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Food Additives & Contaminants: Part A Volume 35, 2018 - Issue 7
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Articles

Effects of processing and cooking on the reduction of dinotefuran concentration in Japanese rice samples

Minae WatanabeDepartment of Pathophysiological Laboratory Science, Field of Radiological and Medical Laboratory Sciences, Nagoya University Graduate School of Medicine, Nagoya, Japan;Department of Hygienic Chemistry, Aichi Prefectural Institute of Public Health, Nagoya, JapanCorrespondence[email protected]
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,
Jun UeyamaDepartment of Pathophysiological Laboratory Science, Field of Radiological and Medical Laboratory Sciences, Nagoya University Graduate School of Medicine, Nagoya, JapanView further author information
,
Eiji UenoDepartment of Hygienic Chemistry, Aichi Prefectural Institute of Public Health, Nagoya, JapanView further author information
,
Yuko UedaDepartment of Pathophysiological Laboratory Science, Field of Radiological and Medical Laboratory Sciences, Nagoya University Graduate School of Medicine, Nagoya, JapanView further author information
,
Masaya OdaDepartment of Pathophysiological Laboratory Science, Field of Radiological and Medical Laboratory Sciences, Nagoya University Graduate School of Medicine, Nagoya, JapanView further author information
,
Yuko UmemuraDepartment of Hygienic Chemistry, Aichi Prefectural Institute of Public Health, Nagoya, JapanView further author information
,
Takashi TanahashiDepartment of Hygienic Chemistry, Aichi Prefectural Institute of Public Health, Nagoya, JapanView further author information
,
Yoshitomo IkaiDepartment of Hygienic Chemistry, Aichi Prefectural Institute of Public Health, Nagoya, JapanView further author information
&
Isao SaitoFood Safety and Quality Research Center, Tokai COOP Federation, Aichi, JapanView further author information
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Pages 1316-1323 | Received 06 Dec 2017, Accepted 01 Mar 2018, Published online: 23 May 2018

Citations (7)

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Read on this site (1)

Jinmiao Duan, Qingchao Gao, Lu Shi, Yahui Li, Zhiyong Zhang & Ying Liang. (2022) Residue changes of five pesticides during the production and storage of rice flour. Food Additives & Contaminants: Part A 39:3, pages 542-550.
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Articles from other publishers (6)

Bhumi D. Barad, Kaushik D. Parmar, Sanju S. Thorat, Nitesh S. Litoriya & Suchi Chawla. (2023) Method validation, household cooking effect on pesticide residues, and evaluation of processing factors in rice. Journal of Stored Products Research 104, pages 102191.
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Toyohito Tanaka, Jin Suzuki & Akiko Inomata. (2023) Reproductive and neurobehavioral effects of dinotefuran in an F 1 ‐generation toxicity study in mice . Birth Defects Research.
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Ziyang Wei, Bo Zhang, Xu Li, Yanxia Gao, Yuan He, Jingchuan Xue & Tao Zhang. (2023) Changing on the Concentrations of Neonicotinoids in Rice and Drinking Water through Heat Treatment Process. Molecules 28:10, pages 4194.
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Florian Dubocq, Pierre L'Yvonnet, Eleni Chatzidimitriou, Samia Mahouche-Chergui, Xavier Sarda, Gaëlle Vial, Arnaud Duboisset, Benjamin Carbonnier & Julien Parinet. (2023) Towards comprehensive identification of pesticide degradation products following thermal processing below and above 120 °C: A review. Food Chemistry 402, pages 134267.
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Toyohito Tanaka, Yukie Tada & Jin Suzuki. (2022) Reproductive and neurobehavioral effects of maternal exposure to dinotefuran in the F 1 ‐generation mice . Birth Defects Research 114:19, pages 1266-1285.
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Timofey Andreev & Vasiliy Tsygankov. (2022) Effect of Technological Processing of Plant Raw Materials on the Reduction of Pesticide Residues in Finished Products. Food Processing: Techniques and Technology 52:2, pages 244-253.
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