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Food Additives & Contaminants: Part A Volume 35, 2018 - Issue 12
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Articles

Carbonyl compounds in different stages of vinification and exposure risk assessment through Merlot wine consumption

Daiani Cecchin FerreiraDepartamento de Ciências dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, BrazilView further author information
,
Karine Primieri NicolliDepartamento de Química Inorgânica, Instituto de Química, UFRGS, Porto Alegre, BrazilView further author information
,
Érica A. Souza-SilvaDepartamento de Química Inorgânica, Instituto de Química, UFRGS, Porto Alegre, Brazil;Departamento de Química, Instituto de Ciências Ambientais, Químicas e Farmacêuticas, Universidade Federal de São Paulo (UNIFESP), Diadema, BrazilView further author information
,
Vitor ManfroiDepartamento de Ciências dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, BrazilView further author information
,
Claudia Alcaraz ZiniDepartamento de Química Inorgânica, Instituto de Química, UFRGS, Porto Alegre, BrazilView further author information
&
Juliane Elisa WelkeDepartamento de Ciências dos Alimentos, Instituto de Ciência e Tecnologia de Alimentos (ICTA), Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, BrazilCorrespondence[email protected]
ORCID Iconhttp://orcid.org/0000-0003-0365-3683View further author information
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Pages 2315-2331 | Received 15 Aug 2018, Accepted 07 Oct 2018, Published online: 14 Nov 2018

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Karolina C. Hernandes, Érica A. Souza-Silva, Carolina F. Assumpção, Claudia A. Zini & Juliane E. Welke. (2019) Validation of an analytical method using HS-SPME-GC/MS-SIM to assess the exposure risk to carbonyl compounds and furan derivatives through beer consumption. Food Additives & Contaminants: Part A 36:12, pages 1808-1821.
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Nancy Xiaohe He & Stéphane Bayen. (2020) An overview of chemical contaminants and other undesirable chemicals in alcoholic beverages and strategies for analysis. Comprehensive Reviews in Food Science and Food Safety 19:6, pages 3916-3950.
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Cristina Ubeda, Ruth Hornedo-Ortega, Ana B. Cerezo, M. Carmen Garcia-Parrilla & Ana M. Troncoso. (2020) Chemical hazards in grapes and wine, climate change and challenges to face. Food Chemistry 314, pages 126222.
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Martin Grootveld, Benita C. Percival, Justine Leenders & Philippe B. Wilson. (2020) Potential Adverse Public Health Effects Afforded by the Ingestion of Dietary Lipid Oxidation Product Toxins: Significance of Fried Food Sources. Nutrients 12:4, pages 974.
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Gabriela Pelizza Peterle, Karolina Cardoso Hernandes, Luana Schmidt, Júlia Barreto Hoffmann Maciel, Claudia Alcaraz Zini & Juliane Elisa Welke. (2019) Exposure risk to carbonyl compounds and furfuryl alcohol through the consumption of sparkling wines. Ciência Rural 49:3.
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