Food Additives & Contaminants: Part A

Detection of allergenic parvalbumin of Atlantic and Pacific herrings in fish products by PCR
pp. 1679-1683(5)
Authors: Rencova; Kostelnikova; Tremlova

Conformation affects the potential allergenicity of ovalbumin after heating and glycation
pp. 1684-1692(9)
Authors: Ma; Chen; Gao; Hu; Li

Isolation and structural characterisation of a propoxyphenyl-linked thiohomosildenafil analogue found in a herbal product
pp. 1693-1700(8)
Authors: Kim; Lee; Han; Kim; Cho; Han; Kim

Assessment of dietary exposure to flavouring substances via consumption of flavoured teas. Part 1: occurrence and contents of monoterpenes in Earl Grey teas marketed in the European Union
pp. 1701-1714(14)
Authors: Orth; Yu; Engel

Are Chileans exposed to dietary furan?
pp. 1715-1721(7)
Authors: Mariotti; Toledo; Hevia; Gomez; Fromberg; Granby; Rosowski; Castillo; Pedreschi

Commercial processed food may have endocrine-disrupting potential: soy-based ingredients making the difference
pp. 1722-1727(6)
Authors: Omoruyi; Kabiersch; Pohjanvirta

Determinative and confirmatory method for residues of tetracyclines in honey by LC-MS/MS
pp. 1728-1732(5)
Authors: Tarapoulouzi; Papachrysostomou; Constantinou; Kanari; Hadjigeorgiou

Can the unauthorised use of ceftiofur be detected in poultry?
pp. 1733-1738(6)
Authors: Heinrich; Chan; Fussell; Kay; Sharman

Microwave-assisted derivatisation and LC-MS/MS determination of nitrofuran metabolites in farm-raised prawns (Penaeus monodon )
pp. 1739-1744(6)
Authors: Palaniyappan; Nagalingam; Ranganathan; Kandhikuppam; Kothandam; Vasu

Computer image analysis: an additional tool for the identification of processed poultry and mammal protein containing bones
pp. 1745-1751(7)
Authors: Pinotti; Fearn; Gulalp; Campagnoli; Ottoboni; Baldi; Cheli; Savoini; Dell’Orto

Processing factor for a selected group of pesticides in a wine-making process: distribution of pesticides during grape processing
pp. 1752-1760(9)
Authors: Pazzirota; Martin; Mezcua; Ferrer; Fernandez-Alba

Comparison of the dissipation behaviour of three neonicotinoid insecticides in tea
pp. 1761-1769(9)
Authors: Hou; Hu; Qian; Su; Wang; Zhao; Wan

Dietary intake of dioxins, furans and dioxin-like PCBs in Austria
pp. 1770-1779(10)
Authors: Rauscher-Gabernig; Mischek; Moche; Prean

Dietary exposure of the Hong Kong adult population to polybrominated diphenyl ethers (PBDEs): results of the first Hong Kong Total Diet Study
pp. 1780-1787(8)
Authors: Chen; Wong; Choi; Yip; Ho; Xiao

Brominated and fluorinated organic pollutants in the breast milk of first-time Irish mothers: is there a relationship to levels in food?
pp. 1788-1798(11)
Authors: Pratt; Anderson; Crowley; Daly; Evans; Fernandes; Fitzgerald; Geary; Keane; Morrison; Reilly; Tlustos

Pyrrolizidine alkaloids: their occurrence in Spanish honey collected from purple viper’s bugloss (Echium spp.)
pp. 1799-1806(8)
Authors: Orantes-Bermejo; Serra Bonvehí; Gómez-Pajuelo; Megías; Torres

Prevention of pre-harvest aflatoxin production and the effect of different harvest times on peanut (Arachis hypogaea L.) fatty acids
pp. 1807-1818(12)
Authors: Canavar; Kaynak

Development and validation of an LC-MS/MS method for the detection of phomopsin A in lupin and lupin-containing retail food samples from the Netherlands
pp. 1819-1826(8)
Authors: de Nijs; Pereboom-de Fauw; van Dam; de Rijk; van Egmond; Mol

Ochratoxin A in traditional dry-cured meat products produced from sub-chronic-exposed pigs
pp. 1827-1836(10)
Authors: Pleadin; Perši; Kovačević; Vahčić; Scortichini; Milone

Static liquid permeation cell method for determining the migration parameters of low molecular weight organic compounds in polyethylene terephthalate
pp. 1837-1848(12)
Authors: Song; Koontz; Juskelis; Zhao