Study of the chemical reduction of the fumonisins toxicity using allyl, benzyl and phenyl isothiocyanate in model solution and in food products

► Reduction of the FBs with Allyl, benzyl and Phenyl isothiocyanates in model solution. ► Reduction of the FBs with ITCs through fumigation in a food system. ► Characterization of the reaction products between FBs and ITCs with LC-MS.