Hassan Yazdanpanah

TL;DR: Effect of roasting on reduction of AFs content in pistachio nuts has been tested in a laboratory setting with aiming to suggest an optimal condition for the roasting, and AFs in form of naturally occurrence were more resistant to degradation with heat.

TL;DR: Pistachio nuts produced in Iran during March 2002-February 2003 analyzed for aflatoxin B1, aflat toxin B2, a Flatoxin G1 (AFG1) and a flatoxin G2 (AFg2) using immunoaffinity column and quantitated by HPLC and/or TLC-scanner.

TL;DR: This is the first report of fumonisin contamination of corn from Iran, in which samples from the area of high esophageal cancer on the Caspian littoral have been shown to contain high levels of fUMonisins.

TL;DR: A survey of the presence of patulin was conducted in 2002 on 65 locally produced commercial apple juice and apple juice concentrates purchased from retail outlets or producers in Iran as discussed by the authors, which showed that 69% of the apple juice samples had patulin levels higher than 50 μg/l with a maximum level of 285 μg/L and 56% of apple concentrates with a patulin level of higher than 6 μg/lt and a maximum of 148 μg/lp.

TL;DR: In this article, the efficacy of roasting process by incorporation of lemon juice and/or citric acid on the reduction of AFB1 in contaminated pistachio nuts (AFB1 at two levels of 268 and 383 nng/g) was investigated.