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Food Additives & Contaminants: Part A Volume 38, 2021 - Issue 10
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Articles

Effect of food processing (fish burger preparation and frying) on residual levels of enrofloxacin and ciprofloxacin

Luciana Castello Brancoa Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, BrazilView further author information
,
Marili Villa Nova Rodriguesb Pluridisciplinary Center for Chemical, Biological and Agricultural Research, University of Campinas, Paulínia, BrazilCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-9152-172XView further author information
ORCID Icon &
Felix Guillermo Reyes Reyesa Department of Food Science and Nutrition, School of Food Engineering, University of Campinas, Campinas, BrazilORCID Iconhttps://orcid.org/0000-0003-0126-3817View further author information
ORCID Icon
Pages 1689-1700 | Received 17 Feb 2021, Accepted 30 May 2021, Published online: 08 Jul 2021

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Ning Lu, Meichao Bu, Chao Zhang, Qianni Gao, Xiaolu Wang, Xiaohui Zhou, Dejie Ding & Huimin Zhang. (2023) Development of a rapid detection method for enrofloxacin in food. Biotechnology and Genetic Engineering Reviews 0:0, pages 1-19.
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Articles from other publishers (2)

Zhen Lin, Gen Wan, Jiayi Wu, Huazhong Liu, Fan Zhang, Xiaochen Tang & Jiming Ruan. (2023) Toxicologic effect of short-term enrofloxacin exposure on brain of Carassius auratus var. Pengze. Science of The Total Environment 869, pages 161730.
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Anna Tomás-Gascó, Kenneth Nazir, Paola Esposito, Cristina Minguillón & Dolores Barrón. (2022) Effect of Diverse Cooking Treatments on Enrofloxacin Residues and Its Metabolites in Chicken Tissues by LC-MS. ACS Food Science & Technology 2:10, pages 1639-1649.
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