Improved Analytical Method for Determination of Furan and Its Derivatives in Commercial Foods by HS-SPME Arrow Combined with Gas Chromatography–Tandem Mass Spectrometry

Formation Pathways and Precursors of Furfural during Zhenjiang Aromatic Vinegar Production

(2021) Min Gong et al.   FOOD CHEMISTRY

Optimization of SPME-Arrow-GC/MS Method for Determination of Free and Bound Volatile Organic Compounds from Grape Skins

(2021) Iva Šikuten et al.   MOLECULES

A review on furan: Formation, analysis, occurrence, carcinogenicity, genotoxicity and reduction methods

(2020) Zahra Batool et al.   CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION

Determination of furan and its derivatives in preserved dried fruits and roasted nuts marketed in China using an optimized HS-SPME GC/MS method

(2020) Zahra Batool et al.   EUROPEAN FOOD RESEARCH AND TECHNOLOGY

Optimization and validation of HS-SPME-GC-MS for the determination of Furan and Alkylfurans in chocolate-based products: Impact of tempering and laser printing

(2020) Alsafra Zouheir et al.   JOURNAL OF AOAC INTERNATIONAL

Detection of Furan and five Alkylfurans, including 2-Pentylfuran, in various Food Matrices

(2020) Nancy Frank et al.   JOURNAL OF CHROMATOGRAPHY A

Comparison of headspace–SPME and SPME-Arrow–GC–MS methods for the determination of volatile compounds in Korean salt–fermented fish sauce

(2019) Nho-Eul Song et al.   Applied Biological Chemistry

Concentration of furfuryl alcohol in fluid milk, dried dairy ingredients, and cultured dairy products

(2019) B.M. Wherry et al.   JOURNAL OF DAIRY SCIENCE

Analysis of furan in semi-solid and paste type foods

(2019) Yun-Jeong Seok et al.   FOOD SCIENCE AND BIOTECHNOLOGY

Validation of an analytical method using HS-SPME-GC/MS-SIM to assess the exposure risk to carbonyl compounds and furan derivatives through beer consumption

(2019) Karolina C. Hernandes et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Thermal degradation of 2-furoic acid and furfuryl alcohol as pathways in the formation of furan and 2-methylfuran in food

(2019) Thierry Delatour et al.   FOOD CHEMISTRY

Determination of furan and furan derivatives in baby food

(2018) Concetta Condurso et al.   FOOD CHEMISTRY

Validation of analytical method for furan determination in eight food matrices and its levels in various foods

(2018) Soo-Young Jeong et al.   JOURNAL OF SEPARATION SCIENCE

Effect of oxygen availability and pH on the furan concentration formed during thermal preservation of plant-based foods

(2016) Stijn Palmers et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Generation of Desired Aroma-Active as Well as Undesired Toxicologically Relevant Compounds during Deep-Frying of Potatoes with Different Edible Vegetable Fats and Oils

(2016) Alice Thürer et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Furan, 2-methylfuran and 3-methylfuran in coffee on the Canadian market

(2016) A. Becalski et al.   JOURNAL OF FOOD COMPOSITION AND ANALYSIS

Simultaneous determination of furan and 2-alkylfurans in heat-processed foods by automated static headspace gas chromatography-mass spectrometry

(2016) Mingyue Shen et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

PAL SPME Arrow—evaluation of a novel solid-phase microextraction device for freely dissolved PAHs in water

(2015) Andreas Kremser et al.   ANALYTICAL AND BIOANALYTICAL CHEMISTRY

Furan formation in starch-based model systems containing carbohydrates in combination with proteins, ascorbic acid and lipids

(2012) Agnieszka Owczarek-Fendor et al.   FOOD CHEMISTRY

Amino Acid Catalysis of 2-Alkylfuran Formation from Lipid Oxidation-Derived α,β-Unsaturated Aldehydes

(2011) An Adams et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Furan in coffee: pilot studies on formation during roasting and losses during production steps and consumer handling

(2010) H. Guenther et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Formation of Volatile Chemicals from Thermal Degradation of Less Volatile Coffee Components: Quinic Acid, Caffeic Acid, and Chlorogenic Acid

(2010) Joon-Kwan Moon et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Automated headspace solid-phase microextraction versus headspace for the analysis of furan in foods by gas chromatography–mass spectrometry

(2009) M.S. Altaki et al.   TALANTA

Amino acid-dependent formation pathways of 2-acetylfuran and 2,5-dimethyl-4-hydroxy-3[2H]-furanone in the Maillard reaction

(2008) Yu Wang et al.   FOOD CHEMISTRY

Formation of Furan and Methylfuran by Maillard-Type Reactions in Model Systems and Food

(2008) Anita Limacher et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY