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Siti Hajar Muhamad Rosli, Mei Siu Lau, Tasnim Khalid, Siti Khuzaimah Maarof, Suganthi Jeyabalan, Syazwani Sirdar Ali, Norhayati Mustafa Khalid, Mohd Fairulnizal Md Noh, Ruhaya Salleh, Lalitha Palaniveloo, Mohamad Hasnan Ahmad, Nurul Izzah Ahmad, Laila Rabaah Ahmad Suhaimi, Zawiyah Sharif, Nurhazwani Abd Rahman, Ros Suzanna Ahmad Bustamam, Rohan Malek, Boon Wei Teoh, Say Chuan Khoo, Chun Sen Lim, Nurul Huda Razali & Ami Fazlin Syed Mohamed. (2023) Association between dietary 3-monochloropropane-1,2-diol esters (3-MCPDE) and renal cancer in Peninsular Malaysia: exposure assessment and matched case-control study. Food Additives & Contaminants: Part A 40:4, pages 475-492.
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Noor Asma Shaari, Azmil Haizam Ahmad Tarmizi & Adi Md Sikin. (2021) In-house validation of accelerated solvent extraction-gas chromatography-mass spectrometry for the determination of bound 3- and 2-monochloropropanediols (MCPD) and glycidol in food products. Food Additives & Contaminants: Part A 38:2, pages 223-236.
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Articles from other publishers (11)
Yu-Hsuan Chang, Kai-Wei Liao, Zih-Ee Lin & Wei-Ju Lee. (2024) Preliminary assessments of population exposure to glycidyl esters and 3-monochloropropane-1,2-diol esters from miscellaneous oil-containing packaged foods in Taiwan. Food Chemistry 430, pages 137055.
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Raymond Rong Sheng Shi, Ping Shen, Wesley Zongrong Yu, Miaohua Cai, Ai Jin Tay, Ignatius Lim, Yee Soon Chin, Wei Min Ang, Jun Cheng Er, Geraldine Songlen Lim, Yuansheng Wu, Angela Li, Kyaw Thu Aung & Sheot Harn Chan. (2023) Occurrence and Dietary Exposure of 3-MCPD Esters and Glycidyl Esters in Domestically and Commercially Prepared Food in Singapore. Foods 12:23, pages 4331.
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Yuko Shimamura, Yuri Wada, Moeka Tashiro, Hiroshi Honda & Shuichi Masuda. (2023) A comparison of the exposure system of glycidol‐related chemicals on the formation of glycidol‐hemoglobin adducts. Food Science & Nutrition.
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Yuan Yuan, Congcong Cui, Hui Liu, Xuenan Li, Yue Cao, Yan Zhang & Haiyang Yan. (2022) Effects of oxidation and hydrolysis of frying oil on MCPD esters formation in Chinese fried dough sticks. LWT 154, pages 112576.
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Ute Ostermeyer, Sybille Merkle, Horst Karl & Jan Fritsche. (2021) Free and bound MCPD and glycidyl esters in smoked and thermally treated fishery products of the German market. European Food Research and Technology 247:7, pages 1757-1769.
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Chuan-Guo Ma, Jing-Xuan Ma, Li-Jun Li & Xiao-Wei Chen. (2021) Evaluation of 3-monochloropropanol esters and glycidyl esters during the production and concentration of diacylglycerol by two-stage short-path molecular distillation. LWT 144, pages 111145.
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Lukai Ma, Qiuxuan He, Yuanxin Qiu, Huifan Liu, Jihong Wu, Guoqin Liu, Charles Brennan, Margaret Anne Brennan & Lixue Zhu. (2021) Food matrixes play a key role in the distribution of contaminants of lipid origin: A case study of malondialdehyde formation in vegetable oils during deep-frying. Food Chemistry 347, pages 129080.
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Yuko Shimamura, Ryo Inagaki, Hiroshi Honda & Shuichi Masuda. (2020) Does External Exposure of Glycidol-Related Chemicals Influence the Forming of the Hemoglobin Adduct, N-(2,3-dihydroxypropyl)valine, as a Biomarker of Internal Exposure to Glycidol?. Toxics 8:4, pages 119.
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Farrah Aida Arris, Vincent Tiang Soon Thai, Wan Nabilah Manan & Mohd Shaiful Sajab. (2020) A Revisit to the Formation and Mitigation of 3-Chloropropane-1,2-Diol in Palm Oil Production. Foods 9:12, pages 1769.
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E. Keppelné Bognár, K. Zay & L. Somogyi. (2020) FORMATION OF 3-MONOCHLORO-1,2-PROPANEDIOL FATTY ACID ESTERS DURING DEEP-FAT FRYING OF PRE-FRIED DEEP FROZEN FOOD WITH DIFFERENT SALT CONTENT. Acta Alimentaria 49:2, pages 181-188.
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Lukai Ma, Guoqin Liu, Weiwei Cheng, Xinqi Liu, Huifan Liu, Qin Wang, Guoxing Mao, Xintong Cai, Charles Brennan & Margaret A. Brennan. (2020) Formation of malondialdehyde, 4‐hydroxy‐hexenal and 4‐hydroxy‐nonenal during deep‐frying of potato sticks and chicken breast meat in vegetable oils. International Journal of Food Science & Technology 55:4, pages 1833-1842.
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