Citations (25)
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Read on this site (5)
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Georges Scholl, Inge Huybrechts, Marie-France Humblet, Marie-Louise Scippo, Edwin De Pauw, Gauthier Eppe & Claude Saegerman. (2012) Risk assessment for furan contamination through the food chain in Belgian children. Food Additives & Contaminants: Part A 29:8, pages 1219-1229.
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G. Scholl, M.-F. Humblet, M.-L. Scippo, E. De Pauw, G. Eppe & C. Saegerman. (2012) Risk assessment of Belgian adults for furan contamination through the food chain. Food Additives & Contaminants: Part A 29:3, pages 345-353.
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G. Scholl, M.-L. Scippo, E. De Pauw, G. Eppe & C. Saegerman. (2012) Estimation of furan contamination across the Belgian food chain. Food Additives & Contaminants: Part A 29:2, pages 172-179.
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J. Waizenegger, G. Winkler, T. Kuballa, W. Ruge, M. Kersting, U. Alexy & D.W. Lachenmeier. (2012) Analysis and risk assessment of furan in coffee products targeted to adolescents. Food Additives & Contaminants: Part A 29:1, pages 19-28.
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Articles from other publishers (20)
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Zahra Batool, Dan Xu, Longmei Weng, Xia Zhang, Bing Li & Lin Li. (2020) Comparison of trapping efficiency of dicarbonyl trapping agents and reducing agents on reduction of furanoic compounds in commercially available soy sauce varieties. Journal of Food Science and Technology 58:7, pages 2538-2546.
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Burçe Ataç Mogol & Vural Gökmen. (2013) Kinetics of Furan Formation from Ascorbic Acid during Heating under Reducing and Oxidizing Conditions. Journal of Agricultural and Food Chemistry 61:42, pages 10191-10196.
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María S. Mariotti, Kit Granby, Jaime Rozowski & Franco Pedreschi. (2013) Furan: a critical heat induced dietary contaminant. Food & Function 4:7, pages 1001.
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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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Carlo Bicchi, Manuela Rosanna Ruosi, Cecilia Cagliero, Chiara Cordero, Erica Liberto, Patrizia Rubiolo & Barbara Sgorbini. (2011) Quantitative analysis of volatiles from solid matrices of vegetable origin by high concentration capacity headspace techniques: Determination of furan in roasted coffee. Journal of Chromatography A 1218:6, pages 753-762.
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