Terkko Navigator / Food Additives and Contaminants: Part A Chemistry, Analysis, Control, Exposure & Risk Assessment

Towards green analysis of curcumin from tea, honey and spices: Extraction by deep eutectic solvent assisted emulsification liquid-liquid microextraction method based on response surface design

Chemical profiling of liposoluble liquid smokes obtained from Eucalyptus wood tar: confirmation of absence of polycyclic aromatic hydrocarbons

Analysis of illegal colourants (citrus red II, diethyl yellow, dimethyl yellow, metanil yellow and rhodamine B) in foods by LC-UV and LC-MS/MS

Heat and light stability of natural yellow colourants in model beverage systems

Survey for acrylamide in processed foods from Korean market and individual exposure estimation using a non-parametric probabilistic model

Occurrence and risk assessment of 3- and 2-monochloropropanediol (MCPD) esters in vegetable oils and related products from Zhejiang market

Effect of acid on glycoalkaloids and acrylamide in French fries

Residues of salicylic acid and its metabolites in hen plasma, tissues and eggs as a result of animal treatment and consumption of naturally occurring salicylates

Determination of nitenpyram dissipation and residue in kiwifruit by LC-MS/MS

Nickel in foods sampled on the Belgian market: identification of potential contamination sources

Identification of a pesticide exposure based market basket suitable for cumulative dietary risk assessments and food monitoring programmes

High-throughput simultaneous analysis of multiple pesticides in grain, fruit, and vegetables by GC-MS/MS

Sensitive fluorometric determination of quinclorac residues in rice

Critical review of micro-extraction techniques used in the determination of polycyclic aromatic hydrocarbons in biological, environmental and food samples

Magnitude of picoxystrobin residues in strawberry under Egyptian conditions: dissipation pattern and consumer risk assessment

Incidence of persistent contaminants through blue mussels biomonitoring from Flekkefjord fjord and their relevance to food safety

Occurrence and human health risks of twenty-eight common antibiotics in wild freshwater products from the Xiangjiang River and comparison with the farmed samples from local markets

Investigation of food products containing garlic or onion for a false positive sulphite response by LC-MS/MS

Potential for short-term migration of mineral oil hydrocarbons from coated and uncoated food contact paper and board into a fatty food simulant

Evaluation of potential human health risk associated with consumption of edible products from livestock fed ration supplemented with Red Lake Diatomaceous Earth

An exploratory study on the simultaneous screening for residues of chloramphenicol, ciprofloxacin and sulphadimidine using recombinant antibodies

Polycyclic aromatic hydrocarbons contamination of traditionally grilled pork marketed in South Benin and health risk assessment for the Beninese consumer

Determination of color additive tartrazine (E 102) in food samples after dispersive solid phase extraction with a zirconium-based metal-organic framework (UiO-66(Zr)-(COOH)2)

Method validation, storage stability and field trial for residues of florasulam and pyroxsulam in cereal by liquid chromatography with tandem mass spectrometry

Contamination of some foodstuffs marketed in Italy by fatty acid esters of monochloropropanediols and glycidol

Optical screening for presence of banned Sudan III and Sudan IV dyes in edible palm oils

Biogenic amines in selected foods of animal origin obtained from the Croatian retail market

The vertical transmission of antibiotic residues from parent hens to broilers

Dietary risk assessment methodology: how to deal with changes through life

Determination of sulphonated quinophthalones in Quinoline Yellow and its lakes using high-performance liquid chromatography

Potential perspectives of biodegradable plastics for food packaging application-review of properties and recent developments

Development and validation of a rapid kit for authenticity of murine meat in meat products with a species-specific PCR assay

Non-target and suspected-target screening for potentially hazardous chemicals in food contact materials: investigation of paper straws

Detection of porcine pepsin in model cheese using polyclonal antibody-based ELISA

Mineral oil migration from paper-based packaging into food, investigated by means of food simulants and model substances

Development of an FTIR based chemometric model for the qualitative and quantitative evaluation of cane sugar as an added sugar adulterant in apple fruit juices

Application of the sum parameter method for the determination of pyrrolizidine alkaloids in teas

Food safety evaluation for the use of albendazole in fish: residual depletion profile and withdrawal period estimation

Gluten contamination in labelled and naturally gluten-free grain products in southern India

Smart film based on chitosan/Melissa officinalis essences/ pomegranate peel extract to detect cream cheeses spoilage

Assessment of the combined nitrate and nitrite exposure from food and drinking water: application of uncertainty around the nitrate to nitrite conversion factor

Release and migration of cyclic polyester oligomers from bisphenol A non-intent polyester–phenol-coatings into food simulants and infant food – a comprehensive study

Managing the analytical challenges related to micro- and nanoplastics in the environment and food: filling the knowledge gaps

Screening and quantification of fourteen synthetic antidiabetic adulterants in herbal pharmaceuticals and health foods by HPLC and confirmation by LC-Q-TOF-MS/MS

A review of Fourier Transform Infrared (FTIR) spectroscopy used in food adulteration and authenticity investigations

Estimation of the dietary exposure to chemical compounds in the French E3N prospective cohort: a study protocol

The impact of infant formula production on the concentrations of 3-MCPD and glycidyl esters

Carbonyl compounds and furan derivatives with toxic potential evaluated in the brewing stages of craft beer

Mineral oil hydrocarbons in foods: is the data reliable?

Validation of a method for the determination of triphenylmethane dyes in trout and shrimp with superior extraction efficiency