Food Additives And Contaminants Part A-chemistry Analysis Control Exposure & Ris

Persistent organic pollutants in fish: biomonitoring and cocktail effect with implications for food safety

Multiresidue method for detection of pesticides in beef meat using liquid chromatography coupled to mass spectrometry detection (LC-MS) after QuEChERS extraction

Thermal stability of T-2 and HT-2 toxins during biscuit- and crunchy muesli-making and roasting

Effect of Zingiber officinale Roscoe essential oil in fungus control and deoxynivalenol production of Fusarium graminearum Schwabe in vitro

Effect of chloride on the formation of 3-monochloro-2-propanediol fatty acid diesters and glycidol fatty acid esters in fish, meats and acylglycerols during heating

Evaluation of parabens and their metabolites in fish and fish products: a comprehensive analytical approach using LC-HRMS

A review of methodology for the analysis of pyrethrin and pyrethroid residues in food of animal origin

Impact of agronomic factors on fusarium mycotoxins in harvested wheat

Determination of 26 anti-diabetic compounds in dietary supplements using a validated UPLC method

Tracking residual organochlorine pesticides (OCPs) in green, herbal, and black tea leaves and infusions of commercially available tea products marketed in Poland