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Food Additives & Contaminants Volume 22, 2005 - Issue 11
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Original Articles

The effect of cooking on veterinary drug residues in food: Nicarbazin (Dinitrocarbanilide component)

J. A. Tarbin Central Science Laboratory, Sand Hutton, York, Y041 ILZ, UK
,
J. Bygrave Central Science Laboratory, Sand Hutton, York, Y041 ILZ, UK
,
T. Bigwood Central Science Laboratory, Sand Hutton, York, Y041 ILZ, UK
,
D. Hardy Central Science Laboratory, Sand Hutton, York, Y041 ILZ, UK
,
M. Rose Central Science Laboratory, Sand Hutton, York, Y041 ILZ, UK
&
M. Sharman Central Science Laboratory, Sand Hutton, York, Y041 ILZ, UKCorrespondence[email protected]
Pages 1126-1131 | Received 29 Mar 2005, Accepted 12 Sep 2005, Published online: 16 Feb 2007

Citations (11)

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Read on this site (2)

Luciana Castello Branco, Marili Villa Nova Rodrigues & Felix Guillermo Reyes Reyes. (2021) Effect of food processing (fish burger preparation and frying) on residual levels of enrofloxacin and ciprofloxacin. Food Additives & Contaminants: Part A 38:10, pages 1689-1700.
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K.M. Cooper, M. Whelan, M. Danaher & D.G. Kennedy. (2011) Stability during cooking of anthelmintic veterinary drug residues in beef. Food Additives & Contaminants: Part A 28:2, pages 155-165.
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Articles from other publishers (9)

Felipe Penagos-Tabares, Michael Sulyok, Johannes Faas, Rudolf Krska, Ratchaneewan Khiaosa-ard & Qendrim Zebeli. (2023) Residues of pesticides and veterinary drugs in diets of dairy cattle from conventional and organic farms in Austria. Environmental Pollution 316, pages 120626.
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Qidi Zhang, Ming Zou, Wanyu Wang, Jinyan Li & Xiao Liang. (2021) Design, Synthesis, and Characterization of Tracers and Development of a Fluorescence Polarization Immunoassay for Rapid Screening of 4,4′-Dinitrocarbanilide in Chicken Muscle. Foods 10:8, pages 1822.
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Danniele Miranda Bacila, Marcelo Lazzarotto, Fabrício Augusto Hansel, Gerson Neudí Scheuermann, Vivian Feddern, Anildo Cunha Junior & Luciana Igarashi-Mafra. (2019) Thermal profile of 4,4′-dinitrocarbanilide determined by thermogravimetry–differential scanning calorimetry–mass spectrometry (TG–DSC–MS) and pyrolysis–gas chromatography–mass spectrometry (Py–GC–MS). Journal of Thermal Analysis and Calorimetry 138:1, pages 697-701.
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Danniele Miranda Bacila, Anildo CunhaJr.Jr., Vanessa Gressler, Gerson Neudí Scheuermann, Arlei Coldebella, Luizinho Caron, Luciana Igarashi-Mafra & Vivian Feddern. (2019) Detection of p -Nitroaniline Released from Degradation of 4,4′-Dinitrocarbanilide in Chicken Breast during Thermal Processing . Journal of Agricultural and Food Chemistry 67:32, pages 9002-9008.
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Danniele Miranda Bacila, Anildo CunhaJr.Jr., Indianara Fabíola Weber, Gerson Neudí Scheuermann, Arlei Coldebella, Luizinho Caron, Luciano Molognoni, Heitor Daguer, Luciana Igarashi Mafra & Vivian Feddern. (2018) Degradation of 4,4′-Dinitrocarbanilide in Chicken Breast by Thermal Processing. Journal of Agricultural and Food Chemistry 66:31, pages 8391-8397.
Crossref
Kevin N. Woodward. 2018. Regulatory Toxicology in the European Union. Regulatory Toxicology in the European Union 163 242 .
Danniele Miranda Bacila, Vivian Feddern, Luciana Igarashi Mafra, Gerson Neudí Scheuermann, Luciano Molognoni & Heitor Daguer. (2017) Current research, regulation, risk, analytical methods and monitoring results for nicarbazin in chicken meat: A perspective review. Food Research International 99, pages 31-40.
Crossref
Kevin Woodward & Kevin WoodwardK. N Woodward. 2012. Toxicological Effects of Veterinary Medicinal Products in Humans. Toxicological Effects of Veterinary Medicinal Products in Humans 40 80 .
K. N. Woodward. 2009. Veterinary Pharmacovigilance. Veterinary Pharmacovigilance 587 604 .

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