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UHPLC-MS/MS methods for the quantification of pyrrolizidine alkaloids in a wide range of food matrices and exposure assessment for the Belgian population

detection were developed for the analysis of 16 PA s and 14 PANO s in honey and honey based snacks, meat and meat products, milk and dairy commodities, prepared dishes, sauces, plant based products, infusions ...

How safe are your infusions? Analysis of pyrrolizidine alkaloids in plant based products using UHPLC-MS/MS & highlighting of their transfer rate during brewing.

(herbal) teas and “as consumed” teas (brewed), but also less targeted matrices such as salads, spices and food supplements.   On one hand, the sample preparation for dry plant based products (freeze dried ...

Characterization of the TiO2 E171 food additive

of agglomeration was observed. The stability of the dispersion was confirmed by descriptive TEM: preparing dispersions of TiO2 through a pH adjustment provides a stable dispersion of single primary ...

Food Enzyme Database (FEDA): a web application gathering information about food enzyme preparations available on the European market.

Publication Type: Peer reviewed scientific article Authors: Marie Deckers; Julien Van Braekel; Kevin Vanneste; Deforce, Dieter; Marie-Alice Fraiture; Nancy Roosens Source: Database (Oxford), Volume 2021 (2021) Keywords: Databases, Factual food Research Re ...

Collaborative development of an innovative provocation protocol in studying electrohypersensitivity

A report prepared by a European group of experts for the European Commission, DGV. Arbete och Hälsa, 1997:19. Swedish National Institute for Working Life, Stockholm, Sweden. ISBN  91-7045-438-8. Bolte, J.F. ...

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