sònia
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Molino Gahete, Francisco
author_role author
author2 Marín Sillué, Sònia
Sanchís Almenar, Vicente
Ramos Girona, Antonio J.
Molino Gahete, Francisco
author2_role author
author
author
author
dc.contributor.none.fl_str_mv Marín Sillué, Sònia
dc.subject.none.fl_str_mv Agricultural Sciences
Fusarium
vomitoxin
fumonisins
sourdough
fermentation
baking
bread
topic Agricultural Sciences
Fusarium
vomitoxin
fumonisins
sourdough
fermentation
baking
bread
description This dataset contains the raw data obtained after the analysis of the experimental samples, by HPLC-DAD (for DON) and HPLC-FLD (for FBs), in different stages of the breadmaking process (initial flour, kneaded dough, fermented dough and baked bread). Legends are included bellow under FILE OVERVIEW.
publishDate 2025
dc.date.none.fl_str_mv 2025
dc.type.none.fl_str_mv info:eu-repo/semantics/dataset
format dataset
dc.identifier.none.fl_str_mv https://doi.org/10.34810/data2039
https://hdl.handle.net/10459.1/467501
url https://doi.org/10.34810/data2039
https://hdl.handle.net/10459.1/467501
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
CC BY 4.0
eu_rights_str_mv openAccess
rights_invalid_str_mv CC BY 4.0
dc.publisher.none.fl_str_mv CORA.Repositori de Dades de Recerca
publisher.none.fl_str_mv CORA.Repositori de Dades de Recerca
dc.source.none.fl_str_mv reponame:Repositori Obert UdL
instname:Universitat de Lleida (UdL)
instname_str Universitat de Lleida (UdL)
reponame_str Repositori Obert UdL
collection Repositori Obert UdL
repository.name.fl_str_mv
repository.mail.fl_str_mv
_version_ 1869404333163937792
score 15,228081

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