%0 Generic %D 2016 %T LC-MS-based analytical method for quantification of selected brominated flame retardants in food commodities %A Svetlana V. Malysheva %A Malarvannan,G. %A Séverine Goscinny %A Poma,G. %A Mirjana Andjelkovic %A G. Jacobs %A Voorspoels,S. %A Covaci,A. %A Joris Van Loco %E Mocarelli,P. %E Brambilla,P. %K acquisition %K Adult %K Adult-population %K ALL %K an %K analysi %K analysis %K Animal %K APCI %K AS %K assessment %K at %K Belgium %K brominated flame retardants %K Categories %K CHILDREN %K chromatography %K Clean up %K Combination %K Dairy Products %K data %K dietary %K Dietary intake %K Dietary-intake %K Discussion %K effect %K Eggs %K environment %K exposure %K fat %K Fats %K Flame Retardants %K Follow %K food %K Food Chain %K foodstuffs %K general %K health %K Human %K human exposure %K Increase %K Infant %K intake %K Ion %K IS %K Isomers %K Laboratories %K LC-MS/MS %K LED %K Less %K LEVEL %K levels %K limitation %K List %K M %K Mass %K matrix %K Meat %K Meat Products %K method %K Method validation %K methods %K milk %K Mode %K MODEL %K Monitoring %K Multiple %K Nitrogen %K observed %K occurrence %K ON %K Order %K parameters %K PERSISTENT ORGANIC POLLUTANTS %K POPULATION %K precursor %K PRODUCTS %K protocol %K public %K Quantification %K recommendation %K regression %K Regression model %K result %K results %K S %K SAFETY %K Sample %K Samples %K seafood %K SENSITIVITY %K separation %K Service %K silica %K Solutions %K Solvents %K STANDARD %K standards %K structure %K suppression %K System %K Target %K Temperature %K time %K traces %K UPLC %K UPLC-MS/MS %K use %K VALIDATION %K values %K VARIABILITY %K Vegetable %K WATER %K waters %K work %K x %X Introduction %B Dioxin 2016 %8 0/0/2016 %G eng %N Mocarelli,P., Brambilla,P. %1 2603 %2 28/08/2016 - 02/09/2016