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Analytical methods for polycyclic aromatic hydrocarbons (PAHs) in food and the environment needed for new food legislation in the European Union

TrAC, Trends in analytical chemistry (Regular ed.), 2006-07, Vol.25 (7), p.716-725

2006

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Validation of analytical methods for determining mycotoxins in foodstuffs

TrAC, Trends in analytical chemistry (Regular ed.), 2002-06, Vol.21 (6), p.468-486

2002

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Detection of nanomaterials in food and consumer products: bridging the gap from legislation to enforcement

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2012-08, Vol.29 (8), p.1175-1182

2012

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Methods for allergen analysis in food: a review

Food additives and contaminants, 2004, Vol.21 (1), p.1-31

2004

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Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data

Food chemistry, 1998-05, Vol.62 (1), p.73-97

1998

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Contribution of dynamic headspace GC–MS analysis of aroma compounds to authenticity testing of honey

Food chemistry, 2001-03, Vol.72 (4), p.511-520

2001

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Analytical methods for the determination of acrylamide in food products: a review

Food additives and contaminants, 2003-10, Vol.20 (10), p.885-902

2003

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Supercritical fluid extraction for liquid chromatographic determination of carotenoids in Spirulina Pacifica algae: a chemometric approach

Journal of Chromatography A, 2001-03, Vol.912 (1), p.61-71

2001

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Inter-laboratory validation study of five commercial ELISA test kits for the determination of peanut proteins in biscuits and dark chocolate

Food additives and contaminants, 2005-02, Vol.22 (2), p.104-112

2005

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HPLC flavonoid profiles as markers for the botanical origin of European unifloral honeys

Journal of the science of food and agriculture, 2001-04, Vol.81 (5), p.485-496

2001

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Information provision for allergic consumers – where are we going with food allergen labelling?

Allergy (Copenhagen), 2004-12, Vol.59 (12), p.1262-1268

2004

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Screening survey of deoxynivalenol in beer from the European market by an enzyme-linked immunosorbent assay

Food additives and contaminants, 2004-06, Vol.21 (6), p.607-617

2004

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Validation of a method based on polymerase chain reaction for the detection of genetically modified organisms in various processed foodstuffs

European food research & technology, 2001-01, Vol.212 (4), p.497-504

2001

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Fast extraction, clean-up and detection methods for the rapid analysis and screening of seven indicator PCBs in food matrices

TrAC, Trends in analytical chemistry (Regular ed.), 2002, Vol.21 (1), p.40-53

2002

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Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents

Journal of food composition and analysis, 2001-08, Vol.14 (4), p.399-408

2001

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Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

Food research international, 2000-07, Vol.33 (6), p.423-447

2000

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Review of cocoa butter and alternative fats for use in chocolate—Part B. Analytical approaches for identification and determination

Food chemistry, 1998-05, Vol.62 (1), p.99-108

1998

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Trichothecenes: reference materials and method validation

Toxicology letters, 2004-10, Vol.153 (1), p.123-132

2004

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Novel sampling methods for the analysis of mycotoxins and the combination with spectroscopic methods for the rapid evaluation of deoxynivalenol contamination

Toxicology letters, 2004-10, Vol.153 (1), p.99-107

2004

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Determination of dioxins (PCDDs/PCDFs) and PCBs in food and feed using the DR CALUX bioassay: results of an international validation study

Food additives and contaminants, 2005-05, Vol.22 (5), p.472-481

2005

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Contribution of pyrolysis-mass spectrometry (Py-MS) to authenticity testing of honey

Journal of analytical and applied pyrolysis, 2001-06, Vol.60 (1), p.79-87

2001

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Detection and quantification of cocoa butter equivalents in chocolate model systems: analysis of triglyceride profiles by high resolution GC

Food chemistry, 1999-04, Vol.65 (1), p.111-116

1999

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Need for research to support consumer confidence in the growing organic food market

Trends in food science & technology, 2005-01, Vol.16 (8), p.332-343

2005

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Comparison of HPLC and GLC Techniques for the Determination of the Triglyceride Profile of Cocoa Butter

Journal of agricultural and food chemistry, 2000-08, Vol.48 (8), p.3359-3363

2000

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Triacylglycerol profiling by using chromatographic techniques

European journal of lipid science and technology, 2004-09, Vol.106 (9), p.621-648

2004

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Analytical methods for polycyclic aromatic hydrocarbons (PAHs) in food and the environment needed for new food legislation in the European Union

Validation of analytical methods for determining mycotoxins in foodstuffs

Detection of nanomaterials in food and consumer products: bridging the gap from legislation to enforcement

Methods for allergen analysis in food: a review

Review of cocoa butter and alternative fats for use in chocolate—Part A. Compositional data

Contribution of dynamic headspace GC–MS analysis of aroma compounds to authenticity testing of honey

Analytical methods for the determination of acrylamide in food products: a review

Supercritical fluid extraction for liquid chromatographic determination of carotenoids in Spirulina Pacifica algae: a chemometric approach

Inter-laboratory validation study of five commercial ELISA test kits for the determination of peanut proteins in biscuits and dark chocolate

HPLC flavonoid profiles as markers for the botanical origin of European unifloral honeys

Information provision for allergic consumers – where are we going with food allergen labelling?

Screening survey of deoxynivalenol in beer from the European market by an enzyme-linked immunosorbent assay

Validation of a method based on polymerase chain reaction for the detection of genetically modified organisms in various processed foodstuffs

Fast extraction, clean-up and detection methods for the rapid analysis and screening of seven indicator PCBs in food matrices

Composition of Genuine Cocoa Butter and Cocoa Butter Equivalents

Review on polyphenols in Theobroma cacao: changes in composition during the manufacture of chocolate and methodology for identification and quantification

Review of cocoa butter and alternative fats for use in chocolate—Part B. Analytical approaches for identification and determination

Trichothecenes: reference materials and method validation

Novel sampling methods for the analysis of mycotoxins and the combination with spectroscopic methods for the rapid evaluation of deoxynivalenol contamination

Determination of dioxins (PCDDs/PCDFs) and PCBs in food and feed using the DR CALUX bioassay: results of an international validation study

Contribution of pyrolysis-mass spectrometry (Py-MS) to authenticity testing of honey

Detection and quantification of cocoa butter equivalents in chocolate model systems: analysis of triglyceride profiles by high resolution GC

Need for research to support consumer confidence in the growing organic food market

Comparison of HPLC and GLC Techniques for the Determination of the Triglyceride Profile of Cocoa Butter

Triacylglycerol profiling by using chromatographic techniques

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