{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,11]],"date-time":"2026-10-11T00:48:59Z","timestamp":1791679739091,"version":"4.3.4"},"reference-count":31,"publisher":"Wiley","issue":"10","license":[{"start":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T00:00:00Z","timestamp":1789084800000},"content-version":"vor","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,9,11]],"date-time":"2026-09-11T00:00:00Z","timestamp":1789084800000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"content-domain":{"domain":["analyticalsciencejournals.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["J Mass Spectrom"],"published-print":{"date-parts":[[2026,10]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:p>\n                    Based on previous experience and current knowledge, it is assumed that mycotoxins contaminating raw materials could be degraded or modified due to exposure to thermal and mechanical conditions during food processing, potentially resulting in degradation and\/or conversion products. Nowadays, most of the information on the novel degradation products of mycotoxins is still missing; the identification and characterization of their structure and their toxicity potential is of high interest for risk assessment strategies. In the present study, the fate of aflatoxins and fumonisins during the production of gluten\u2010free pasta made from maize flour was investigated. Gluten\u2010free pasta was produced from both spiked dough and naturally contaminated flour, processed under pilot plant conditions that mimic the industrial conditions, resulting in a technologically feasible product. Possible degradation products of the spiked mycotoxins were identified using an untargeted stable isotope labelling liquid chromatography high\u2010resolution mass spectrometry approach. No degradation product of aflatoxin B\n                    <jats:sub>1<\/jats:sub>\n                    was detected above the detection limit of the experimental setup, and only one possible degradation product of fumonisin B\n                    <jats:sub>1<\/jats:sub>\n                    or B\n                    <jats:sub>2<\/jats:sub>\n                    at very low levels was found. The results may suggest the stability of these mycotoxins under the production conditions of gluten\u2010free pasta.\n                  <\/jats:p>","DOI":"10.1002\/jms.70106","type":"journal-article","created":{"date-parts":[[2026,9,12]],"date-time":"2026-09-12T04:36:34Z","timestamp":1789187794000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Fate of Aflatoxins and Fumonisins During Gluten\u2010Free Pasta Processing: Untargeted\n                    <sup>13<\/sup>\n                    C\u2010Labelling LC\u2010HRMS Based Approach"],"prefix":"10.1002","volume":"61","author":[{"given":"Eleonora","family":"Rollo","sequence":"first","affiliation":[{"name":"Barilla G. R. F.lli SpA Analytical Food Science  Parma Italy"},{"name":"Department of Food and Drug University of Parma  Parma Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alexandra","family":"Schamann","sequence":"additional","affiliation":[{"name":"FFoQSI GmbH\u2014Austrian Competence Centre for Feed and Food Quality, Safety and Innovation  Tulln Austria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6629-0536","authenticated-orcid":false,"given":"Maria","family":"Doppler","sequence":"additional","affiliation":[{"name":"Core Facility Bioactive Molecules: Screening and Analysis BOKU University  Tulln Austria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Alexandra","family":"Malachov\u00e1","sequence":"additional","affiliation":[{"name":"FFoQSI GmbH\u2014Austrian Competence Centre for Feed and Food Quality, Safety and Innovation  Tulln Austria"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Rudolf","family":"Krska","sequence":"additional","affiliation":[{"name":"Institute of Bioanalytics and Agro\u2010Metabolomics, Department of Agricultural Sciences BOKU University  Tulln Austria"},{"name":"Institute for Global Food Security, School of Biological Sciences Queen's University Belfast  Belfast UK"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0719-6627","authenticated-orcid":false,"given":"Michele","family":"Suman","sequence":"additional","affiliation":[{"name":"Barilla G. R. F.lli SpA Analytical Food Science  Parma Italy"},{"name":"Department of Food and Drug University of Parma  Parma Italy"},{"name":"Department for Sustainable Food Process Catholic University Sacred Heart  Milan Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,9,11]]},"reference":[{"key":"e_1_2_9_2_1","unstructured":"Eurostat \u201cWhich Countries Are the Biggest Producers of Pasta?\u201d(October 25 2024) https:\/\/ec.europa.eu\/eurostat\/web\/products\u2010eurostat\u2010news\/w\/ddn\u201020241025\u20103."},{"key":"e_1_2_9_3_1","doi-asserted-by":"publisher","DOI":"10.3390\/toxins13050305"},{"key":"e_1_2_9_4_1","unstructured":"Markets and Markets \u201cGluten\u2010Free Products Market by Type (Bakery Products Snacks & RTE Products Condiments & Dressings Pizzas & Pastas) Distribution Channel (Conventional Stores Specialty Stores and Drugstores & Pharmacies) Form & Region\u2014Global Forecast to 2025 \u201d published in September 2024 Available online (last access May 2025):https:\/\/www.marketsandmarkets.com\/Market\u2010Reports\/gluten\u2010free\u2010products\u2010market\u2010738.html#:~:text=The%20gluten%2Dfree%20products%20market%20forecast%20is%20estimated%20at%20USD due%20to%20rising%20health%20awareness."},{"key":"e_1_2_9_5_1","doi-asserted-by":"publisher","DOI":"10.1111\/ijfs.13505"},{"key":"e_1_2_9_6_1","unstructured":"European Commission \u201cCommission Regulation (EU) 2023\/915 of 25 April 2023 on Maximum Levels for Certain Contaminants in Food and Repealing Regulation (EC) no 1881\/2006 \u201dOfficial Journal of the European UnionL119 (2023):103\u2013157 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