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Estimates of dietary exposure of children to artificial food colours in KuwaitHUSAIN, A; SAWAYA, W; AL-OMAIR, A et al.Food additives and contaminants. 2006, Vol 23, Num 3, pp 245-251, issn 0265-203X, 7 p.Article

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Fast separation of microcystins and nodularins on narrow-bore reversed-phase columns coupled to a conventional HPLC system : Harmful algal blooms and natural toxins in fresh and marine waters - exposure, occurrence, detection, toxicity, control, management and policySPOOF, Lisa; NEFFLING, Milla-Riina; MERILUOTO, Jussi et al.Toxicon (Oxford). 2010, Vol 55, Num 5, pp 954-964, issn 0041-0101, 11 p.Article

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Effect of cooking process on the deoxynivalenol content and its subsequent cytotoxicity in wheat productsSUGITA-KONISHI, Yoshiko; PARK, Bong Joo; KOBAYASHI-HATTORI, Kazuo et al.Bioscience, biotechnology, and biochemistry. 2006, Vol 70, Num 7, pp 1764-1768, issn 0916-8451, 5 p.Article

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Levels of synthetic antioxidants (ethoxyquin, butylated hydroxytoluene and butylated hydroxyanisole) in fish feed and commercially farmed fishLUNDEBYE, A.-K; HOVE, H; MAGE, A et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2010, Vol 27, Num 12, pp 1652-1657, issn 1944-0049, 6 p.Article

Analysis of isothiocyanates in newly generated vegetables, Baemuchae (×Brassicoraphanus) as affected by growthLIM, Sooyeon; LEE, Joonhee; KIM, Jong-Kee et al.International journal of food science & technology. 2009, Vol 44, Num 7, pp 1401-1407, issn 0950-5423, 7 p.Article

Monitoring of free glutamic acid in Malaysian processed foods, dishes and condimentsKHAIRUNNISAK, M; AZIZAH, A. H; JINAP, S et al.Food additives & contaminants. Part A. Chemistry, analysis, control, exposure & risk assessment (Print). 2009, Vol 26, Num 4, pp 419-426, issn 1944-0049, 8 p.Article

Residues of antibacterial drugs in honey from the Italian marketBAGGIO, A; GAHINA, A; BENETTI, C et al.Food additives & contaminants. Part B, Surveillance (Print). 2009, Vol 2, Num 1, pp 52-58, issn 1939-3210, 7 p.Article

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