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Articles from other publishers (23)
Maria Minorczyk, Katarzyna Czaja, Andrzej Starski, Wojciech Korcz, Monika Liszewska, Radosław Lewiński, Mark Gregory Robson, Jacek Postupolski & Paweł Struciński. (2023) Assessment of Furan and Its Derivatives Intake with Home Prepared Meals and Characterization of Associated Risk for Polish Infants and Toddlers. Foods 12:19, pages 3618.
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Matías Fardella, Cristian Ramírez, Eduardo Caballero, Elizabeth Sánchez, Marlene Pinto, Helena Núñez, Pedro Valencia, Sergio Almonacid & Ricardo Simpson. (2021) Variable Retort Temperature Profiles (VRTPs) and Retortable Pouches as Tools to Minimize Furan Formation in Thermally Processed Food. Foods 10:9, pages 2205.
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Da-eun Kang, Haeng-Un Lee, Munkhtugs Davaatseren & Myung-Sub Chung. (2019) Comparison of acrylamide and furan concentrations, antioxidant activities, and volatile profiles in cold or hot brew coffees. Food Science and Biotechnology 29:1, pages 141-148.
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Beate Kettlitz, Gabriele Scholz, Viviane Theurillat, Jörg Cselovszky, Neil R. Buck, Sue O’ Hagan, Eva Mavromichali, Katja Ahrens, Karin Kraehenbuehl, Gabriella Scozzi, Markus Weck, Claudia Vinci, Marta Sobieraj & Richard H. Stadler. (2019) Furan and Methylfurans in Foods: An Update on Occurrence, Mitigation, and Risk Assessment. Comprehensive Reviews in Food Science and Food Safety 18:3, pages 738-752.
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Monica Anese, Lara Manzocco, Sonia Calligaris & M. Cristina Nicoli. (2013) Industrially Applicable Strategies for Mitigating Acrylamide, Furan, and 5-Hydroxymethylfurfural in Food. Journal of Agricultural and Food Chemistry 61:43, pages 10209-10214.
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Dirk W. Lachenmeier, Elena Maser, Thomas Kuballa, Helmut Reusch, Mathilde Kersting & Ute Alexy. (2010) Detailed exposure assessment of dietary furan for infants consuming commercially jarred complementary food based on data from the DONALD study. Maternal & Child Nutrition 8:3, pages 390-403.
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