Furan Levels and Sensory Profiles of Commercial Coffee Products Under Various Handling Conditions

Detection of furan levels in select Chinese foods by solid phase microextraction–gas chromatography/mass spectrometry method and dietary exposure estimation of furan in the Chinese population

(2013) Wu Sijia et al.   FOOD AND CHEMICAL TOXICOLOGY

Reliable estimation of dietary exposure to furan from coffee: An automatic vending machine as a case study

(2013) M. Mesías et al.   FOOD RESEARCH INTERNATIONAL

Occurrence of furan in commercial processed foods in Brazil

(2012) A.P. Arisseto et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Analysis and risk assessment of furan in coffee products targeted to adolescents

(2011) J. Waizenegger et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

Furan formation from vitamin C in a starch-based model system: Influence of the reaction conditions

(2010) Agnieszka Owczarek-Fendor et al.   FOOD CHEMISTRY

Effect of cooking or handling conditions on the furan levels of processed foods

(2009) T.-K. Kim et al.   Food Additives and Contaminants Part A-Chemistry Analysis Control Exposure & Risk Assessment

DEVELOPMENT OF SENSORY ATTRIBUTE POOL OF BREWED COFFEE

(2009) HAN-SEOK SEO et al.   JOURNAL OF SENSORY STUDIES

Furan in Commercially Processed Foods: Four-Year Field Monitoring and Risk Assessment Study in Korea

(2009) Tae-Kyu Kim et al.   JOURNAL OF TOXICOLOGY AND ENVIRONMENTAL HEALTH-PART A-CURRENT ISSUES

Utility of some indicators related to the Maillard browning reaction during processing of infant formulas

(2008) José Contreras-Calderón et al.   FOOD CHEMISTRY

“Assessing the Maillard reaction development during the toasting process of common flours employed by the cereal products industry”

(2008) José A. Rufián-Henares 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