Citations (116)
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Yen Li Yung, Shyam Lakshmanan, Chi Ming Chu, Sivakumar Kumaresan & Heng Jin Tham. (2023) Simultaneous mitigation of 3-monochloropropane 1,2 diol ester and glycidyl ester in edible oils: a review. Food Additives & Contaminants: Part A 40:9, pages 1164-1182.
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Soon Huat Tiong, Anusha Nair, Siti Aishah Abd. Wahid, Norliza Saparin, Nur Azwani Ab. Karim, Maizatul Putri Ahmad Sabri, Mohd Zairey Md. Zain, Huey Fang Teh, Ahmad Sarwani Adni, Chin Ping Tan, Oi Ming Lai, See Siang Cheah & David Ross Appleton. (2021) Palm oil supply chain factors impacting chlorinated precursors of 3-MCPD esters. Food Additives & Contaminants: Part A 38:12, pages 2012-2025.
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Jessica K. Beekman, Kaitlin Grassi & Shaun MacMahon. (2020) Updated occurrence of 3-monochloropropane-1,2-diol esters (3-MCPD) and glycidyl esters in infant formulas purchased in the United States between 2017 and 2019. Food Additives & Contaminants: Part A 37:3, pages 374-390.
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Jessica Beekman & Shaun MacMahon. (2020) The impact of infant formula production on the concentrations of 3-MCPD and glycidyl esters. Food Additives & Contaminants: Part A 37:1, pages 48-60.
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Kornél Nagy, Karine Redeuil, Sabine Lahrichi & Marine Nicolas. (2019) Removal of organochlorines from vegetable oils and its benefits in preventing formation of monochloropropanediol diesters. Food Additives & Contaminants: Part A 36:5, pages 712-721.
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Willian Cruzeiro Silva, Jéssika Karolline Santiago, Maisa Freitas Capristo, Roseli Aparecida Ferrari, Eduardo Vicente, Klicia Araujo Sampaio & Adriana Pavesi Arisseto. (2019) Washing bleached palm oil to reduce monochloropropanediols and glycidyl esters. Food Additives & Contaminants: Part A 36:2, pages 244-253.
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Adriana Pavesi Arisseto, Priscila Francisca Corrêa Marcolino & Eduardo Vicente. (2015) 3-Monochloropropane-1,2-diol fatty acid esters in commercial deep-fat fried foods. Food Additives & Contaminants: Part A 32:9, pages 1431-1435.
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Muhamad Roddy Ramli, Wai Lin Siew, Nuzul Amri Ibrahim, Ainie Kuntom & Raznim Arni Abd. Razak. (2015) Other factors to consider in the formation of chloropropandiol fatty esters in oil processes. Food Additives & Contaminants: Part A 32:6, pages 817-824.
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A.P. Arisseto, P.F.C. Marcolino & E. Vicente. (2014) Determination of 3-monochloropropane-1,2-diol fatty acid esters in Brazilian vegetable oils and fats by an in-house validated method. Food Additives & Contaminants: Part A 31:8, pages 1385-1392.
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Shaun MacMahon, Timothy H. Begley & Gregory W. Diachenko. (2013) Occurrence of 3-MCPD and glycidyl esters in edible oils in the United States. Food Additives & Contaminants: Part A 30:12, pages 2081-2092.
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B.D. Craft, A. Chiodini, J. Garst & M. Granvogl. (2013) Fatty acid esters of monochloropropanediol (MCPD) and glycidol in refined edible oils. Food Additives & Contaminants: Part A 30:1, pages 46-51.
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Wei Ping Quek, Yi Hui Ong, Michelle Khai Khun Yap, Yee Ying Lee, Nur Azwani Ab Karim, Chien Lye Chew & Eng-Seng Chan. (2023) The effects of quality changes in vegetable oils on the formation and absorption of monochloropropanediol esters (MCPDE) and glycidyl esters (GE) during deep-frying of potato chips. Food Control 149, pages 109699.
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