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Analysis of Ergot Alkaloids

Toxins, 2015-06, Vol.7 (6), p.2024-2050

Crews, Colin

2015

Volltextzugriff (PDF)

Masked mycotoxins: A review

Molecular nutrition & food research, 2013-01, Vol.57 (1), p.165-186

2013

Volltextzugriff (PDF)

High‐Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree

Journal of food science, 2014-02, Vol.79 (2), p.M230-M237

2014

Volltextzugriff (PDF)

The determination of N-nitrosamines in food

Quality assurance and safety of crops & food, 2010-03, Vol.2 (1), p.2-12

Crews, Colin

2010

Volltextzugriff (PDF)

Emerging Issues on Tropane Alkaloid Contamination of Food in Europe

Toxins, 2023-01, Vol.15 (2), p.98

2023

Volltextzugriff (PDF)

Analysis of 2-alkylcyclobutanones for detection of food irradiation: Current status, needs and prospects

Journal of food composition and analysis, 2012-05, Vol.26 (1-2), p.1-11

2012

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Formation of Monochloropropane-1,2-diol and Its Esters in Biscuits during Baking

Journal of agricultural and food chemistry, 2014-07, Vol.62 (29), p.7297-7301

2014

Volltextzugriff (PDF)

Effect of high pressure thermal sterilization on the formation of food processing contaminants

Innovative food science & emerging technologies, 2013-10, Vol.20, p.42-50

2013

Volltextzugriff (PDF)

Survey of Ethyl Carbamate in Fermented Foods Sold in the United Kingdom in 2004

Journal of agricultural and food chemistry, 2007-04, Vol.55 (7), p.2755-2759

2007

Volltextzugriff (PDF)

Study of the Main Constituents of Some Authentic Walnut Oils

Journal of agricultural and food chemistry, 2005-06, Vol.53 (12), p.4853-4860

2005

Volltextzugriff (PDF)

Potential natural sources of semicarbazide in honey

Journal of apicultural research, 2014-01, Vol.53 (1), p.129-140

Crews, Colin

2014

Volltextzugriff (PDF)

Update on analytical methods for toxic pyrrolizidine alkaloids

Analytical and bioanalytical chemistry, 2010, Vol.396 (1), p.327-338

2010

Volltextzugriff (PDF)

Survey of furan in foods and coffees from five European Union countries

Food additives & contaminants Part B, Surveillance communications, 2009-11, Vol.2 (2), p.95-98

2009

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Quantitation of the Main Constituents of Some Authentic Sesame Seed Oils of Different Origin

Journal of agricultural and food chemistry, 2006-08, Vol.54 (17), p.6266-6270

2006

Volltextzugriff (PDF)

An improved rapid stigmastadiene test to detect addition of refined oil to extra virgin olive oil

Food research international, 2014-06, Vol.60, p.117-122

2014

Volltextzugriff (PDF)

Simultaneous determination of six major ergot alkaloids and their epimers in cereals and foodstuffs by LC–MS–MS

Analytical and bioanalytical chemistry, 2008-05, Vol.391 (2), p.563-576

2008

Volltextzugriff (PDF)

Mycotoxin analysis: an update

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2008-02, Vol.25 (2), p.152-163

2008

Volltextzugriff (PDF)

Formation and occurrence of esters of 3-chloropropane-1,2-diol (3-CPD) in foods: What we know and what we assume

European journal of lipid science and technology, 2011-03, Vol.113 (3), p.279-303

2011

Volltextzugriff (PDF)

Furan in canned sardines and other fish

Food additives & contaminants Part B, Surveillance communications, 2014-01, Vol.7 (1), p.43-45

2014

Volltextzugriff (PDF)

An improved rapid stigmastadiene test to detect addition of refined oil to extra virgin olive oil: Authenticity, Typicality, Traceability and Intrinsic Quality of Food Products

Food research international, 2014, Vol.60, p.117-122

2014

Volltextzugriff (PDF)

Quantitation of the Main Constituents of Some Authentic Grape-Seed Oils of Different Origin

Journal of agricultural and food chemistry, 2006-08, Vol.54 (17), p.6261-6265

2006

Volltextzugriff (PDF)

Loss of Pyrrolizidine Alkaloids on Decomposition of Ragwort (Senecio jacobaea) as Measured by LC-TOF-MS

Journal of agricultural and food chemistry, 2009-05, Vol.57 (9), p.3669-3673

2009

Volltextzugriff (PDF)

Degradation of yew, ragwort and rhododendron toxins during composting

The Science of the total environment, 2010-09, Vol.408 (19), p.4128-4137

2010

Volltextzugriff (PDF)

Occurrence of free and conjugated Fusarium mycotoxins in cereal-based food

Food additives & contaminants. Part A, Chemistry, analysis, control, exposure & risk assessment, 2010-08, Vol.27 (8), p.1148-1152

2010

Volltextzugriff (PDF)

Some factors affecting the formation of furan in heated foods

Food additives and contaminants, 2006-03, Vol.23 (3), p.219-227

2006

Volltextzugriff (PDF)

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Analysis of Ergot Alkaloids

Masked mycotoxins: A review

High‐Pressure Thermal Sterilization: Food Safety and Food Quality of Baby Food Puree

The determination of N-nitrosamines in food

Emerging Issues on Tropane Alkaloid Contamination of Food in Europe

Analysis of 2-alkylcyclobutanones for detection of food irradiation: Current status, needs and prospects

Formation of Monochloropropane-1,2-diol and Its Esters in Biscuits during Baking

Effect of high pressure thermal sterilization on the formation of food processing contaminants

Survey of Ethyl Carbamate in Fermented Foods Sold in the United Kingdom in 2004

Study of the Main Constituents of Some Authentic Walnut Oils

Potential natural sources of semicarbazide in honey

Update on analytical methods for toxic pyrrolizidine alkaloids

Survey of furan in foods and coffees from five European Union countries

Quantitation of the Main Constituents of Some Authentic Sesame Seed Oils of Different Origin

An improved rapid stigmastadiene test to detect addition of refined oil to extra virgin olive oil

Simultaneous determination of six major ergot alkaloids and their epimers in cereals and foodstuffs by LC–MS–MS

Mycotoxin analysis: an update

Formation and occurrence of esters of 3-chloropropane-1,2-diol (3-CPD) in foods: What we know and what we assume

Furan in canned sardines and other fish

An improved rapid stigmastadiene test to detect addition of refined oil to extra virgin olive oil: Authenticity, Typicality, Traceability and Intrinsic Quality of Food Products

Quantitation of the Main Constituents of Some Authentic Grape-Seed Oils of Different Origin

Loss of Pyrrolizidine Alkaloids on Decomposition of Ragwort (Senecio jacobaea) as Measured by LC-TOF-MS

Degradation of yew, ragwort and rhododendron toxins during composting

Occurrence of free and conjugated Fusarium mycotoxins in cereal-based food

Some factors affecting the formation of furan in heated foods

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