Chemical food contaminants during food processing: sources and control

Review on environmental models in the food chain - Current status and future perspectives

(2018) Ilija Djekic et al.   JOURNAL OF CLEANER PRODUCTION

Formation of acylglycerol chloro derivatives in vegetable oils and mitigation strategy

(2018) J. Šmidrkal et al.   CZECH JOURNAL OF FOOD SCIENCES

Systematic review of mycotoxins in food and feeds in Turkey

(2018) Nurhan Ünüsan   FOOD CONTROL

Food contact materials and gut health: Implications for toxicity assessment and relevance of high molecular weight migrants

(2017) Ksenia J. Groh et al.   FOOD AND CHEMICAL TOXICOLOGY

Effects of temperature and NaCl on the formation of 3-MCPD esters and glycidyl esters in refined, bleached and deodorized palm olein during deep-fat frying of potato chips

(2017) Yu Hua Wong et al.   FOOD CHEMISTRY

Is there a human health risk associated with indirect exposure to perfluoroalkyl carboxylates (PFCAs)?

(2017) Amy A. Rand et al.   TOXICOLOGY

Prevalence of mycotoxins in foods and decontamination

(2017) Andrea Patriarca et al.   Current Opinion in Food Science

Dietary protein oxidation: A silent threat to human health?

(2016) M. Estévez et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Review on the natural co-occurrence of AFB1 and FB1 in maize and the combined toxicity of AFB1 and FB1

(2016) M. Hove et al.   FOOD CONTROL

Preparation of Canned Apple Juice Using Glutathione as an Enzymatic and Non-Enzymatic Browning Inhibitor

(2016) Shengjun Wu   JOURNAL OF FOOD PROCESSING AND PRESERVATION

Changes in contents of trichothecenes during commercial grain milling

(2016) Kinga Stuper-Szablewska et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Interim relative potency factors for the toxicological risk assessment of pyrrolizidine alkaloids in food and herbal medicines

(2016) Karl-Heinz Merz et al.   TOXICOLOGY LETTERS

Fungal contamination and Fusarium mycotoxins in cereals grown in different tillage systems

(2016) V. Baliukonienė et al.   JOURNAL OF ANIMAL AND FEED SCIENCES

Impact of Precursors Creatine, Creatinine, and Glucose on the Formation of Heterocyclic Aromatic Amines in Grilled Patties of Various Animal Species

(2015) Monika Gibis et al.   JOURNAL OF FOOD SCIENCE

Oxidative damage to poultry: from farm to fork

(2015) M. Estévez   POULTRY SCIENCE

Food safety/food security aspects related to the environmental release of pharmaceuticals

(2014) Gianfranco Brambilla et al.   CHEMOSPHERE

Cellular Toxicity Associated with Exposure to Perfluorinated Carboxylates (PFCAs) and Their Metabolic Precursors

(2013) Amy A. Rand et al.   CHEMICAL RESEARCH IN TOXICOLOGY

Study on the thermal degradation of 3-MCPD esters in model systems simulating deodorization of vegetable oils

(2013) Alessia Ermacora et al.   FOOD CHEMISTRY

Structural changes and plasticizer migration of starch-based food packaging material contacting with milk during microwave heating

(2013) Chen Huang et al.   FOOD CONTROL

Assessment of Food Safety Management Systems in the global fresh produce chain

(2013) Klementina Kirezieva et al.   FOOD RESEARCH INTERNATIONAL

Reduction of Carcinogenic Polycyclic Aromatic Hydrocarbons in Meat by Sugar-Smoking and Dietary Exposure Assessment in Taiwan

(2013) Shaun Chen et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Review of the association between meat consumption and risk of colorectal cancer

(2013) Eunjung Kim et al.   NUTRITION RESEARCH

Biosensors for the analysis of microbiological and chemical contaminants in food

(2012) T. F. McGrath et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Pollution level, inhalation exposure and lung cancer risk of ambient atmospheric polycyclic aromatic hydrocarbons (PAHs) in Taiyuan, China

(2012) Zhonghuan Xia et al.   ENVIRONMENTAL POLLUTION

Determination of polycyclic aromatic hydrocarbons in edible oils and barbecued food by HPLC/UV–Vis detection

(2012) Kenan Dost et al.   FOOD CHEMISTRY

Influence of Cooking Processes on the Concentrations of Toxic Metals and Various Organic Environmental Pollutants in Food: A Review of the Published Literature

(2011) José L. Domingo   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Removal of methyl parathion from a chinampa agricultural soil of Xochimilco Mexico: A laboratory study

(2011) C. Chávez-López et al.   EUROPEAN JOURNAL OF SOIL BIOLOGY

Concentrations and dietary exposure to polycyclic aromatic hydrocarbons (PAHs) from grilled and smoked foods

(2011) Husam Alomirah et al.   FOOD CONTROL

Degradation of acephate and its metabolite methamidophos in rice during processing and storage

(2011) Zhiqiang Kong et al.   FOOD CONTROL

Protein carbonyls in meat systems: A review

(2011) Mario Estévez   MEAT SCIENCE

Polycyclic aromatic hydrocarbons (PAH) in foods and estimated PAH intake by the population of Catalonia, Spain: Temporal trend

(2010) Isabel Martorell et al.   ENVIRONMENT INTERNATIONAL

Effect of formulation and processing parameters on acrylamide formation: A case study on extrusion of blends of potato flour and semolina

(2010) Mehrajfatema Z. Mulla et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Protein oxidation in muscle foods: A review

(2010) Marianne N. Lund et al.   MOLECULAR NUTRITION & FOOD RESEARCH

Degradation of organophosphorus pesticides in wheat during cookie processing

(2009) Umran Uygun et al.   FOOD CHEMISTRY

Effects of freezing temperature and duration of frozen storage on lipid and protein oxidation in chicken meat

(2009) Ayla Soyer et al.   FOOD CHEMISTRY

Effects of Milling and Cooking Processes on the Deoxynivalenol Content in Wheat

(2008) Masayo Kushiro   INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES

Dissipation of organophosphorus pesticides in wheat during pasta processing

(2007) Umran Uygun et al.   FOOD CHEMISTRY